Recipe: Instant Guacamole Hack

Are you a huge guac fan like me, but get a little lazy about all the prep, and then end up eating it way less often than you’d like?

That was me.

Until, after all these months at home, I created a simple hack that will help you make instant guacamole.

The key is prepping the onions and seasoning once ahead of time to supply many, many bowls of guac in the future.

Here’s how you do it.

• Finely chop up a red onion.

• Juice 4 or 5 limes.

• Mix the onion into the lime juice with some salt and pepper to taste and let sit for 15 minutes so the onion “cooks.”

• Pour the onion lime mixture into ice cube molds and place in the freezer.

• Once frozen, transfer the cubes into a storage container.

• Whenever you’re ready to make guacamole, pull out one of the cubes and put it in a bowl.

• Add an avocado to the bowl and smash it and the cube with a whisk, blend until creamy, and voila! Instant Guac.

• I love it prepared simply like this, but of course add any ingredients you enjoy such as cilantro, more lime to taste, spices, etc.

Watch video reel on Instagram of my instant guac in the making!

Move Over Chia! There's a New Seed in Town!

The first time I ever ate chia seeds was at the juice bar of a retreat center in Costa Rica.

The menu touted the seeds as the newest superfood, so of course I said “yes please” to a scoop in my smoothie.

Cut to 10 minutes later, and my belly bloated up to 6 months preggers and my gut was squirming.

I chalked it up to being my first time eating the seeds and my digestive system not being used to it.

I’d go on to eat chia again, surmising that I just needed to soak the seeds first.

Soaking definitely helped (if by helped you mean not being in pain and bloated) but I still suffered from existing psoriasis, joint pain, and migraines.

After spending much of the last two years studying the microbiome and gut health, I finally learned that chia seeds (and many other so-called superfoods) contain nasty proteins called lectins that have a way of getting past the guard cells of our gut wall, causing “leaky gut.”

Leaky gut is gnarly because it means that bacteria and pathogens can get into our bloodstream and cause an immune response, which in turn creates inflammation.

When we eat foods (or are exposed to substances like glyphosate or NSAIDS/Ibuprofen) that blow holes in the gut wall, inflammation follows. Chia, like gluten, is one of those foods.

I know, I know — you love your chia pudding parfaits — I did too!

The good news is there’s a new (or not-so-new) seed in town that acts just like chia — you know, swells up like a tapioca bubble, has a little crunch, and all the fiber — but none of the leaky gut or inflammation!

It’s basil seeds.

Basil seeds contain:

• 2x more fiber than chia

• 2x more potassium than chia

• 2x more calcium than chia

• 2x more iron than chia

They are also rich in flavonoids, polyphenols, and other plant compounds like Omega-3 and Omega-6.

Luckily, a new mother-and-son company called Zen Basil is bringing organic basil seeds to the market. Use code BASILSEEDSROCK for 10% off!

So how do I eat them?

They go into the smoothies (with no trouble this time), and I also make them into a chocolate pudding using this recipe I adapted from Kristine at Lectin Free Gourmet!

See the video below when I last made it in my kitchen.

Here’s the recipe:

Ingredients

1 Tbsp Zen Basil Seeds

1 Cup Unsweetened Coconut Cream

1 Tbsp Raw Cacao Powder (or for a thicker almost fudge-like pudding with some protein, use Dr. Gundry’s Power Plant Shake)

1/4 tsp Stevia Drops

¼ tsp Vanilla Extract

1 oz. 72% or higher Cacao Chocolate Chips

Tiny Pinch Salt

Directions:

Soak Basil Seeds

In a small saucepan, whisk together the Zen Basil seeds with coconut cream, cacao powder, and stevia drops. Allow the seeds to soak in the mixture for 5 minutes.

Add Heat

Put the saucepan on low heat and stir in the chocolate chips until they melt. Pour the whole mixture into dessert cups and chill for a min of 2 hours.

Serve
When you’re ready to serve, garnish with whipped coconut cream and shaved dark chocolate.