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  guacamole (640x480)Featuring Kumquats

Guacamole adds such versatility to a Raw Fusion Lifestyle:  You can use it as salad dressing or make an impromptu meal by slicing up veggies and dip; I also use guacamole as a base for nori wraps.  There are many variations to this Mexican flavorful dish.  Whenever I eat enchiladas, I prefer the green tomatillo sauce so decided to use them in lieu of red tomatoes, as I prize their slightly sour taste.

Here in Florida it’s kumquat season and I almost went to the annual Kumquat Festival about 45 minutes from Tampa in Dade City but decided not to subject Z to crowds of over 40,000 for a fruit that he has no interest in.   Since I have been buying organic ones at my local health food store I decided to try them chopped up on avocado toast and liked that tangy sweet/sour flavor so much that next I added them to guacamole.

These tart fruits provide a burst of flavor, nutrients and beneficial essential oils because you do eat the skin on them. I was once told that to eat them au naturel you are supposed to roll them a bit between thumb and forefinger to soften the skin and release the oils.

The other “out-of-the-box” ingredient is the tomatillo  — the Mexican staple, sometimes referred to as a green tomato.  You remove the papery outer husk before using.  Personally I don’t like the skin unless they are fire roasted or blanched, so I tend to cut them in half and scoop out the insides, dicing or chopping before adding to salsa, sauces or guacamole.

Tip for Chopping Jalapenos – To avoid the burning sensation, coat your fingers with vegetable or olive oil before chopping.Tomatillo Guacamole with Kumquats

A note about the fresh garlic:  I usually find that fresh garlic overpowers guacamole so if I use it at all, it’s the organic powdered version.  This time the microplane shaved it so finely that I do appreciate the garlic flavor.

Tomatillo Guacamole with Kumquats

Ingredients:
2 Haas avocados
2 scallions, chopped (including the white part)
5-7 kumquats
1 jalapeno pepper, chopped (avoiding the seeds)
2 small tomatillos
1/4 cup chopped cilantro
1 lemon, juiced
1 garlic clove
Sea salt and black pepper to taste

Directions:  Scoop avocado into a bowl and mash lightly with fork or potato masher.  Add 1/2 of the lemon juice, chopped cilantro, scallions.  Chop the kumquats by slicing first (slice off the 2 ends and discard if you prefer) and then cutting slices in smaller pieces.  Using a microplane, grate garlic to taste.  Cut the tomatillos in half and scoop out the middle portion, dicing the insides and adding to the guacamole mixture.  Salt and Pepper to taste and add more garlic and lemon juice if needed.  Add the kumquats and serve with chips, toast points, and crudites or use as a base for a wrap.  In the above photo I am serving them with South of the Border flavored flaxseed crackers.

kumquats small flickr

 Photo from Flickr

LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site, eHow.com.

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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