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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Since it's so hot, it's a good time to eat as much of this riDICulously delicious raspberry ripple ice cream as possible. I had to eat two bowls full just now as it kept melting whilst I took the photo. It's easy and fun to make - it's best if you have an ice cream maker (you can get a simple one for about £40).

INGREDIENTS: cashews, soya milk, coconut oil or manna, 1 lemon, vanilla, sea salt, maple syrup/agave syrup, 1 tin creamy coconut milk, 1 small tin coconut cream (optional), berries, cornflour.

- soak 1 cup cashews for a minimum of 2 hours (overnight is good)
- bring to a simmer 1/2 cup soya milk + 1 tin coconut milk + 2 tbsp coconut cream (optional - if your coconut milk is really creamy you may not need it) + a squirt or two of agave/maple syrup
- take a little out and mix it with 1 level tbsp corn flour to a paste, add it back, and simmer gently for 5 mins
- put the soaked cashews in a nutribullet or vitamix type blender with the rest of the ingredients + 2 tbsp coconut oil or coconut manna + the juice of 1 lemon + a pinch of salt + 1/2 tsp vanilla and blend until smooth. Cool for an hour.
- put it an ice cream maker and churn for 20-25 minutes
- just before the end add raspberries or any other berries - you can squash them up with a fork and add a squirt of agave or maple syrup if you want it sweeter.

You can get the full recipe (this is a simpler version) from Health Nut Nutrition's blog - it's called 'strawberry cheesecake icecream with a graham cracker crumble'.
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