Submitted by superfood2 on July 10, 2009 - 6:07am
This is a great, no-fat-added dressing that really spices up your greens! It's a green color, too. :)
I think it's better with prepared mustard, but if you can find a raw one, that's great!!
Submitted by kellymyra on March 8, 2009 - 10:07pm
I made this dish for a raw potluck this weekend. All the classic italian flavours are there which makes this a favourite for friends and family who are not raw. You can make a big batch of pesto up to keep for the week and just do the zucchini on the night.
Submitted by kellymyra on March 6, 2009 - 2:22am
This is something like an Energy Soup. Or you might call it a savoury green smoothie. I just call it it delicious and eat it all the time. Don’t worry too much about the amounts, I never measure, I just chop it up and blend. The capsicum (also known as bell pepper) and basil really make it, so make sure you don’t skip those. Serve with some herby flax crackers for extra crunch.
Submitted by Kendra Far Abov... on September 13, 2008 - 9:12am
Servings:Measurements are according to your own needs.
This can be used as a mayonnaise, a base for desserts, a dressing for salads or cream dip for veggie sticks or for strawberries or other fruit..whatever you desire. It’s so versatile and you can doctor it up however you like. I made this little concoction because I wanted to use up the rest of my fresh basil. It’s quick and easy and the combination of sweet and salty along with its creaminess is really nice. Raw cashews are naturally sweet and so is fresh basil, but I think that soaking the cashews might bring out their sweetness even further. I didn’t soak them this time and they were still sweet and blended very easily to a very creamy consistency.