Avocados. I love them. I could eat them alone, with a little bit of sea salt, mashed up in guacamole and I need nothing more.
The Aztecs, the first documented avocado eaters, meant it as an aphrodisiac because of its appearance – a pea shape with creamy flesh. If you’ve ever seen avocados growing, you know that the fruits dangle low, often in pairs (like testicles)! This reputation has carried through time and cultures. In the 1920’s, an American avocado advertising campaign denied the aphrodisiac properties with the hope of tempting people to indulge in the forbidden fruit. The reverse psychology worked, and Americans began nibbling the fruits of temptation in stealth.
Avocados for Health
Although the Aztecs may not have been equipped to explain it, modern science has given us insight into the fruit’s aphrodisiac reputation. We now know that avocado nutrition delivers a punch of nutrients essential to sexual health, including magnesium and vitamin E, (which is sometimes called the “sex vitamin”). Avocado delivers more potassium than a raw banana. It even offers a good level of protein!
And now, you can eat them in the most sensual and creamy pasta you’ve ever had. And, the best part about this is that there’s no cream or butter in this. All you need is are simple, fresh ingredients. That’s it.
You need are a couple of ripe avocados, fresh basil leaves, garlic, lemon juice and olive oil. From there, you can just throw it all into a food processor. Give it a swirl and whirl! Done and yum.
Toss it in with your favourite pasta along with some fresh veggies. I love it with celery, lightly fried onion, celery and crisp cherry tomatoes.
Plus, it’ll be on your dinner table in 20 minutes from start to finish. It doesn’t get much easier than that!
Sensual Avocado Pasta
- 2 portions of spaghetti
- 2 ripe avocados halved, seeded and peeled
- 5 fresh basil leaves
- 2 cloves garlic
- 4 tablespoons freshly squeezed lemon juice
- Himalayan salt and freshly ground black pepper to taste
- 1/3 cup olive oil
- 1 cup cherry tomatoes halved
- 1/2 cup mangold Swiss chard
- 1 celery
- 1 plantain
- In a large pot of boiling, salted water, cook pasta according to package instructions. Drain well.
- To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor. Season, to taste, with salt and pepper. Still mixing, add olive oil in a slow stream until emulsified. Set aside.
- Put a bit coconut oil in a pot. Cook sliced mangold, plantains, onion and celery for about 10 minutes.
- In a large bowl, toss pasta, avocado sauce, and vegetables. Serve and enjoy this creamy heaven.
- Just don’t heat an avocado for more than a few minutes, since cooking turns the fruit bitter.
Suggestion if pairing avocado dishes with wine: they will work best with zesty whites, such as New Zealand Sauvignon Blanc or a non-vintage sparkling wine such as Pinot Grigio also works.
If you need dessert check out this recipe here.