My wife does a little dance every time I make this.
Ingredients:
1 ripe avocado
1 medium, ripe tomato, diced
2 tablespoons fresh cilantro, chopped
2 teaspoons freshly squeezed lime juice
1/2 teaspoon salt
Directions:
- Mash ingredients together in large bowl.
- Taste and adjust lime and/or salt to suit your taste.
Notes:
A potato masher makes an excellent guacamole mashing tool.
The fresher your ingredients, the better your guac. Use the best tomatoes you can find. Don’t use canned lime juice. It really does matter.
To store:
Guacamole is a tender, fleeting treat. It will only keep for a day or three in your fridge. To maximize freshness, place in airtight container with plastic wrap pushed onto the surface of the guacamole. This will help prevent darkening.
Video:
Check out the video, “Frunkle Paul and his Amazing Guac!”. It also includes footage of cats!
To see my videos, including high quality versions, visit my YouTube channel: www.youtube.com/eatingSCD
Eating SCD 
Thank you for this website. I’m not very good with computers and your links make it so easy for other information that I would not be able to find. I have had Crohn’s for 12 years. Still battling. Tried BTVC worked for awhile then gradually became less effective. Since I’ve gone compeltely off of it I have found several things I was doing wrong. My yougurt, cooked at the wrong temperature could be it. I tested like you said, 136 degrees. So I am going to try your suggestion. Anyway, thanks so much for doing this for those of us who are not as computer literate.
Janice
Janice,
You’re welcome. I hope this time around works better for you. Since it gradually became less effective, I’m optimistic that it can work better now that you know of your mistakes. Another mistake I made is with chicken. I used to assume that chicken was just chicken. Be sure to read the labels on the chicken though because much of them have broth, which is illegal, added during processing. If you can buy directly from a farmer that is ideal. Next best is to look for chicken that says something like “up to 5% water retained during processing”. If you are in doubt, ask the butcher.
-Paul