Bird Watcher's Guacamole, a power food full of nutrients, providing bird watcher's with plenty of fuel and energy for a day of watching nature's avian wonders.
Photography by Curtis and Norma Beaird
Guacamole Recipe by Curtis Beaird
Article by Norma Beaird
This recipe should be named "The Only Way to Eat Avocado”. This is Curtis' famous guacamole - it's simple and fabulous. We LOVE guacamole for the taste and especially love it because of the health benefits of avocado. We eat this a lot for breakfast on toast and eggs. Some restaurants prepare avocado a little too soupy, as though it has been in a blender, and it doesn't have the flavor of our version. Our guacamole is rich, chunky and delicious; and best of all, full of nutrients.
According to WebMD:
***Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy).
***Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer.
***Avocados are low in sugar. And they contain fiber, which helps you feel full longer. In one study, people who added a fresh avocado half to their lunch were less interested in eating during the next three hours.
***Avocados are high in fat. But it's monounsaturated fat, which is a "good" fat that helps lower bad cholesterol, as long as you eat them in moderation.
This is a simple recipe. Of course, there are a gazillion different variations online, but sometimes less is more. Sometimes, more can be too much. We want to actually taste the avocado, not overpower it with a ton of ingredients.
Here's the recipe (again...this is prepared chunky-style, not liquified in a blender):
For this dish, we usually use 2 or 3 avocados, depending on how many people you're feeding. Two avocados is sufficient for two people.
Ingredients:
----2 or 3 Haas Avocados (Buy them when they're between a medium green and a dark green, heading towards soft) If you go to a grocery store and they're mush, walk away. They need to be slightly hard. If they're really hard, you will need to sit them in the light of your kitchen window until they're ready. If you need to prepare them right away, purchase the darker green avocados that are slightly soft.
----Half a Lime (more or less to your liking)
----Approx. a tablespoon of white onions (more or less to your liking)
----1/4 of a teaspoon of Garlic Salt (It goes a long way in a hurry - the intent is to get a subtle flavor of garlic, not to overwhelm the avocado)
***Note: If you prefer to use a garlic bulb, then use one clove of garlic and a few pinches of Sea Salt or Himalayan Salt (not table salt). We buy our Himalayan Salt at T.J. Maxx or Walmart. You can also buy it online or in grocery stores. If you don't have a clove of garlic, then use the Garlic Salt.
After you cut the avocado, remove the pit. However, save the pit(s) and put them aside. Put half of the avocado in the palm of your hand and score the avocado with a knife (North/South & East/West) - kinda like a checkerboard.
Take a spoon and slide it into one end of the avocado and then gently work the spoon underneath the avocado. Spoon it out into a dish.
Cut up the onions very fine and add them to the avocado.
Then squeeze the lime into the mixture.
Next, add the garlic salt.
Mix all of this together with a fork and you're ready for an incredibly satisfying culinary experience!
Put this on wheat toast. Put it on eggs. ......or just grab a fork and dig in. Speaking of toast, if you want some out-of-this-world toast, prepare your toast in a cast iron skillet covered in coconut oil. The coconut oil gives the toast a very rich flavor, much richer than butter; plus, this amazing oil has many health benefits.
.....and speaking of eggs,
....what about some eggs prepared in a cast iron skillet covered in Extra Virgin Olive Oil?
Whew! This is some good eating! Eggs are very nutritious and full of protein; and, our doctor recommends eating them. Plus, avocado is good for the heart and it will help to lower cholesterol and triglyceride levels. The combination is a perfect high-energy breakfast for bird watchers. It fills you up and keeps you from getting hungry while in the field documenting and photographing birds and wildlife.
Now…..if you possibly have any avocado left over…..take the pit(s) and place them in the middle of the avocado/guacamole. Then tightly cover up the leftover guacamole with either tinfoil or plastic wrap. When air gets to avocado, it will gradually turn brown. The pit will prevent the guacamole from turning brown. No, this is not an Old Wive’s Tale. It really works! We’ve tried and proven it. We also serve the guacamole with the pit in the middle of the dish. It gives a rustic flair to the presentation.
Bird Watcher's Guacamole - satisfying, healthy and energizing!
Copyright 2015, Curtis and Norma Beaird. All rights reserved.
