Spring Has Sprung-ish Pasta - Detox diet

Good day mates. Hope you all enjoyed the beautiful taste of spring we had in Ontario last week. Almost felt like summer for a hot minute, but at last it seems winter is still upon us judging by the major drop in temperature we've seen over the last few days. After an extremely long weekend (I had a cocktail event for 70 followed by a lunch cooking demo) I finally have some down time to blog about my culinary adventures in detoxing. Eating gluten and dairy free has been challenging but you really do start to get the hang of it after a few weeks. Pasta is just one of those things that needs cheese, or meat or something with fair amount of fat or richness, or so I thought until I concocted this delicious combination. They key is to fold a raw egg into the hot pasta to create a creamy carbonara type texture. This pasta is filled with lots fiber and yummy nutrients. Definitely a dish to try.

INGREDIENTS: 

TruRoots gluten free organic spaghetti 

fresh or frozen green peas 

frozen edamame - blanched 

hearts of palm (canned) - rinsed & chopped

artichoke (canned) - rinsed & chopped 

French beans - blanched & chopped 

infused olive oil (herbs, zest, garlic etc...)

apple cider vinegar - splash

garlic - minced 

lemon - zested & juiced 

egg

s & p 

fresh copped parsley 

PREP: Marinate canned veg in minced garlic, infused oil, lemon, vinegar, parsley, s & p. 

COOK: Blanch veg in pasta water after pasta is cooked until al dente. Toss a raw egg into the hot cooked pasta as well as all the veg and toss quickly to insure that it creates a creamy coating. Adjust seasoning.