Spinach Pesto

Yields 1-2 cups. Prep time 10 minutes.

Ingredients

  • Two cups spinach
  • One cup fresh basil leaves
  • Half a cup raw pine nuts
  • One clove garlic
  • Quarter cup olive oil
  • Salt, to taste

Instructions

Place all ingredients in a blender and pulse until very slightly chunky.

Store in an airtight container in the refrigerator for up to 5 days.

Zucchini And Watercress Soup

Serves 1. Prep time 10 minutes, cook time 20 minutes.

Ingredients

  • One zucchini, diced
  • Half a cup watercress
  • 1 stalk celery, diced
  • A handful raw cashews
  • Half an onion, diced
  • One cup vegetable or chicken stock
  • One tablespoon olive oil
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

Heat the oil in a soup pot over medium heat. Add onion and celery and sauté for 5 minutes, until translucent. Add the zucchini and sauté for another 3 minutes.

Add vegetable or chicken stock and cashews, and bring to a boil. Reduce heat to low, and simmer for 5 minutes (until the zucchini is tender). Add the watercress and cook for 3 more minutes.

Transfer to a blender (or use a hand-held blender directly in the pot), and blend until smooth.

Season with salt and pepper and garnish with chopped parsley

Serve warm or chilled.

Cauliflower Soup

Serves 1. Prep time 15 minutes, cook time 15 minutes.

Ingredients

  • Half a caulifower, cut into chunks
  • A handful of raw cashews
  • A quarter avocado
  • Half an onion, diced
  • One clove garlic, diced
  • One tablespoon tahini
  • One tablespoon olive oil
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

Heat the oil in a soup pot over medium heat. Add onion and garlic and sauté for 5 minutes, until translucent.

Add 1 cup water (preferrably distilled), caulifower, cashews, and tahini. Bring to a boil, reduce heat to low, and simmer for 10-15 minutes (until the caulifower is tender).

Transfer to a blender (or use a hand-held blender directly in the pot), add avocado, and blend until smooth.

Season with salt and pepper and garnish with chopped parsley.

Serve warm or chilled.