Winter Vibes Guacamole

Holy guacamole it's 2016 ya'll! And to celebrate I'm sharing a guacamole recipe, haha! I actually didn't intend on the first post of this year to be a humble bowl of guacamole but I thought you might need it in your life. This guacamole is indicative of how I like to eat lately: fresh, uncomplicated, and full of bright, clean flavors.

This recipe was born out of not having cilantro to make guacamole on Christmas Eve to take over to my sister's house. Since I love sage and happened to have a butt load of it at the time (yes, butt load is a unit of measurement), I decided to use it instead. The result was delicious (naturally) and it got me thinking about coming up with a simple recipe for a guacamole with winter vibes. Since guac tends to be more of a summer inspired dish I wanted to add some grounding flavors to make it appropriate for when the icy air is rattling your windows and stripping the trees of all their leaves.

Originally I was going to make some seedy crackers for you along with the guacamole, but my extra time went towards my yoga teacher training instead :)  So, I highly recommend Mary's gone crackers (the ones pictured) or if you feel like an overachiever and have the time, make these babies from Sarah over at My New Roots.

Winter Vibes Guacamole

2 large (or 4 small) ripe avocados
1/2 of a small red onion, finely diced
scant tbsp finely chopped fresh sage
juice of 1 lime
sea salt to taste
2 tbsp hemp seeds (optional)
1/4 cup pomegranate arils/seeds

seedy crackers of your choosing

Add the flesh of the avocados, the red onion, the lime juice, the sage, the hemp seeds (if using) and a pinch of sea salt to a bowl and gently mash until you get your desired guacamole consistency. I like to leave some small chunks in mine for a bit of texture. Once you've accomplished the consistency you want, taste the guacamole and add more salt if needed, then gently fold in the pomegranate arils. Serve immediately with seedy crackers. Store leftovers with a layer of cling wrap touching the surface of the guacamole to prevent oxidation.