By Guestblogger Naz Maghounaki
Student of the Pure Cook’s Training 2015.
I am delighted to welcome guestblogger Naz. Naz recently turned vegan and here she shares one of her creations arising from the Pure Cook’s Training. Be sure to check out more of her recipes at her blog http://theveganista.uk/
My decision to go plant-based stemmed from years of extreme fatigue and an undiagnosed stomach condition. I’d heard that a plant-based diet could really adjust my energy levels, and I figured that taking out all of the tampered with meat from supermarkets out of my lifestyle could only be a good thing. It’s still pretty early on in my journey but I already feel I have bounds more energy, my skin glows and I’ve lost that extra layer of fat which made me uncomfortable.
Edamame Spaghetti with Pesto of Avocado, Pine Nut & Roasted Greens
40g of Edamame Spaghetti per serving
0.5 Inch of Ginger, grated and sliced
1 teaspoon of Coconut oil
half a spiralised carrot
half a head of chopped and Roasted Broccoli
handful of roasted Kale
2 tablespoons of Roasted Pine nuts
1 avocado Juice of half a lime
2 cloves of garlic
Handful of fresh basil
1 teaspoon of Olive oil
1.5 tablespoons of Nutritional Yeast
Preheat oven to 200 degrees. Place chopped broccoli onto grease proof paper, season with salt and cook in the oven for 20 minutes. After 12 minutes, add the kale and pine nuts onto the same tray to bake lightly.
Meanwhile, blend avocado, lime juice, garlic cloves and basil in a food processor. Once broccoli, kale and pine nuts are done, allow to cool for around 10 minutes, during which time, you can boil the edamame spaghetti (from taste asia at Holland and Barrett).Add the broccoli, kale and pine nuts to the processor with the avocado mixture, including with it the nutritional yeast and olive oil and blitz.
In a small pan, melt the teaspoon of coconut oil and fry the ginger gratings, until lightly brown. Mix desired amount of pesto with edamame spaghetti, garnish with spirallised carrot and browned ginger and serve.