Detox Pasta
(serves 1) This traditional Sicilian pasta sauce is served raw and cold on hot pasta, and is simply delicious. You can use any pasta of your choice- dried or fresh.
ingredients |
250g (8oz) plum tomatoes, peeled & chopped
1 tbsp olive oil
15g (½ oz) blanched almonds, crushed
1 clove garlic, crushed
a handful of fresh basil, pounded with a mortar & pestle
small pinch of chopped chilli (optional)
75g (3oz) wheat-free spaghetti |
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Put all the ingredients except the spaghetti into a bowl. Cover and leave for at least 1 hour at room temperature for the flavours to mingle.
Cook the spaghetti in a large saucepan of boiling water for about 6-8 minutes, or according to the packet instructions. Drain and serve with the raw sauce.
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Pasta With Artichokes And Olives |
(serves 1) Artichokes contain flavonoids that protect liver cells and aid the secretion of bile which helps us to digest fats. All in all, they are a class A detox food.
ingredients |
75g (3oz) wheat-free pasta, preferably spaghetti or penne (dry weight)
1 tsp olive oil
1 clove garlic, chopped
5 pieces of artichoke from a jar of artichokes in olive oil, drained & chopped
6 olives, chopped
a handful of flat-leaved parsley, roughly chopped
salt & pepper
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Bring a saucepan of water to a rolling boil, then add the pasta. Cook for about 6-8 minutes, or according to the instructions on the packet.
When the pasta is nearly done, warm the olive oil in a frying pan and add the garlic. When it begins to colour, stir in the chopped artichokes and olives and warm them through.
Drain the pasta, then return it to the pan, and add the artichokes, olives and garlic from the frying pan. Season with salt and pepper, and stir in the chopped parsley. Serve immediately. |
Seasonal Artichokes
Make the most of fresh artichokes in season. Wash them, removing any discoloured or damaged leaves, then boil until an outside leaf comes away easily when pulled- this takes about 30 minutes for a large artichoke. Drain upside-down, then turn it right-side up and serve. Pull the leaves away and dip the bottom part of each one into vinaigrette; scrape off the base with your teeth. When you get down to the middle, remove the spiky 'choke' by slicing if off or pulling it away with a spoon. Then eat the base with a knife and fork.
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