Vegan Basil Pesto + Roasted Veggie Recipe

Yummy Dinner

*Roasted Sweet Potato and Parsnips Ingredients:
2 sweet potatoes peeled chopped
2 parsnips peeled chopped
1/2 red onion (optional)
1-2 tbs extra virgin olive oil
Sea salt
freshly ground black pepper
4 tbsp basil pesto
1 tsp grated lemon zest
1 tbsp fresh lemon juice (optional)

Instructions:
Preheat oven to 425 F. toss veggies with olive oil, season with salt and pepper to taste. Bake about 25 minutes, until golden and tender, turning once or twice. Let cool a little bit. Mix pesto with lemon zest and juice (optional). Drizzle 2-3 tablespoons over sweet potatoes, serve the rest alongside.

*Vegan Pesto:
Ingredients
2 cups fresh basil
1/2 cup walnuts or pine nuts
1 to 2 cloves garlic, roughly chopped
1/2 cup extra-virgin olive oil
Sea salt
freshly ground pepper
1 tsp lemon juice
3 tbs nutritional yeast

Instructions:
Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.

Cool as a Cucumber Recipes

 It is hot outside! My pita is more fiery then normal so I have been eating lots of cucumbers to help me cool down and come back into balance. Here are some recipes I have been playing with.

Cucumber Tomato Mint Salad

• cucumbers, peeled and diced
• vine-ripe tomatoes
• 1/2 an onion, diced
• crushed garlic (optional)
• sea salt and pepper, to taste
• organic extra virgin olive oil, to taste
• fresh lemon juice, to taste (or raw apple cider vinegar, coconut vinegar, or Kombucha)
• dried mint, a few generous pinches (more if fresh)

Toss all ingredients together in a salad bowl.

Cucumber Yogurt Salad

• 1/2 cup fresh yogurt
• 1/2 cup grated cucumber
• black pepper, to taste
• rock salt, to taste
• 1 tbsp. finely chopped cilantro

Whisk all ingredients together enjoy at cool or room temperature.

Cucumber Beet Salad

• 1 roasted beet
• 1 cucumber
• 1/2 a handfull of finely chopped fresh mint and fresh parsley
• 1 tsp olive oil
• 1 tsp lime juice
• Pinch of Salt
• Pinch of black pepper

Roast the beet (Wash the beet – leaving the skin on, rub with olive oil and wrap in paper foil. Place in the oven, and bake for about 30 to 50 minutes at 425 F until tender.) Peel/ chop beet and cucumber, mix them in bowl with other ingredients. Serve chilled or at room temp.

Butternut Squash Risotto with Sage

2 small butternut squashes, halved lengthwise and seeds removed
4 tablespoons extra virgin olive oil, plus more for rubbing squash
1½ cups Arborio or Carnaroli rice
1 red onion, finely diced
2 tablespoons fresh sage leaves, finely chopped
½ teaspoon fresh thyme leaves, finely chopped
Pinch ground cinnamon
6 cups vegetable stock
2 tablespoons butter
½ cup freshly grated Pecorino cheese, optional
8 fried sage leaves

Preheat oven to 450F. Lightly rub the flesh of one squash with olive oil and season with salt, pepper and a pinch of ground cinnamon. Bake, flesh side down until cooked through and nicely browned, about forty-five minutes. Let cool slightly, scoop the flesh into a bowl and mash.
Peel and dice the neck of the other squash into quarter inch pieces. You need one and a half cups. Steam the diced squash until just cooked through. Remove from the heat and set aside.
In a saucepan bring your vegetable stock to a simmer. Meanwhile, heat another saucepan over medium heat. Add four tablespoons of olive oil and when hot add your onion, sage and thyme. Season the mixture with salt and pepper and sweat the onions and herbs over medium heat for until softened, about five minutes. Add your rice and mix well to combine. Allow the rice to toast in the pan for a few minutes and season with salt and pepper. Begin to add your hot stock to the rice one cup at a time, maintaining a simmer. Do not add more liquid until the previous cup of stock has evaporated. Repeat this, stirring often until the rice is just finished cooking.
Remove risotto from the heat and add your diced squash and the mashed squash. Stir in the butter and once it has melted begin to fold in your Pecorino cheese if using Season to taste and finish with crumbled fried sage leaves. Serves six to eight.

Kitchari Recipe

Kitchari is a one pot Indian stew. It is often used in Ayurveda for cleansing and bringing the body back into balance. It is warm, grounding and good for digestion. Kitchari is unique in being beneficial for all three doshas. The change of seasons often creates imbalances in the body. Kitchari is a great way to get grounded and cleanse during this shift.

3/4 cup basmati rice, washed
3/4 cup split mung beans or red lentils or yellow mung dal – washed
8 cups water or vegetable broth or a combination
1 Tbsp ghee*
1 tsp cumin seeds
2 Tbsp ghee*
1 tsp each – ground turmeric, cumin, coriander, mustard seeds, and sea salt
1/2 tsp each hing (asafoetida), cayenne pepper, (cardamom, cinnamon, pepper and cloves can all be added too!)
2 Tbsp fresh grated ginger
1/2 onion, chopped small
2 cloves garlic, minced
2 cups fresh chopped vegetables (carrots, zucchini, celery, green beans, tomatoes …)
2 cups fresh chopped greens (spinach, kale, chard…)
Optional garnishes – chopped fresh cilantro, yogurt, fruit chutney…
In a soup pot, heat 1 Tbsp ghee and add cumin seeds. Brown lightly, then add the rice and mung beans, stirring to coat. Add water or veg broth and bring to a boil. Cover and simmer for 45 minutes.
In a small skillet, heat 2 Tbsp ghee and add all dry spices. Saute a few minutes, then stir in onion, garlic and ginger.
Add the spice mixture, veggies and greens to the rice and mung.
Cover and cook 20 minutes longer.. watch that there is enough liquid, add as needed. This should not be brothy, it will be hearty like a stew.
Serve with garnished of your choice.
*For vegan diets, replace ghee with olive , coconut or sunflower oil.
You can add or delete vegetables and spices as you desire.