Oh guacamole, you are near and dear to my heart! In this pea guacamole with baked beet chips we take things to the next level of deliciousness while keeping it healthy so it’s still detox food.
Playing around with ingredients to make old fashioned dishes new again can sometimes produce very interesting results. As you might have noticed I am a big guacamole fan, and eat avocados almost every single day. So I’m always searching for new combinations to enhance its flavor as well as its nutritional profile.
While fresh herbs are the most common addition, seasonal ingredients also find their way into this delicious dip. Today it was green peas. And oh boy, was it delicious!
I always recommend eating seasonal foods, although some of the ingredients (like avocado) are included in my diet year round given their high nutritional value. As soon as the end of May approaches, I can’t wait for the fresh green peas to flood the farmers market with their crisp, gorgeous green color.
I also use them frozen, because their nutritional value diminishes very little with freezing.
Although green peas are starchy and quite sweet, their nutritional content makes them a great ingredient for including in detox diets. Green peas contain a special phytonutrient called saponins, which can also be found in foods like quinoa and many types of legumes. Saponins have both antioxidant and anti-inflammatory properties, helping the body to reduce oxidative stress and the risk of inflammatory disease like arthritis, heart disease and type 2 diabetes.
Saponins aren’t the only antioxidants in green peas, there are plenty more to bolster your natural detox functions including alpha and beta carotene, flavonoids, and phenolic acids.
Green peas are also a great source of essential fatty acids, especially omega-3, and also a source of a wide array of vitamins including the antioxidant Vitamin C, B Vitamins, essential minerals, protein, and fiber. It’s absolutely incredible how these tiny legumes aren’t more popular, given their exceptional nutritional value and the fact that it’s a relatively cheap ingredient and available year round. Find it fresh during spring and early summer, and frozen for the rest of the year.
But one of the biggest draws to using peas in guacamole is that they make it taste great. It’s like the two were made to go together, both in terms of flavor and because of the way their nutrients work in harmony with one another.
It’s always great to combine ingredients rich in antioxidants and vitamins with foods that contain healthy monounsaturated fat because this contributes to better absorption of the nutrients. This is why this green pea guacamole is not only a delicious combination, but a very healthy one.
Dip into it with baked beet root chips for an extra antioxidant kick and you’ve got yourself a detox snack to make you feel energized and nourish your body at the cellular level.
Pea Guacamole with Baked Beet Chips
- Yield: 2 1x
- For the pea guacamole
- 1 ripe avocado, peeled, pitted and cut into cubes
- 1/2 cup green peas, fresh or frozen
- 1 small onion, finely diced
- 1 lime, juice only
- A pinch sea salt
- Freshly ground black pepper
- For the baked beet chips
- 2 medium beets, peeled and cut into very thin stripes
- 1 tsp coconut oil
- Freshly ground black pepper
- Preheat the oven to 180°C/356°F.
- Line a baking sheet with parchment paper, add the beet slices, drizzle with coconut oil, season with black pepper and toss to coat evenly.
- Bake for 20 minutes until crispy, remove from the oven and set aside to cool.
- Add all the ingredients for guacamole into a food processor and pulse to obtain a creamy texture.
- Serve the chips along with the guacamole dip, as a snack.
(Make this next: Cumin Roasted Cauliflower Steak)