25 Mar Avocado

Posted at 12:06h in Benefits by

Avocados

are rich in protein, vitamins C, vitamin E, beta carotene, has over 60% monosaturated fats (the good fats) and fibre. They are great for maintaining appetites, for pregnant woman due to folate content and protecting the eyes from sun’s rays.
I think they are super yummy and when in season will eat them as is, on sandwiches instead of spread, in salads and pastas and now with spaghetti zucchini thanks to a recipe from our friend Sam 
They can be gotten all year round but are much cheaper when in season which is dependent on the different varieties.

Recipe: On the weekend we had Sam’s Zucchini Noodles with Avocado sauce and it was delicious

Ingredients:

  • 5 large zucchinis, washed
  • 1 Tbsp coconut oil

    • SAUCE

  • 1 large (or 2 small) avocados, pit removed
  • 15 fresh basil leaves
  • 1 tsp sea salt a few dashes to salt the zucchini
  • 1/2 tsp ground pepper
  • 3 cloves garlic, crushed
  • 2 Tbsp extra virgin olive oil
  • 1/2 lemon, squeezed

    • Directions:
    1. Julienne or use a veggie spiral slicer (available from A Vegan Smiles) for your zucchini and place in a strainer.
    2. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. You can also place the zucchini in some paper towels and squeeze gently to remove any remaining moisture.
    3. Place all of the sauce ingredients in a food processor and blend until smooth. (If making this dish raw, stop here and just mix the sauce in with the noodles and serve)
    4. Add the coconut oil to a sauté pan over medium high heat and allow to melt. Add the zucchini and cook for about 2 minutes.
    5. Add the sauce and toss with kitchen tongs to ensure all of the zucchini noodles are coated in sauce.
    6. Cook for another 2-4 minutes or until heated through (Or heat the sauce separately and serve on top of the noodles)
    Serve immediately
    avocado

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