Kale Pesto Transitioning Into Raw Foods

SUPER-GREEN VEGAN KALE PESTO

Steps:

• To a food processor or small blender, add the basil, parsley, kale, nuts/seeds, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
• Add olive oil (or water) a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml // use more or less if altering batch size) water at a time until the desired consistency is reached - a thick but pourable sauce.
• Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, seeds for "nuttiness" or thickness, garlic for bite/zing, or lemon juice for acidity.
• Store covered in the refrigerator up to 5 days. After that, pour into ice cube molds, freeze, and store in the freezer up to 1 month or more.

KALE PESTO

Steps:

• In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
• Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

SUPER KALE PESTO

Steps:

• Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you're serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
• Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.
• If you intend to have leftovers, transfer the amount of pasta you think you'll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

KALE PESTO

Steps:

• Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
• To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

UNBELIEVABLE CHILI (RAW FOODS)

Steps:

• Cover sun-dried tomatoes with water and soak for at least 15 minutes.
• Transfer sun-dried tomatoes and their soak-water to a blender.
• Add remaining ingredients, pulse the blender briefly, until the ingredients are just chopped and mixed.
• Should be thick and chunky.

CASHEW MILK (RAW FOODS)

Steps:

• Blend it all in the blender til it looks smooth.
• Store in refridgerator. (Probably should consume within 4 days.).

KALE PESTO (TRANSITIONING INTO RAW FOODS)

Steps:

• Chop the kale in a food processor, working in two batches and removing as you go along.
• Combine both batches of kale along with the above mentioned ingredients. Drizzle the olive oil in and process until you reach a paste-like consistency, using more olive oil if needed.
• Once you have reached the proper peso consistency, it's ready to use.
• Cook pasta as needed and mix well with pesto. Reserve hot pasta water and add for a thinner consistency.