25 days in Mazatlan, Mexico has sadly come to an end. This trip was truly a once in a lifetime opportunity and I am so glad that we made it happen. A little piece of this city and the culture will definitely be going home with me. I don’t think a lime will ever smell or taste the same again. It will forever conjure up feelings of being at the open air market, fresh tacos, and of course, guacamole.
And don’t even get me started on the beautiful people. I have never met such kind, thoughtful and social people in my life. Walking through town, no one has their nose in their phone. They smile as you walk past them. They are present. They interact with your children and hold your baby while you eat.
There was one woman in particular, Magdalena, who I met and bonded with over fresh pressed juice at my favorite smoothie bar. She asked to hold Veda, who is now 11 months old. She spoke very little English, and I speak very little Spanish, yet somehow we got by. She lives an hour out of town, is a secretary, and loves to eat organic food. She asked to add me to Facebook, so I did.
Then, a few days later, she messaged me and with her broken English asked if we could meet again at the smoothie bar. I told her I would make sure I was there. Zola, my four year old, and I made our way to meet her again and when we arrived, she handed me a bag FULL of gifts for my girls. I met the woman one time for 15 minutes and she bought gifts for my children. And for me, pottery (which I used for the photos of this guacamole!) She said she saw some of my food pictures on Facebook and thought I could use them. Thoughtful really is an understatement.
So this guacamole is an homage to Mexico and sweet Magdalena.
I love avocados. They really are a superfood in their own right. They contain a balance of healthy fats, protein and fibre, which makes them superstars for balancing blood sugar and helping you feel satiated. They are also extremely versatile! Add them to a smoothie, to toast, use in a dip, on a salad, in a sauce….the possibilities are endless!
Traditionally, guacamole has onions in it, but in this recipe I use garlic. I just find it easier to use a small clove of garlic than to cut up an onion. Call me lazy, call me brilliant, I’m ok either way. Garlic is a fabulous immune boosting and immune supporting food because of its anti-bacterial, anti-fungal and anti-viral effects. It is also high in antioxidants which help to combat the presence of free radicals in the body, which can contribute to disease. Just make sure to crush it before using it as this helps the release of allicin, the compound in garlic that makes it so fantastic.
Take a look at how easily this comes together, and how easy it is to adapt!
What do you like to eat guacamole with? My absolute favorite is adding it on top of our taco salad, and squeezing a bunch of fresh lime on it! YUM!!