Homemade

Guacamole

Homemade Guacamole

Now that I know my secretor status, according to Eat Right 4 Your Type, I have started eating avocados again. A lot. Before I knew my secretor status, I followed the program as if I were a secretor, which meant not eating any avocados. I missed them for the nine months or so that I abstained. I even stopped looking at them at the grocery store. It is amazing to me what we can adapt to if only we give ourselves the opportunity to try. There are a lot of unusual rules in the ER4YT plan that don’t seem logical; like I can eat avocado but NOT avocado oil. I find it all very interesting especially because it seems to be so effective for me. I did the secretor salivary test a few months ago: I am a Non-Secretor. The good news is that I can eat avocados again, the bad news is that Non-Secretors have, potentially, a health disadvantage; which gives me even more reason to stay on top of what I eat. Click here to read Lesson Ten: Secretor Status.

My Homemade Guacamole Recipe

1 – 2 TBSP. diced Spanish Onion

1 – 2 TBSP. seeded and diced  Tomatoes

2 TBSP. finely chopped Cilantro leaves

less than 1/4 tsp. Cayenne Pepper

2 Very Ripe Hass Avocado (pictured above) mashed and leave some in chunks.

Juice from half of a fresh lime (it should be very juicy, producing at least 2 TBSP.)

2 twists of the Sea Salt Mill

NOTE: I’m sure any variety of avocado will do, but I prefer the taste and texture of the Hass Avocado.

Directions:

Not sure there is an easier recipe? Just prepare all the ingredients in the order I’ve listed and combine together. Voila!

Below are some photos to guide anyone new to the kitchen. Remember to use only the leaves from the Cilantro, no stems.

Spanish Onion, diced

Cilantro

Less than 1/4 tsp. Cayenne Pepper

seeded Tomatoes

Guacamole

Today I made another batch and added some finely diced garlic.

To my surprise, I prefer it without the garlic. The garlic seemed to hide the cayenne pepper. Interesting.

ENJOY!

By the way, the following Blood Types should avoid avocado.

  • AB (secretor & non-secretor),
  • B (secretor & non-secretor) and
  • O (secretor)

Avocado is:

  • Beneficial for Blood Type O (non-secretor)
  • Neutral for Blood Type A (secretor & non-secretor)

BEST Turkey Soup Ever!

The BEST Homemade Turkey Soup Ever

from Ginny Love’s

Simply Love – A Family Cookbook

 “Some people roast turkey at Christmas just so they can eat turkey soup a few days later.” – Ginny Love

Yup, that would be me!

Kitchen Supplies:

  • Large Soup Pot w/ lid
  • measuring cups
  • strainer/ sieve
  • cutting board
  • knife
  • garlic press

Ingredients:

  • 1 – 2 diced onions
  • 2 – 3 peeled & diced carrots
  • 2 – 4 diced celery stalks
  • 3  Tbsp. melted unsalted butter (I used Ghee)
  • 12 Cups homemade Turkey broth
  • 1 – 2  pressed or minced garlic cloves
  • 2 – 3 Cups chopped turkey meat
  • 1/2 – 3/4 Cups uncooked Rice or Barley
  • Salt & freshly ground pepper for taste
Because I was making two batches of this soup at the same time I cut up more vegetables.
I make one batch with barley and a second with brown rice to be gluten free.
If you like more heartiness in each spoonful, as opposed to mostly liquid
then you’ll have to experiment with quantities for yourself.
Keep a record of how many cups of each diced vegetable, chopped turkey and grains
you use so you’ll know for the next time around.

Pressed garlic.

Heat pots on medium.

Once pot is warm add unsalted butter or Ghee.

As butter begins to melt, add diced carrots, celery and onions.

Saute until soft. Below.

Once softened, add pressed or minced garlic. Above.

Let garlic cook for a minute or two before adding the stock.

[I added 14 Cups stock to my large pot and

10 Cups stock to my smaller pot.]

While the homemade turkey stock comes to a boil (above)

chop the turkey meat (below).

I divided the meat for my two batches:

4+ Cups for the large pot w/ Barley

2+ Cups for the smaller pot w/ Rice

This is the rice I used.

 Once the stock comes to a boil, turn down heat to a simmer.

Add the grains and meat.

 Add 1/2 Cup Brown Rice (rinsed and drained).

[I added the rice to my smaller pot.]

 Pot barley.

or

Add 1/2 to 3/4 Cups of pot barley (rinsed and drained).

[I added the barley to my larger pot.]

Or maybe you would  like a combination?

Adding a cup of Pasta is another option.

Add chopped turkey meat.

 Cover. Simmer for 45 minutes.

(until rice or barley is cooked through)

ENJOY!

I find that when I reheat soup on the stove the next day it tastes even better,

rather than reheating it in the microwave.

This soup freezes well.

Be sure to cool overnight in the refrigerator before transferring to plastic freezer containers.