RECIPE index

Guacamole with Pomegranate

The idea for this combination comes from a very talented Mexican chef who owns an upscale restaurant in Santa Barbara. The pomegranate seeds add a spectacular, tart crunch to this otherwise mild dip. I serve this dip with blue corn chips, which add a splash of color and are higher in antioxidants than yellow chips.

BENEFITS: Avocados are full of monounsaturated fats, which help protect the skin from the aging effects of the sun. The anthocyanins in pomegranates have anti-inflammatory effects and have been linked to helping reduce the risk of cardiovascular disease, cognitive decline and cancer. Blue corn chips provide even more anthocyanins.

Yield: 2 cups

Ingredients

3 cups diced avocado (2 large avocados)
3 Tbs. fresh lemon or lime juice
Salt or salt substitute to taste
Freshly ground black pepper to taste
1 cup pomegranate seeds (1 ripe pomegranate)
1⁄2 cup chopped cilantro leaves
1⁄4 cup minced red onion
1 Tbs. minced jalapeῇo, seeded if desired

1. Mash the avocado, lemon or lime juice, salt,
and pepper.
2. Fold in the remaining ingredients. Serve with
tortilla chips.

FIND MORE FOODTRIENTS RECIPES

About FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and FoodTrients.com. foodtrients.com