Avocado Alfredo Pasta

Wow! That’s all I have to say about this super-simple recipe.

A creamy, flavorful sauce made with avocado, fresh basil, extra virgin olive oil, nutritional yeast (or Parmesan cheese). Yes, I know it’s green, but I’ve got to tell you, it totally fulfills the role of “comfort food”.

I chose to serve it over Banza Chickpea Pasta, a gluten-free pasta that offers a nice amount of protein and fiber compared to traditional wheat-based pasta. 

In case you’re wondering, nutritional yeast is not the same thing as baker’s yeast. Known for its cheesy flavor, it’s made by culturing yeast for several days in a nutrient growth medium (often glucose from beet molasses or sugarcane) and then deactivating it with heat. Just like sauerkraut and other cultured foods, the final product contains no sugar. A wonderful addition to a vegan diet, nutritional yeast is full of B-vitamins, minerals and complete protein (8 grams per 1 1/2 tablespoons). 

Because it’s so rich, Avocado Alfredo Pasta is best served as a side dish.

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Avocado Alfredo Pasta
A creamy, flavorful sauce made with avocado, fresh basil, extra virgin olive oil, and nutritional yeast (or Parmesan cheese). On the table in 15 minutes or less! 1 Earthfood per serving: ❤️
Prep Time 15 minutes
Servings
servings
Ingredients
  • 8 oz. (1 box) Banza Rotini pasta
  • 1 large ripe avocado, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 1/4 cup nutritional yeast (or grated Parmesan cheese) Red Star or Bragg brand of nutritional yeast
  • 1/4 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tbsp. lemon or lime juice
  • Sea salt and pepper to taste
Prep Time 15 minutes
Servings
servings
Ingredients
  • 8 oz. (1 box) Banza Rotini pasta
  • 1 large ripe avocado, peeled and seeded
  • 1/4 cup extra virgin olive oil
  • 1/4 cup nutritional yeast (or grated Parmesan cheese) Red Star or Bragg brand of nutritional yeast
  • 1/4 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tbsp. lemon or lime juice
  • Sea salt and pepper to taste
Instructions
  1. Cook pasta according to the package. Drain well.
  2. While pasta is cooking, place the avocado, olive oil, nutritional yeast or cheese, garlic, basil, and lemon juice in a blender or food processor and blend until creamy.
  3. Toss cooked pasta with sauce and season with salt and pepper to taste. Top with additional cheese and basil ribbons if desired.
Recipe Notes

Nutrition Facts per servingCalories: 270Total Fat: 16 g; Saturated Fat: 2 g; Sodium: 100 mg; Potassium: 160 mg; Total Carbohydrate: 26 g; Dietary fiber: 8 g; Net Carbohydrates: 18 grams; Sugar: 3 g (no added sugar); Protein: 12 g

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Creamy Red Lentil Hummus

I thought I loved chickpea hummus…until I tried red lentil hummus. This is a super creamy spread that can be used as a:

When cooked, red lentils tend to be more mushy than brown lentils. Their texture makes them suitable for dips, soups, and vegetarian “meat” loaf (check out this recipe for Spicy Vegetarian “Meat” Loaf).

I boiled up an entire bag of Bob’s Red Mill Red Lentils and doubled the batch of hummus. I even had plenty left over to bake up two loaves of Spicy Vegetarian “Meat” Loaf. Score! 

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Creamy Red Lentil Hummus
Move over chickpea hummus! This is a super creamy spread that can be used as a dip for your favorite raw veggies, mayonnaise replacement in your egg salad, or filling for avocados. 1 Earthfood per serving:❤️
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings (serving size: 1/4 cup)
Ingredients
  • 1 cup red lentils, dry I like Bob's Red Mill brand
  • 3 cups water
  • 1 15.5-ounce can white beans (cannellini or great northern), rinsed
  • 2 cloves garlic
  • 2 tbsp. tahini (sesame seed paste)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice About one lemon or you can use Lakewood PURE Lemon Juice.
  • 2 tsp. Sea salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. fresh ground pepper
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings (serving size: 1/4 cup)
Ingredients
  • 1 cup red lentils, dry I like Bob's Red Mill brand
  • 3 cups water
  • 1 15.5-ounce can white beans (cannellini or great northern), rinsed
  • 2 cloves garlic
  • 2 tbsp. tahini (sesame seed paste)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice About one lemon or you can use Lakewood PURE Lemon Juice.
  • 2 tsp. Sea salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. fresh ground pepper
Instructions
  1. Rinse lentils and place in a pot with water. Bring to a boil, reduce heat to medium-low and cook until tender- about 15 minutes. Drain if any remaining water is left in the pot.
  2. Add lentils and remaining ingredients to a food processor and blend until smooth, scraping the sides of the bowl as needed.
Recipe Notes

