A raw, antioxidant rich, super healthy pesto recipe!
This recipe is for those times when you feel the need to nourish your body.
Certainly there have been times when you’ve been in an eating spree, gobbling up and devouring everything that happened to be within your line of sight; you know what I mean? Surely, I can count a few of those times for myself! After all, how can anyone resist to a big piece of no bake oriental semolina cake or a luscious caramel and chocolate ganache cupcake??! The good thing is that after a while I find my good ol’ self and get back on a healthy(-ish) track. This dish helps me do that, without feeling I’m deprived of some good food.
Pesto is a great way to enjoy your pasta, since it’s very easy to make – you only need a mortar or a food processor – and it uses raw greens and nuts, meaning you get all the nutrients and all the flavor! For this detoxifying recipe, spinach, arugula, parsley, walnuts and lemon juice are ideal; They help the body get rid of toxins and free radicals and provide a lot of fiber and antioxidants for an overall healthy feeling. A little yogurt helps things stay creamy and offers a healthy dose of protein and probiotics!
Why this recipe works:
Spinach is one of the most alkaline foods in the world, helping you maintain a healthy body pH, is high in iron, folate, B6 and vitamin k and full of anti-aging properties due to the high concentration of antioxidants and phytonutrients.
Arugula (rocket) is a cruciferous vegetable high in fiber and antioxidants and rich in compounds known as glucosinolates, which studies show may reduce the risk of developing lung, colorectal, breast, prostate, and pancreatic cancer. It also has high levels of chlorophyll and contains bioactive compounds shown to fight inflammations.
Parsley is also a powerful antioxidant. It helps regenerate cells and facilitates kidney function. It’s rich in minerals that help kidneys stay strong and removes toxins and fats from them. It contains beta-carotene, chlorophyll, and vitamin C which makes it ideal for fighting infections, tumors, and of course strengthening the body’s immune system.
Walnuts contain high levels of l-arginine glutathione, and omega-3 fatty acids which help detoxify the liver of disease-causing ammonia. They also help oxygenate the blood and boost your energy levels.
Garlic is a natural antibiotic, full of antioxidants. It will improve your immune system and help you stay healthy
Yogurt contains probiotics (friendly bacteria) which aid in digestion while preventing and treating some illnesses. Keep in mind that a clean, healthy body largely depends on an effective digestive system and yogurt can help you achieve this! It also helps in reducing urinary tract infections and boosts your immune system.
When on a special diet, eat a lot of fiber to saturate your hunger. Try this green smoothie that tastes good! and this one pot green apple and lentil soup. They’re delicious!
Eat foods rich in probiotics, like natural Greek yogurt, kefir, Cultured Vegetables, kimchi combuca, tempeh and miso. This low fat yogurt panna cotta has all the taste without the calories!
Drink a lot of water. The best way to judge how hydrated you are is to check the color of your urine. It should be the color of lemonade 😛 If it’s darker, then you’re probably dehydrated, if it’s totally transparent then you’re probably over-hydrated!
I used some gluten free pasta for this dish, but if you’re not gluten sensitive there’s really no reason you shouldn’t choose whole wheat pasta.
- 1 pound pasta of your choosing, I used a rice-corn based, gluten free pasta
- For the pesto:
- 2 cups packed (100 grams) spinach
- 1 cup packed (50 grams) arugula
- 1 cup packed (50 grams) parsley
- 2/3 cup (30 grams) walnuts
- 4 tablespoons (50) grams olive oil
- 2 cloves garlic, or more, depending on your taste
- 1 cup Greek yogurt
- Salt and pepper to taste
- Some crashed walnuts for serving
- Some freshly squeezed lemon juice, optional
Cook the pasta according to packaging directions.
In a food processor, process the pesto ingredients until almost smooth.
Mix with the hot pasta to warm up.
Transfer on plates and top with some crashed walnuts.
Serve with lemon wedges and eat.
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