Spaghetti with Avocado Sauce

avocado-pasta-700This is such a simple recipe – I’ve used it several times. It’s great when there’s an avocado special, since they  are a good source of pantothenic acid, dietary fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, and vitamin C. For more benefits, click here!


12 ounces gluten free spaghetti
2 avocados–halved, pitted and peeled
1 garlic clove, smashed
1 bunch scallions, roughly chopped
Juice of 1 lemon
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
½ cup chopped parsley, for garnish

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes.
2. While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth.
3. When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth.
4. Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley.


Fresh Salsa & Guacamole – Vegan & Gluten Free

sg5I found new organic, gluten free corn chips at Villa today and thought I would celebrate by making my own salsa and guacamole!


Depending on how many people you want to feed, you can double or triple the recipe! This is enough for 2 people to snack.

Prepare the salsa a little before you need it so that the flavours can mix together.


For the salsa, you will need:

  • 2 super ripe tomatoes
  • 1 small onion
  • 1/4 red or yellow pepper
  • a bunch of cilantro
  • 1/4 lime
  • ground pepper
  • salt
  • ground cayenne pepper or 1 fresh Thai chili


  1. With a sharp knife, finely chop the tomatoes and onion. Throw them into a bowl and squeeze the juice out of the lime on top.
  2. Again, you’ll want to finely chop the red or yellow pepper, and then the cilantro. I find tearing off the leaves and then hammering the crap out of it is best. You really want to get the flavours out.
  3. Add a pinch of salt and pepper, and then the spice. Adjust according to your taste buds.


For the guacamole, you will need:

  • 2 super ripe avocados
  • 3 cloves of garlic
  • 1/2 lime
  • salt and pepper


  1. Cut the avocados in half and then use a spoon to scoop out the flesh. You can use a potato masher, or put these in a food processor.
  2. Dice the cloves of garlic and juice the lime into the processor.
  3. Blitz and then add your salt and pepper. Taste, and then add in extra ingredients if you require them.



Sweet & Savoury Tofu Salad


You can skip the tofu and add some dried cranberries and cashews for a sweeter crunch

Really simple – yet again! Put together your salad with whatever’s in the fridge. Fry up some tofu and season with salt and pepper. In a separate pan, throw in an onion that has been chopped quite fine. Add some garlic also and saute with veg oil. As they get soft, add in about a teaspoon of sugar and 2 tablespoons of water. Let it cook down so that they’re nice and sweet. Then throw on your favourite salad dressing!

Veggie Delight!



Avocados Eeeyyuuukkk!

imageI probably upset vegetarians everywhere for my blatant hatred of spinach. Well guess what? I don’t like avocados either!


Unfortunately, my CSA delivered THREE MORE AVOCADOS this week! Oh sad day! I used to eat oodles of guacamole in my university days because it was so simple to make – mash the avocado, mash some garlic and add a crapload of lime. Done.

One person can only eat so much guacamole. Ok, I can do this. Avocados are good for me!

Some would say that I am an educated, understanding person. So I took to google and found this.

Did you know that the Aztec word for our beloved little fruits is ‘testicle tree?’ Hmmm…. still not convinced.

My friend Mel tells me that I have to eat more protein. I think she’s concerned. According to that website, avocados have the highest protein content of any fruit. DAMN.

Let’s go back to my Spinach post…. my most creative options are garlic and salt.

Get your salad sorted out. I used whatever green things were in the fridge. Cut up that huge avocado and hid it under the lettuce leaves. Gently sauteed some asparagus. Seasoned all of it with some salt and pepper. I threw feta on top to make it look interesting.

Salad dressing:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • garlic (I’m talking like 3 huge cloves to get that spicy garlic going)
  • 1/2 an onion
  • 1tsp rosemary
  • pepper

I threw it in my little food processor and voila!