Make: Pasta with creamy Avocado sauce

IMG_1730In case you haven’t noticed, I’m not really a photographer, I’ll just keep practicing and hopefully I’ll get better.

I don’t normally eat pasta, but my husband loves it so we’ve compromised and pasta appears on the menu maybe twice a month, and the second compromise for us has been that at least once, he’d like it not to be whole wheat.  So here it is.  The compromise dinner, pasta and its not even wholewheat.

What makes this pasta so frickin’ awesome is the sauce.  It’s a non-cream based creamy sauce, that even my husband can dig.  

Fettuccine with avocado cream sauce

Fettuccine, enough for two people in our case

Spinach,  a big bunch
Sundried tomatoes cut into strips
Optional toasted pine nuts or roasted unsalted cashews. I also am known to throw in some courgettes or brocolli too, really I just add whatever I like. If the husband were to make it for just himself, I have a feeling that he’d add some roast chicken.
1 avocado
a handful of mixed fresh herbs, you can use whatever you like, I chose mint and basil
2-3 tablespoons of plain yogurt
1/4 of a lemon, or more depending on your personal taste
1 large clove of garlic or more if you like or less 
salt and pepper to taste
Oil – choose your favourite kind, I like a mild flavoured oil with this dish, so I use rice bran oil
optional – sometimes I add about 1/8 teaspoon chilli flakes 
Sautee your spinach, set aside. 
For the sauce, chuck all the ingredients, except the oil, into your food processor, and turn it on.  Add the oil slowly through the spout. Again, you probably will need to scrape down the sides, and keep tasting the sauce, to see if you like the flavour.  Set it aside once you reach your desired consistency.  
Boil your pasta. Once its done, strain it and add your spinach, sundried tomatoes (and anything else you opted to add) and sauce.  Give it a good toss and serve.
Top with fresh grated parmesan if you like and cracked pepper.  

 We’ve made this a few times, and the only advice I can give you is: this is a dish best eaten fresh. I wouldn’t suggest it for leftovers. 

Remember this recipe makes enough sauce for two people, so if you want to make it for more people, make sure you make a bigger batch.

Dig in and enjoy.


Make: Chocolate pudding

super simple chocolate pudding

super simple chocolate pudding

So this is one of my favourite recipes. It’s super simple to make and incredibly fast. Best part about it, its delicious and you don’t feel guilty enjoying it – because it’s free of all that junk that is bad for you.

So you’re going to need your blender for this one. You could do it in a food processor, but I don’t know if the pudding will have that silky smooth finish. Well at least my food processor isn’t powerful enough.

Chocolate Pudding

Fresh coconut meat from 2 coconuts

1.5 to 2.5 tablespoons of cocoa (I used dutch processed)

1/4 cup of cashews

2-4 tablespoons of honey

water or milk (I used almond milk)

You can change the flavour of your chocolate pudding by adding some cinnamon, chilli powder, powdered ginger or lavender to it. I would start with about 1/4 teaspoon of any of the options and gradually add more to suit your taste.

I started by putting 1/3 a cup of almond milk into the blender with all of the ingredients. Turn on your blender and let her spin. You’ll notice if the blender is doing its thing or not. If it isn’t, it’s time to add more milk. In the end I think I ended up with nearly 1 cup of almond milk and I had to add more cocoa and honey (that’s why I’ve suggested a range of measurements for them).

You want to blend it until it’s silky smooth. You may need to stop the blender a few times and scrape down the sides. It should be like a consistency of a thick smoothie. You can eat right then or put it into the fridge to set.

Optional toppings for your pudding, if you feel inclined; any berry (we had strawberries with ours), crushed peanuts, shredded coconut, sliced bananas, kiwi fruit, pretty much whatever you love to have with chocolate. My husband’s suggestion is a drizzle of maple syrup. Of course you could just have simply as is, it’s pretty delicious on its own.

If you try it, let me know what you think. Enjoy!