For a Pasta-Fiend
We dare any pasta-fiend not to fall in love with this cacio e pepe-esque bowl of vegan, gluten- and dairy-free deliciousness. It comes courtesy of Manhattan-based corporate lawyer and health coach in training, Lauren Paylor, aka @bougiebutbalanced.
“Avocados and extra virgin olive oil are high in monounsaturated fats, and hemp seeds contain polyunsaturated omega-3 and omega-6 fats in the optimal anti-inflammatory ratio of 2:1. Combined, these ingredients make a powerful sauce that will please your brain as well as your taste buds."
Why is it good for my brain?
Good fats are rife in this recipe, with avos and EVOO both offering sweet protection from cognitive decline. Chickpeas are an excellent source of magnesium (tricky to get from the average diet), which helps brain cell receptors stay in tip top form and relaxes blood vessels, maximising blood flow to the brain. To top off this brain-friendly smorgasbord, broccoli contains folic acid, which is linked to a reduction in depressive symptoms and is key for the production of neurotransmitters.
Cooking Time: 15 minutes
6 mint leaves
Juice from ½ a lemon
2 tsps EVOO
½ a garlic clove
1 tbsp hemp seeds
4 oz water
Cracked pepper & pink Himalayan sea salt to taste
Pasta & Vegetable Ingredients:
Mix all sauce ingredients in a food processor until smooth
Add boiled pasta to a sauce pan with ½ a clove garlic, vegetables, and the creamy avocado mint sauce
Stir until vegetables are sautéed and well-combined with sauce
You can see more great content from Lauren on her Instagram.
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About Lauren Paylor
Lauren is a corporate lawyer with a passion for incorporating health and wellness into a busy Manhattan grind. She is currently enrolled in the health coaching program at the Institute of Integrative Nutrition and is training for her first marathon.