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…

Dairy and soy free sour cream.

So what’s it made out of?

Don’t’ worry it’s packed with flavour this  “Sour Cream” is made from cashews!

What you will need:

  • ½ cup raw cashews
  •  ½ juice of a lemon
  • 1 tsp apple cider vinegar
  • 1/4-1/2 cup filtered water (approx.)

How to make this:

  1. put all ingredients except water in a high speed blender or food processor and blend.
  2. then adding the water one tablespoon at a time until the desired consistency is reached I like mine thick so if you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!)

*You can add a probiotic capsule to this for extra tang if you leave it on the bench top for 12 hours.

This goes really well with my raw tacos and mango salsa…check them out here!

Mango capsicum salsa. and Raw Mexican tacos!

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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, 1 zucchini

peeled, 1 tbsp tahini, 1 large celery stalk, 1 small lemon, 1tsp

sweet paprika, 1/2 cup macadamia nuts – 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, 1 clove garlic, 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 macadamia nuts – blended till smooth.

 

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

mint, 1 clove garlic, 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!

 

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Vegan Nori Rolls.

Sushi night!! Well rice less, fish less sushi.

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Nori sheets with a tomato and flaxseed dehydrated wraps and filled with avocado and crunchy salad with a cashew and coconut amino dipping sauce.

Cashew dipping sauce:
1/4 cashews
1/2 water
1/2 lime juice
1 tbs coconut aminos
1 small clove garlic
1 inch grated ginger
1/2 semi dried tomato
Blended till smooth

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Get creative and fill these with any combo you like!

Garlic avocado dip.

The kids love dip. I put a mound of vegetables in the middle of a board and let them go for it messy faces and hands galore!

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Dip recipe:
1 avocado
1 zucchini
1/4 red capsicum
1/2 clove garlic
A few mint leaves
A few parsley leaves
A few coriander leaves
Squeeze lemon juice
Blended till smooth.
This dip is a family favourite and makes any vegetable shine!

Beetroot Dip.

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What you will need:

  • 1 cup raw beetroot (peeled)
  • 1/2 red onion
  • ½ bunch parsley
  • Juice from ½ lemon
  • 1/4 cup pumpkin seeds
  • 1/4 cup olive oil
  • 2 tbsp unshelled tahini
  • 1 tbs coconut aminos

How to make it:

  1.  Put all the ingredients into the high-speed blender.
  2. Blend on high till a smooth paste about 40 seconds.
  3. Keep in the fridge for 1 week.

‘Brain Power Pesto’

I make this pesto regularly and have it in the fridge too add to soups, salads or smashed into avocado on seed crackers.

It’s a great way of sneaking greens into the kids too!
Using walnuts and kale makes it packed with brain power foods that are high in calcium, protein, healthy omega-3 fats, fiber, antioxidants, and many vitamins and minerals including vitamin E, folate, melatonin. Research shows walnut consumption may support brain health, including increasing reasoning in children. The walnut looks like a brain and is good for the brain! This is a great anti-inflammatory food to put with most dishes.

This recipe is easy to make as you put it all in the blender and whizz it up. It stores for a week as it has the lemon juice in it.

1/4 cup walnuts
1 1/2 cups fresh basil leaves (really pack it in there but it’s about 2 bunches)
6 big leaves of kale, de-ribbed
Juice and zest from 1 lemon
3 cloves garlic, crushed

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Soy – free Asian style dipping sauce.

This is a great soy-free alternative dipping sauce that goes great with vegan sushi or vegetable satay sticks at a BBQ or drizzle over your stir fry vegetables or raw crunchy salad!

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What you will need:

  • 1/4 cup coconut aminos
  • 3 tbs mirin
  • 1 tbs ponzu vinegar
  • 1 soak date blended with 4 tbs water
  • 1 clove garlic crushed
  • 2 tsp fresh grated ginger
  • juice of 1 lime
  • 1 tbs black tahini paste (or normal tahini paste)
  • dash of chill oil or 1 cm of grated chill

How to make it:

  1. whisk all the ingredients together till a smooth sauce had been made.
  2. store in a jar in the fridge for up to 2 weeks.