Who doesn’t like pesto? I actually prefer it over a tomato sauce any day. We have basil growing in our backyard, so I thought I would use some of it to create a pesto sauce. I could seriously sit there and smell it all day! Seriously, if you don’t have basil growing in your house or yard, you need to get some. That stuff grows like a weed! You can save so much money by growing your own herbs. Plus, you can freeze them and have herbs all year round. This recipe makes more of a paste than a sauce, so if you want to turn it into a sauce, you need to add a bit more oil or some water.
I love using this recipe for making pizza. It’s great with a cherry tomatoes as well. If you are not familiar with nutritional yeast, it comes in flake form and gives a nutty and cheesy taste. It is often used in place of cheese. Nutritional yeast is a great source of protein, fiber and B vitamins. You can find it at most health stores. I used almonds when making this pesto, since pine nuts are so expensive. Almonds make a great substitute.
Dairy Free Spinach Pesto
10-15 basil leaves
1 cup almonds
1/3 cup nutritional yeast
1 cup spinach
1/4 cup olive oil
1 tsp garlic powder or 2-3 cloves
salt to taste
Throw everything in the food processor and mix until combined. Since my food processor’s lid broke and I am waiting for a new one to arrive, I had to use my Vitamix for this. I can tell you it was a bit harder in the Vitamix than the food processor. This recipe made about 1 1/2 cups and should last a couple weeks in the fridge. You can also freeze it for longer storage. Enjoy!
Oh yes I did! Now you can eat clean AND enjoy the occasional Nutella ice cream. Unlike the original, this contains no soy and no refined sugars! It’s also vegan, gluten free and paleo. It has a very rich taste, much like real ice cream. If you don’t have an ice cream maker, I highly suggest getting one. You will make your money back within a few batches and you can customize your own creations!
Most organic store bought ice cream costs an arm and a leg. Sadly, a good percentage of them still contain carrageenan, which may be linked to cancer. I personally don’t feel comfortable eating it and that is why I got the ice cream maker. This recipe is really easy and only took 30 minutes! I used my Homemade Nutella Recipe to make this. I just had to add extra milk to thin it out more. I think about 1/4 cup extra milk. I just eyeballed it. You want the Nutella to be the consistency of hot fudge so it can blend with the milk in the ice cream maker. If you really want to try this and you don’t have an ice cream maker, you can add it to my 5 Minute Banana Ice Cream!
Clean Eating Nutella Ice Cream
1 cup Homemade Vegan Nutella or your favorite hazelnut spread
1 can coconut milk (I can’t seem to find the thick coconut milk in anything other than a can.)
2 T maple syrup or other liquid sweetener
Make sure your ice cream bowl has been frozen for at least 18 hours. I try to always store mine in the freezer so I can make ice cream on a moments notice. I mixed all the ingredients in the ice cream bowl itself and attached it to the machine immediately. I used a Cuisinart. It should take about 15-20 minutes. The ice cream will be like a soft serve consistency, so if you like a harder ice cream, put it in the freezer for about an hour or so. That’s it! Enjoy!
When I asked you awhile back about what kind of dressing recipes you would like to see, a popular answer was Italian dressing. I had already created a Balsamic Vinaigrette. Now time for Italian. So here it is!
This one is super easy to make as well. I used dried herbs, because that is what I had on hand. Feel free to use fresh ones as well.
Italian Herb Dressing
1/3 cup olive oil
1/3 cup white wine vinegar
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
1 tsp basil
1 1/2 tsp honey or maple syrup (I used honey)
Mix all the wet ingredients in a bowl. Mix all the dry in another. Add wet to dry and whisk until combined. Another way you can mix is to throw everything in a covered container and shake well. Keep in mind that since this is a homemade dressing, the oil will try to solidify in the fridge. If you plan on using the dressing, just pull it out a few minutes before you need it and then shake well before using. I got close to 1 cup of dressing. It should last in the fridge a couple weeks. Enjoy!