How to Make Guacamole Snack

How to Make Guacamole Snack Julieanna: Hi. Jon and Julieana are here. We are back with our super simple snack period. This is part 3 and we are ready to make something that is very versatile, very user friendly and everybody loves— Guacamole. So what is that Gua—Guacamole? Do you love Guacamole? Jon: I love Guacamole and— Julieanna: Why did you love Guacamole? Jon: The hard part of Guacamole is what you do you eat it with? So tell me, what do we have here? Julieanna: Yeah. That is a good question. Okay. Well, right. I'm thinking what should— by eating healthy chips. So, I like to eat multi-grain chips and you can get these like flat chips that everywhere— they have them everywhere now and they taste really good actually. Jon: Now, what on earth is this? Julieanna: It looks like my daughter’s hair and my hair when I do not blow dry it. They are actually lentil chips. They found them at -. — - is out there and they’ve got like lentil in there so they are high in fiber and— lentil are so good for you anyway so you have process but if you’re going to eat chips, make them healthy right? Jon: Right because everything else is just frying garbage right? Julieanna: Right. Most of them even the baked ones are just potatoes and oils. It’s not healthy. It’s not nutritionally done, I mean both are— Jon: Okay. So in making the Guacamole, how do we do this? Julieanna: Okay. It is so simple. So first, we are going to take our monounsaturated fatty acid avocados. This is just two avocados that are ripe and we are just going to stick them in a bowl. I am going to put Jon to work today. Jon: Okay. Julieanna: Not yet. Jon: Oh. Julieanna: I want a second. As you start, start mashing away. Jon: Start mashing. Julieanna: Just mash. And then we are going to add some tomatoes but you don not have to if you do not have them on the hand but it’s so good just to add the color and some lycopene and lutein, vitamin C all sorts of phytochemicals. I think there’s 10,000 phytochemicals in tomatoes. Jon: 10,000? Julieanna: 10,000— and many that we have are not identified yet. Jon: Well, that is amazing. Julieanna: Is that crazy? Jon: Yeah. Julieanna: Okay. So I got something - here. Jon: Okay. This is a sea salt. I know that— Julieanna: A Celtic sea salt. Jon: A Celtic sea salt. Now I asked Julienna before we started shooting today, what’s the difference between sea salt and iodized salt? Julieanna: Like regular -. Jon: What is the big deal, right? Julieanna: That is a great question and I do not know until recently but you look how crystally and shiny it is? What happens is when you —this is how salt starts like from the sea full of the salt and processed it like crazy and all the minerals get extracted from there. So, this is basically mineral which salt with before being processed. And like I always say, processed foods are what make stuffs so unhealthy. So I am going to put all of these in there because it is really potent. It is it so much more salty tasting. Then when you get at the start of regular table salt, it is so salty, I mean like strong stuff. And I was told by Doctor Pam Pepper that if you have an allergy to cat or something, you could stick a little bit of this on your tongue and they dissolve because it’s like an antiseptic and she said that it’s like an antihistamine effect and you can be okay with cat. They haven't tried that yet. But, I did have a sore throat; I was like getting a little cold then I put on my tongue. I swear I felt so much better. I do not know if it is all on my head but it did help me—antiseptic. Jon: Result’s not typical. Julieanna: Well— didn’t your grandmother ever tell you to gargle with salt water when your throat hurts? Jon: Yeah. Julieanna: That’s why. Jon: Alright. Julieanna: Okay. It’s just a couple of pinches and it is really strong. And then I like to add chili powder just to give it a little extra – for that and— just about a tablespoon. That's too bad, not much. Jon: Oh. Julieanna: You know, it is not spicy it looks like spicy but it is really not. Jon: Oh yeah. Julieanna: And you could add onions and what else— whatever you like. I do not like raw and that much in my Guacamole and I hate the flours. Good mashing job there Jon. Jon: Thank you. I like a little bit chunky so that looks good to me. Julieanna: That’s looks good and chunky to me too. Are you ready? Jon: I am ready. Julieanna: Shall we try it? Jon: Yup. Julieanna: Which chip are you going to try it with? Jon: This one. Julieanna: All right, then I will try the— I do not know if I can get on the curllies but I am going to try. Can I get—you want me to help you? Jon: No. Julieanna: Guacamole! And how easy was that? Two minutes? Jon: It’s super easy and very, very yummy. Julieanna: And healthy. Jon: Great job, another winner. Julieanna: Great job. We will be back with more snacks to come.