I am pretty much head over heels in love with Heidi Swanson’s new cookbook: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Unlike many cookbooks that I own, I’ve been pouring over each page of this one: I adore the way Heidi cooks and writes, and her photos are just so lovely.

Every recipe I have tried has been delicious, but I wanted to spotlight this one, which I just slightly adapted, because it was so unexpectedly great. I’ve never really attempted to change up guacamole (why mess with perfection, right?), but this Indian-inspired version is one I’ll be making again and again.

Indian Inspired Guacamole

Adapted from Heidi's recipe for Avocados and Mustard Seeds in Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen


*2 ripe avocados, cut in half and pits removed
*juice of 1/2 lime
*1/2 teaspoon fine sea salt
*1/2 cup chopped cilantro
*1 tablespoon organic, extra virgin coconut oil
*1 teaspoon black mustard seeds
*1/2 teaspoon fennel seeds
*1/2 teaspoon cumin seeds
*1/2 medium yellow onion, minced
*2 cloves garlic, minced
*1/2 teaspoon curry powder
*1 tablespoon minced jalapeno chile (or more to taste)
*1 medium tomato, chopped


1. Spoon out the avocado flesh and mash- not too much; you want your guacamole to be a little chunky- with lime juice and salt. Set aside.

2. Heat coconut oil in a skillet over medium heat and add the mustard seeds. When they begin to pop, lower the heat a bit and add the fennel and cumin seeds. Cook for 2-3 minutes, stirring every now and then.

3. Add the onion and cook for a few minutes, until very fragrant and translucent, then add the garlic, curry powder, and the chile. Stir around for 20-30 seconds, then remove from the heat and stir into the avocado. Add the chopped tomato and mix again.

4. Enjoy with raw vegetables, rice crackers or pita chips. Heidi also recommends this as a topping for brown rice or warm tortillas.