|
Summary: This is delicious spooned over vanilla ice-cream, or when cooled stirred into your choice of ice-cream and placed in the freezer overnight.
|
|
Summary: This delicious vegan dessert is perfect for summer and takes no time to make. Makes two generous portions. Enjoy!
As always with fruit, choose your grapefruit and oranges ripe and juicy. They will be so sweet that you will not need to add any sweetener, or if you do, you will only need a little.
You can make your own popped cereal from amaranth, quinoa or even canihua (also known as kaniwa or baby quinoa). It will take a little longer, but you could make a batch of popped cereal for breakfast too.
|
|
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.
|