Guacamole, You Saved My Life!

Late night. Overtime. Work = force x distance. Labor. I'm chasing the dragon of deadlines. Got too much to do! I'm wasting away, here at the computer. Unable to stand upright, I crawl on hands and knees to the kitchen, hoping for nourishment. But the kitchen is a mirage of food. Everything requires work, work, work. Payment in blood. There's nothing here to feed me, easily, quickly, before my body turns to dust.

What will I do to save myself? To save my husband? (He's obviously also at risk of perishing, sunk onto the floor from hours of playing Liberty City.)

The magic of guacamole answers my pleas!

Easiest Guacamole Ever
Yes, there are more complicated guacamole recipes out there, and they're delicious. But this magical fruit doesn't need much to become a filling, flavorful, healthy, and green meal.


2 organic avocados (3 if you want to keep some guacamole for burritos tomorrow night)
1/2 organic lime (1 whole lime if you use 3 avocados)
1 teaspoon garlic-chili sauce
1/8 teaspoon salt
black pepper

1) Cut avocados in half. Get rid of the pits. (Watch out for your thumbs.) And scoop the delicious green flesh into a bowl.
2) Squeeze the lime, then cut in half. (This will help you get more juice.) Squeeze the juice onto the avocados.
3) Toss in the remaining ingredients: garlic-chili sauce, salt, black pepper.
4) Cut with a fork and knife until in chunks, then mash with the fork until your desired consistency. (We like ours thick and a little chunky.)
5) Serve with organic tortilla chips!

Easy to make. Check!
Organic goodness--low levels of pesticides for you and for the Earth. Check!
Full of protein, monounsaturated fats (good fats), and no cholesterol. Check!
(Extra for another easy meal tomorrow night. Check!)

Meaner, leaner, greaner!
* Lower the calories and increase the fiber by overcooking green peas until they're mushy, then mashing with a potato masher, and adding (when cool) to the guacamole. It's tasty!
* Instead of the garlic-chili sauce, use organic salsa. No pesticides, and this will add tomatoes and onions to the guacamole.
* The thing I like about the garlic-chili sauce is that it lasts forever in the frig. So, I'm pretty much always ready to make this guacamole, as long as I've got two avocados. It lasts and lasts, which means you never throw it away (no waste going to the landfill). You can also use dried chili flakes (red pepper flakes) or hot sauce.
* Avocados are nature's little food storage units. Ripen them on the counter, then put them in the frig to halt the process. They stay good in the frig for several days.
* A teeny, itty-bitty bit of plastic wrap and a container that seals will keep your finished guacamole good until the next night.

Check out the nutritional information on avocados.

Coming soon!
THE SEQUEL: Guacamole Saves My Life Again, in Burrito Form!

Here are more pictures from the process.