Nutrition Facts per servingCalories: 110Total Fat: 5 g; Saturated Fat: 0.5 g; Sodium: 300 mg; Potassium: 75 mg; Total Carbohydrate: 13 g; Dietary fiber: 5 g; Net Carbohydrates: 8 grams; Sugar: 0 g;Protein: 5 g

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Homemade Ketchup

January 16th, 2019 | no comments

I dare you to find a ketchup without added sugar. Most on the market are made with some form of refined sugar- the worst being high fructose corn syrup. And those labeled “sugar-free” or “no sugar added” are made with…yes, you guessed it- artificial sweeteners like sucralose.

This is why it’s so important to read the ingredient list!

This homemade ketchup recipe is pretty simple. It uses only a handful of ingredients and is sweetened with raw honey instead of white table sugar (like most recipes out there). 

Compared to other sweeteners, raw honey has a lower glycemic index, so it is gentler on your blood sugar. It also contains valuable vitamins, mineral, and enzymes. 

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Homemade Ketchup
This homemade ketchup recipe is pretty simple. It uses only a handful of ingredients and is sweetened with raw honey instead of white table sugar (like most recipes out there). 0 Earthfoods per serving
Course Spreads
Prep Time 10 minutes
Cook Time 20 minutes
Servings
tablespoons
Ingredients
  • 6 ounces tomato paste
  • 1/4 cup raw honey
  • 1/3 cup water
  • 1/3 cup Bragg Apple Cider Vinegar
  • 3/4 tsp. Sea salt
  • 1 clove garlic
  • 1/2 small onion
Course Spreads
Prep Time 10 minutes
Cook Time 20 minutes
Servings
tablespoons
Ingredients
  • 6 ounces tomato paste
  • 1/4 cup raw honey
  • 1/3 cup water
  • 1/3 cup Bragg Apple Cider Vinegar
  • 3/4 tsp. Sea salt
  • 1 clove garlic
  • 1/2 small onion
Instructions
  1. Puree garlic and onion in food processor until smooth. You will have to stop and scrape the sides several times. Keep processing until completely pureed and no bits remain (l left mine with a tiny bit of texture and actually like it better!)
  2. In a medium saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, and garlic and onion mixture. Whisk until smooth and bring to a boil. Reduce heat to low and let simmer for 20 minutes. Stir occasionally.
  3. Remove from heat, cover with a lid and let cool. Transfer to an airtight container and store in refrigerator.
Recipe Notes

Nutrition Facts per serving (1 tablespoon)Calories: 20Total Fat: 0 g; Saturated Fat: 0 g; Sodium: 120 mg; Potassium: 50 mg; Total Carbohydrate: 5 g; Dietary fiber: 0 g; Net Carbohydrates: 5 grams; Sugar: 4 g (all from added sugar); Protein: 0 g

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Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)

March 12th, 2018 | no comments

  • Healthy fat? Check!
  • Oodles of plant protein? Check!
  • One-third of your daily fiber requirement? Check!
  • Diabetic-friendly? Double check!
  • Earthfood abundant? Check…at 5 Earthfoods per serving!

I may be a bit biased, but I think it’s fair to say this recipe has it all—AND you’ll have it on the table in less than 30 minutes.

If you love the flavor of pesto, you will LOVE this recipe. It’s delicious served hot or cold, and is vegan and allergen-friendly (gluten/dairy-free). Can’t find pomegranate this time of year? No problem! Simply leave them out or substitute with a sprinkle of dried cranberries. It’s more the color I’m after here.

This is the second recipe I’ve shared using Explore Cuisine Organic Edamame and Mung Bean Fettuccine. I love this pasta because it is made strictly from beans. That’s it! Here’s the other recipe if you’d like to give it a whirl: Basil & Sun-Dried Tomato Bean Pasta.

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Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)
A light dish, gentle on the blood sugar and chock full of nutrition! Serve it warm or cold and top with a piece of wild salmon if desired! 5 Earthfoods per serving: ♥♥♥♥♥
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Instructions
  1. Add basil, garlic, and pine nuts to food processor and pulse until finely chopped.
  2. Add olive oil and salt and pulse until blended. If it's too thick, add a little more olive oil.
  3. Mix fettuccine with sauce until thoroughly combined. Gently fold in zucchini, pecans, and pomegranate. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 310; Total Fat: 25 g; Saturated Fat: 3 g; Sodium: 225 mg; Potassium: 700 mg; Total Carbohydrate: 16 g; Dietary fiber: 9 g; Net Carbohydrates: 7 grams; Sugar: 5 g; Protein: 14 g

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