How To Make Guacamole!
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WHEN HANDED AVOCADOS, LEARN HOW TO MAKE GUACAMOLE
Want to learn how to make guacamole? Meet the full package! Handsome, spiritual, smart, successful and of course VEGAN on today’s show with our special guest, Luke Nysen! Today’s host, Melissa Breslow, is a global festival promoter and founder of the Open Eyes Foundation. We’re coming to you LIVE from Playa Del Rey on #SaturdaySnackdown making delicious guacamole!
Melissa, Brooke, and Luke look ready for a fiesta, guacamole or not!
WHO IS OUR GUEST CHEF?
When the guacamole plan fails, slice it up and put it on the chips!
Brooke, our lovely taste tester, steps in to announce her New Year’s resolution of returning to veganism. Why? Because she looks back on how she felt and compared how she looks now and knows veganism is the way to reach your peak performance in life! We welcome her back with open arms, and are excited to see how her journey back to the right side of history goes!
Plant-based recipes are still pretty even if they didn’t quite go quite according to plan!
GO WITH THE FLOW, THE SHOW MUST GO ON
Today Luke’s guacamole recipe goes hilariously wrong when he realizes the avocados he picked up this morning at the farmer’s market were a little too fresh, as in not ripe at all. That’s ok though because when life gives you hard ripe avocados you can slice them up and put them on the chips, which is just what he did! After all, you can never go wrong as long as you are cooking plant-based foods! Try making it at home with Luke’s recipe below and remember for everything to go smoothly (literally), you’ll need ripe avocados! Haha!
Melissa Breslow reports for JaneUnchained News.
Written by Melissa Breslow and Ellen Dent.
Photos courtesy of Melissa Breslow.
Luke’s Guacamole:
3 avocados, *RIPE*
1/2 small red onion, finely diced
2 Roma tomatoes, diced
3 tbsp, fresh cilantro, chopped
1 jalapeno pepper, seeds removed and finely diced
2 garlic cloves, minced
1 lime, juiced
1/2 tsp sea salt
Mash avocados with a fork until desired consistency and mix in all ingredients.
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About the Author: Ellen Dent
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