This is a great-tasting, healthier, and lower-fat version of guacamole. I brought this appetizer to a friend’s house this weekend and everyone wanted the recipe! The broccoli beefs up the vitamin quotient while the edamame beans increase the protein, making this a great nutritionally balanced snack. I adapted this recipe slightly from the one in Julie Van Rosendaal’s book Grazing.
½ c. fresh or frozen edamame (these are soybeans that are not quite ripe)
2 broccoli stalks, peeled
½ red onion, chopped
1 glove garlic, minced
1 jalapeño, seeded and chopped
1-2 ripe avocados, peeled and pitted
¼ cup chopped cilantro
Juice of 1 lime
Salt to taste
Bring a small pan of water to a boil and cook the edamame beans and broccoli until very tender. Drain and rinse under cold water to cool. Put the edamame, broccoli, onion, garlic, and jalapeño in a food processor and blend until smooth. Add the avocado, cilantro, lime juice, and salt and pulse until blended. Voila! Serve with cut up vegetables or brown rice crackers.
Breathe, Heal, Shine