Jalapeño Avocado Pesto with Baked Coconut Plantains

Jalapeño Avocado Pesto with Baked Coconut Plantains 
Pestos designed with fresh basil scream summer, but pine nuts scream expensive!  Fortunatley the tastes of basil, lemon and garlic pair well with other more ecomical bases like avocados which also are full of fit and beautifying nutrients. 
Avocados contain moisutuzing fats helping keep our skin supple and readily available protein helping with our body toning.
Also in this summer spicy pesto are:
  • Metabolism boosting jalapeños.
  • Powerful anti inflammatory raw garlic.
  • Ph balancing lemon juice. 
  • Bone strengthening basil which is full of Vitamin K.

To make it a more filling vegan dish (to make this dish more paleo simply add chicken), plantains were added. Their sweetness pairs well with the spice of the pesto. They also are a form of resistant starch which helps balance our gut flora. The happier our gut is the better our body and skin look, and mind works! 

I love pesto all day long, but due to the garlic this might be best enjoyed at night with a pack of gum nearby! 

Avocado Pesto (3-4 servings for a female, 2-3 servings for a male)
Avocado, 1
Basil, fresh, handful
Jalapeños, deseeded, keep some seeds (the more seeds the spicer your pesto is. So it's up to you how many seeds!)
Lemon juice, fresh, 1 Tbsp
Garlic, 1 bulb (made it very garlicy. Adjust to your liking.)
Sea Salt, 1 tsp
Instructions:
Place everything into food processor and process until smooth. 
Baked Plantains (1-2 servings)
Plantain, 1
Coconut oil, 1 Tbsp
Coconut shreds, unsweetened, 1-2 Tbsp
Sea salt, add to taste
Instructions:
1. Preheat oven 425 degrees
2. Coat a stoneware dish with coconut oil. 
3. Peel and cut up one plantain into rounds. Plantains have hard peels so you will need to cut the ends off then slice down the middle with a knife only going as deep as the peel. 
4. Place plantains on one layer on stoneware dish. 
5. Sprinkle on coconut shreds.
6. Bake for 15 minutes and flip plantains.
7. Bake until a fork can go though plantains. 
Veggies
Sun Dried Tomatoes
Zucchini, spiralized
Romaine lettuce, shredded 
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