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Summary: Traditional Pesto calls for generous quantities of basil, but wild garlic and other herbs, greens and edible weeds also make for equally tasty pestos. This Raw Vegan Wild Spring Greens Pesto uses wild garlic, plentiful in Spring, various foraged edible wild greens : chickweed, dandelion, lamb's quarters, ... and spring baby spinach.
Cashews and flaked almonds bring crunch, while nutritional yeast replaces the traditional hard cheese flavour, and this version leaves the garlic out, due to the heavy presence of wild garlic.
Absolutely delicious on toast, pasta, eggs, in sandwiches, to make a pesto risotto or even as a dip for raw vegetable sticks.
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Summary: This quinoa and wild mushroom pilaf only takes minutes to make, yet is sophisticated and delicious, equally perfect for a weeknight high protein dinner or to share with a health-conscious date. A great way to take advantage of wild mushroom season and go foraging or enjoy the seasonal offerings at your local farmers market or health food store.
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Summary: Perfectly ripe heirloom tomatoes are so delicious that the best way to do them justice is to eat them as a salad, simply dressed with lemon juice and olive oil. This salad is a twist to that, with added spirulina and avocado.
Spirulina crunchies only contain spirulina, they have no added ingredient, but somehow the way they are produced makes them taste different from powdered spirulina, and add a crunchy element to this salad. But of course, you can use spirulina powder if you can't get the crunchies.
If you can, leave the sea salt out ; the salad is naturally and delicately salted by the addition of seaweed. You may use any sea vegetable you have on hand, I like to use dulse because it is thought to contain Sodium, Potassium and its other minerals in a ratio that is suited for human health.
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