I would never have thought to describe my guacamole as fresh, but after someone commented on how “fresh” it tasted at a delightful dinner party, I thought it perfect. Guacamole is one of the easiest things to prepare and can be used as a spread on sandwiches, a side to any dish, or my favorite, an indulgent dip for veggies and tortilla chips. Plus avocados are a SUPER food and a complete protein. If you feel the need to justify your avocado indulgences read this.
This recipe uses a lot of cilantro, not only due to the fact that I heart it but also because of course, its list of health benefits. Cilantro, also known a coriander, is an amazing cleansing agent and has been associated with helping eliminate heavy metals and toxins. Here is a brief list of some other benefits this gorgeously green herb has to offer. 
- Reduces naseau and diarrhea
- Aids in mestral cramping, bloating and even moodiness (Ladies-this is a green flag to dig into that gauc!)
- Promotes healthy liver function
- Improves digestion
- Acts as a natural anti-septic and anti-fungal agent to skin conditions such as eczema
- Helps regulate insulin and blood sugar levels
- Just pretty much a kick ass herb in every form
4 ripe organic avocados
1 1/2 c chopped fresh cilantro
- Slice avocados and remove pits. Save one pit to keep in guacamole.
- Scoop out avocado into serving bowl
- Add chopped cilantro to avocado and mash with a fork (I like mine with some chunk so mash to your heart’s desire)
- Squeeze juice of lime into mixture
- Add 1-2 pinches of sea salt and stir.
- Place reserved pit into guacamole (it is somewhat of an old wive’s tale that this keeps it from turning brown, I simply think it looks cool)
*The more you stir, the creamier it will get. I sometimes add another half of an avocado before adding the pit the end to get the chunkiness I like.
 Murray, Michael & Pizzorno, Joseph. Encyclopedia of Natural Medicine. New York, NY: Three Rivers Press, 1998.