This is by far my favorite raw recipe. Although its not raw, I often will add cooked mushrooms on top because I love the flavor.
Here’s the recipe:
2 1/2 cups spinach
3/4 cups basil leaves
1/4 -1/2 tsp sea salt
1 tbsp Nutritional Yeast
1 tsp Olive oil (this is optional)
2-3 tbsp water
Juice from 1 lemon
1 garlic clove
3 tbsp of any raw seed or nut
Blend all ingredient in a food processor or quality blender to the consistency you like. Pour on top of raw noodle of your choice- zucchini, daikon, carrots, or jicama. I particularly like daikon because it’s more porous and absorbs the pesto flavor. Cherry tomatoes are great as a topping too.
As you probably can tell by now, I am trying to eat as many raw foods as possible, the majority of my intake being fruits and veggies. For a while, I was consuming more veggies and trying to stay away from an excess of fruit sugars. Once we came back from our little weekend trip, I came down with a nasty cold for over a week and was tired and coughing ALL the time so I ended up adding more fruits (and vitamin c) to my diet. Now I am on an orange kick and can’t seem to get enough! Minneolas, navels, tangerines, and grapefruit. Yummy!
Here’s a little salad I made with sauteed mushrooms, spinach, kale, roasted cherry tomatoes, some other stuff, and ORANGES!! Mmm!
Also, I was lucky enough to visit one of my favorite restaurants, called Life Alive, in Lowell, MA. (There’s also one in Cambridge) Life Alive is a creative vegetarian restaurant with lots of vegan options – I ate ‘The Lover’ bowl, which is a mix of beets, mushrooms, kale, and ginger nama shoyu sauce (made with tahini) on top of brown rice. I always get a calm, relaxed feeling when I eat their food. I just love it!