Creamy Avocado and Goji Paleo Fettuccine
Author: 
Recipe type: Lunch
Prep time: 
Total time: 
Serves: 2
 
A creamy low carb Paleo Fettuccine packed full of heart healthy fats, antioxidants, and a whole host of vitamins and minerals.
Ingredients
  • 2 large courgettes (that's zucchini to my American readers!)
  • 1 large ripe avocado
  • ¼ cup extra virgin olive oil
  • Juice ½ lemon
  • 1 tbsp fresh basil or fresh herbs of your choice (optional)
  • ½-1 tbsp apple cider vinegar (with the mother)
  • 1 garlic clove (peeled)
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • ¼ cup/60ml water
  • ¼ cup mixed seeds (preferably activated)
  • ¼ cup goji berries
  • 1 tbsp chia seeds
Instructions
  1. Start by cutting your courgettes in half and trimming off the ends - you can keep you the stem on and use this to anchor into your spikes before you start - this will minimise wastage. Start spiralising your courgettes, if you're unarmed and really patient you could use a potato peeler to create some more tagliatelle type strips. You'll need to use the fettuccine blade which is essentially a straight edge blade with no serrations that creates wide ribbons. Set aside your fettuccine in a large mixing bowl until needed.
  2. Using either an immersion blender or a Nutribullet blend together your avocado, extra virgin olive oil, lemon juice, fresh herbs, apple cider vinegar, garlic clove, and Himalayan pink salt until fully blended. Then blend in your ¼ cup water until smooth.
  3. Stir your avocado sauce through your fettuccine, toss in your mixed seeds, goji berries, and chia seed - et voila! Serve!
Notes
*Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/creamy-avocado-and-goji-paleo-fettuccine/