Today is a beautiful day. The sun is out and I am feeling positive for the first time in weeks. Lately my mood has been low and my energy levels even lower. My stomach has tolerated very little and everyday has been a struggle. But today is a new day.
I have researching health and wellbeing through diet a lot lately. It still frustrates me how little medical professionals will talk about food. Why when it is what we eat everyday? It’s what fuels us and feeds every cell in our body so why won’t our doctors and nutritionist explore our diets beyond the eat well plate. Maybe I have just had a number of bad experiences with the NHS and I have become old and bitter (at 24!). Whatever the case, I have been doing a lot of reading lately and I am feeling inspired.
Books worth reading are anything by Kris Carr (an amazingly inspirational lady), Indian Superfood by Gurpareet Bains, Joshi’s Holistic Detox, and Wonderfoods by Natalie Savona.
My new found inspiration led me to work on a recipe I have had on my mind for quite a while. There are so many versions of pesto, most dripping with oil, but my interest is in a healthier version full of greens; something you can eat by the spoonful with out feeling an ounce of guilt. So here it is – my Eat Your Greens Pesto Sauce. Enjoy it mixed with gluten free pasta (as pictured), smothered onto baked fish or grilled chicken, or all over your tofu or baby potatoes if you are of the vegan persuation.
I really hope you try this. It worked out even better than I had imagined.
Recipe
100g Frozen Spinach
100g Frozen Edamame Beans
50g Cashew Nuts
Handful of Fresh Parsley
2 tbsp Lemon Juice
1 tbsp Apple Cider Vinegar
1 Garlic Clove
Pinch of Salt
Put your nuts in a small glass and add enough water to cover them by a 1cm or so. Put your frozen spinach and frozen beans in a bowl to thaw slightly while your nuts soak. Leave both for about 20 minutes if you can. Slightly thawing your frozen ingredients will make them easier to blend.
When your 20 minutes is up, blend your nuts with their soaking water, lemon juice and vinegar until smoothe. Throw in everything else and blend until it reaches your desired texture.
You may wish to mince your garlic first so that no one gets a bit chunk. This recipe can serve 4-6 people depending on appetite.
Tagged: dairy free, edamame, gluten free, healthy, pasta, pesto, raw, sauce, spinach, vegan
Freedom Food Journal 
I haven’t made a vegan pesto yet but have been wanting to – cant wait to try this!
Do try it! It’s not quite like the usual kind that is rich and oily. This is light and refreshing. I hope you like it!
Looks lovely and summery!
I always find that shop-bought vegan pesto is oily and goes off really quickly. Pasta, pesto and broccoli is one of my favourite midweek meals to make so I can’t wait to try this next week 🙂