This is a combination of my favorite snack at the moment, I usually just slice up pumpkin and add a big chunk of avocado to it with a sprinkle of Himalayan salt and voila.. eating on the run!! But with my new spirooli I made a delicious meal out of it. I love how bright the pumpkin is. My favorite pumpkin is the Jap but you can use whichever one you prefer. The butternut has quite a different flavor and I only really buy it for when I do roasts for my family… I’m a bit obsessed with the Jap so find it hard to share it.. (Don’t tell them) I combined the two in this recipe and it was great. Too get the wow factor it’s important that the you get the ones that area a nice dark orange as I find they are the sweetest.
The combination of the sweet pumpkin with the creamy savoury avocado is amazing. It’s a marriage made in heaven!! Plus it’s another quick and easy recipe that can be used for all occasions.
Raw pumpkin and avocado alfredo
A large chunk of peeled Kent, Jap or Butternut pumpkin – peeled
2 inches of peeled zucchini
2 inches celery
2 cm long green chili
½ clove of garlic
2 slices fresh ginger
½ tsp dried mixed herbs or equivalent fresh
½ freshly squeezed lime – mine was quite small
½ tsp Celtic, Himalayan or Kalahari salt
2 tbs pepitas or sunflower seeds
Chopped fresh parsley or coriander
Spiralize the pumpkin with the fine blade on a sparooli and transfer to a plate
Add all ingredients to the large cup of a tribest personal blender and blend until smooth. You can taste test for seasoning if you want or you can add it when it’s plated
Spoon the sauce over the noodles then sprinkle with the chili, pepitas and chopped parsley. Then you can season with fresh cracked black pepper and chili seasoning if you have it.
Enjoy, I'm off to smash out a high intensity workout!
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