PALEO - GLUTEN FREE - DAIRY FREE
With my birthday just a couple weeks behind me now, I can’t help but look back and reflect on how thankful I am for the people in my life that truly love me.
I’ve never really been one to make a big deal out of celebrating my birthday, much like my father, if no one even knew or made mention of it it could probably pass without anyone noticing. Maybe my reasoning is if no one else knows I won’t get any older? SIGH. Which I guess to some might seem sad but don’t be sad friends – I’ve some how mastered the art of surrounding myself with people who always go above and beyond to make me feel special every damn day and even more so on the one day of the year I tend to down play the most.
I mean my Dad, who lives and works in Nairobi, Kenya most of the year except for when he comes home in the summer and Christmas for a visit flew half way around the world to surprise me early for my birthday! Seriously!
Nothing makes me happier than quality time spent while my dad is home. Just hanging out, enjoying good food either out or at home and good wine – maybe too much good wine…and too much good food, and definitely too much shopping. And I’ve come by my love of good food and good wine naturally – my parents have always been foodies and whether or not my dad is replicating a recipe he came across or scheming up his own creation, his love of cooking has definitely rubbed off on me.
So while having my birthday lunch down by the river in Calgary we came across a little inspiration for this unexpected combo. I had ordered an appetizer – a guacamole and chips combo with pistachio. The combination of the creamy avocado with the crunchiness of the pistachios, it was so good, but it was missing something.
Immediately my dad and I started judging this dish as if we were sitting on a panel for Top Chef and we both decided it was missing depth, the texture was amazing but it was lacking flavour. Naturally we decided it needed a little heat but then my dad mentioned why not add some honey? My initial reaction was a little sceptic but I could see how it would work with the pistachios and it just so happened that I had a heap of super ripe avocados at home. I can be out of certain foods at home but it’s rarely avocados, ha. And my Dad had brought home an absolutely lovely jar of honey from Kenya, like literally the best honey I’ve ever tasted.
So the following night, after we’d recovered from our celebration food comas we put together our thoughts and put together this unexpected but seriously addicting Guacamole and it did not disappoint! It is the perfect combo of sweet and spicy, smooth and crunchy!
35 has so far brought me so much love and gratefulness, and good guacamole and that has set the bar pretty high I think.
I hope you’ll give this twist on guacamole a try and if you do, let me know what you think. As always, tag me in your creations #extraforavocado
Peel and remove seeds from avocado and place into medium bowl or mortar if you have
Mash avocados lightly, leaving texture to the guacamole
Add Avocado Oil, Salt, Chilli Flakes, Honey and Pistachios and gently fold in
You can slowly add the chilli flakes in for taste depending on how much spice you like
Top with extra honey drizzle and chopped pistachios and serve with corn chips, bread, crisps, or veggies