#glutenfree #vegetarian #vegan
Pesto may just be one of my all-time favourite condiments, but store-bought varieties are often loaded with preservatives (lemon juice naturally does the trick just fine thank you very much!). With parmesan cheese as a key ingredient, they’re not ideal for vegans or those with dairy sensitivities either. My version is sans the cheese (but not the flavour) and ups the nutritional ante with the addition of superfood kale and nutritional yeast (sometimes called yeast flakes). Hey presto, delissimo!
2 cups kale leaves, ribs removed, coarsely chopped
2 cups of fresh basil leaves
1 large fresh garlic clove, smashed and coarsely chopped
3/4 cup walnuts, coarsely chopped and toasted
¼ cup of nutritional yeast
3/4 cup extra-virgin olive oil
Juice of 1 lemon
Sea salt and cracked black pepper, to taste
Nutrition Bite: Kale – This dark, leafy green is rich in vitamins, minerals, and enzymes including vitamins K, A, C, and E, as well as magnesium, fiber and calcium. Kale contains high amounts of beta-carotene, iron and folate. It’s also packed with fibre, which improves digestive health and helps you feel full. A cup of cooked kale provides more than half the recommended daily allowance of vitamin C!
In the coming weeks poppies will start being seen on people’s chests, in the run up to ANZAC Day on 25 April. There will again be huge turnouts at d..
These high-protein snacks are deliciously more-ish to munch on as they are, or thrown onto an antipasti platter for an original substitution to your..