I have serious love for pesto, and of course nothing beats home made. I love having it in the house because it's a great time saver in the kitchen. A few spoonfuls can be added to pasta or zucchini zoodles with some fresh cherry tomatoes, or used a dip with vegetable sticks.
This zesty creation is made with the added goodness of organic lemon essential oil which really compliments the basil. If you don't have lemon oil, zimply add the lemon zest from your juicy lemon.
The nutritional yeast flakes are great if you're vegan to give you a vitamin B12 boost. This is totally optional, so if you don't have it don't stress. If you're not vegan you can use some Parmesan instead. If you're not a fan of kale you an use rocket or spinach for this recipe too.
2 cups basil leaves
2 large kale leaves, stemmed removed
1 juicy lemon, juiced
1/3 cup cashews, soaked
3 garlic cloves, crushed
2 tbs sunflower seeds
2 tbs olive oil
2 tbs water
2 tbs nutritional yeast flakes
1 tsp Himalayan pink salt
3 drops of doTERRA lemon oil
When the temperature drops, there is nothing better than tucking into something warm, fragrant and satisfying. Here are a seven of our favourite recipes to warm your belly this winter
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
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