1 cup mung bean pasta
1 avocado, mashed
1 tsp Dijon mustard
6-8 mushrooms diced
dash Himalayan salt
¼ cup coconut milk
1 small zucchini grated
1 tablespoon coconut aminos
Place the pasta in a small saucepan with 3 cups of water. Cook on a medium heat for 15 minutes. Put the pasta through a stainer to ensure excess water is removed.
In a small frypan add the zucchini and mushrooms with 1 teaspoon of olive oil. Cook on low for 5-10 minutes.
In a small bowl add the avocado, milk, amines, mustard and salt. Stir through.
Add the pasta to the frypan with the mushroom, zucchini and sauce and cook on low for 5 minutes.
Makes approximately 2 servings.
After being diagnosed with an autoimmune disorder at 24, Carly found her passion for creating healthy recipes, her love of natural remedies to heal the body, and the importance of living a healthy lifestyle. She’s a Naturopath in the making and now on a mission to help show others how to take control of their health through healthy food choices and lifestyle changes. If you suffer from food intolerance’s, looking to get that spark back in your life, or just looking for some tasty nourishing meals, then Carly has you covered. She has recently released a new digital cookbook that is Gluten ,Dairy, Grain and Soy free and catered to mothers looking at making meals for the whole family that nourishes from within.