We eat it every single day. It makes any mediocre soup instantly amazing. The perfect veggie dip. Goes great with scrambled eggs. You can add so many healthy things to it and the flavor can be mellow or bold, depending on what mood you’re in.
According to Dr. Mercola, they are:
- high in potassium
- full of healthy fats
- provide folic acid
- provide B-vitamins
- provide fiber
- provide vitamin E
- enhance nutrient absorption
Cilantro Also Rocks.
I’m just going to take a minute to talk with you about cilantro because this is an herb I always try to add to our guacamole. I even have some of it growing in our kitchen windowsill – because we love it so much. Why? Well, beside the amazing flavor it adds, cilantro also boasts some keen benefits:
- a good source of vitamins A, C, and K
- good source of calcium and potassium
- surprisingly, a good source of omega-3 and omega-6 fatty acids
- can help stimulate the production of insulin naturally
- good source of beta-carotene
- has a natural diuretic effect that can lower the risk for kidney stones
- full of antioxidants that help to fight cancer cells
- and my favorite thing about cilantro: it detoxes heavy metals from your body. Amazing, no? I especially love this because I have a mercury filling. (They constantly leach mercury into your body which damages your gut, and is stored in your tissues.)
It doesn’t just detox mercury, but also lead, aluminum and other heavy metals. It has been scientifically observed that people who ate soup containing cilantro later released mercury-containing urine. So be sure to add some to your guacamole as well as other soups and dishes to help ease the burden of toxic metals.
And as a family going through the GAPS Intro diet, once we entered Stage 3, we were allowed to slowly add mashed avocado in to soups and eggs. What an amazing difference this made to our taste buds.
Honestly, I had never added guacamole to soup before. Maybe some tortilla soup somewhere in there, but I hardly ever even ordered tortilla soup and certainly never made it myself.
But the funny thing is, it doesn’t matter what’s in your soup. It could be stew with hamburger meat and veggies – the guacamole will still taste amazing. It doesn’t matter if it’s squash soup, or tomato soup. . . I think you get the point. You should try it some time – add a dollop (<–fun word) to your soup right before you eat it and see what a difference it makes.
Here’s a simple recipe to get you started. Take it and make it your own. Be sure to tell me your favorite guacamole add-ins in the comments!
Guacamole (paleo, GAPS, vegan)
- 2 large avocados
- 1/4 cup cilantro, minced (not until Stage 4 of the GAPS Intro diet)
- 1 small tomato, finely chopped (not until Stage 5)
- 1/4 cup minced onion (not until stage 5)
- 1 tablespoon extra virgin olive oil (not until Stage 4)
- 1 teaspoon fresh lemon juice
- 1 clove garlic, crushed, or 1 tsp garlic powder (not until Stage 5)
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon ground pepper or to taste
- if you can do dairy, 2 tablespoons sour cream, plain yogurt, or plain kefir
Combine all ingredients and mash with a fork or – my favorite kitchen utensil – one of these. Worth its weight in gold.
If you keep tomato powder on hand, this is a fabulous way to use it. Or any other veggie powders you may have.
Have homemade salsa? Be sure to add several spoonfuls to your guac!
For the GAPS diet, just make sure you aren’t adding anything that isn’t allowed at your particular stage.
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Don’t you love guacamole?
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