I know how salads can be boring, but that’s why it’s important to have a delicious salad dressing to it which makes the difference! Also know how to build your salad into becoming nutritious and interesting! Start off with a base, it can be rucola, iceberg salad, spinach, kale. Then add your veggies like shredded/cut beetroot, carrots, cucumber. Next up, mix together either oven baked sweet potato or whole-wheat/gluten-free pasta for healthy carbs. Let’s not forget the protein, I added soybean based chicken as a plantbased meat alternative. Lastly perfect it with the tahini salad dressing!
• 2 tbsp tahini
• 1 tbsp maple sirup / honey works too
• 1 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• If too thick and you want it more runny, add olive oil. Taste with salt and pepper and squeeze some lemon in the end over your salad!
Enjoy a healthy, nutritious, balanced plantbased salad!
I love pasta but want to make sure it’s a healthier version when eating it as sometimes it can make me bloated or actually feeling tired after the meal. This pasta is semi whole wheat durum pasta which is a better option than white flour pasta. Other options that are great are either gluten-free to find or spelt pasta!
But let’s talk about the more interesting part, how to make this pasta! Yet, first I’ll just need to point out how super simple it is to make it! Tasty and vegan friendly, it’s a winner guys.
• Handful of fresh basil
• Half an avocado
• One garlic glove
• One pack of roasted pine nuts
• Juice of half a lemon
• 6 tbs olive oil
• Pinch of salt
• Semi whole wheat durum pasta
• Sun dried tomatoes
• Boil the pasta first and while it’s cooking make the avocado pesto. Put all the ingredients in a food processor and pulse until you’ve achieved a smooth texture.
• Add 2 tbs of the avocado pesto and mix it together with the cooked pasta. This yields for 1 person.
• Then chop some sun dried tomatoes, some capers and top it with rucola. With a finishing touch, add some salt and pepper to your liking.
This recipe is super easy, and it’s so tasty! Absolutely love the creaminess from the cashew cream pesto. It also got a touch of greens like broccoli and spinach, to ensure you are getting all the nutrients your body needs. I would definitely say it’s comfort food and you will be mind blown that it’s healthy. It’s another win when this is made glutenfree and dairyfree. Make it and tell me what you think! I hope you love it as much as I do.
Oh and you might wonder how the cashews becomes creamy? Well, that’s fixed when you soak them in water for 4 hours, or simply put them in hot water and the waiting process is shorter. That’s how they become soft:) Another thing, is that when you soak them, you reduce the phytic acid they contain and you digest the nuts much easier!
• 2 dl soaked cashews
• 1 ripe avocado
• 1 garlic glove
• 4 tbs olive oil
• Juice of 1 lemon
• 3 tbs water
• 1 handful basil
• Pinch of salt
• Handful of spinach
• Pine nuts
• Gluten-free pasta
1. Boil your gluten-free pasta for about 6-7 minutes.
2. Meanwhile make your cashew cream pesto! In a blender, add your soaked cashews, avocado, garlic glove, olive oil, water, lemon juice, basil and pinch of salt.
3. In a heated pan, drizzle some oil and take a handful of washed spinach plus some cut broccoli to fry. Cook for about 5 minutes on medium heat till the spinach is sautéed.
4. When your pasta is done, drain the pasta and add it to the pan. Use 3-4 tbs to your liking of the cashew cream pesto and mix all together on low heat for 3-5 minutes.
5. Toss some roasted pine nuts and capers with it and enjoy!