Guacamole made like Dave Asprey
To make up a batch, use a hand blender (or a fork, in a pinch) to mix four large, ripe avocados, 2-4 Tablespoons of Brain Octane oil (don’t use coconut for this -- the flavor is no bueno), 2 Teaspoons or more of Himalayan pink salt, to taste, one Tablespoon of dried organic oregano, and 1-3 Teaspoons of apple cider vinegar (again, to taste). Blend until very creamy, then stir in chopped cilantro and jalapenos (skip these if you’re sensitive to nightshades, of course), plus any other herbs of your choice.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 266 (82%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 886.2mg||31 %|
|Potassium 987.5mg||26 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 3.8g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 324
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