Cilantro Guacamole with Pomegranate Seeds

Written by Nalini Chilkov

I cannot imagine life without avocados.  I  grew up with 3 avocado trees in our backyard.  Guacamole is made from avocados, one of the most nourishing cancer fighting foods along with the surprise of color and anti-oxidant filled pomegranate seeds.  There are at least 20 reasons to eat avocados.  Avocados are rich in Vitamins A and E and healthy monounsaturated fats as well as a great source of  glutathione which can protect your DNA genetic material from damage.  Pomegranates are high in cancer fighting super cell protective phytochemicals such as punicalgins that promote breast and prostate health as well an normal inflammation function and hormone metabolism.
 

Ingredients

  • 2 ripe avocados (cut in half, flesh scooped out)
  • 2 tablespoons finely sliced red onions or  green scallions
  • 1 tablespoon finely chopped fresh cilantro (coriander) leaves
  • 1 tablespoon fresh lime or lemon juice
  • 1/2 teaspoon sea salt
  • cayenne or chipotle chili powder to taste (a pinch to 1/4 tsp depending upon how spicy you like it)
  • 3 tablespoons fresh pomegranate seeds.

Of course you can make this fantastic guacamole even if you don’t have fresh pomegranate seeds.
 

Preparation

  • Place the avocado in a bowl and mash with a fork or spoon until smooth.
  • Add the chopped onion or scallions and herbs, lime or lemon juice, salt and cayenne or chipotle powder.
  • Stir in  2 tablespoons of the pomegranate seeds and use the remaining tablespoon for garnish on top.
  • Serving Suggestion:
  • Although most people think of eating guacamole with corn or tortilla chips, I prefer to use sticks of fresh jicama, carrots, celery and thick slices of red, green and yellow bell peppers to scoop up the thick spread.  I also like to put a dollop on top of an arugula or fresh green salad.

Variations

  • Add 1 tablespoon freshly ground mint (mint contains essential oils that enhance digestion)
  • Top with toasted organic pumpkin seeds (rich in Zinc)
  • Add 1/4 cup diced ripe tomatoes (rich in cancer fighting lycopene)
  • Use tangerine or orange juice in place of lemon or lime juice
  • Add  1 tablespoon finely chopped epazote leaves (a pungent green from Mexico often found in farmer’s markets and latin groceries)
  • Add 2 teaspoons chopped olives (rich in vitamins and healthy monounsaturated fats)
  • This will store in a glass covered container for up to 3 days. If the surface starts to brown, add a little lemon or lime juice before serving.
  • Tip: Save a little avocado and use it to make a healing facial for glowing skin: Here is a recipe for Carrot Avocado Nourishing Skin Mask!!

Makes one cup (I often make a double recipe!  One cup is never enough!!)
Vegan, Vegetarian, Dairy Free, Gluten Free, Healthy Fats, Low Glycemic

This recipe is adapted from The Longevity Kitchen by Rebecca Katz and Matt Edelson

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Dr. Nalini Chilkov, L.Ac., O.M.D. is a leading edge authority in the field of Integrative Cancer Care, Cancer Prevention and Immune Enhancement. She is the Founder of IntegrativeCancerAnswers.com where she offers online programs and resources that empower and transform. Dr. Chilkov brings over 30 years of clinical experience combining the best of Modern Functional Medicine with the ancient wisdom of Traditional Oriental and Natural Healing.   She is a highly respected expert in her field, a frequent speaker at conferences, educational institutions and a trusted resource to the media.