Cooks get their inspiration in the strangest of places. Like old ghost towns. No lie. For my 50th birthday Jill, my best friend from back east, decided to meet me in Jerome, Arizona. Once an abandoned copper mining town, it transformed itself into a hip arts community with a hole-in-the-wall Southwestern restaurant that we serendipitously stumbled upon. On the table was a guacamole studded with pomegranate seeds. Our eyes and tongues lit up; I think Jill said something like “Oh my! This is so good…and it looks like Christmas!” I took a mental snapshot of the look and taste and recreated it here. Both mint and pomegranates have outstanding nutrients for well- being. Jill and I both went shopping around Jerome after our meal, but I think the impetus for this recipe was the most valuable thing I brought back home.
Yield 1 cup
2 ripe avocados
2 tablespoons red onion, small dice
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
pinch of cayenne
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
3 tablespoons pomegranate seeds
In a medium size bowl, mash the avocado with a fork and add the red onion, lime juice, sea salt, cayenne, cilantro, mint and combine well. Add 2 tablespoons of the pomegranate seeds and combine. Garnish with the remaining pomegranate seeds.
Photo Credit: Leo Gong
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.