Hi there.
I've always been an advocate for eating healthily and having a balanced diet but admittedly, I've been off my 'crazy health chick' game and have been sneaking in one too many cookies and bites of cake. . .
oops.
In saying that, think of this post as my somewhat comeback to getting back on track and really steering away from all the processed junk that I've been munching on *ugh*
I'm not saying that I'm giving up on cakes and cookies forever, just that I'm going to start making meals for myself more often and when it comes to the sweet stuff, it's all about kicking out the refined ingredients and making everything more wholesome and cutting the guilt-trip short.
So the first recipe I'd like to share today would be my 'raw broccoli pesto'. Sure it's probably tasteless and the lovely broccoli taste may be too strong for some of you but remember, this is about cutting out all the olive oil, pine nuts and Parmesan cheese and substituting it for *I repeat*, wholesome foods.
I've always been an advocate for eating healthily and having a balanced diet but admittedly, I've been off my 'crazy health chick' game and have been sneaking in one too many cookies and bites of cake. . .
oops.
In saying that, think of this post as my somewhat comeback to getting back on track and really steering away from all the processed junk that I've been munching on *ugh*
I'm not saying that I'm giving up on cakes and cookies forever, just that I'm going to start making meals for myself more often and when it comes to the sweet stuff, it's all about kicking out the refined ingredients and making everything more wholesome and cutting the guilt-trip short.
So the first recipe I'd like to share today would be my 'raw broccoli pesto'. Sure it's probably tasteless and the lovely broccoli taste may be too strong for some of you but remember, this is about cutting out all the olive oil, pine nuts and Parmesan cheese and substituting it for *I repeat*, wholesome foods.
First, you'll need to find yourself a nice head of broccoli and after giving it a good scrub, tear or chop it up into smaller florets. Once you've managed to hack up the poor little thing, dump it all into a food processor and blitz it until you get a fine broccoli crumb.
Next, take a handful of basil and using only the leaf portion, blitz it with the broccoli.
Now, I've roasted my own chickpeas but feel free to buy them ready roasted. I think I used 1/3 cup of roasted chickpeas.
Again, just dump it all in and blitz away.
Finally, add and blitz 1-2 cloves of garlic (depending on your garlic tolerance), half a lemon and half an avocado.
Season with salt and pepper and this should keep in the fridge for 1-2 weeks.
Spread on toast in the morning with a poached egg or toss through hot pasta for a nice carb-y meal.
Season with salt and pepper and this should keep in the fridge for 1-2 weeks.
Spread on toast in the morning with a poached egg or toss through hot pasta for a nice carb-y meal.
stay happy,