 Image © Lyn Lomasi; All Rights Reserved Chili peppers need to be in your diet. Here are 18 healthy reasons to spice up your diet with more hot chili peppers. Just by adding more spice to your life, you're also boosting your health in several ways. I've always loved the way it burns, but now I have even more reason. Vitamin A The beta carotene concentration is high in red chili peppers, especially. This is converted to Vitamin A within the body. Vitamin B6 Vitamin B6 is one of the B vitamins that helps the body with energy-related metabolism. Vitamin C This vitamin comes in large amounts in hot chili peppers. It aids the body in immunity, as well as wound healing. Capsaicin This compound is only found in chili peppers. It's what causes them to be spicy. But it also helps reduce pain and inflammation. It's also one of the several antioxidants found in chili peppers. Antioxidants are known for helping with the prevention and healing of cancer. Capsanthin This is another powerful carotenoid antioxidant found in chili peppers. It is also thought to aid in fighting cancer. Carbohydrates Chili peppers are packed with plenty of good carbs to help create good energy. Plant-based carbs contain fibers that help the body produce energy, stabilize hormones, lose weight, sleep well, promote healthy brain function, and more. Copper Copper promotes strong bones and healthy neurons and is often a rare commodity in the Western diet. But it can be found in various chili peppers. Ferulic Acid This is yet another strong antioxidant found in chili peppers. It can help protect against many chronic diseases. Fiber Chili peppers have fiber, which is very good for digestion and keeping you regular. Vitamin K1 Vitamin K1 (or phylloquinone) is know for aiding in blood clotting, promoting healthy kidney function, and promoting healthy bones. Lutein High amounts of lutein have been linked to improved eye health and function. Strong concentrations have been found in green or immature hot chili peppers. Monounsaturated & Polyunsatured Fats These good fats help reduce the bad cholesterol and raise the good cholesterol. In chili peppers, they come in many forms, including some of the Omegas. Omega 3 This all-important polyunsaturated fat can help you lower unhealthy levels of bad cholesterol. Omega 6 The human body cannot produce the polyunsaturated fats Omega-6 or Omega-3, both of which are found in chili peppers. Potassium Think you can only find potassium in bananas? Wrong. You can also get it from eating lots of spicy chili peppers. Potassium may help reduce the risk of heart disease. Protein Did you know that chili peppers contained protein? The exact amount of protein needed each day is debated by many health professionals. However, most will agree that it's definitely beneficial. Sinapic Acid Sinapic (or sinapinic) acid is another powerful antioxidant also found in chili peppers. This compound is similar to ferulic acid. Violaxanthin This carotenoid antioxidant can be found in yellow chili peppers. Like other antioxidants in chili peppers, this compound can help fight many major chronic diseases, such as some types of cancer. Want lots of yummy recipes containing chili peppers?
Several of the recipes in "Vegan Recipes That Don't Suck" show you new and tasty ways to use these important spices.
