A detour from the usual nutritional and microbe-dense foods... and snapshot into my personal kitchen on a chilly Sunday afternoon.

I was feeling a bit 'off', not sick but just blah- the weather this week was an interesting cocktail for my body and a chance to further learn about myself and how to support. Anyways, back to feeling blah... I knew I had brought home some leftover guavas from the Fermented Guava Toaster Tarts we make, and although these guavas are not fermented, the memory of their aroma pulled me out of the office and into my kitchen.

I instantly knew what I wanted to make: Atole de Guayaba (Guava)
** if you prefer to not read the history of the beverage and nutrition of Guava scroll down.
Although a little nerdy is a good thing. I also shared my step-by-step videos over on Instagram, saved to my highlights under Guava Atole **

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The Nerdy Bits: (you know I love Nerdy Bits)

Atole (ah-toe-lay). The word "atole" is derived from Nahuatl, the still-living language of the Aztecs, who were defeated by Hernan Cortez in 1521 in what is now Mexico City. Atole was popular long before Cortez surprised Montezuma with a visit, so the people of Mexico have been drinking atole for many centuries, probably millennia. That's really no surprise as atole is, in fact, probably the easiest way imaginable to consume corn, a crop first cultivated in the Americas. Just add water to ground corn, and voila: atole.

Atole is like very thin porridge. Served warm, it's an excellent way to take the chill off a cold morning. Relatively quick and easy to prepare, atole is frequently consumed at breakfast but can be enjoyed any time of day. In modern day, this mug of joy is still usually made with ground corn or even pre-made mixes, mixed with sugar or a dense, brick-like cane dark sugar called piloncillo or panela, and served warm. (I don’t use corn or cane sugar so tradition takes a detour with me and my guts)

There are all types of atoles - either de leche (milk) or de agua (water) and can be made into the most fascinating sips into a rich culture  — by adding Mexican chocolate, which usually comes in hard, segmented disks, about the size of a hockey puck it is then called champurrado.  You can also add fruit, honey or anything else to enliven this gruel-like platform. Atole is a blank canvas to which you can apply any flavoring you please. And you probably do want to add something; atole without flavoring is somewhat, um, blah.

I've know people to have an untraditional approach, by adding tequila or other spirits to create a warm cocktail. You do you.

Back to my guavas. And since we are already in learning-mode:

Nerdy Bit #2
Guavas are crisp when unripe and as soft as a very ripe pear when ready and bursting with flavor. They vary from a creamy white flesh to ruby pink inside with soft seeds – you can eat the entire fruit, even the skin. They are very fragrant – they have a lovely sweet, slightly tart and rich aroma. 

Guavas are rich in fiber, vitamin C. They have vitamin A, folate, potassium, and lesser quantities of vitamin B6, vitamin E, Vitamin K, magnesium and manganese.
They are mostly talked about for the lycopene content, a pigment found in blush-colored guavas and is a powerful antioxidant.

I love them…

Now that we have gone through history and nerdy nutrition, here’s my recipe for Atole de Guayaba (Guava)

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Atole de Guayaba 
(Guava Atole)
Makes 6-8 cups

Ingredients:

• 1 lb. guavas, rinse

• 5 cups water, divided

• 1 cinnamon stick 

• 1/4 teaspoon sea salt

• 3/4 cup Cassava flour, I used Otto’s Cassava

• 8oz coconut milk

• optional: maple syrup, honey or choice to sweeten if needed. I add 1 tablespoon of maple syrup sometimes

• Optional: additional 1 1/2 cups water to thin out beverage

Directions: 

Cut guavas in half and scoop out the seeds with a spoon or melon baller for the smoothest texture. In a medium saucepan cook the guava halves, 4 cups of water, and cinnamon stick over medium heat until the guavas are fully cooked, about 15 minutes. Remove from the heat and remove the cinnamon stick. Allow to cool for 10 minutes.

Meanwhile whisk the remaining cup of water with the cassava flour and set aside

once cooled, add the cooked guava halves, the water they were cooked, the coconut milk, and the cassava flour slurry in into a blender and puree until smooth.

Pour the guava puree back into the saucepan; simmer over medium- low heat just until it begins to simmer. Continue to simmer, stirring constantly, until the atole has thickened, about 5 minutes. If it thicker than you would like, you can add up to 1 1/2 cups of water, in slow increments to get the right consistency for you: I like thin and light in warmer months, thicker and heartier in cooler months

Taste and adjust with sweetener if needed.

Serve immediately. 

Enjoy!,
Diane

**Although the fruit and leaves can be consumed with minimal risk of adverse side effects, it’s best to talk to your doctor before using supplementation if you are pregnant, nursing or have any underlying health conditions.**