The best guacamole ever
In my humble opinion, a good
guacamole is one the greatest dishes
on the planet – a dip, a side, a garnish
and, I confess, sometimes even a snack
on its own with a spoon! Of course, as
you’ll know by now, it’s never just about
the ingredients, so here are some
crucial tips in the creation process: First,
start with a really good, ripe avocado;
second, be liberal with garlic, lemon
and salt to pack a punch with flavour;
and finally – and crucially – never, ever
over-mush your guacamole. Keep it
chunky. It kills me when a perfectly
good avocado is wasted on a mushy
tasteless guac. I like it hot, so I spice up
my guacamole with jalapeño peppers
or crushed red pepper chilli flakes, but
if you’re sensitive to too much heat you
can always hold back.
So here is my contribution to
avocado lovers: the best guacamole
ever.
Ingredients
• 2 large avocados
• Juice of 1-2 medium limes
• 2 cloves garlic, crushed
• 1 small tomato, seeded and chopped
• 1-2 tbsp chopped coriander
• Salt and pepper, to taste
• Jalapeño pepper, to taste (optional)
Deliciously
nutritious
Method
1. Cut avocados in half and scoop out
the flesh into a small bowl.
2. Use a knife to slice through the
avocado to create small chunks.
3. Add lime juice, garlic, tomato,
coriander and seasonings.
4. Use a fork to create the consistency
you desire. Do not over-mush! Serve
immediately.
Raw spring rolls with herbed
almond sauce
I created this recipe over Passover
when I was craving the creaminess of
a tahini dressing, but as traditionally
sesame is not eaten during the holiday,
I came up with this alternative. I must
admit, I almost prefer this almond
version now, but the rolls are also
divine with tahini. For a more decadent
version of the almond sauce, you could
replace half the water with coconut
milk.
These spring rolls make a great
snack or you can serve them as an
appetizer plated with a small salad
with the leftover sauce drizzled all
over. The recipe below does require a
dehydrator to make the wraps, but if
you don’t have one, you could always
wrap the spring roll filling in nori sheets
or lettuce leaves.
Makes: 12 spring rolls
Ingredients
Raw wraps:
• 3 mangos
• 4 avocados
• 1 cup fresh coriander
• Pinch of salt
Almond sauce
• ½ cup almond butter
• ¼ cup water (or coconut water if
available)
• 1 tbsp minced ginger
• 2 tbsp lemon juice
• 3-4 cloves of garlic, crushed
• 3 tbsp grated red onion
• 1 tbsp maple syrup
• 1 tsp crushed red pepper flakes
• ½ cup mixed herbs: coriander,
parsley and mint
Filling
• 1 carrot
• ½ cup mushrooms
• ½ red pepper
• ½ yellow pepper
• 1 cucumber
• ¼ cup thinly sliced red onion
• ½ cup chopped parsley, mint and
coriander to taste
• Juice of ½ lemon
• 1 tbsp olive oil
Who doesn’t like to have some guilt-free snack options
at home? Here are five fabulously delicious recipes from
founder and director of MAYYA+ Movement, Nealy Fischer,
for you to enjoy when you next have a snack attack.
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