With 1 ear infection, 1 case of food poisoning, and 3 terrible colds, Brig, Sophie, and I have had our fair share of physical ailments over the past two weeks. When I went to the store with a roll of toilet paper in my bag to use as a kleenex when the need arose…I knew I’d hit rock bottom 😂 It is always such a humbling reminder of how blessed we are to have mostly healthy bodies that function really well for a lot of the time, especially when we know so many for whom that is not the case! We are so beyond grateful to be on the mend & will hopefully not get sick for another very long time – fingers crossed!
While feeling crappy we all kind of ate, well, crappily….and I am SO ready for that to be over. My body is ready to be well-hydrated and veggie-full once more! One thing I did make over and over for quick and delicious sustenance was my favorite blueberry-coconut-cauliflower-collagen smoothie. I KNOW it sounds strange but it is absolutely DELICIOUS! I’m planning on sharing the recipe here soon 🙂
We had a weekend filled with sharing food with friends around the table and that just always fills my happy cup! I love making and sharing food with people I love – there’s something so therapeutic and satisfying about it all, though I definitely have a tendency to “try too hard.” Especially because I have a food blog, when I make food for others I feel this pressure for everything to be perfect. I always have to take a step back and remind myself that it isn’t a performance. The food doesn’t have to be over-the-top or the very best that anyone has ever had. It’s just about…community. Sharing the things we love. Good conversation. Food is the yummy bonus alongside all of that. Things will inevitably go wrong sometimes – the rice gets overcooked and the cake gets underbaked, and that’s okay. Anyway. Those are just some thoughts I’ve been having recently 🙂
Hi-ho and onto the PESTO! I’m super excited about this easy vegan basil pesto I’m sharing with you. It is entirely dairy-free – the “cheesiness” factor comes from a combination of nutritional yeast, a flakey food supplement packed with nutrients and b-vitamins and oddly reminiscent of baked cheese, and raw cashews! No pine nuts in this baby – we’re going a bit untraditional today.
It is so easy to whip up – you are just F-I-V-E main ingredients and F-I-V-E quick minutes away from a delicious pesto that you can literally put on ANYTHING. I’m not a huge meal prepper, but I love having pesto in my fridge for everything from toast to a quick pasta dinner to roasted veggies. It’s a great go-to sauce that packs so much flavor – and it’s high in healthy fats. Success!
And there we have it, guys — I hope you try this recipe & LOVE it!
- 2 c fresh, clean basil leaves, loosely packed
- ½ c cashews (I used raw & unsalted)
- ¼ c nutritional yeast
- 2 cloves garlic*
- ½ c olive oil**
- squeeze of fresh lemon juice, about ½ lemon
- salt, to taste
- In a food processor, combine basil, cashews, nutritional yeast, and garlic, and pulse. Slowly drizzle in all of the oil while pulsing. Be careful to not puree the pesto - it is supposed to be a little chunky. Add squeeze of lemon & salt to taste.
- Notes: *I roughly chopped & then lightly sauteed my garlic in olive oil to deepen flavor & reduce sharpness. If you'd like to skip that step, I suggest using only one clove of garlic. **If you'd like to use less oil, do ¼ c oil and ¼ c water. I DO NOT recommend substituting all of the oil for water.