For all of us in the Southern Hemisphere, September 1st marked the first day of spring! With it, it has brought some beautiful warm sun, gentle rains, and … avocados! Though they are accessible all year long, fresh organic New Zealand avocados really are the best.
Are they a fruit? A vegetable? A nut? I guess you could say they’re all three! Technically, because they have a seed, they are a fruit. Chemically a nut, but commonly they are considered a vegetable because of their creamy and savoury taste. Delicious on toast, in smoothies, in guacamole and even to make a creamy pudding, the opportunities for avocado love are endless!
Avocados are a cooling food for the summer months. They help out the large intestine, the liver, lung and spleen. They have a high content, but don’t be afraid, this is a type of oil your body will thank you for as long as you’re not eating 10 servings a day! They are rich in monounsaturated fatty acids, vitamin E, B vitamins and fibre and even contain lutein which is required for healthy eyes as we get older.
This recipe by Angela, over at “Oh she glows” (www.ohsheglows.com) shared one of my favourite avocado recipes. I make it all the time in the summer or when I need a quick healthy meal in a hurry. Her recipes are tried and true and always delicious, you should definitely check her out !
15 Minute Avocado Pasta – by “ohsheglows”
Yield: Serves 2
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 1-3 garlic cloves, to taste depending on your garlic love.
- 1/2 tsp sea salt, or to taste
- ~1/4 cup Fresh Basil (if you don’t have it, it would be fine without)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta, I tend to use whole wheat, spelt, or soba
- Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until desired texture is reached.
2. Make the sauce by putting the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please remember, this is avocado, so it will not reheat well. Best to eat it all up when you make it. Shouldn’t be a problem considering how delicious it is!