Friday, September 5, 2014

High Protein Guacamole

High Protein Guacamole
School may have started here in Pennsylvania, but it still feels like summer outside, and my vegetable garden is still alive and well, so a recipe like this is perfect for today.  I actually made this for a July 4th party, but despite the avocado, most of the other ingredients are currently in or have been in my garden in years past.  This is basically your average guacamole recipe with the exception that in place of one avocado, you add in pureed edamame, which adds a huge protein and nutritional boost to this already healthy dip.  Since soy beans don't have a strong flavor of their own and when pureed are nice and creamy like an avocado, they mix in perfectly and everyone who tried this dip at the party loved it and asked for the recipe.  If you don't want to use soy but want to add protein, you could easily substitute pureed fresh or frozen and thawed green peas.  One cup of green peas has 8g of protein, less than half of the 17g in soy beans, but still significant. So get dipping and enjoy the summer weather while it lasts!

High Protein Guacamole

1 1/2 C. cooked organic edamame
juice of two limes, zest from one
2 cloves of garlic
3 ripe avocados
1/4 C. finely diced red onion
2 jalapenos, finely diced
2 organic tomatoes, diced
chopped cilantro
pinch of salt

In a food processor, combine the edamame, lime juice and garlic and blend until smooth.  Add in the avocados and process until creamy.  Transfer the mixture into a large bowl and gently fold in the onion, jalapeno, lime zest, tomatoes, cilantro and salt.  Serve immediately or keep in the refrigerator, covered well, for up to two days.  Serve with organic blue corn chips.

avocado and edamame mixture

all mixed together
ready to bring to the party!

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