Green 'n' Creamy Pasta

1 ripe avocado
1/2 lemon, juiced
lemon zest
3 cloves garlic
½ tsp salt
fresh basil
2 Tbsp extra virgin olive oil
6 oz of spinach or gluten-free pasta
fresh cracked black pepper

Fill medium pot with water 3/4 full, bring to boil. Add pasta, and cook to package specifications, or al dente
Pit avocado and scoop out the soft flesh from the skin. Add avocado, lemon juice, garlic, salt and a hand full of basil leaves to food processor and pulse until smooth
Place cooked pasta in a large bowl, add the avocado mixture and toss until pasta is evenly coated
Garnish with lemon zest and black pepper

Raw Veggies II : Zucchini

1-2 of your favorite kind of zucchini, sliced
1 lemon, juiced
1-2 cloves garlic, minced
1 Tbsp olive oil

Throw it all in a bowl and toss
stays fresh in the fridge, covered, for a week


Zucchini Rolls

1 zucchini
1 Tbsp lemon juice
1 Tbsp olive oil
1 clove garlic (or other aromatic)
fresh basil
fresh arrugula

Slice zucc lengthwise into strips, soak in lemon juice/oil/garlic.... [they say dehydrate, I think it's overrated]... just roll with basil and arugula and serve al fresco

Preparing Veggies II

easy tasty veggies... if they were this good when i was a kid, i woulda eaten 'em

Green Beans

4 Red Potatoes

1 lemon cut in wedges

1 TBSP butter

Blanch a hand full of whole green beans :

- use beans at room temp

- bring pot of water to a boil

- add green beans and boil until they are neon green ~5 min, quickly strain

- cut red potatoes in ~1" cubes
- heat non-stick pan med-heat, melt 1 TBSP butter
- add lemon wedges and potatoes - once potatoes start to brown, add blanched green beans
- toss in the pan until potatoes are just browned ~3-5min - don't need to be cooked through, the raw crunch adds to the texture
- pinch salt/pepper