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!
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:
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.
scrap it in to jar and store in the fridge for up to 1 week….if it last that long.
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…
Don’t’ worry it’s packed with flavour this “Sour Cream” is made from sunflower seeds!
What you will need:
Sunflower “Sour Cream”
½ cup raw soaked sunflowers seeds
juice of 1 or a ½ lemon or lime to taste
5 tbsp. water (approx.)
Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. 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!)
i suggest teaming it with my raw salsa and popping in in coz leaves as a crunch snack or dinner…
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ cup pineapple chopped finely
4 green spring onions, finely chopped
¼ cup chopped coriander
¼ cup chopped mint
½ clove garlic, minced
Juice of ½ lime
1 chopped finely pitted date
1 tsp dulse flakes
Whisk the garlic, lime juice and dates, in the bottom of a bowl and set aside.
Cut up the veggies into small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavours to meld.
Place the sour cream in the bottom of coz leafs and dress with the salsa and fresh coriander on top!
This goes really well with my raw tacos and mango salsa…check them out here!