What happens when you pair a health-conscious, vegan mother of two who has her own diet business with a husband and children who sometimes have other ideas? This blog is a chronicle of my journey to eat and live in a life-affirming way!

Wednesday, October 13, 2010

Pasta with Pesto for the Whole Family!

Do you have a problem reconciling the food you prepare for yourself with what you prepare for yourself? Whether you are on a raw food diet, are eating gluten-free or just trying to avoid carbohydrates, I love these pesto dishes! Not only are they dairy and gluten-free but they are packed with iron, calcium, Omega 3's and other vital nutrients.
Also, with this recipe, not only will you get 2 dinners for the time it took to make one, but you will also have leftover pesto to put over vegetables or on a sandwich for another day. I prepare the raw version for myself with the zucchini "noodles" and the regular pasta version for the children. So here goes:

Raw Pesto Sauce
Basil leaves- approximately 6-9 stalks
2 handfuls of fresh spinach
1 1/2 cups cashews (preferably pre-soaked)
Pumpkin seeds (1/2 cups)
1/4 cup olive oil
4-6 tablespoons hemp seed oil (optional)
Blue-Manna capsule (open out of capsule)

Combine all of the ingredients in a food processor and blend! That's it. Serve with:

Raw Option: Zucchini "Noodles" (shown above, made with spirulizer or grater)
or with
Tinkyada Rice Pasta
Either way you serve the pesto sauce is dairy and gluten-free and delicious!

1 comment:

  1. This pesto pasta recipe sounds great but, could you give a little more detail on how to make the pasta?