Veering away from my culinary norm.
For anyone who knows my usual kitchen habits, this recipe may come as a surprise. After all, where’s the butter, sugar and cream? I’ll be the first to admit that bacon or a delicious crème anglaise makes almost anything better, but the really wonderful thing about a detox recipe is that it reminds me of the boundless options that healthful foods offer.
This recipe is adapted for the WholeHealth Chicago 10-day Detox from the cookbook Super Natural Cooking by Heidi Swanson.
Crema de Guacamole – makes 6-8 generous servings
Stock: 12 tomatillos, 3 serrano chiles (seeded and chopped), 1 white onion (chopped), 4-6 cloves of garlic (chopped), 6 cups vegetable stock, ¼ cup freshly squeezed lime juice.
After removing the husks and stems from the tomatillos and washing them thoroughly, chop all stock ingredients coarsely and immerse them in a large stock pot with the vegetable stock. Hold onto the lime juice until later. Bring ingredients to a boil, then simmer for 5-15 minutes until the tomatillos start to break down. Remove the pot from the stovetop and use one of my favorite kitchen utensils – the immersion blender – to puree the mix. You can also use a blender, but your risk of creating a big, painful mess increases dramatically. Push the mixture through a fine strainer to remove the seeds; it will make your soup much smoother. Set this aside to cool (you can use a cold water bath if you’re in a hurry like I usually am!). This can be further cooled in the refrigerator for an hour or so, but I usually skip this step. Add the lime juice once the stock is cool.
So…what about the guacamole part? Here it comes!
Guacamole base: 4 large ripe avocados (peeled and pitted), ½ cup loosely packed and chopped fresh cilantro, ½ teaspoon salt, Juice from ½ lime, Cilantro and fresh salsa for garnish.
Blend the avocado, cilantro, salt and lime juice in a bowl (yep – you can use the immersion blender for this too!). When the guacamole mixture is smooth and the broth is cool, add the delicious avocado schmere to the broth and immersion blend these together. Garnish with fresh cilantro, lime juice, and salsa as you desire. I suggest you serve this immediately, but only because I usually can’t wait. It can be refrigerated, but try to serve it within a day or so.
I’m looking forward to a perfectly prepared rack of lamb or a beautiful serving of mussels when the detox is over, but this dish and others seen in the photo of last night’s dinner are equally delicious.
To your good health and good cooking,