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 Image © Lyn Lomasi; All Rights Reserved You've probably heard of hummus, but as far as I know, no one else has done what we have with it. I was thinking one day and wanted a different take on both hummus and salsa, minus some of the ingredients from both, such as tahini, which my stomach is definitely not in love with. Enter hummus salsa. Ingredients:
Directions: Throw everything in a blender on the puree setting until it's well mixed and the consistency of salsa. If your blender has a tough time with it, just add a tiny bit more water at a time until it blends. Serve with chips, just like you would with salsa. You can also use it to top your favorite Mexican cuisine. Serves: 4 (For more yummy soy-free vegan recipes, get your copy of our ebook today!)   Image © Lyn Lomasi; All Rights Reserved If you're looking for a vegan recipe that allows you to enjoy some great Asian-style cuisine vegan style - and without soy or gluten, here you go! Our soy-free Spicy Szechuan Stir Fry recipe is sure to please large families, vegans, transitioning vegans, and even non-vegans! Let us know what you think in the comments below! Ingredients:
Directions: Put the olive oil in a wok or large frying pan. Throw in everything else and mix it up. Cover, stirring occasionally until everything is moist and evenly heated. This should take about 25-30 minutes. Serve on a plate with a fork or chopsticks. Optional: Serve over rice or rice noodles. *Note: Some individuals with wheat gluten sensitivities may also have sensitivities to corn gluten. If that's the case, eliminate the baby corn from this recipe. All other ingredients are safe for those on a gluten-free diet, to the best of our knowledge. Please let us know if you believe our information is incorrect, so that we can adjust the recipe. Serves 8 Here are 5 of my super simple and tasty breakfast, lunch, or snack smoothies you can make in a blender, Magic Bullet, or Baby Bullet. Bonus: They're vegan, gluten free, and can also be used as baby food. Smoothies can be a great way to pack a ton of daily essentials into one meal.  Image © muffinn; Flickr.com Instructions For All of the Smoothies Below Simply chop up the ingredients, pour about a cup of water in your blender, and then put in all the ingredients and use the smoothie or blend function. It’s very important to chop the ingredients beforehand, so that you don’t wear out your blender too quickly. Each recipe makes enough for three to four smoothies, depending on your appetite.  Smoothie One: Healthy, Hearty, and Fruity One pink lady apple, a handful of baby carrots, one banana, ten spinach leaves without stems, two kale leaves, a handful of blackberries, one cup of strawberries, one-half cucumber, one lemon (peeled), 1 orange (peeled), one Roma tomato, a handful of black Chia seeds, and a tablespoon of flaxseed powder  Smoothie Two: Lots o’ Kale Yumminess! Five kale leaves, an orange, one cup of strawberries, one cucumber, two bananas, one handful of black Chia seeds, and one tablespoon of flaxseed powder  Smoothie Three: Citrus Berry Splash One orange, one cup of strawberries, one cup of blackberries, one handful of black Chia seeds, one tablespoon of flaxseed powder, one banana, one Roma tomato, one kale leaf, and one-half cucumber.  Smoothie Four: Fruit & Veggie Sweetness Two bananas, one cup of strawberries, a handful of blackberries, a handful of black Chia seeds, a tablespoon of flaxseed powder, one orange, one Roma tomato, one sliced raw sweet potato, a handful of baby carrots, one kale leaf, and one lime  Smoothie Five: Green & Hearty Burst Two bananas, one Roma tomato, one avocado, one scoop of green superfood, one mandarin orange, one lime, one cup of strawberries, 1/4 cantaloupe, a handful of baby carrots, one tablespoon black Chia seeds, one tablespoon flax seed powder, and one nectarine All Images © Lyn Lomasi; All Rights Reserved, Unless Otherwise Specified  Photo by caligula1995 via Flickr.com Need to add some easily-made comfort to your meal? According to my kids (and many others), my homemade cabbage hits the spot. Preparation is simple and it can be pretty much left alone to do its thing while you’re preparing the rest of the meal. You haven’t had cabbage until you’ve had this mama’s cabbage. I may be biased, but try it and find out! Ingredients:
