by Viva Institute
One of the most important tips for anyone who wants to eat healthier is to create dishes that are high on flavor, low on prep. Pesto is traditionally made with cheese, but this dairy-free version is a quick and healthy alternative that stores in the fridge for up to a week.
Need a quick snack? Slather pesto on carrot and cucumber sticks; top it on a portobello mushroom cap, or spread it on a leaf of romaine lettuce with a handful of grated veggies for a quick to-go meal.
- 1 1/2 to 2 cups tightly packed fresh basil
- 1/2 cup unroasted (raw) pine nuts or walnuts
- 1 to 2 cloves garlic (to taste), chopped
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 3-4 tablespoons nutritional yeast
- salt and pepper, to taste
- optional: substitute nutritional yeast with 3 tbsp. ground hemp seeds
Blend all ingredients in a food processor until creamy, with some “chunky” texture remaining. Add salt and pepper to taste.
Total time: 10 minutes
Ready for HEALTHY CHANGE,
but don’t know where to start?
30 Days Raw, Viva Institute’s online raw food class, is a great place to start. Check Viva’s e-course calendar for upcoming classes.
Next class: September 1, 2014
This recipe is a raw vegan version of a traditional fish-based stew from Bahia, a state in the northeast of Brazil. In our pre-raw days this dish was a favorite, so in this version we used bananas instead of fish. A firm banana like a plantain or Brazilian “Banana da Terra” will hold the sauce well for this unique and flavorful coconut milk-based dish.
photo credit: Viva Institute
- one large red pepper
- one large yellow pepper
- 3-4 medium ripe tomatoes, cut into quarters
- one medium onion, cut into quarters
- 3 cloves garlic, minced
- 2 tsp. chopped cilantro
- 3/4 cup (200 ml.) coconut milk
- 1 tsp. Himalayan salt
- 2 limes, juiced
After blending add:
- 4 firm, ripe bananas (plantains or Bananas da Terra)
- Optional: chili oil, paprika
- Place all ingredients in a food processor with the exception of the bananas. (For color, reserve a few pieces of diced red and yellow peppers for garnish at the end.)
- Blend until ingredients are thoroughly combined.
- Remove from food processor and pour sauce into serving bowl or individual bowls.
- Slice bananas lengthwise and then in halves. Add to the serving bowls (above).
- Garnish with fresh chopped cilantro, a few pieces of chopped peppers, a dash of chili oil, and a sprinkle of paprika.
The sauce may be warmed in a Vitamix before serving. For a non-raw vegan version, warm the sauce and serve over brown rice.