Today I wanted to share with you an easy meal idea to inspire you to eat at home. There is no way around it- eating at home is the healthiest option! It’s the best way to both eat intuitively and control exactly what you’re putting in your body. Sometimes we forget how simple cooking at home can be. Although I love a fancy meal and trying out new recipes now and then, the best meals often require little effort and preparation. The food is prepared close to how it is found in nature. The dinner idea I’m sharing with you is purposefully adaptable to whatever vegetables and herbs your body calling for that day.
Inevitably there is one ingredient I left out of the video. I wanted to prove to you that I am in fact human and make mistakes often, hehe. In the quick and easy blender sauce I forgot to say the juice of one lemon. Love me some lemons :) They make the dish bright and cheery.
Adapt the recipe to what you have in the house, and what foods your body feels like but below the video I will include the ingredient list as a guide.
Sweet Potatoes & Veggies in a Vegan Basil Pesto
2 sweet potatoes, (peeled - optional)
3 rainbow carrots, purple, orange & yellow (peeled - optional)
1 head cauliflower
Cut sweet potatoes and carrots into roughly the same size chunks. Cut cauliflower into large pieces - it cooks quickly. Steam until fork tender.
Vegan Basil Pesto
2 bunches basil, large stems removed (approximately 1.5 oz or 45g)
1 cup pine nuts
1 clove garlic, roughly chopped
Juice of 1 lemon
1 Tbsp. nutritional yeast
1 Tbsp. flax seeds
½ cup extra virgin olive oil
½ tsp. sea salt
¼ tsp. white pepper
Add all ingredients to a high speed blender until smooth. If the mixture is too thick slowly add more olive oil a little at a time.
Lightly toss steamed veggies with the desired amount of pesto. Save any extra pesto in an airtight container in the refrigerator.
To Print, Email or Text recipe click here.
Love, Light, & Yummy Bites,