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Brown rice pasta with prawns and detox pesto

Here is another delicious recipe from my upcoming Winter Detox Programme, which I will be running in January 2023. If you are worried about looking out for your health after Christmas, please join us for this 2-week healthy eating/healthy living journey. This recipe is quick to prepare so will work as lunch or dinner. You can make the pesto in advance and keep it stored in the freezer until you need it.

This meal incorporates only detox-friendly foods and so the pesto is a special take on the classic that will have the meal bursting with flavour while avoiding the common allergens that we want to cut out during the first phase of a detox. Avocados are a good source of protein and fibre, while the hemp seeds are there to give you plenty of omega-3 fatty acids that help manage cholesterol, lower blood pressure and support general heart health.

Serves 2


  • 1 tablespoon coconut oil

  • 10 large prawns, peeled

  • 1 large onion, chopped

  • 2 cups broccoli florets

  • 2 cups spinach

  • 1 cup shredded carrots

  • sea salt and black pepper to taste

  • 2 cups cooked brown rice pasta (any variety)

  • 2 tablespoons Detox Pesto (see recipe below)

  • 1 avocado, sliced

  • 2 tablespoons hemp seeds

For the pesto

  • 1 cup fresh basil leaves

  • 1 cup chopped parsley

  • 1 cup chopped coriander

  • 1 cup chopped mint leaves

  • 1 garlic clove

  • 1 lemon, juiced

  • ½ cup extra virgin olive oil

  • sea salt and black pepper to taste


Sauté ingredients - Add coconut oil to a large pan over medium heat. When the oil has melted, add prawns. Sauté for about 3 minutes until opaque. Remove prawns from pan and set aside to cool. Add onion, broccoli, and about ¼ cup of water to the same pan. Cover and allow broccoli to steam for about 3 minutes until bright green. Uncover, then add spinach and carrots. Season with sea salt and black pepper. Continue to sauté until the spinach has wilted. Turn off the heat and set aside to cool.

Blend the pesto - Add the basil, parsley, coriander, mint, garlic, lemon juice, olive oil, sea salt, and black pepper to a food processor or high-speed blender. Blend until smooth. Store in an airtight container in the refrigerator for up to 3 days.

Combine pasta and pesto - Add cooked pasta to a large mixing bowl. Mix in the Detox Pesto and stir until the pasta is well coated. Serve topped with prawns, mixed vegetables, sliced avocado, and hemp seeds.


If you would like to take care of your health this winter, join my Winter Detox Programme, a 2-week journey, starting on 12th January 2023 where we will be making delicious, healthy meals every day, learning about our bodies and meeting like-minded health enthusiasts in a dedicated private Facebook group. Visit the programme page now to learn more.

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