Directions: Fill a large pot with all ingredients, except the salt. Fill to a couple inches from brim with water. Then, heat the mixture on high until it’s boiling. Turn it down to medium-low heat and simmer for 45 minutes. Add salt to taste, if desired. Boil for another 15 minutes. Note that if the water boils below the food during cooking, you should add more water as needed. Pairs well with: Mama’s Spicy Meatloaf Mama’s Country Soul Food Cornbread Mama’s Mashed Potatoes Mama’s Country Soul Food Green Beans and Potatoes Mama’s Wings Seven Ways Texas Style Smoked BBQ Ribs Southern Style Potato Salad *Note: Some of our older recipes were written before we went vegan. We plan to eventually update them all with vegan options, so if you see one that is not vegan, it will include a vegan version soon! Only SOME of our fabulous recipes are published on this journal. For more tasty tidbits, grab our very affordable recipe ebook, full of quick and tasty vegan recipes that don't suck!  It's party or Super Bowl time and you need snacks and appetizers to feed all those hungry people in your living room. Seven layer dip is a great way to fill up bellies. Many Super Bowl recipes are not vegan. This one is! This is one of those great party snacks that really could be a meal to some. I've tasted many varieties of the seven layer dip. Some have been good, some have been alright, some have been not-so-good, and none ever had anything really special that made me want more. So, I came up with my own Super Bowl or party dip: Mama's Seven Layer Dip (or Eight). Ingredients for Mama's Seven Layer Dip (or Eight):
Directions: The first step in making Mama's Seven Layer Dip (or Eight) for your Super Bowl or other party is to make Mama's Spicy Guacamole. Leave some extra pico de gallo for one of the dip layers. This creates the eighth layer and is optional. You'll also need to heat up some refried beans. Adding in some salsa can create a nice flavor. Now that you have those two steps done, you're ready to make Mama's Seven Layer Dip (or Eight). From this point, it's actually pretty easy. You will now need to get out a 9 x 12 glass cake pan. The bottom layer in Mama's Seven Layer Dip is the refried beans. Spread those across the bottom of the pan. Sprinkle some shredded vegan cheese and black olives atop the refried beans and put it in the oven for a couple minutes, until the cheese melts. Next comes the guacamole and then the vegan sour cream. After that, comes the salsa. If you want homemade salsa, follow the pico de gallo recipe, except at the end, place all the ingredients into a blender. Now take the pico de gallo, mix some shredded lettuce (or your favorite leafy greens) in and sprinkle that atop the other layers. You can also sprinkle some extra shredded vegan cheese and add some extra vegan sour cream to the top for effect. That makes the layer numbers change though, so if you're a perfectionist, go with the first option! That's it! Now serve with your favorite tortilla chips and eat! * This recipe serves 8, but can be doubled, tripled, etc. More Superbowl-worthy recipes on Life Successfully: *Note: Some of our older recipes were written before we went vegan. We plan to eventually update them all with vegan options, so if you see one that is not vegan, it will be vegan or include a vegan version soon! Only SOME of our fabulous recipes are published on this journal. For more tasty tidbits, grab our very affordable recipe ebook, full of quick and tasty vegan recipes that don't suck! Kid and Adult Tested and Approvedby Lyn Lomasi, Write W.A.V.E. Media Staff  This isn't your ordinary meatloaf recipe. I have tried many meatloaf recipes and some were good, but none were what I was looking for. A good meatloaf recipe seemed hard to come by (as did finding one without milk as an ingredient), so I had to make my own. It is a combination of my mom's meatloaf recipe and my own added adaptations. Some meatloaf recipes I tried would turn out dry or be lacking in flavor. Not this one. In fact, this meatloaf is pretty tender and also has a bold, somewhat spicy kick to it. To get the full effect of this spicy meatloaf recipe, be sure to follow the instructions exactly.
