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Oil and nut free pesto.

So we all love pesto right? But so many of them are heavy with processed oils and sit in your stomach repeating on you…mine is light fresh packed with protein and goes with everything!

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I have used hemp seeds as I love there earthy taste and health benefits but you could use sunflower seeds or pumpkin seeds too…work with what you have in your panty already.

What you will need:

  • 2 cups kale leaves
  • 3 cups basil
  • 1 cup hemp seeds
  • 1 juice of a lemon and zest
  • 1 clove garlic
  • season if required
  • 1/4 cup filtered water if needed for consistency

How to make this:

  1. add all the ingredients in tot blender or nutribullet and blend till smooth, adding a dash of water or more lemon juice to get to your desired consistency and taste.
  2. scrap it in to jar and store in the fridge for up to 1 week….if it last that long.

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This can be used a spread on seed crackers, as a salad dressing, through vegetables, through zoodles or on top of a burger or in a taco! so many uses for this quick and easy pantry staple, my kitchen is never without it…

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Raw Mexican Nut Free “TACOS”!

Mexican style raw tacos are a favourite in our home for our special treat meal . . .you will love them too…great messy finger food for the kids and packed full of flavour while being healthy and low in fat and the option to make them starch free too. Dress them up with toppings or just eat them simply . . .

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What you will need:

Makes for 4-6 serves.

The “Taco” mixture:

  • 2 corn on the cobs kernels removed (optional if you are no starches at present)
  • 6 semi dried tomatoes soaked
  • 2 dates soaked and pitted
  • 4 fresh large tomatoes halved
  • 1/2 punnet cherry tomatoes quartered
  • 2 sticks celery one for the blender and 1 finally diced
  • 1/2 tsp smoky paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin powder
  • 8 brown mushrooms and a pinch of dried mushroom if you have it
  • 1 finally diced zucchini
  • 1/2 red capsicum diced
  • juice of 1 lime and zest
  • 1 loose cup coriander chopped
  • 1/2 loose cup mint chopped
  • 1/4 loose cup parsley chopped
  • soaking water (about 2-3 tbs)

To serve:

  • Iceberg lettuce or coz lettuce to serve as tacos
  • 1 cup finally shredded red cabbage
  • Sprouts or micro herbs
  • Sliced avocado
  • Pesto or dip (optional)

 

How to make these:

  1. Soak the dates and tomatoes in very little water till soft (you use the water in the mixture so only use a little, so you keep all the flavour.
  2. In a blender add the 4 large tomatoes, 1/2 the mushrooms, celery, dates, semi dried tomatoes, cumin, paprika’s and soaking water and blend till smooth but still with texture. Then add the remaining mushrooms and pulse till textured.
  3. In a medium bowl add the corn kernels, 1 stick of diced celery, diced capsicum, diced zucchini, lime zest and juice, chopped herbs, quartered cherry tomatoes and stir together.
  4. Add the tomato sauce from step 2. and stir again.
  5. Spoon the mixture into the lettuce cups which I would suggest lining with shredded red cabbage…and top with your favourite toppings!

This mixture gets more flavoursome with time, so I suggest making it in the morning. This will also allow the mixture to set and the liquid to drain off allowing the “tacos” or lettuce cups not to get wet…

Finish with micro herbs or sprouts and slices of avocado or vegan chipotle mayonnaise or vegan sour cream….I used coriander pesto! Dairy and soy free sour cream.

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Raw oil free salad dressings.

These are my favourite salad dressings. . .

 

  1. Chipotle Dressing – 1 red capsicum, 1/2 clove garlic (optional), 1 zucchini peeled, 1 tbsp tahini, 1 large celery stalk, 1 small lemon, 1tsp sweet paprika, 1/2 cup sunflower seeds – blended till smooth.

 

  1. Oil Free Pesto – 1 peeled zucchini, 1/2 clove garlic, 1 cup basil, 1

small lemon, 1/2 cup sunflower or pumpkin seeds-blended till

smooth.

 

  1. Zesty and Creamy– 1 whole orange, 1/2 avocado, 1/2 cup fresh

mint- blended till smooth.

 

  1. Asian Style -1 small lime, 2 tbs coconut aminos (or tamari), 1/2

chilli (optional) 1 clove garlic (optional) 1 tbs tahini, 1 inch ginger grated, 1 pitted date,  1/4 cup pineapple juice – pestle & mortar together. Add sesame seeds in once it’s made for decoration.

 

  1. Simple & Easy– juice from 1 small lemon, 2 tbs tahini – whisked together.

 

  1. Creamy Basil Dressing – 1 avocado, juice 1 small lemon, 1/2 cup basil, 8 brazil nuts – blended till smooth.

 

  1. Tropical Bliss – 1 mango cheek, 1/2 red capsicum, 1 cup fresh

mint, 1 cup coriander, 1/2 cup sunflower seeds – blended till smooth.

 

  1. BBQ Sauce – 4 organic soaked & drained semi-dried tomatoes, 2 soaked dates, 1/2 red capsicum, 1 clove garlic, 1/2 cup fresh

coriander, 1/2 cup fresh mint, 1 tsp sweet paprika, 2 fresh

tomatoes, 1 peeled zucchini – blended till chunky or smooth

which ever you like & add some of the date water if you need to

adjust the texture.

 

  1. Ranch Dressing – 1 cup soaked & drained macadamia nuts, 1

clove garlic, 1/2 cup fresh dill, 2 sprigs thyme, 1 tbs apple cider

vinegar, 2 spring onions, 1/2 lemon – blended till very smooth

adding water if needed. Once blended add thinly slice spring

onions and more chopped chives.

 

  1. Pina Colada- ½ cup pineapple juice. ¼ cup fresh mint. ½ cup coconut milk, 2 tbs tahini, 1 inch grated ginger, ½ garlic clove, 1 tbs coconut aminos, squeeze lime- blended till smooth.

 

Of course if you cannot eat garlic or nightshade or spices or nuts substitute these or keep it simple. I do not recommend processed oils or vinegars or salt and pepper – spices are to be kept at a minimum too – oils like olive oil stop the body digesting the food it’s eaten with . . . slowing down the digestion!

 

https://nourishtohealth.com.au/2014/11/07/good-fats-and-bad-fats-and-how-to-use-them-inyour-

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