I remember very clearly the overwhelming confusion I went through when I purchased my first ‘Raw Vegan’ recipe book. I had finally taken the plunge into healing myself alternatively and nutrition was set to play a big part. The cover was all bright and fresh looking with a picture of a Raw Vegan Woman who although was aged 70 only looked about 12. I was most definitely going to look like her within a matter of days, I was convinced. I opened the book, pondered the recipes for quite a lengthy amount of time. I closed the book, confused and extremely disheartened. I had no idea what most of the ingredients were, where to get them and at the time, the word spiralizer was actually not even in my vocab. After spending what felt like every penny I had, I tackled a few of the very complicated recipes. I spent an entire 2 days dehydrating homemade vegan burgers and soaking lentils. You can imagine my upset when the kids totally turned their noses up in utter disgust at the array of raw vegan dehydrated delights I had prepared. Cooking healthily for myself had taken over and with the added responsibility of cooking for my family….meal times were getting a tad tense.
Over time, I decided to really embrace the whole ‘Raw’ thing, in the sense that, I only picked out recipes which didn’t need any sort of cooking i.e dehydrating. I mean, there was the absolute bonus right there – nothing actually needed to be cooked, so nothing got burnt. Who needs an oven anyway? Let’s just order a Spiralizer!
After 5 years of playing around with an all time favorite – PESTO – I wanted to make a sauce that not only would work for me but also everyone else in my family. I am an Avocado lover so if I c an get in a recipe I will!
So here it is, TA DAAAAA – a nutrient dense, alkalizing, Creamy Raw Vegan Pesto…. with a little twist for the kids at the end.