Apparently, this is a thing.
Recently, my friend Susie texted me that guacamole helped her deal with pregnancy-induced nausea. Supposedly, the vitamin B6 in avocados is a natural way to battle nausea. This is great news. Not the nausea part but the avocado part.
If this isn’t accurate, please don’t tell me. It’s information I am clinging to because it fortifies the position that Tex-Mex might be health food. I do realize that one can eat avocados without eating guacamole and chips. But, why? I make a wicked guacamole. It is one of my strong suits.
The recipe is a Chipotle copycat rendition. With Cinco de Mayo this week, there are lots of these recipes floating around online. While I love the guacamole at Chipotle, I don’t love the ridiculous $1.95 + tax charge for what is essentially a glorified sample size. So I make a batch at home. It doesn’t last long but it is worth the kids chanting my name.
The key to great guacamole? The humble grapefruit spoon.
Using this spoon to blend the ingredients gives you the perfect consistency – a few chunks here and there but overall, smooth and creamy. Other than that tip, there isn’t much to this recipe.
- 3 avocados
- 1 jalapeño, seeded/diced (add the seeds for more heat)
- ½ bunch cilantro, washed/dried/diced
- ¼-½ red onion, diced
- 1 lime, juiced (microwave for 20 seconds to make easier to juice)
- Salt, to taste
Put it all in a bowl and mix together with that underutilized grapefruit spoon. Refrigerate for 30 minutes to let flavors blend. I press a piece of plastic wrap directly on top of the guacamole. This help prevent browning.
Always suitable as a topping for chicken bowls or tacos, I also like a dollop on a freshly grilled chicken breast. I have no idea if avocados help with nausea, but I am willing to do some research. If it helps, I will declare every day Cinco de Mayo. Olé!