July's Recipe of the Month:
By: Ciao Veggie
We've all been there. Whether its for our loved ones or for ourselves, we make a resolution to take better care of ourselves and to eat healthier. We avoid cakes and pastas and midnight snacks. We eat more salad and less candy. But then, sooner or later, we itch for some of the good stuff. Luckily, this incredible little concoction can be the savory treat you so badly crave without all the bloating and regret. Just try to remember that moderation is key. Try this dish with a side of grilled chicken breast or some roasted vegetables!
lease note that we encourage the use of organic ingredients when possible.
- 250g (2 cups) macaroni noodles
- 2 cups milk
- 2 small to medium avocados
- 2-3 small garlic cloves, chopped
- 1 tsp lemon juice
- ¼ tsp of salt
- 1 heaping tbsp. capers
- ½ cup packed fresh basil
- ¼ tsp of Dijon mustard
- 1 tbsp. extra virgin olive oil
- 1 cup of grated cheddar cheese (or another cheese, but make it a strong one)
- Pour the macaroni and milk into a saucepan. Heat, stirring very frequently, until the milk begins to bubble. Turn the heat down and simmer for 10 minutes. Continue to stir at regular intervals. You may need to add more milk depending on how thick your macaroni is. If your macaroni isn't cooked by the time your milk has cooked down, you'll need to add more and turn the heat back up to bring it back to a boil.
- Meanwhile, use a handblender or small food processor to blitz the avocado, garlic, lemon juice, salt, and capers until smooth and combined.
- Add basil to the avocado mixture and pulse until well distributed.
- When the macaroni has fully cooked, add the dijon mustard, cheese and olive oil to the saucepan and stir until the cheese has melted.
- Add the avocado mixture and stir through until heated.
This recipe will keep in the fridge, but it does go a little brown. Adding extra lemon juice to the leftovers will help keep them greener for longer.