Guacamole (Inflammatory Culprits Free)

When eating for good health always buy local and or organic and focus on anti-inflammatory foods.  If buying local is a challenge, then consider Trader Joes as an inexpensive options.   Each store will vary in terms of quality, but I personally love the avocados from my local Trader Joes.  If shopping at other stores look for PLU #s 94046, 94225 and 94770 for Organic Hass Avocados.  Trader Joes buys in bulk and ships to each of its stores, so the avocados could be from a number of different places such as; California, Mexico, Chile, Dominican Republic or New Zealand.  Sometimes the country of origin will be included on the label. Another very reliable store is Wholefoods.  They offer both organic and conventional produce. They frequently purchase from local farmers, which is an amazing bonus.  The prices are a little higher as a result, but it’s completely worth it.  When avocados are picked and how they are stored affects their carbohydrate, starch and sugar content and level of anti-inflammatory healing properties. This is why its important to purchase your produce from someone who cares as much as you do. There are many known inflammatory culprits, so my recipes will exclude them.  Peppers being one of them, please feel free to add if you have no issue with this flavorful option.  Be sure to look for an article explaining these known culprits. Enjoy The Positive Pear ‘s version of Guacamole.
Guacamole Inflammatory Culprits Free:
  • 5-6 Organic Hass Avocados
  • 1/4 cup of fresh Cilantro
  • 3 tablespoons minced Shallots (substitution: onion or green onion)
  • 2 cloves Garlic, minced
  • 2 tablespoons freshly squeezed Lime juice (substitution: lemon juice)
Anaheim peppers make a nice addition to this guacamole recipe, if you are fine with digesting these or do not have a chronic inflammatory contion, then feel free to add:
1/4 to 1/3 cup chopped & seeded Anaheim peppers (lime green-not spicy but completely optional)
Rinse avocados. Cut in half. Spoon out pit. Spoon avocado out of peel into medium mixing bowl and mash with fork or potato masher. Add all remaining ingredients and mash to blend. Serve with slices of fennel or celery.

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