Being that we have a large household to satisfy, not every meal is enjoyed by every single family member. There is generally a complaint from someone about some ingredient contained in the recipe (or one that is missing). However, this meatloaf recipe has been requested by every family member at least a few dozen times. So, in our house, this meatloaf is a sure bet for avoiding complaints. Ingredients: - 3 pounds fresh ground beef (humane and organic) - 2 eggs (humane and organic) - 1 diced organic roma tomato - 2 diced organic green onions - 2 tbsp organic chicken broth - The following spice blend to taste: garlic powder, salt, cayenne pepper, black pepper, chili powder, paprika - 2 diced organic carrots (for tenderness and flavor) - 1 diced organic potato - 2 slices of toasted bread (crushed) - Your favorite non-GMO BBQ sauce (optional) - Non-GMO Ketchup (optional) In addition to the ingredients, you will need a glass rectangle 9 x 12 cake pan and a large mixing bowl. Instructions: Preheat the oven to 350 F. The first step in making your meatloaf is to place the ground beef in a large mixing bowl. Throw in all the ingredients, except for the BBQ sauce and ketchup. Mix it up by kneading the ingredients in with your hands. For the sake of those who will be eating this, be respectful and wash your hands before preparing this dish. Once all the ingredients have been well-blended, take your raw meatloaf concoction and place it inside the cake pan. Smooth out the raw meatloaf mixture so that it neatly takes up the whole pan. If your oven tends to cook quickly, cover the meatloaf with foil. Stick it in the oven for about an hour or until it is browned and there is no pink in the middle. Then, if desired, spread ketchup over one half of the meatloaf and BBQ sauce over the other. The reason for both is simply because everyone has a different preference here, so everyone is covered. You can also opt not to use either. If you use one or both of those, put the meatloaf back in for about 5 minutes and then take it out and serve. Be careful not to eat too much. Side Menu Suggestions: I suggest picking two of the items below as side dishes. In our house, these would be homemade as well. - Mama's Easy Country Soul Food Cabbage - Southern Potato Salad - Cornbread - Mashed Potatoes - Macaroni & Cheese - Green Beans & Potatoes - Southern-Style Greens *Note: In case frequent readers notice inconsistency, it is true that some household members no longer eat meat at all. But this is still used for those who do. by Lyn Lomasi, Staff Writer  Photo via A Health Blog at Flickr.com Your brain is an amazing thing. It controls your entire body. That said, we need to be sure we are taking proper care of our brains. The best way to do that is to eat food that enrich the brain's functions. Both kids and adults should eat to feed the brain. The 4 groups of foods that do this are fatty acids, amino acids, glucose, and micronutrients. Fatty acids (foods and supplements containing Omega-3 and Omega-6)
Amino Acids (Proteins)
Glucose (carbohydrates)
Micronutrients
How to Manage From the lists above, we can gather that the best brain foods are fruits and vegetables, fish, dairy, whole grains, and meat and legumes (in moderation). If your kids are a bit picky, try making kid-friendly combinations of the correct nutrients. You also may want to try slight variations to any of the meal suggestions to fit your child's taste. Just refrain from adding those nasty refined sugars. Sure they may taste good, but numerous studies have shown that sugar can be hazardous to the brain. Breakfast ideas to feed the brain
Snack ideas to feed the brain
Lunch and dinner ideas to feed the brain
*I originally published a version of this via Yahoo Contributor Network
 Image © Lyn Lomasi; All Rights Reserved It's no secret that I love many things related to New York. That IS my home state after all. But I swear I wasn't thinking New York the day we tried a new pizza place. In fact, pizza wasn't even on the agenda.
My oldest daughter and I were on an errand and all of a sudden I see this vehicle with I love NY all over it. So, of course we were delighted at the design. Then, I thought “..hmm, wait a second, most people do not decorate their vehicles like this. Could this be pizza?” I seem to be drawn to all things New York and I can always sniff out a good pizza. The vehicle was driving and we were walking. So that was the first challenge. Luckily, they turned the corner and pulled into a car wash. So we followed them, of course. Don't worry people, I am totally not a stalker – unless New York style pizza is involved. Anyhow, sure enough once we got closer, we saw that it was in fact a pizza vehicle – one for I Love NY Pizzeria Denver (nypizzadenver.com/). So we robbed them for the pizza. Kidding. We took down the name