My brother Michael just came back from San Francisco and he was raving about the guacamole, so this one’s for him. My secret ingredient in this dish is the apple cider vinegar. I was making guacamole one day and I realized that I didn’t have any limes, so I decided to use apple cider vinegar as a substitute. The taste was delectable and the avocados didn’t turn brown in the fridge as they sometimes do even with lime.
3 large or 5 small ripe avocados
1 clove garlic
5 tbsp apple cider vinegar (I like the Bragg’s brand)
1/4 tsp himalayan sea salt
a handful of cilantro
1/4 cup shallots (finely chopped)
1 cup cherry tomatoes (halved)
- Mix the avocados, apple cider vinegar, sea salt, cilantro and garlic in a food processor or high speed blender until smooth and creamy, and spoon into a serving bowl.
- Add the shallots and cherry tomatoes to the bowl, and mix together with spoon or spatula. Enjoy with Cheesy nachos or fresh cut veggies.
Cheese Nachos Ingredients
3 cups sweet yellow onion
3 cups shredded carrot
1 cup flax seeds (finely ground)
1 tsp himalayan sea salt
6 tbsp extra virgin olive oil
1 tbsp fresh rosemary
1 tsp oregano
- Mix all ingredients in a food processor until the mixture is smooth but sticky. I pulsed for at least a few minutes. There should be no clumps.
- Spread the mixture onto two teflex dehydrator sheets and score before placing into the dehydrator at 105 degrees for 12 hours. Flip onto mesh screen and dehydrate for an additional 12 hours, or until the ends start to curl up and the chips are crispy.
I always seem to have a few less chips before the dehydrating is through. They are just that yummy!