GUACAMOLE

Yesterday we shared the Dirty Dozen/Clean Fifteen list.  With avocados topping the list of the Clean Fifteen it’s only fitting that we follow that post with this recipe in honor of Cinco De Mayo.  But keep in mind that avocados are also great sliced on toast and added to salad.   They’re a delicious and EASY way to get healthy fats and great nutrition on the menu.

 

From HEALTHY HOLIDAYS:

 

2 large ripe organic avocados

1 Tablespoon minced organic red onion

1 teaspoon fresh organic chili, stemmed, seeded, and minced

1 Tablespoon organic lime juice

1 Tablespoon minced orgainc cilantro

salt and pepper

 

Cut the avocados in half, saving one pit.  Scoop out the avocado and mash it in a medium bowl.  Add the onion, chili, lime juice, cilantro and salt and pepper to taste.  Tuck one pit inside the bowl of guacamole to keep the avocados from browning.  Chill and serve with baked tortilla chips.

 

 

SANGRIA

 

1 bottle Cabernet Sauvignon ~or~ non-alcoholic red wine

8 ounces orange juice

3 ounces organic fruit juice sweetened lemonade

1 orange, sliced

8 ounces sparkling mineral water

Lemon twists and fresh cherries (not maraschino) for garnish

In a large pitcher or punch bowl, combine the wine, orange juice, lemonade, and orange over ice.  Stir in the mineral water just before serving.  Garnish with the lemon twists and fresh cherries.