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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: I love South Indian curries for their wonderful flavour combinations. Spices in this curry complement the creamy coconut and sweet potato. Dosas are thin South Indian rice crepes. They are traditionally made from a fermented rice and black lentils batter. For a high protein dosa, I use quinoa quinoa instead. And I don't ferment the batter when I am pressed for time, but the fermented version is closer to the original. Serve the curry and the dosa with some rice, if you wish,and garnished with lime juice, lime zest and fresh coriander.
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Summary: What is a Spoothie or Smoothie Bowl? It is a Smoothie that you pour into a bowl and eat with a spoon. Try this Raw Vegan Spinach and Chocolate number. Who thought chocolate and spinach could go so well together ? I certainly didn't !
This awesome recipe was created one chilly morning when I was in the mood for something treat-y and delicious (chocolate), but also something healthy and green (spinach). I decided to try combining the two, and I am so glad I did : this raw vegan breakfast smoothie bowl is green, yet the combination of chocolate, carob and spinach is amazingly tasty. If you don't have any raw carob, just leave it out, or use extra cacao powder.
Try it for yourself, I guarantee you will be happy you did !
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