This is an easy way to get in more vegetables, raw. I am not a fan of eating raw but the avocado in this recipe makes it delicious. This pasta can be eaten by itself or as an accompaniment with poached salmon or sautéed lemon garlic shrimp too!

A food is considered raw if it is uncooked or prepared below 116°F, as above this temperature, food begins to lose its nutrients and enzymes, or its ‘prana’.

When eating raw, make sure to buy only organic or locally grown vegetables, as there are many toxins present in non-organic foods, such as pesticides.

RECIPE:

Serves 2

Preparation time: 30 minutes

Cooking time: 10 minutes

Saturated fat per serving: 1.5 grams

Ingredients:

200 grams pasta. I like to use organic brown rice spaghetti pasta or lentil pasta.

Olive oil

One avocado

A handful of coriander

Half a lime

A few leaves of basil

Sea salt

Pepper

Chilli flakes

Purple cabbage

Cherry tomatoes

Broccoli

Cucumber

Celery

Carrot

Bell pepper

Step 1: Fill a large pan with water; add 1 tbsp olive oil, and 1 tsp sea salt. Bring to a boil and then add pasta.

Cook pasta as per instructions on the package. Drain pasta and keep aside.

Step 2: Peel and deseed avocado. Dice and place in a blender with coriander, lime, salt, pepper, two tbsps olive oil and basil. Blend into a smooth paste.

Step 3: Cut all vegetables and place in a large bowl. Add salt, pepper, chilli flakes, coriander and basil.

Step 4: Mix pasta, avocado dressing and vegetables. Serve immediately.