Ok, so it’s not quite winter yet, but it feels like it, right? At least in northern Oregon it does! The mornings are frosty and oh-so-cold, and there have been several days where it was crazy windy outside. Whatever the weather is, here’s the dilema: avocados are in season and readily available in stores, but tomatoes and cilantro (the other great guacamole pieces) are not. What do you do if you want to make a really good guacamole this time of year?
My guacamole cravings lead me to invent this simple recipe. I mentioned on Facebook that before GAPS (almost 2 years ago), I couldn’t eat avocados. The effect on my digestive system was immediate and horrible (no more description needed!). Needless to say, I was afraid to try them again (wouldn’t you be!?). But I did it–in early Nov, I took the plunge–I tried guacamole for the first time in oh-so-long! And guess what?!? My body handled it just fine! YAY! GAPS has healed me of whatever it was that made me get sick from avocados! Praise God! And ever since that day I tried them, I’ve been craving them–daily. I think my body really thrives on healthy fats. So I’m feeding it what it needs. Which means, I’m piling on the guacamole–on top of eggs, on salad, etc. It is fabulous! I will share the quick & easy recipe I am using (it is almost too simple to really be called a recipe, but it’s worthy of sharing anyways!). 🙂
Here it is…My daily staple!
Guacamole to make in the winter with very few ingredients. Super yummy!
Ingredients
- 2 large avocados
- 3 TB bottled salsa (check ingredients for sugar, corn, etc.)
- 3 TB sour cream (never use low fat sour cream, unless you want corn in your sour cream )
- 1 TB lime juice
- sea salt
Method
- Cut avocados in half and remove pit.
- Scoop avocado into a small bowl to mash, add in salsa, sour cream, lime juice, and a pinch of salt.
- Mix well and serve immediately.
Enjoy!!
This post was shared at Food Renegade’s Fight Back Friday! 
I love (love love love) guacamole, too. I do mine really simple as well – usually just a squirt of lemon juice and a little bit of raw garlic. The raw garlic adds a great flavor.
Are you making your own sour cream? We really miss sour cream on GAPS, but I can’t get raw cream or even pasteurized grass-fed cream. And it just doesn’t seem worth it to eat grain-fed cream.