Guac-Faux-Mole Free PD Recipe


Avocados are being falsely marketed as magical health food to reduce stubborn belly fat and promoted to raise your healthy cholesterol. Why not reduce all of your excess body fat and bring your bad cholesterol down? The most effective way to achieve both is to eliminate all excess fat out of the diet. We receive a perfect balance of healthy fat with the consumption of whole grains, beans, fruit and vegetables. Avocados are neither essential nor beneficial to achieve optimal health. Try this delicious avocado-free guacamole at half the cost and without any of the excess fat that can contribute to obesity, elevated cholesterol and impaired insulin reception.

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    Comments (19)

    1. posted by huclkengirl on May 29, 2013

      It is only right to comment on here about how great this recipe is:) I was not sure if I would like it or not honestly but again surprisingly I loved it! I am really starting to think once your go protective you never go back:)

      Kristie Clark

    2. posted by newhopeden on August 12, 2013

      Ok I made this today and it was yummy…but it was kind of runny, not sure what happened. Either way it is still very good. I think next time I’ll use less water or more chickpeas…I love eating my mistakes lol.

      • posted by newhopeden on January 4, 2014

        Well this is now one of my favorites! I make it every week, actually a double batch every week.

    3. posted by PlantstronginTEXAS on October 12, 2013

      Great flavor! Loved it!! Mine was a bit runny also. I will decrease water next time. Thanks Julie for another excellent recipe! 🙂

    4. posted by Denise on December 9, 2013

      I’ve never been a huge fan of guacamole because, although I love the flavor, I dislike the texture. This is the perfect solution for me because it has all of that great flavor without the avocado texture! Even better, it’s good for me!

    5. posted by Marie on January 31, 2014

      I had my doubts on this one but it didn’t let me down! I miss avocados but now I’m satisfied and can live without them now that there’s this substitute! The flavors are great! Thanks.

    6. posted by Cindy Hall on February 23, 2014

      This was very good! I added some hot sauce and black pepper to spice it up, since I like it hot. I didn’t add much water since the previous comments said it was a little runny. I thought the consistency was just right. Another winner!

    7. posted by Lisa Selby on June 5, 2014

      We really enjoyed this guacamole tonight. I really didn’t think I would like it b/c I used to LOVE avocados, but, this is a really good substitute. Thanks, Julie!

    8. posted by stoumi on June 19, 2014

      *hand in air* Okay, I will admit I still sneak avocados now and then and have done so since starting. I don’t feel ashamed in this, knowing it it’s not PD. I had tried a previous faux guac recipe using peas and was very discourage at the end result. I had held off making Julie’s version of guac-faux-mole for fear the recipe wouldn’t live up to my expectation.

      I looked at this recipe again after deciding to make fajitas the other night and I feel it was a great addition to the meal. While the consistency of the gauc was a bit rough, the flavor was good. I did try a few bites without being on a chip or in a fajita and it was much more noticeable. In the fajitas, I had a hard time telling it wasn’t guac.

      I used the chickpeas and probably should have done the white beans. I did use a red onion in addition to the fresh garlic and cilantro, opting to leave the tomato out. I did add a dash of garlic salt as well. This flavor was along the lines of the guac I used to make based off Chipotle’s recipe.

      I will update the review after I sued the white beans to see how they work out. Thanks for another outstanding recipe. Now another reason to make more tortilla chips!

    9. posted by stoumi on June 26, 2014

      Just a follow up to the guac recipe I posted. I made the fajitas recently and this time for the guac I used the white beans in place of chickpeas. I was hoping for a smoother consistency with that chickpea aftertaste. You know the one, right? Or is it just me? I think the chickpeas worked better, as I wasn’t completely satisfied with the overall taste. Like the first time around I used red onions, cilantro, garlic and some garlic salt. Even with those changes it didn’t come out as I was expecting. I will make it again at some point, but will go back to using chickpeas. Thanks Julie!

    10. posted by deskjockie on October 1, 2014

      I made this recipe just as written as the dressing for a Tex-Mex salad of shredded iceberg lettuce, black beans, corn, and homemade pico de gallo. If you don’t have your mouth set for avocado, this is very tasty. I think of it more as a spinach hummus than guacamole, but I tell ya, it is addictive! I made some baked tortillas chips to go along with the meal, and I couldn’t stop eating it. It is delicious in its own right! Julie Marie, this will become my go-to instead of guacamole. Thanks for another great recipe!

    11. posted by Sara Taylor on December 7, 2014

      Has anyone tried this with kale instead of spinach?

    12. posted by Sally4health on December 22, 2014

      I’ve been told that kale and spinach, when used raw, release oxalic acid. Would briefly steaming them be a problem with this recipe?

      And I hope everybody is using garlic properly by letting it sit 15 minutes before cooking with it to release the medicinal benefits, of which there are many!

      Thanks for the recipe!

      • posted by Julie Marie on December 22, 2014

        You can make adjustments as needed.
        The only concern about vegetables and spices such as turmeric high in oxalate is if the person is suffering with a rare Idiopathic calcium nephrol ithiasis (type of kidney stone). First they should eliminate all animal proteins, turmeric supplements or consumption of more than 1 tsp a day of turmeric. Cinnamon although high in oxalate it is not soluble. High nitrate vegetables such as arugula are recommended. I recommend adding leafy greens of any form into your meals as frequently as possible both raw or cooked. Leafy greens mixed with the bacteria in our mouth we will promote the production of nitric oxide the most powerful natural vasodilator. This aids in blood flow, lowering blood pressure, sending oxygen to our muscles for faster post exercise recovery, eliminates erectile dysfunction, improves cognitive function to name a few of the benefits. Unless you are challenged with these rare kidney stones this is not a concern.

    13. posted by Susan on December 27, 2014

      I love the taste! I put it on a Tostado with unfried beans.

    14. posted by kate chavarri on January 10, 2015

      First week on PD and this was the family’s hands down favorite! So delicious!

    15. posted by Melissa Owen on January 3, 2016

      I. Can’t. Even.
      This is AWESOME!!!

    16. posted by Cheryl Jezak on January 25, 2018

      I can’t believe I haven’t left a review on this! Seems like in the summer I make it at least once a week. I hadn’t made it in quite awhile and my husband asked the other day if we could have this again with rice, black beans, Not Yo Cheeze sauce and salsa bowls. We like it a LOT!

    17. posted by Janice Price on May 27, 2020

      This is the best faux guacamole you will ever eat! When I serve this as part of a Mexican dish my SAD family eaters don’t even realize it’s not ‘real’ guacamole!

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