Ready to up the ante on energy, sleep, work and exercise performance? You need this magnesium-rich meal in your life. Make for yourself and save some for later - or share with another to spread a beautiful message in health and vitality.

Pea and pesto zucchetti with crunchy kale and broccoli
GF: DF: V: VG
Serves 2

3 zucchinis, spiralised
1 cup peas, blanched and drained
1 head broccoli, cut into florets
3 kale leaves, stems removed and leaves roughly torn
1 tbsp olive oil
2 tsp sesame seeds
2 tsp dried rosemary
Sea salt and pepper to season
1 lemon, to serve

For pesto
2 cups tightly packed herb leaves
1/2 cup raw almonds
2 cloves, garlic, minced
1/2 cup olive oil
3 tbsp lemon juice
Sea salt and pepper to taste

Preheat oven to 180°C and line a baking tray with baking paper.

In a small bowl toss the kale leaves with the olive oil, sesame seeds, dried rosemary and season with salt and pepper.

Spread the kale across the baking tray along with the broccoli florets. Cook in the preheated oven for 20-25 minutes or until crispy.

While the kale chips are cooking make the pesto by combining all of the ingredients in a blender or food processor and blending until combined.

Place the zucchini noodles in a bowl and toss with 3 tablespoons of the pesto.

Divide the noodles between two serving bowls, top with kale chips, broccoli florets and serve with lemon wedges.

 

Jacqueline Alwill is a qualified, practicing nutritionist, whole foods cook and director at The Brown Paper Bag.