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.

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