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Yield: Serves 2 Ingredients: 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 1 cup frozen peas, thawed and divided2-3 garlic cloves1/2 tsp Himalayan Pink salt, or sea salt1/2 tsp lemon pepper 1/4 cup Fresh Basil2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta (I used Vita Spelt Angel Hair) Freshly ground black pepper, to taste Directions Since angel hair pasta cooks quickly, I would recommend making the Avocado Pea Pesto Sauce first but you will want to bring your pasta water to a boil so you can bring this dish together quickly. 1. Bring several cups of water to a boil in a medium sized pot. 2. Make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, 1/2 cup of thawed peas and salt. Process until smooth and creamy. 3. Add in your pasta and cook 2-3 minutes. Angel Hair pasta cooks quickly. 4. When pasta is done cooking, drain and place pasta into a large bowl with the remaining peas. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings. Oh my lordy, this was good! Creamy and lemony and garlicky. I think the reason I loved it so much is because it had a decandent creaminess about it but also tasted clean and light. I loved it so much that I am contemplating making it for dinner again tonight. When I love something I can eat it over and over again. Keeping with the Green Theme, I had started the day off with a Coconut Mango Spinach Smoothie and I think this may be one of the best smoothies so far.  Coconut Mango Spinach Smoothie 1 cup So Delicious Unsweetened Coconut Milk1 cup frozen mango chunks1 cup fresh spinach1 scoop protein powder (optional)Combine the above ingredients and blend together. This was so thick that I had to eat it with spoon. You honestly, can't taste the spinach in these smoothies. I just like getting a serving of greens first thing in the morning and this smoothie really energized me. So yesterday was a big day for my husband. He had to do his first oral argument in front of a mock appelate court. Needless to say, he has been a wee bit stressed but I am happy to report that he kicked ass and took names. Excuse my french! He will kill me for saying that if he reads this post so let me rephrase that statement. All of my husband's hard work payed off and he represented himself well in court. He has been dreading this all semester long and even though I had an inkling he would do well, I was happy to see him so energized by the process. He loved it so much that he is considering becoming a litigator now. The feedback that he received from the judges was that he was well prepared, kept a nice pace and tone and that he was successful in laying out his argument that they did not feel like they had to pepper him with questions. His partner said she felt like he was very comfortable in the role and that it seemed like he had been doing this for a long time. Yah! There is light at the end of the tunnel. He is now gearing up for one last week of classes and then finals. A few rough weeks coming up. My vocabulary is definitely expanding from all of this law school stuff. I hear a lot about Conclusory Statements and Ajudication. Ha! I wanted to surprise him with one of his favorite desserts- Chocolate Pudding. It is so simple to make and is rich and comforting. I had some leftover Coconut Milk that I wanted to use so decided to make a Chocolate Coconut Pudding. Of course, I found a fantastic recipe on 101cookbooks for Coconut Chocolate Pudding but made a few tweaks due to the ingredients that I had on hand.  Chocolate Coconut Pudding3/4 cup of light coconut milk 1/2 cup of So Delicious Unsweetened Coconut Milk 1/4 cup of So Delicious Unsweetened Coconut Milk 3 tablespoons sugar scant 1/4 teaspoon salt 1/4 cup arrowroot powder, sifted 1 teaspoon curry powder 3 tablespoons alkalized dutch-cocoa powder, sifted 1/2 cup Ghiradelli Bittersweet chocolate chips 1 teaspoons vanilla extract 1/4 cup coconut flakes Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 3/4 cup lite coconut milk and 1/2 cup So Delicious Coconut Milk, sugar, and the salt (just) to a simmer over low heat. While that is heating, in a seperate bowl whisk together the 1/4 cup of So Delicious coconut milk, arrowroot powder, curry powder, and cocoa powder. It should look like a chocolate frosting. Yum. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute. Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate chips and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes. Serves four.  Creamy and Dreamy! My husband loved the pudding. I honestly, try to stay out of his way when he is stressed and nervous. I try to provide moral support and am always good for a sweet treat. Okay, so I have a few questions for all of you-- do any of you have a Dehydrator Machine? If so, which one do you have or would you recommend? My son Emmet is the king of dried fruit. He loves Bare Fruit Apple Chips and Just Apples but I am spending an arm and a leg on those products not to mention that the packaging is not good for the environment. After reading Ani Phyo's Raw Food Essentials, I am actually considering purchasing a food dehydrator just to make my son all of his favorites. I have now forgotten my second question but I know where to find you guys once I remember! Off to work I go..... have a great day! |
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I had the absolutely best dinner last night and I can't wait to share it with you! I am very into Spring right now and for some reason peas have been on my mind. Must be the bright color green! I wanted to make something with peas and was inspired by a recipe for 15-Minute Creamy Avocado Pasta on my favorite Oh She Glows website. I tinkered with the recipe just a bit and came up with a Creamy Avocodo and Pea Pasta dish that is oh so good! I know traditional pesto sauces are made with nuts and cheese but the consistency of this sauce reminds of a pesto.