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Image for Food to Fuel Your Body & Life

Article by Editorial | 4th March 2019

Food to Fuel Your Body & Life

The reduced portions, rather than complete avoidance, of animal products during our weekly intake of food does not equate to restriction, but more so to inclusion.

By lessening our overall intake of meat, fish, dairy and sugar we actually look outwardly to what else there is that we can eat. There is such a vast variety of other foods available to use that it never needs to or will feel restrictive.

  • On a predominantly plant-based diet, it is however important to ensure that variety is maintained to avoid any deficiencies in nutrients, vitamins and minerals.
  • Another big benefit from lessening our overall intake of animal products is that improved general health and wellbeing gives a different source of energy and improves our abilities in any active pursuits you may take part in.
  • Movement, in addition to nourishing and healthy food, is a wonderful ‘medicine’ to our daily living and general wellbeing. There is no better feeling than that of true health and fitness in our bodies. We also benefit hugely to the health of our minds. Mental health and wellbeing is today such a priority to all and must be looked after and supported.
  • The abilities of what we can physical do are inspiring. So look to nourish yourselves from the inside, move your body each day, challenge your mental barriers and live life fully and open to all that is available to us.

When we start to shift our mind-set to what we can have and do rather than what is ‘off-limits’ or ‘unhealthy’ we allow ourselves to see the bigger and even more exciting side to living, eating and moving on this incredible planet we call home.

Pea Pesto Pasta!

“Here is a twist on your typical pesto pasta dish. In addition to the delicious flavours of your traditional pesto I add peas for a brilliant green colour and sweetness whilst the avocado gives a creamy and indulgent texture. The peas also halve the amount of fat per serving of pesto. This delicious dish is vegan and dairy and gluten-free. It’s also quick, filling and full of flavour – perfect to eat straight away or save for later. Its nutritional content is a good balance of plant based protein and carbohydrates from the chickpeas, peas and mushrooms and good healthy fats from the avocado and olive oil.

“Let me know if you make it! Take a photo, tag me and share your experience!”

Serves 3-4

You’ll need

For the pesto

  • A handful of fresh basil leaves
  • A handful of fresh flat-leaf parsley
  • 100g green peas, thawed if frozen
  • 100g avocado
  • 2 cloves garlic, peeled
  • 2 tbsp pine nuts
  • A pinch of sea salt, plus extra to taste
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 2 medium chillies, finely chopped

For the pasta

  • 300-400g dried gluten-free chickpea pasta (or corn, edamame or whole-wheat)
  • 1 tsp olive oil
  • 1 clove garlic, peeled and chopped
  • 150g mushrooms, peeled and sliced
  • 150g sugar snap peas

To serve

  • 200g spinach, rinsed and chopped
  • Extra fresh flat-leaf parsley, chopped, and grated vegan Parmesan cheese
  1. Bring a large pan of lightly salted water to the boil.
  2. Meanwhile, prepare the pesto. Add the basil, parsley, peas, avocado, garlic, pine nuts, salt, lemon juice and vegan Parmesan cheese, if using, to a processor or blender and whizz, adding ½ tbsp olive oil halfway through, until mixed to personal preference on texture – rough and choppy or creamy and fully combined. If it has trouble blending, add a bit more olive oil or water to keep the amount of fats down.
  3. Stir through the chopped chillies, taste and adjust seasoning as required, adding more lemon juice for acidity/brightness, vegan Parmesan for cheesy flavour, salt or peas for sweetness.
  4. Add the dried pasta to the pan of boiling water and cook according to package instructions. Drain when the pasta is al dente (still with bite), return to the pan and set aside.
  5. Heat a non-stick pan or wok over a medium heat. Add 1 tsp of oil and sauté the garlic, mushrooms and sugar snap peas for 1-2 minutes until the garlic is fragrant but not browned. Remove the pan or wok from the heat and add the cooked pasta. Toss to coat and mix then transfer to a large serving dish or mixing bowl and add three-quarters of pea pesto. Toss to combine.
  6. Serve warm with the chopped spinach and additional pesto on the side and sprinkled generously with extra parsley and grated Parmesan cheese.
  7. You can eat it when freshly cooked, prepare in plastic container for lunch or keep in the fridge for up to 2-3 days.

© Stephanie Blaise


Image of Stephanie: Laurence Connor (Laurence@breladetravel.com)

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