Our Naked Burrito inspired today's daily email to our Goodies. It went something like this:
Holy Guacamole! Here are a few interesting facts about this ancient concoction.
  1. Back in the 1900's a Spanish-English pronunciation guide listed guacamole as a "salad of alligator pear". Charming.
  2. On two days a year: Super Bowl Sunday and Cinco de Mayo, over 20 million pounds of avocados are used for guacamole.
  3. Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: "Say Huakamole".  (TOTAL SIDEBAR: Could you imagine the inter-boardroom fights at Calavo coming to the above mentioned pronunciation suggestion? "I don't care what you say, I think it should be pronounced GUAC-amole"......"What? That's simply madness, you know it originates back to the Aztecs, they would have never accepted that pronunciation, you are knowingly compromising the integrity of the avocado, and I will not stand for this insubordination, I think you should leave...all in favour, say I.")
  4. Here's a redic delish recipe for an amazing guac-salsa dip. Enjoy.

photo cred Cat It seems that I have an avocado obsession of late. Throughout my journey to rid my daily life of processed food and focus on what really counts - beautiful whole foods, I've realized that I can eat avocados guilt-free. The avocado is beautiful. Even visually, it's gorgeous. Dark and pebbled on the outside and perfectly green and smooth on the inside. They are packed with nutrients, phytochemicals, monounsaturated fat, more potassium than a banana and contain a wide array of essential vitamins (B's, E, & K). And let's not forget the taste. Personally, I could eat one everyday. Oh yeah, I do. So when Ron introduced me to his "GuacaSalsaMole" dish, I thought I had died and gone to heaven. Over the 2 weeks that he and Simmah were visiting, the dish was made constantly. Here's what you need: 6 avocados, diced 8 – 10 Roma tomatoes 1 bunch of cilantro, finely chopped 2 fresh limes - juiced ½ large red onion chopped 2 tbsp freshly ground cumin 1 tbsp freshly ground pepper 1 tbsp Himalayan sea salt, or enough to season to your taste The avocados and tomatoes are roughly chopped (big-ish chunks) and the whole shabang goes into a bowl. Don’t think “precision” when making this dish. Think “chop ‘em up and chuck ‘em into a bowl”. (thanks Simmah) Do yourself a favour, make this for friends, family or just yourself and enjoy the perfection of The Avocado.