and number nonchalantly and went home and ordered it. We opted for ordering online, as this was most convenient for us. The online menu was simple to navigate, even with all of their options. The prices were more than fair as compared to similar styles of pizza restaurants we've tried in the past. Payment processing online went smoothly as well. You can choose from paying cash at delivery or paying via PayPal, which allows more options such as credit card payment. When the pizza delivery driver arrived, the kids were playing just outside the door with their friends. They excitedly shouted “Are you the pizza dude?” He replied back very friendly stating that he was and joked with the kids for a second. That was already a win – that and the fact that he didn't have to call me to figure out where my place was. Most delivery drivers get lost trying to find us. But he had no issues and arrived earlier than expected. The pizza smelled so good before he even handed it to me. The delivery driver was very friendly with me as well. The conversation was the perfect amount of time – not so fast and rude like you don't matter, but not too long that you're wondering when the person will leave. The kids and the dogs were all immediately in line behind me as I carried the food inside. It did smell pretty darn good. But the taste test would be the true test. I threw the dogs a few pepperonis (yeah, I know they're bad, they don't get them often) and they wouldn't leave me alone after that. So that was a good sign. Then, the rest of us dug in. The cheese was very “melty” just like New York pizza should be and the toppings all tasted fresh, unlike many delivery pizzas we've tried. I ordered more than we usually order because I had planned on us having some for lunch the next day. However, we ended up eating it all that night. We chose a few different types of pizzas and toppings and equally enjoyed them for different reasons. Customer Service: Excellent Wait Time: Exceeded Expectations Value: Excellent Taste: Above Average Rating: 5 Stars Photo Credit: Lyn Lomasi Disclaimer: Author is not affiliated with products, brands, or companies mentioned in this post, nor has she received any monetary compensation from said products, brands, or companies in relation to this posting. Views are solely based on personal experience. by Lyn Lomasi, Write W.A.V.E. Media Staff  Image © Lyn Lomasi; All Rights Reserved The coolest thing about hot wings is that there are so many different ways to make them. This can come in handy on Super Bowl Sunday but really works any time of the year. It's especially handy when you have a ton of people coming over because you can make sure there's something for everyone. Here's Mama's Wings (my wings) with different sauces from mild to fiery hot and even a vegan version, since we have a mix of meat-eaters and vegans. This is one of my specialty recipes and is often requested. I hope you enjoy these wings as much as everyone else who has had a chance to try them. Scroll to the bottom of the wing sauce recipes for the vegan version.
Ingredients for Mama's Wings: 5 lbs uncooked organic, free range chicken wings or cauliflower (for vegans) Frank's Red Hot (gallon size) Frank's Red Hot Xtra Hot (optional substitute for original) Crushed Red Pepper (1 bag or jar) Habanero Sauce (any brand, small jar) 2 sticks of organic salted butter (or Earth's Best vegan, non-gmo) Bill's Best Organic BBQ Sauce Y.S. Organic Honey or your favorite Agave Nectar Salt (optional) Garlic Powder Onion Powder Ranch or other favorite dipping sauce (optional) Directions for Mama's Wings: No matter which flavor you choose, the basic directions for making Mama's Wings are the same. Preheat the oven to 400F. Clean the wings and place them on a foil-lined cookie sheet. Cook them at 400F for about 30 minutes. Take them out and spread on the sauce of your choice. Put them back in for about 30 more minutes. Take the wings out and spread more sauce over the top. Then, serve with ranch dressing, carrot sticks, and celery. Mama's Mild Wing Sauce: Melt 2 sticks of butter in a saucepan. Turn the heat off. Stir in about 16 oz of Frank's Red Hot. Add garlic powder and salt (optional) to taste. Mama's Medium Wing Sauce: Prepare this the same as mild sauce, except add in about ¼ cup of crushed red peppers. Mama's Hot Wing Sauce: Prepare this the same as mild sauce, except add in ½ cup crushed red peppers and use Frank's Xtra Hot, instead of the original. Mama's Fiery Hot Wing Sauce: Prepare this the same as hot wing sauce, except in addition to the red peppers, add ¼ cup of habanero sauce. Mama's BBQ Wing Sauce: Use Bill's Best BBQ Sauce (original or spicy), thinned out with just a little bit of water mixed in. For extra flavor, add onion powder and garlic powder to taste. Mama's Honey BBQ Wing Sauce: