[center]Hellfire Guac [/center]
You have forgotten what food tastes like.
Or at least most North Americans have.
Our taste palates have been razed, desensitized. Flavor isn’t good enough anymore. We aren’t satisfied with sweet; we must have hyper-sweet and high-fructose corn syrup. We can’t just have salty; we must have super-salty and MSG. Even fatty, rich foods aren’t gratifying anymore. We demand chemical-induced richness and transfats.
We’ve become addicts. Where we should be connoisseurs of good wine, we’ve become raging drunks swilling grain alcohol. And we, without a doubt, need to check into rehab. Food rehab.
When I was experimenting with the mostly-liquid diet that eventually became the Velocity plan, I noticed a peculiar side effect: the single weekly solid meal (which had to be healthy, no cheat foods allowed) started to taste really, really good. And as the weeks went by, the foods became even more flavorful. Even plain steamed broccoli became an amazing gastronomic experience.
What the hell was going on?
It seemed I’d accidently performed a sort of “detox” on my taste buds. I’d re-sensitized them, reawakened them. Suddenly, healthy natural foods exploded with flavor. What’s more, the bad foods, the ones that had gotten me into trouble to begin with, suddenly tasted exactly like their true nature: chemically, sickly sweet, toxic.
This resuscitation of taste has made it very easy to stay abs-on-display lean for years since, and these days many people use the V-Diet just to reap the benefits of this side effect. Hey, when physique-supportive foods taste better to you than junk foods, then it’s pretty easy to avoid excess fat gain!
So, in the spirit of natural, healthy foods that taste amazing, here’s my favorite fiery guacamole recipe. The health benefits are huge here, but forget that for now. Instead just experience how good it tastes, no chemical crap needed.
[center]Hellfire Guacamole [/center]
4 ripe avocados
2-3 limes, juiced
1 or 2 chipotles in adobo sauce, rinsed and chopped
1 small can of chopped green chilies, or several fresh
1 handful of fresh cilantro, chopped
1 or 2 cloves of minced garlic
Drizzle of extra virgin olive oil
Pink sea salt and fresh ground pepper to taste
1/2 red onion, chopped (optional)
Mash the avocados up with a fork. (I’ve used a food processor, but I prefer it fork-mashed now – it’s chunky and rustic.) Add the lime juice, then fold in the rest of the ingredients. Use the drizzle of olive oil if you want it smoother.
Since I don’t believe in dumbing down recipes, I’m leaving you a lot of options with this one. Use as many chipotles and chilies as you want. Seed the chipotles, or don’t if you want it extra hot. Use a lot of lime juice… or a little. Add the red onion or leave it out (I leave it out.)
I strongly encourage you to stick to fresh cilantro rather than dried though. Same with fresh ground pepper vs. pre-ground. The difference in flavor is night and day.
Get creative with this one and taste as you’re preparing it. Taste, then modify as you go along. Use those neglected taste buds and bring them back to life!