I love avocados so much. Well, I also love sauerkraut, like a lot, too. I came up with this recipe because I would regularly eat avocado and sauerkraut together with my meals, and one day I started eating guacamole and sauerkraut together, and before I even knew it, I decided to try using sauerkraut juice instead of the traditional lime juice in the amazing guacamole. And I’ll tell you it is the best tasting thing I’ve put in my mouth. It is literally my favorite food, and I could and probably will eat it every day.
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What I love most about this recipe is that it’s an awesome source of healthy fats from the avocado, and a great source of beneficial bacteria (probiotics) from the sauerkraut. I learned what the word “savor” actually meant when I tried this recipe, because I literally wanted to savor it in my mouth. So. If you love guacamole and sauerkraut as much as I do, you will absolutely devour this recipe. At least I hope you would. If you don’t, I’ll eat it for you. 🙂
WHAT BRAND OF SAUERKRAUT TASTES BEST IN THIS RECIPE?
Bubbies. Bubbies is my all time favorite sauerkraut. I can eat it straight out of the jar. There is only 3 ingredients; cabbage, artesian well water, and salt. Exactly how it should be. Bubbies sauerkraut is fermented by using a brine, they do not use vinegar. It is raw, which means the beneficial probiotics are still present.
You can find out if Bubbies is carried at your local grocery store by following this link, or you could also purchase a couple jars on Amazon by following this link.
If you can’t get Bubbies brand, you can look for another high quality brand. Just make sure there are minimal ingredients, and is plain, because other flavors might not mix well in this recipe. High quality sauerkraut is usually found in the refrigerated section, because it is raw and doesn’t contain preservatives.
HEALTH BENEFITS OF THIS RECIPE
Avocados are a heart healthy food due to the monounsaturated fats it contains. They are high in potassium, an essential mineral that most of America is deficient in, and they are a great source of fiber, folate, and fat soluble vitamins for great hair, skin, nails, and brain function.
Sauerkraut is a sour vegetable, and is a great liver tonic in Chinese Medicine. If naturally fermented, it contains a beneficial bacteria called Lactobacillus plantarum which is extremely beneficial to our gut health, immune health, and brain health.
Cilantro is great for digestion because it can actually relax the digestive muscles. Being a bitter herb, it also helps to stimulate bile release for better digestion as well.
Tomatoes contain an antioxidant called lycopene which has anti-cancer properties and can actually help to protect your skin against sun damage.
Red onion contains a sulfur compound that is anti-cancer and is great for supporting detox in the liver. It also contains antioxidants like polyphenols and flavonoids that are anti-aging and fight oxidative stress. Red onion also has some natural antibiotic and antimicrobial properties.
WHAT TO SERVE WITH YOUR SAUERKRAUT GUACAMOLE
Of course, guacamole goes great with some fresh corn chips and tacos. But don’t stop there! I eat this sauerkraut guacamole with my breakfast scrambled eggs! It’s delicious by the way. I encourage you to try it. 🙂 Adding this guac as a side to most dishes would be a great way to get in some healthy fats from the avocado and probiotics from the sauerkraut.
HOW TO KEEP YOUR GUACAMOLE GREEN AND FRESH
I’ve tried so many different strategies trying to keep my beloved guacamole from turning brown in the fridge, and the absolute best way to keep guacamole from oxidizing is to store it in an airtight container and cover it with filtered water.
- Add the leftover guacamole in an airtight container
- Use a spoon or spatula to make the guacamole flat on top
- Pour in about a 1/2 inch of cold, filtered water
- Secure the lid and store in the fridge for a few days
- When ready to eat, simply pour out the water and stir with a spoon
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