I don’t like guacamole… said NO-JUAN ever! What you might not know is that this delicious delicacy of the mexican cuisine, attributed to the Aztecs, can possibly be your daily medicine to fight inflammation. This benefit will have a positive impact in people suffering from arthritis, but as well from some other diseases linked to inflammation such as ADD/ADHD, peripheral neuropathy (e.g carpal tunnel syndrome), stroke, migraines, thyroid problems, diabetes, heart disease, or even cancer.
Nonetheless needless to provide more reasons, here is one more… it is delicious!
Garlic is a powerful antibacterial and works to fight inflammation due to hight sulfur content, unfortunately it is mostly eaten cooked and hence looses many of its properties. Red bell peppers are high in flavonoids, hydroxycinnamic acids, and carotenoids and about 90 grams contain 150% of daily needs of vitamin C, which plays a key factor in the synthesis of collagen; though recent studies show their nutritional value degrades drastically if cooked. Turmeric is used in Ayurvedic medicine since over a thousand years ago, it contains curcuminoids that help fight inflammation, and as a plus it enhances detoxification of the liver. Rumor has it that gingerols in ginger can sometimes be more powerful than some over-the-counter inflammation medications out there, it not only fights inflammation but as well it is known for its great ability to support the absorption of nutrients by the digestive system, hence helping to absorb the package of nutrients in this medicinal guacamole! (who would have thought “medicinal” and “guacamole” could go hand by hand…). Lime has a high content of vitamin C, and if it didn’t, I would be too tempted to use it for this guacamole because it makes it taste deliciously tangy. Flaxseed oil not only makes it a bit creamier, but also has a high content of omega-3, which prevents the excess of omega-6 in today’s diet to cause inflammation. Also it might have a positive effect on stress which can be another cause for inflammation; in one british prison, 37% of violence ceased after giving omega -3 rich foods and some vitamins to the prisoners… go figure! Apple cider vinegar, just as any vinegar has the property to emulsify(dilute) fats, but also can reduce inflammation and swelling. A flirty bed of beetroot can help the gourmet experience, on top of the fact of its content of the pigment betalain that as well acts as an anti-inflammatory, and vitamin C. Sea salt to taste. For an extra gourmet look you can sprinkle some sesame seeds on the guacamole, and some paprika and dill weed around the plate, but only if interested in aesthetics… why not?
(Avocado anti-inflammatory ingredients: Antioxidants vitamin C and E, selenium, zinc, manganese, epicatechin and epigalocatechin gallate 3-0; Phytosterols beta-sitosterol, stigma sterol, campesterol; Also the carotenoids zeaxanthin, beta-cryptoxanthin, violaxanthin, alpha-carotene, beta-carotene, neochrome, noexanthin, chrysanthemaxanthin and lutein; Omega-3 fatty acids, as linoleum acid; and polyhydroxylated fatty alcohols)
This will make two portions:
1 medium avocado mashed
1 garlic clove finely minced
1 lime juice
1 teaspoon powdered turmeric (if fresh, then 1 cc finely minced)
1 cc fresh ginger finely minced
1/2 red bell pepper cut in small pieces
1 tablespoon flaxseed oil
1 teaspoon apple cider vinegar
A small sprinkle of sea salt
6 slices of beetroot, can be steamed or raw
Follow this directions step by step: 1.Mix… 2.Everything… 3.Together!…. Actually besides the beetroot, that you place as the bed for the guacamole. Buen provecho!