DISCLAIMER: Not all essential oils are created equal, nor are all brands ingestible. Most oils are adulterated, and contain fillers and contaminants. The essential oils I cook with and/or ingest are 100% pure according to full disclosures of sourcing, testing and third-party testing for absolute purity. Please do not buy oils from the store and assume that you can ingest them without first contacting a professional.
For a healthy, quick snack, try some homemade guacamole and homemade tortilla chips! They are fresher and taste a whole lot better than store bought chips!
First, gather your ingredients. You will need the following:
- 2 ripe avocados
- 1 ripe tomato, diced
- 1/8 cup diced red onion
- Pink Himalayan salt
- 2 drops Lime essential oil
- Less than 1/2 drop Cilantro essential oil, (use a toothpick, seriously)
- 1 tsp garlic powder or 2 pressed garlic cloves
- 1/2 drop Black Pepper essential oil or 1/4 tsp of ground black pepper
- 4 soft yellow or white corn tortillas (I prefer El Milagro – they don’t use preservatives)
- Extra virgin olive oil (or a healthier cooking spray oil than PAM!)
Thoroughly wash and chop your tomatoes, onion and avocado.
Put your avocado in a bowl and mash with a fork or potato masher until your desired consistency. I like mine a little chunky. Once mashed, toss in your onion and tomato and stir.
Then, you can add the spices and/or essential oils. Where it says to use 1/2 drop of essential oil, here’s the trick on how to do that. Since you can’t really measure a half drop, I usually put one drop on a spoon and then lightly shake some off into the sink. Then I can stir the remainder of the oil that is on the spoon into the guacamole. It seems to be just enough. These oils are super potent, and a little goes a very long way!
If you aren’t going to eat the guacamole right away, put the avocado pits into the storage container along with the guacamole and refrigerate. The pits will keep the avocado from turning brown!
For the homemade tortilla chips:
Preheat the oven to 375F.
Put 4 tortillas (or more) on a cookie sheet (you’ll need a couple of cookie sheets). Very lightly rub both sides of each tortilla with a very small amount of olive oil (If you use too much oil, the chips will be chewy, not crisp – and ruin the whole experience). If you have a cooking spray (which I don’t like using due to the propellant in the can), it would work best in this instance. Lightly spray both sides of each tortilla instead of using olive oil. Stack the tortillas on top of each other, and with a large knife, cut through all of them so that each tortilla makes 8 chips. Using 4 tortillas will make 32 chips.
Spread each chip out evenly out over 2 cookie sheets. Sprinkle salt over all of the tortillas. And if you’re feeling crazy, put some salt in a bowl, add a drop of lime essential oil to the salt and mix it up. Then sprinkle the salt all over your chips. Bake in the oven for about 10 minutes or until crispy.
Once the chips are cooled, you are ready to eat!
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