Guacamole

January 27, 2015

Guacamole is such a staple of Mexican cuisine, especially in my family.  We have our favorite ways of preparing this dish and often don't feel too much guilt about eating it because, hey, it's vegetables.  Besides, my mom already adjusted our classic recipe for a lower fat version using cottage cheese instead of sour cream.  But we've always used plenty of avocados.  When I started becoming more strict about counting calories I was overwhelmed by the number of calories in an avocado. I was so surprised and intrigued when I came across this recipe, and I have to admit that after reviewing the ingredient list I hesitated because I wasn't sure I would like it.  Since my goal is to complete the entire series, I have decided to stop putting it off and go for the plunge.  I'm glad I tried it.

Guacamole

GTLF: Vegetables p. 20

serves 4, working time 20 min., total time 25 minutes.

Two 10 oz. packages frozen peas

1 large tomato, coarsely chopped

1 C died avocado

1/2 C finely chopped red onion

1/3 C chopped fresh cilantro

3 Tablespoons fresh lime juice

3/4 tsp. ground cumin

1/2 tsp. salt

1. In a small saucepan, of boiling water, cook the peas for 30 seconds to blanch. Drain well. Transfer the peas to a food processor and puree until smooth. Push the puree through a fine mesh sieve into a large bowl.

2. Stir in the tomato, avocado, onion, cilantro, lime juice, cumin, and salt until the mixture is well combined but still slightly chunky. Spoon the guacamole into a small serving bowl and serve.

Nutritional Information: 6.4 fat,190 calories, 1g sat. fat, 27 g carbohydrate, 8.5 g protein, 0 cholesterol, 470 mg sodium. 

Tips:

1. Don't let the idea of peas in Guacamole scare you like it did me.  The puree of the sweet peas will have the same look and consistency of avocados without any of the fat or calories.  Be prepared for a slightly sweet taste.  I'm not sure if peas are always sweet.  Maybe there is a variety of peas that aren't, I need more experiences with this.

2. This recipe uses spices I usually wouldn't use in guacamole... you might play around with the spices according to your own tastes.  For example, I usually put in diced jalapenos for some heat. GTLF even suggests mixing in some hot salsa for those who enjoy hotter foods. The base of this recipe is the peas and the avocado. 

3. I'm pretty sure if you do a good job with the puree and keep quite about the peas, NOBODY would be able to identify the fact that the guacamole is made with peas.  I was quite impressed and deeply surprised.  GTLF is constantly surprising me.