Vegan Basil Pesto
This recipe came to me one evening whilst making a courgetti salad and trying to decide what dressing to use. Pesto sprung to mind but I didn’t have the traditional parmesan. Damn it I thought, I really really want pesto, especially now I know I can’t have it. So off I went to scramble through my cupboards looking for inspiration. Cashew nuts, yes, I’ve used them in raw ‘cheese’ cakes so surely that will work! Eventually I ended up adding some leftover coconut milk for added creaminess, lots of basil, pink salt, garlic and pepper and by the end of my little experiment I was almost hopping around the kitchen in excitement, this is the yummiest pesto ever! The creamiest, dreamiest, healthiest pesto. I do realise that’s quite a bold statement to make but honestly, even my pesto hating, meat loving fiancé absolutely loved this. It’s incredibly simple to make too, all the ingredients just need whizzing up in a food processor and hey pesto! ;)
Use to flavour brown rice pasta for a creamy winter dish or dress up courgetti for a lighter meal. It’s also delicious spread over rye bread toast!
1 small jar
20 medium basil leaves
1/2 cup cashew nuts
1/2 cup coconut milk
3/4 teaspoon garlic powder
Generous sprinkling of pink salt and black pepper (to taste)
Add to a food processor and blend until creamy, yum! You can also alter quantities based on your own tastes or add some chilli for a kick!
So it was Sunday, and I couldn’t wait to tuck into the roast chicken (organic of course) that had been in the slow cooker all day! I’m still loving the weekly gourmet veg boxes that we are getting from Abel & Cole, and this week we had Bleu Potatoes. Apparently they were going to taste like your average spud so I thought I’d roast them to have with the chicken. I was so impressed with how they turned out that I just had to share it with you!
A bit of background on them first though (I did my research as soon as they were delivered). First of all, don’t be scared of potatoes! They are raw and natural after all and carbs are not the enemy, it’s refined carbs like anything processed that we need to avoid. My blog isn’t about a fad diet, but about having a healthy relationship with food, feeding our mind and body with the goodness it deserves! Sure enough, after switching to a raw and clean diet, one of the side effects should be seeing the pounds drop off, but this is not a diet, more a way of life. Diets only encourage a vicious circle of weight loss and gain, energy slumps and crashes and metabolic madness! Anyway….I digress, back to the potatoes!
So these little beauties have all the flavour of your normal spuds but are packed full of antioxidants! There are various types in the range of purple potatoes (who knew?) but the benefits of them all kick your normal spuds nutritional butt! The antioxidant anthocyanin is their main weapon, a flavonoid that boosts the immune system, aids cancer prevention, protects the heart and is also known to boost memory loss in the older and wiser generation. They are also super yummy! Roast them like I did below and surprise your guests with a very nutritional , yummy and pretty side dish. Let me know how you get on :)
4 or 5 Bleu (purple potatoes) cut into roast spud type chunks
2 tbsp dried thyme
1 tbsp garlic powder
1/2 tbsp oregano
1/2 tbsp rosemary
1 tsp pink Himalayan salt
1tsp black pepper
3 tbsp coconut oil
Preheat the oven to 180 degrees and mix all the herbs together whilst it’s getting hot.
Mix the spuds with the herbs and coconut oil until they are coated evenly. Add more/less seasoning dependant on your own tastes.
Pop them in the oven for 40 – 45 mins, turning occasionally, until nice and crispy on the outside and fluffy on the inside. Enjoy with your favourite roast or as a side to any meat and veg and watch as your guests stare in amazement ;)