Prepare this the same as BBQ wing sauce, except also add 1/2 cup of honey. Mama's Spicy BBQ Wing Sauce: Mix Bill's Best BBQ sauce (spicy) with an equal amount of Frank's Red Hot. For extra flavor, add onion powder and garlic powder to taste. Vegan Wing Instructions: To make vegan wings, simply boil 5 pounds of cauliflower heads until soft. Then, break up into pieces about 1" x 3". The size doesn't need to be exact. Spread your favorite wing sauce on the bottom of a cookie sheet,m about 1 inch thick. Then, pour over the top and cook for about 15 minutes or until browned. Pour more heated sauce over the top and serve with your favorite vegan dipping sauce. Serves: 10 (or less if they eat large portions) -- can be doubled, tripled, etc. Try one or more of these dishes along with Mama's Wings for more flair: - Boiled Cabbage - Southern Potato Salad - Cornbread - Mashed Potatoes - Macaroni & Cheese - Green Beans & Potatoes - Southern-Style Greens - Texas Style Smoked BBQ Ribs - Mama's Spicy Gucamole Dip by Lyn Lomasi, Write W.A.V.E. Media Staff  Image © Lyn Lomasi; All Rights Reserved What happens when you crave something sweet at night, but don't have the ingredients for your usual treats? Tonight I glanced in the cupboard to see what I could bake with what I had on hand. I had cookie-making ingredients, but was missing some of my usual add-ins. Then I realized I did have oats. "Hmm, what if I put these dried cranberries in there too?" I threw it all together and came up with a great cranberry oatmeal cookie recipe. There aren't any left, so apparently, the eight people in the house approve.
Ingredients:
Directions: Preheat oven to 350F. Many cookie recipes call for creaming the butter (or spread) and sugar first, but I'm very non-traditional. I'm also a risk-taker. So, sometimes my baking is a little haphazard, but it always comes out good. Just ask my live-in taste testers (aka my kids). If they'll eat it without a complaint, it's good. I just throw everything in the mixing bowl in whatever order I feel like at the time. Stir it all together until it's blended well. The consistency should be soft and easy to create a ball with. If it's too sticky, add a little bit of flour until you can work with it better. Now, take your cranberry oatmeal cookie dough and create small 4 inch balls and place them on the cookie sheet about an inch apart. Cook for about 15 minutes or until brown. I usually prefer my cookies soft. If you'd like more firmness in your cranberry oatmeal cookies, just cook them a touch longer. Once the cookies are done, let them cool on a plate or cooking rack and serve. Yield: About 3 dozen cranberry oatmeal cookies For different taste variations, add some cinnamon, nutmeg, or both. Note that my recipes are made in a high altitude environment, so no altering for that will be necessary. *I originally published this via Yahoo Contributor Network by Lyn Lomasi, Write W.A.V.E. Media Staff  Image © Lyn Lomasi; All Rights Reserved Tired of pancakes from a box - or worse, from the frozen food section? Mama's homemade buttermilk pancakes are easy to make and will satisfy the whole family.
Ingredients:
Step 1: Mix Dry Ingredients Blend together the dry ingredients (flour, baking powder, baking soda, and sugar) in a large mixing bowl. Set aside. Step 2: Whisk Eggs and Add Wet Ingredients Whisk the eggs together in a separate bowl and mix in the other wet ingredients (melted butter and buttermilk). Step 3: Whisk all Ingredients Together Now slowly add the dry ingredients to the wet ingredients, whisking until blended well. The mixture should be wet, but thick, with little to no lumps. Step 4: Melt Butter on Griddle or Pan Melt a small amount of butter onto a heated griddle or pan. A griddle should be heated at about 375F, while a frying pan should be on med-high. Step 5: Spoon Pancake Batter Onto Pan or Griddle With a spoon, pour buttermilk pancake batter onto the pan or griddle so that it forms a circle of the desired pancake size. Make enough for everyone. This makes around 20 small pancakes or 10 larger ones. Step 6: Serve as Desired Pancakes can be served with butter, syrup, fruit, whipped cream, or any other desired toppings. For healthiest options, eat them plain or with fruit. *Servings: 5, Prep Time: 10 mins, Cook Time: 20 mins, Recipe can be doubled if necessary *I originally published a version of this via Yahoo Contributor Network by Lyn Lomasi, Write W.A.V.E. Media Staff  Image © Lyn Lomasi; All Rights Reserved Sometimes family get-togethers need a little spicing up. That's when I make my special guacamole dip. Friends and family have tried for years to get the recipe out of me, but to no avail. Now, I've finally gone and revealed it. Enjoy Mama's Spicy Guacamole Dip. But remember to use all organic and non-GMO ingredients for the full experience.
