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The Cancer Project
TCP Weekly Recipe

May 25, 2009

Guacamole Plus


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Dear Cancer Project supporter,

This guacamole is enriched with fiber from the peas and cancer-fighting phytochemicals from the garlic, salsa, scallions, and lemon.



Makes 2 1/2 cups

1 cup frozen green peas of 1 cup drained and rinsed canned peas
1 ripe avocado, peeled
1/2 cup mild salsa
1 clove garlic, minced, or 1 teaspoon chopped garlic
1 scallion, minced (optional)
juice of 1 lemon
1/2 teaspoon cumin
1 tablespoon fresh cilantro, chopped (optional)
salt and pepper, to taste

If using frozen peas, blanch peas in boiling water for 2 minutes, then cool with cold water and drain. Cut avocado into large chunks. Mash avocado and peas together using a potato masher or fork, or, it a very creamy texture is desired, in a food processor.

Mix in salsa, garlic, scallion (if using), lemon juice, cumin, and cilantro (if using.) Add salt and pepper to taste.

Nutrition Information

Per 1/2-cup serving:

Calories: 76
Fat: 4.4 g
Saturated Fat: .6 g
Calories from Fat: 96.8%
Cholesterol: 0 mg

Protein: 2.4 g
Carbohydrates: 8.4 g
Sugar: 2.2 g
Fiber: 3.2 g

Sodium: 472 mg
Calcium: 22 mg
Iron: 1 mg
Vitamin C: 7.2 mg
Beta-Carotene: 380 mcg
Vitamin E: .8 mg

From The Survivor's Handbook: Eating Right for Cancer Survival, by Neal Barnard



For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

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