Day 1 – Avocado Cream Raw Pasta and the Benefits of Blending

Good morning! I’m starting my day with a blended green drink, or a Sludge Smoothie.

Drinking vegetables gives my body a greater concentration of instantly usable vitamins, minerals, enzymes, antioxidants, and chlorophyll than if I was to chew my veggies because my body can absorb them more easily and quickly when they are broken down. Greens contain more valuable nutrients than any other food group, but these elements are stored inside the plant’s cells. The cell walls are made of tough material and must be ruptured to release the valuable nutrients from within. Blending breaks these essentials down, releases maximum nutrition, and makes them easily digestible.

The fruit in the green drinks masks the flavor of the veggies and greens making blending a quick, convenient, yummy way to eat my vegetables. They keep me full until lunchtime and help reduce my cravings for the bad stuff. (So they are also great for weight loss!) All these nutrients I’m getting in my Sludge give me a ton of energy to get things done and enjoy my day.

Today’s Sludge Smoothie contains:

1/2 cup broccoli
1/2 cup cauliflower
1 cucumber
1 zucchini
1 banana
1 cup watermelon
1/2 cup water
big handful leafy greens

I’m pretty pumped about dinner tonight. I’ve already made it and snuck a few bites before stashing it in the fridge. My Avocado Cream Raw Pasta uses zucchini and carrot cut with a julienne peeler as the pasta, and it really gives that “noodle” feeling. It can even be twirled around a fork!

I’m pretty impressed with myself over this recipe. It is super healthy and super yummy. It will definitely be appearing in my regular raw repertoire.

Avocado Cream Raw Pasta
serves 2-3

Pasta
2 zucchini
1 carrot
1 small red bell pepper (capsicum)
1/2 cup snow peas

Sauce
1/2 Hass avocado (or 1 smaller one)
1/4 cup water
1/2 lemon, juice and zest
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp sea salt
1/4 tsp black pepper

• Julienne the zucchini and carrot into a medium bowl. Chop pepper and snow peas and toss with the veggie “pasta”.
• Blend all the sauce ingredients in a food processor or blender until creamy.
• Add the sauce to the pasta and toss to combine.
• Serve on a bed of lettuce (optional).

Pasta will keep in the refrigerator for about 3 days, and the avocado will stay green : )