Guacamole Recipe Keto Paleo Vegan Vegetarian and Raw Recipe

today I will show you how to make a
guacamole that is a thousand times better than the store-bought and it is
so simple stay tuned hey I’m Dr. Ekberg with
Wellness For Life and by subscribing to this channel and following us you will
learn everything that you need to know to master true health today we will show
you how to make guacamole it is one of my favorite things to do you can have it
as a dip you can have it as a side dish there’s really no way to mess it up but
I’ll show you how easy it is we’re gonna start with some avocados we’ll have some
fresh lime fresh onion garlic like to use fresh cilantro but I didn’t have any
so when I run out I freeze it to keep some for backup we’ll have some tomato salt
and pepper and if you like a little bit of hot spice you could use jalapenos I
never keep those around so I’ll just use little hot sauce
we’ll start with avocado and these have been sitting in the fridge for a while
so I don’t know how good they are this one was really nice actually but if you
don’t if they gone a little brown or grey then you can just scoop out the
nice part it doesn’t really affect the end result so there we got to cut out
cut away a little bit and you could use an electric mixer but
when they’re really really right then they mix so easily you can just stir it
in see it’s a little bit like a gamble this one’s not great but it’s we can
salvage some of it and avocado is one of these wonderful wonderful foods that
nature makes because it’s so enjoyable in its natural form and it is so rich
and satisfying it is nice and creamy it has lots of fiber
lots of essential lot lots of good fats and it’s one of those things that mother
nature really got it right so there’s two of them I’d like to make a little
bit extra because once I make it eat it it keeps for two three days so you want
to you can make a little bit of extra and that one looked really nice too
now if you buy it in the store and it keeps for a week or two then you have to
kind of question how that happens because really really fresh food it
spoils very quickly that’s just Nature’s Way of reclaiming things that if it
doesn’t spoil then that means that the pathogens the bacteria and so forth they
don’t really want it so you always have to ask if if the bugs don’t want it then
is there is it really something that that you want to eat
so the fresher the better but the fresher means it has a shorter lifespan
also this one is just a little bit firmer so I cut it in pieces before I I
put it in there and then we’re gonna have some onions and I want to chop so
I’ll just make some cuts down the side and about 1/4 onion I think is
about right for three avocados we’re gonna chop up the cilantro this garlic
clove is pretty big so we need to cut it in two to make it fit in the garlic
press I love garlic yes
most things taste better squeeze some lime in there so we’ll start with one
wedge of lime and then I’m gonna mix it up and taste it and see if it needs more and just slice Tomatoes you want either
a really sharp knife like this or something
serrated otherwise you’ll be cursing over the tomato so you cut it dice it
little bite size and there’s no rule for this however big and chunky you want
it I know in restaurants they like to keep the pieces as large as possible so
it looks like they actually put some real food in there and that’s that’s a
good thing and two tomatoes might have been a little more than what this really
needed but again it’s hard to mess it up as long as you get the proportions even
remotely close you will be okay some salt
some pepper like fresh ground black pepper there’s always a little more
aroma to it when you grind it fresh and then we just put a little bit of hot
sauce I use schritica but pretty much any hot sauce would work
fine and then we’re gonna stir this up and if your avocado is like I said if
it’s really right then it will mix pretty easy if it’s a little bit firmer
then you can cut it in smaller pieces before and you can also use an electric
mixer I do that sometimes but these were pretty right so we’re just gonna leave
it at that and that looks fantastic we sometimes
use it with organic corn chips if we want to use a little dip you can use it
with some some crackers and of course we try to find low-carb gluten-free
crackers and or you could just dip vegetables or you can have it as a side
dish so we’re gonna have a little taste here and that is delicious that was a
big garlic clove so for some people that might be a little bit much that was
almost like 2 or 3 garlic cloves we’re gonna add a little bit more lime and a little bit more salt and that is very very good
like I said homemade guacamole very difficult to mess it up try it and enjoy
it so let me show you what this looks like up close will give you a little
zoom in shot and make sure you subscribe and follow our channels you can stay
tuned for more ideas on cooking but also principles and understand how health

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Reader Comments

  1. cheater00

    Loved the video. Keep em coming! If i were to improve a little, i'd say: 1. Try to keep them as short as possible. Edit out all the unnecessary stuff, skip the prep work, etc. 2. Tell us the nutritional benefits of the food and bring up studies and explain them to us. Put links in the video desc.

    Really enjoyed watching this one. It helped me relax to have it playing in the background 🙂 You have a very calming demeanor. Thank you!

  2. Fadi Salem

    Avacados are my favorite. Question about something. Do you recommend I use the garden of earth organic blue corn tortilla chips with the guacamole dip?

  3. Bunny Biedenharn

    We have California Avocados sent to the house, since they're not in grocery stores, anymore. But we're away, right now, and having to forage on our own. The only non-imported avos we've found in big box groceries, are "Lo-Cal" "Low-Fat" ones from Florida. Fat, of course, is the primary reason for eating them. So, I did some research, and discovered that these "Low-fat" "Slimcados" are not some new Frankencado hybrid, but the regular old, "Big Kind" we've always eaten and preferred – just relabeled with that stupid description. The fat content is lower. But since they're twice the size of Haas, we still get enough Avocado Oil. The nutrient profile of Florida Avocados is different, but probably just as good – just with more Vitamin C and less Folate.

    I'm amazed how little Cilantro you use! At our house, the question is "How many BUNCHES do you want in this?" And still, we barely taste the Cilantro.

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