Who else has felt like a super hero when needing to incorporate the almost spoiled veggies into dinner and have it turn out successful?? I had one of those nights tonight, yay me! I needed to use up a gigantic, family size bag of brussel sprouts for dinner and a handful of ripped avos that were already 6 hours past their prime. Pasta was on the menu, so I figured some shells with a bunch of greens mixed in an avocado cream sauce would do the trick.
I roasted about a thousand brussel sprouts that I cut into quarters, at 425 degrees Fahrenheit for about 35 minutes. *I should of trimmed the ends off better in the beginning because most ends were too tough and I had to trim them again before adding them in the mix.
Next, I boiled the pasta and steamed some frozen peas and fresh baby spinach. While that was happening, I blended 3 ripped avos with garlic, basil, lemon juice, water, salt, pepper, and of course some nutritional yeast. None of this was measured.. I had to play around with the consistency so I say just base your measurements on your taste/texture preferences. Next time, I’ll add veggie broth instead of water to see if that makes it more flavorful.
Lastly, all ingredients were ready to be mixed together and I was finally able to apply to face!