![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
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![\"Avocado-pasta\"](\"\/blog\/wp-content\/uploads\/2016\/04\/Avocado-pasta-300x200.jpg\")
Ingredients
\n\u2022\t12 oz. brown rice pasta
\n\u2022\t2 ripe avocados
\n\u2022\t\u00bd cup fresh basil leaves
\n\u2022\t2 cloves garlic
\n\u2022\t2 tbsp. freshly squeezed lemon juice
\n\u2022\tSalt and freshly ground black pepper, to taste
\n\u2022\t1\/3 cup olive oil
\n\u2022\t1 cup cherry tomatoes, halved
\nDirections
\n\u2022\tIn a large pot of boiling salted water, cook pasta according to package instructions; drain well.
\n\u2022\tTo make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. (If you don’t have a food processor, simply mince basil and garlic as finely as you can and blend ingredients together with a fork until creamy.)
\n\u2022\tWith the motor running, add olive oil in a slow stream until well-blended; set aside. (No food processor: Just drizzle in olive oil and mix well.)
\n\u2022\tIn a large bowl, combine pasta, avocado sauce, and cherry tomatoes.
\n
\n![\"shredded-bbq-carrot-sandwich\"](\"\/blog\/wp-content\/uploads\/2016\/04\/shredded-bbq-carrot-sandwich-200x200.jpg\")
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Ingredients
\n\u2022\tSprouted grain buns
\n\u2022\t5 large carrots, peeled and shredded
\n\u2022\t1 large red onion, peeled and thinly sliced
\n\u2022\t\u00bd teaspoon of grapeseed oil
\n\u2022\tBlack pepper
\n\u2022\tSea salt
\nFor the BBQ sauce:
\n\u2022\t1 cup of organic tomato sauce
\n\u2022\t3 cloves of garlic
\n\u2022\t\u00bc cup of apple cider vinegar
\n\u2022\t1 tablespoon of dark molasses
\n\u2022\t\u00bc cup of brown sugar
\n\u2022\t1 tsp. of salt
\n\u2022\t1 tsp. of paprika
\n\u2022\t1 tsp. onion powder
\n\u2022\t\u00bc tsp. cumin
\n\u2022\t\u00bc tsp. cayenne pepper
\n\u2022\t\u00bc tsp. white pepper
\n\u2022\t1 tbsp. of lime juice
\n\u2022\t1 tsp. grapeseed oil
\n\u2022\t1 tbsp. cilantro
\nDirections
\n\u2022\tPreheat the oven to 385\u00b0 and line a baking pan with parchment paper.
\n\u2022\tShred the carrots.
\n\u2022\tThinly slice the onion.
\n\u2022\tPut the carrots and onion in the baking pan and drizzle the grapeseed oil over them.
\n\u2022\tToss well to coat and then spread them evenly in the pan.
\n\u2022\tGrate freshly ground pepper evenly over the top.
\n\u2022\tCover the pan with aluminum foil and roast for thirty minutes. (should be nice and soft and lightly caramelized)
\n\u2022\tWhile the carrots and onions are roasting, put the sauce ingredients in a blender and blend until fully combined and smooth.
\n\u2022\tPour into a medium sauce pan and bring to a boil. Reduce to a low simmer and cook for twenty minutes, stir occasionally.
\n\u2022\tAdd the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes.
\n<\/p>\n
![\"pasta\"](\"\/blog\/wp-content\/uploads\/2016\/04\/pasta-300x200.jpg\")
Ingredients![\"3-weeks-to-shredded-shop-banner\"](\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\")
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