Today I’m sharing with you a simple recipe you can whip together in less than 20 minutes. This raw avocado sauce is so creamy, rich and satisfying. It also makes for the perfect dish to bring along to impress your friends at any Summer gatherings.
Hope you’re all having a wonderful holiday! My long weekend has consisted of exploring navy ships for Fleet Week in NYC, lounging in the park and lots of rooftop hangs.
Pasta with Creamy Avocado Sauce
- whole wheat or gluten-free pasta, enough for two (I used quinoa and spinach gluten-free linguine)
- 1 whole ripe avocado, pitted and peeled
- 1 small lemon, juice and zest
- 2 cloves of garlic
- 2 Tbsp extra virgin olive oil
- sea salt & pepper
- red pepper flakes (optional)
- Bring a large pot of water to a boil. Add in the pasta and cook according to it’s directions.
- While you are waiting for the pasta to cook, make the avocado sauce. Place the avocado, lemon juice, garlic, olive oil and salt into a blender and process until smooth and creamy.
- When the pasta is done, strain and place into a large bowl. Pour the avocado sauce over and toss it until it is combined. Garnish with lemon zest, freshly ground black pepper and red pepper flakes.
- It is best served immediately, but it’s also great cold. Place any leftovers in an airtight container and refrigerate.
Photo credit: my sister, Jenny.
PS – Happy Memorial Day! I want to thank all of our service men and women and their families. Sending you much love. xx
Three years ago today, I posted my very first recipe on this blog. What started as a creative outlet to share my knowledge of nutrition and vegan recipes, has turned into something greater than I could have ever anticipated. I’ve found something I truly love doing – sharing with you! I have become connected with some of the most amazing people passionate about food, health, fitness, business and community. I’ve met other ladies doing this crazy food blogging thing and they are some of the sweetest and most driven people I’ve ever met.
Thank you to everyone who has encouraged me along the way, and especially you, my readers. I am indebted to everyone who has left comments or made a recipe – thank you for being a part of this! I am so grateful to each and every person who has come alongside me on this journey.
I’m bursting with ideas of new things to do and try. Though I haven’t been posting regularly, things are about to change! I have big plans in store.
I also want to thank you all for the overwhelming response from my last post. Your kind and supportive words mean the world to me during this time of healing. I will get you up to speed on my recovery in a future post.
Now, on to the recipe!
Today I’m sharing with you a salad. Since the first recipe I shared with you was a salad, I thought it would be fitting to celebrate this anniversary with Spring fare. This is not just any ole salad, but a Kale Salad with Watermelon Radish and Pear!
Back in early March, my sister and I went home to Iowa to meet our new nephew, who very well could be the cutest little fella around. When we weren’t snuggling with the baby or oohing over his every move, we were eating. After visiting the local natural food store, I tossed this beauty together. It was a big hit!
Look forward to many more recipes coming your way from this photoshoot session!
Kale Salad with Watermelon Radish & Pear
- 2 cups kale, loosely packed and stems removed
- 1 Tbsp olive oil
- 1 small watermelon radish, thinly sliced
- 1/2 cup sprouts (I used pea shoots)
- 1 pear, sliced
- 2 Tbsp walnuts
- Pepper, to taste
- Massage kale with olive oil until leaves soften.
- Toss all ingredients into a bowl to combine and finish off with a dash of pepper.
Photo credit: my sister, Jenny Norris.
This summer, NYC is bringing the heat. It has been a hot, humid summer tempered only by an occasional thunderstorm and lots of cold watermelon. With all this sticky humidity, I have to remind myself of all of the great things that the summer brings: farmer’s markets, long days of sunshine, flowers, roof top parties, afternoons spent at the pool, ice pops.
To celebrate summer I made a raw soup. It combines two summertime favorites – avocado and cucumber. This refreshing, delicate soup is a perfect pairing to a sunny day.
Chilled Cucumber Avocado Soup
Vegan, Raw, Dairy-free & Gluten-free
- 2 large cucumbers, roughly chopped
- 2 avocados, peeled and roughly chopped
- 1 clove garlic
- Juice of 1 lime
- 1 tsp sea salt
- 4 fresh dill sprigs, to garnish
- Combine cucumbers, avocado, garlic, lime and salt in a food processor or powerful blender and blend until totally creamy and smooth.
- Chill 30 minutes before serving and top with dill to garnish.
Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.
Harvest Stuffed Acorn Squash
Vegan & Gluten-free
- 1 small acorn squash, halved and seeds removed
- 1 Tbsp olive oil
- Sea salt and freshly ground pepper
- 1/2 cup quinoa (I used red)
- 1/4 cup sliced or chopped apple
- 1/4 cup chopped fresh kale
- 2 Tbsp raisins or dried cranberries
- 1/4 cup slivered almonds
- Pinch red-pepper flakes
- drizzle of maple syrup (optional)
- Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
- Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
- In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.