I just received an amazing, delicious delivery from The Avocado Diva! Fresh from California ~ Bacon, Pinkerton, and Haas avocados, lemons, sweet limes, and pixie tangerines! I’ve been trying to incorporate more ‘raw’ into my diet lately, trying to get back up to about 90% for the health benefits! I know what I’m having for my raw dinner tonight!
If you want to order high quality avocados, the customer service is awesome and products are ALWAYS fresh! Visit the Diva at: www.avocadodiva.com They even have an avocado of the month club!
The Avocado Diva was kind enough to share one of her very own recipes that I’m going to share with YOU! I hope you like it!
Speaking of health benefits: By using an avocado – you will add 12-16 grams of protein to your pasta in this recipe! Plus 20 vitamins and minerals – including potassium (3x the amount of bananas!), folate, vitamins K, B6, C & E.
Avocado “Alfredo”Sauce Over Linguini by Brenda Cusik, The Avocado Diva
1 package of linguini pasta – cooked as per the directions (*for total raw, use spaghetti squash)
2 oil-rich avocados
2 cloves of garlic, pressed
1 medium lemon
2 – 3 teaspoons of the Diva’s “Avocado Salt”
fresh ground pepper to taste
3 tablespoons avocado oil (or EVOO)
1. In a food processor, put in the avocados (sliced, depitted and skinned).
2. Add garlic, juice from lemon, and zest from 1/2 the lemon, salt and pepper.
3. Pulse all items to chop and combine. Then let it go full force for about 30-45 seconds to make a creamy sauce.
4. As it continues to blend in the food processor – slowly add avocado oil to make a creamy, frothy emulsion. Stop processing so it does not “break” (the oil comes back out).
Taste and season more if needed. Pulse to add the seasoning.
Put pasta in a large (non metal) bowl and toss with the avocado “Alfredo” sauce. Serve immediately.
Serves 4-6 people
**For a totally raw dish, use spaghetti squash instead of linguine!**