Livestock uses 30 percent of the Earth’s land surface (this includes land used to produced feed) and contributes 18 percent of greenhouse gas emissions, according to a report issued by the United Nations Food and Agriculture Organization. Deforestation in the Amazon rainforest is largely due to land clearing for the purpose of creating grazing land for cattle. For these and other environmental reasons, we will best serve the Earth by reducing our consumption of animal products. Luckily, this guacamole recipe uses no animal products! This makes a really big bowl, suitable for a party, so if you want to serve only a small group of people, you might consider dividing the recipe in half. Put the avocado pits in the bowl to help keep it from turning brown. In case you are worried about something so delicious being bad for you, rest assured that avocados are listed as one of the “Top Twelve Foods” in The Family Nutrition Book by William Sears, M.D. and Martha Sears, RN. Avocados provide B vitamins, vitamin A and vitamin E. So enjoy, eat green, be healthy!
6 ripe avocados
1 large tomato (I used Hydroponic, since they are not yet in season. Smell it; buy one that smells good!)
1/2 large red onion, diced fine
1 garlic clove, diced fine
1/4 red pepper, diced fine
1/4 green pepper, diced fine
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 cup red wine vinegar
1 cup extra virgin olive oil
juice of 1/2 lemon
1/2 tsp fine sea salt
lots of freshly ground black pepper
dash Caribbean hot sauce
Mix all ingredients except avocado together. Mash avocados right before serving in a separate bowl and then mix in with other ingredients. Taste and adjust seasoning. I prefer it lightly salted, but you might want to add more salt. Serve with tortilla chips or hummus chips. Also good as a side dish for Venezuelan Black Beans (see recipe posted on January 27, 2012).
Chop onions and garlic especially fine, for best results!
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