Yogi Marlon: Hi, I am Yogi Marlon and I am the enlightened cook. I am here to tell you that green guacamole is only 5 minutes away, look at how we’re going to make that. I’m going to teach all the tricks of how to do it right now.
Fabulous guacamole is only 5 minutes away. Here’s what you need, you need to have a little bit of chili powder, the secret ingredient is cumin, salt, crushed ground pepper, a little bit of yogurt, we can substitute Mayo or a little bit of sour cream and you need really super perfectly right avocados, that means you’re probably going to have to buy them and hold it on to them for a couple of days. My favorite kind of avocado is the has avocado. You’ll recognize because it has a rippled skin. When it’s really ripe, it turns this brownish color, when it’s not ripe, it still kind of green. So, wait until they go just a little bit soft. So this one, I feel like has just about a day left to go because it’s doesn’t, just a little bit from there, but this one, look how soft that is, that’s what you really want, there you go.
And then we’re going to pop the seeds out, just like that. And then here is a great way to get your guacamole to be chunky, I am just going to cut those like that, I’m then going to score it basically. And then I’ll take a spoon, alright, it comes right out, just like that, you don’t have to worry about peeling it at all. So, for this recipe, you need four avocados, it’s just kind of all in the bowl, so I am going to just take it and give it a squish. And I am going to put my spices in now. I’m going to put in half a teaspoon of chili pepper, if you like more, go right ahead, I’m also going to put in half a teaspoon of cumin, I’m going to do that one by eye. And then some sea salt, we love sea salt for the higher mineral content than regular table salt. And then I’m going to put them black pepper to taste, I have to like a lot.
Alright, and then fresh lemon juice; And if you like this so that -- I don’t have to pick the seeds out, it calls for about two tablespoons, I would say that, half a lemon, depends on the lemon, there you go, okay. And now I am just going to give it a little bit of a mash, oh with my potato masher. I don’t want it to be too soft, there we go. So, it’s still a little bit chunky. And then last but not least, I’ll add some fresh herbs in there, I’ve got some cilantro, wadded up in a tiny little bowl. And we’re going to chop it really fine so that my guacamole is still smooth. Just put a couple of tablespoons of plain yogurt and mix them in to get that little bit of extra creaminess in the texture, no more even nodus.
Alright, so guacamole is ready to go, of course you’re going to need some tortilla chips. I like the ones that are baked not fried because they are lower in calories, let’s give it a taste that is so good. All of the oils in the avocado, they are naturally occurring, it’ll actually going to help you bring your cholesterol down. So, it’s very, very rich in fat but it’s the right kind of fat. Now, if you’re not going to eat that right away, you got to cover it up because air will make your guacamole turn brown, there’s nothing wrong with it, it’s not bad but it doesn’t look that pretty. So I’ll put a piece of plastic wrap and I’ll press all the air out. And you can even put this in the freezer, it’s got so much fat, it would take a very long time to freeze. So, if it’s for a party, you can do that. And I am Yogi Marlon, thanks for joining me on another episode of the enlightened cook. Come I’m back real soon. Bye, bye.
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