Courgetti and mushrooms with avocado, brazil nut and rocket pesto
Posted: May 10, 2017
Now that the sun is out, it’s a good time to start eating more salads, the better to get all those amazing anti-ageing, anti-cancer, pro-energy nutrients raw veg can give us. Plants develop these nutrients so as to protect themselves from the ravages of light, oxygen and time – and when we eat them, we get the benefits.
This makes a great lunch to have at home or at the office, and you can keep the pesto in the fridge and use it over a few days. It provides proteins, good fats, and fibre, so all the important stuff is covered. The selenium in the brazil nuts is an especially powerful anti-cancer nutrient and it also boosts our natural antioxidant and detoxification defences.
For the pesto
1 cup brazil nuts
1 large handful rocket (alternatively you can use basil or mint)
1 ripe avocado
1 clove garlic, smashed (optional)
The juice of 1 lemon
The juice of 2 limes
Salt and pepper
Extra-virgin olive oil
For the courgetti
1 courgette, spiralised
1 carrot, spiralised
A handful of pumpkin and sunflower seeds
4-5 mushrooms, sliced
A splash of peanut oil or light olive oil
Heat the oil in a pan and sautée the mushrooms until they start to brown, then toss all the salad ingredients together with a couple of tablespoons of the pesto.