This Sunday is Cinco de Mayo. And I plan to celebrate by making big bowls of fresh guacamole and salsa. These dishes are certainly festive and delicious…but they also pack a big nutritional punch.
For my guacamole, I like to keep it simple—I only use avocadoes and lime.
Avocadoes are an excellent source of healthy monounsaturated fat. Plus, they’re a good source of:
- Fatty acids
- Vitamins A, B, C, E, and K1
The lime, of course, packs on even more vitamin C. Plus, the juice’s antioxidant activity helps keep the avocado from oxidizing and browning when exposed to the air.
Here’s how I make my simple guacamole…
First, I wash the outside of the whole avocado to remove any chemicals or microbes on the skin. Even though I eventually discard the skin, any lingering chemicals and microbes could make their way into my guacamole—and we don’t want that!
Then, I cut the avocado in half, remove the stone, and scoop out all the flesh into a small bowl.
Next, I cut one fresh lime in half and squeeze both halves into the avocado flesh, mixing by hand with a spoon or spatula to create a creamy, smooth consistency.
Now, let’s move on to my fresh salsa, which I do like to spice up a bit…
Spice up your salsa with fresh peppers, onions, and cilantro
Sure, there are countless jars of room-temperature, processed salsa in the center aisles of grocery stores. But, as always, I encourage you to step away from the center aisles. Instead, visit the produce section to find all the fresh ingredients you need to make your own salsa. And I promise that not only will it be healthier—but it’ll burst with flavor!
First, coarsely chop two mid-sized, organic tomatoes of your favorite variety. Tomatoes contain loads of vitamin C as well as the healthy carotenoid lycopene.
Second, finely chop half (or just a quarter if you want less “tang”) of a red onion. Red onions are superior nutritionally to white onions, as they contain healthy pigments packed with carotenoids and anthocyanins. Red onions also contain loads of vitamin C, fiber, and folic acid.
Third, spice up your salsa with a finely-diced hot pepper. (Don’t forget about the tips I shared with you yesterday for how to determine a pepper’s heat.) And remember, the hotter the pepper, the more inflammation-fighting capsaicin you receive. Hot peppers also contain loads of vitamin C.
Fourth, roughly chop some fresh cilantro (coriander). This herb will help balance out the heat of the peppers. Cilantro also contains lots of vitamin C, and lab studies show it reduces infection and inflammation. Plus, there’s even some evidence that it helps the body eliminate heavy metals, such as mercury, and other toxic contaminants linked to bone weakness, cancer, dementia, heart, and kidney disease.
(Technically, cilantro refers to the leaves of the coriander plant. And, of course, coriander is a key ingredient used in curry spices—together with turmeric, which also has a host of anti-inflammatory benefits.)
Fifth, cut a lime in half and squeeze the juice from both halves into your bowl.
Finally, gently fold all these delicious, fresh ingredients together with a spoon.
You can enjoy your fresh guacamole and/or salsa on top of fried eggs in the morning…mixed into your salad at lunch…or use it as a garnish for broiled, wild-caught salmon at your evening meal.
As for me, this weekend, I plan to simply enjoy my fresh guacamole and salsa with some organic corn tortilla chips. Remember, most corn is genetically modified, meaning it’s been sprayed with the plant-killer glyphosate (Roundup®). So, I highly recommend finding blue organic corn tortilla chips, which don’t come from super-bred and genetically modified yellow corn varieties.
P.S. Along with celebrating Cinco de Mayo this Sunday, I’ll be hosting a live event. Join me for my Cancer Reversal Summit at 3:00 P.M. Eastern Time as I release the latest developments in the world of natural cancer treatments. But hurry! Space is limited—click here to sign up now!