Ingredients: 4 Large Haas Avocados (They are best when the outside skin is dark and they have a soft, but not mushy feel.) 4 ripened Roma tomatoes 1 bunch of green onions/scallions 3 Serrano hot peppers (They are green like jalapeños, but are longer and skinnier) Black Pepper (Crushed, in a shaker) Garlic Powder (Powdered in a shaker) Sea Salt Tortilla Chips Preparation: Making the Pico de Gallo portion of the recipe: Dice the tomatoes nice and small. Place them in a bowl. Next, you'll need to get the green onions. Cut off the green part right above the area that splits to branch off. Discard the green area you cut off. There will still be some green left on your onion. Then, hold it upright and slice it halfway down the middle. Then, holding it together, slice halfway down the middle in the other direction. Your top half should be split in fourths. Hold it together and chop it up that way. Then, repeat the process until the entire green onion is cut up. You'll need about 4 of these. Put it in with the diced tomatoes. Next, get the Serrano peppers. Slice off the top and bottom and discard those pieces. With the remaining middle sections, slice them much in the way of the green onions, only you'll need six sections. Once they are all cut up, dump them into the onion/tomato mixture. Blend those together and set them aside. Making the spicy guacamole portion of the recipe: Get out a separate bowl for your guacamole. First, cut the avocados in half, working the knife around the pit, but not trying to penetrate the pit. You should have the avocado as you can see in the avocado picture after pulling the sections apart. Do this to all four avocados. Now, pull out all the pits and discard them or save them to plant. Then, get a spoon and scoop out all of the avocado out of the skin and into the bowl. If you see any brown parts, do not use those parts. The part you use should be green and soft. Now, using a potato masher or a whisk, pound and smash the avocados until they are smooth. There should be no lumps at all. Now, you need to dump in the pico de gallo you just made. Next, add garlic, salt, and pepper to taste. You will generally need more garlic than salt and pepper. Optional: Add fresh cilantro to taste Now, your guacamole is ready to eat. Enjoy! Servings: Well, that depends on how long it lasts. One person will usually eat enough for three! This recipe should generally serve 6-8. But again, people tend to eat more of this than they should. Storage: You should eat Mama's Spicy Guacamole Dip right away after preparing it. Don't count on leftovers, but if you happen to have any, refrigerate the guacamole in a sealed container. This usually only lasts 24-48 hours, longer if wax paper is placed in between the lid and storage container to create a better seal. Before sealing and refrigerating, you can use a couple squirts of lemon or lime juice as a preservative to help prevent browning. Try with the following recipes for the Superbowl or other parties:
*I originally published this via Yahoo Contributor Network |
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Lyn Lomasi is founder and owner of the Brand Shamans Content Community. Services include ordained soul therapy and healing ministry, business success coaching, business success services, handcrafted healing jewelry, ethereal and anointing oils, altar and spiritual supplies and services, handcrafted healing beauty products, and more!
Lyn is your brand healing, soul healing, marketing & content superhero to the rescue! While rescuing civilians from boring business practices and energy vampires, this awesomely crazy family conquers evil and creates change. They live among tigers, dragons, mermaids, unicorns, and other fantastic energies, teaching others to claim their own power and do the same. By supporting us, you support a dedicated parent, healer, and minority small business that donates to several causes. Profits from our all-inclusive store, Intent-sive Nature support these causes and our beautiful family! HIRE OR SHOP WITH LYN | CONTACT LYN Archives
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