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This is my very favorite guacamole recipe, power-packed with mustard seeds, pecans, and candied ginger!

Servings 4 servings 
Author Rose Kumar M.D.

  • 2 ripe avocadoes, cubed
  • 1/3 cup chopped, roasted pecans
  • 1/4 cup crystallized ginger, chopped finely
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 Tbsp olive oil
  • 1/2 tsp iodized salt
  • 2 tsp honey
  • pinch cayenne pepper
  • 1/4 cup lemon juice
  • 1/4 tsp black pepper
  • 1/4 cup chopped cilantro
  • pinch heeng or asefetida*
  1. Heat olive oil in a small pan and fry cumin and mustard seeds till the mustard seeds dance. Then add asafetida.
  2. Scoop the flesh of the avocados into a bowl and add all of the above ingredients and mash the mixture till ingredients are incorporated.
  3. Chill and serve with organic crackers or tortilla chips of your choice.
Recipe Notes

**Asafatida is a spice available at most local Indian grocery stores. It is used in Indian cooking and lends a smoky flavor to curries. It is a wonderful digestive, antioxidant, regulates blood sugar, and lowers blood pressure. You only need a pinch (1/4 tsp) in a dish as it can overpower the flavor of other spices. (Note: If you need a gluten-free version it is available at

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Evidence Based Integrative Medicine