Love morning smoothies? Try increasing the ratio of greens to fruits.
Love pesto? Try the dairy-free pesto recipe below, adapted from theppk!
Ingredients you'll need:
1/4 cup walnut halves
1/4 cup pine nuts
>> The nuts can be substituted for cashews, more pine or walnuts, even almonds - Karen recommends soaking your nuts to make them easier to digest
2 cloves garlic
2 1/2 cups fresh basil
1/2 cup fresh cilantro (optional)
2 tablespoons fresh thyme
1 teaspoon salt
1/4 cup water
2 tablespoons nutritional yeast flakes
>> Not familiar? Nutritional yeast can be found at any health food store, Whole Foods, and often bulk stores as well
1/4 cup olive oil
1 tablespoon fresh lemon juice
Fresh black pepper (to finish)
Pour the nuts and garlic into your food processor and pulse everything into fine crumbs. Add the basil, cilantro, thyme, salt, nutritional yeast and water and puree. You will likely need to stop the food processor to scrape down the sides at least once in order to get all the delicious ingredients blended in. Slowly add the olive oil and blend until well combined. Last but not least, blend in the fresh lemon juice.
The original author of this recipe prefers the pesto over warm pasta and finished it with the fresh black pepper. Karen recommends a wheat free variety of noodle.
If you want to up-the-ante on catering to your liver's needs, serve the pesto as a dip or spread on fresh asparagus and cut up cucumber.
Enjoy! And happy fourth!
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