Who loves guac?!  Personally, I love guacamole… but I truly do not enjoy the speed at which I have to consume it so it does not turn brown.  Once in a while I will make fermented kefir guac which doesn’t brown, but I can no longer tolerate dairy so lacto-fermentation is out.  I recently took a trip to Middle Tennessee and met some fermentation hippies in posh Brentwood & Franklin but I had to leave off trying most of their goods because of nightshades & dairy.  As soon as I got home I took my bag of mushy avocados and fermented onions and whipped up a gorgeous batch of nightshade free fermented guac.  I ate it over two days.  Not a hint of browning.  Yum.

If you’re all good with nightshades, which I am these days thanks to a whole lot of gut healing, just add in as many diced jalapeños as you like!  One for mild, 2-4 for spicy.

Give it a shot!  Let me know what you think!

Brenna xo

Fermented Nightshade-Free Guacamole

Brenna May

A simple, fermented guacamole without the inflammatory nightshades. AIP safe.

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Prep Time 5 minutes mins

Course American, condiments, Dinner, Lunch

Cuisine keto, Mexican, paleo, Vegan

Servings 8 servings

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 4 medium avocados
• 1/2 bunch fresh cilantro
• 1/2 cup fermented onions with brine
• 2 cloves garlic
• 1/4 cup lime juice
• 1 heaping teaspoon cumin
• 1/2 teaspoon pink salt

Instructions

 

• Combine all ingredients in a food processor and process until smooth.
• You can leave this to culture for up to a day or enjoy it immediately. The ferment will slow down the browning of the avocados but won’t stop it completely so it should be eaten within a week.

Keyword cultured food, fermented, guacamole, nightshade-free

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