Tuesday, August 13, 2013

Tricolour carrot pasta with guacamole sauce - raw vegan with options

Anything with avocado has to be a winner, well it is for me! It's avocado season at the moment, they are abundant, cheap and you can get the beautiful creamy Hass as well as the big fleshy Reeds. I have a large wooden bowl that is always full if them at various stages of ripeness... no chance of this little black duck not having a ripe avo!!

This is a little something I whizzed up for us to take on one of our picnics last week. It was amazing! For my husband I added some cooked roast chicken, boiled egg and some fried rice I'd made the night before. He loved it.

Tricolour carrot pasta with guacamole sauce

Serves: 1


½ each of red, yellow and orange carrots


1 avocado
2 tbs cashews
1 tbs fresh squeezed lemon juice
½ clove garlic
2 slices fresh ginger
1 slice onion
1 small chili
¼ tsp cumin powder
Pinch Himalayan, Celtic or Kalahari salt & cracked pepper


Red capsicum diced
1 tbs sunflower seeds
Fresh coriander
Fresh turmeric zested


Spiralize zucchini on the spirooli with the fine blade


Add all sauce ingredients to the small cup of a tribest personal blender and blend until smooth. Add water if need to help it turn. Once smooth pour onto plated noodles then sprinkle with garnish’s.


Nut-free - Substitute the cashews with more avocado or some zucchini.

Paleo - add diced chicken, tuna, salmon or chopped up boiled eggs to add more protein

vegetarian - add chopped up boiled eggs or feta cheese to add some extra protein. 


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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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