Detox Recipes Detox Pasta Pasta A Picchi Pacchi

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 Detox Pasta:

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

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.

Pasta With Artichokes And Olives

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 Pasta With Artichokes And Olives :

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

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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