October 14th, 2012

California...

definitely has the best weather- and I would have to say sunsets and sunrises. Something about the palm trees and the lovely temperature, always makes the outside here- pretty much the best feeling.


I am in a weird mood right now- I am happy with the now- yes. But I am extremely anxious for fall. Like seriously- please hurry up. I love it soo soo much. It's more than perfect.
But I need to shut up with that and stay IN the moment, and be happy about the sun shining so brightly and it being summer time still- It's just so nice, knowing football is soon to come on, pumpkins will be out and about soon.... and the smell of apple cider will be in the air. ah! mhmm.
Ok enough with all that- So here is that recipe for the avocado creamy sauce. Basically a lighter and more greener version to alfredo cream sauce. One word- Avocados my friend, avocados. I miss my avocados in my raw brownies, I made so many- and have ate one ever since the creation- and now their finished. :'(  They are the key to any creaminess you will ever need in any recipe of a natural green form. Their awesome! Not to mention their ability to make a mean guacamole be excellent. Oh, thank you Avocados. for being so awesome.

So here we go.-

• Avocado
• 1/4 cup of Basil
• 1/2 of a lemon -juiced
• 2-3 garlic cloves (minced)
• 1/2 tsp salt
• 2 tbsp olive oil

put all in a food processor and poof! you have your avocado creamy sauce folks ;) it's quite good on anything. This recipe came from Oh She Glows. and thanks be to her for it! Mhm!

Whats that? Oh Sweet Potatoes you ask! Mhm hm indeed! Their in season! Yesssssssssssss! You know what that means- it's getting closerrrr- sweet potatoes first, then other squash....ahem, like . Hehe ;)
Ok ok ok.
All you have to do to make these amazing sweet potato rounds is cut a sweet potato into rounds- 2 if you'd like, put them in a mixing bowl, add rosemary and 2 tbsp. of olive oil or coconut oil ;) and then sprinkle on your cayenne, the hotter the better ya feel me! ;) Put them in the oven and cook for 15 min, flip and cook for 15 more min at about 425.

I had something very similar at Venice Ale House, and I just thought to myself- have to make these all the time at home. So even though they take 30 minutes. Their worth the wait!

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