Who doesn’t love pesto? I actually don’t know anyone! Pesto can be made in so many plant based ways. I have now created four different kinds of pesto, and all delicious. This is one of my favorites! The edamame adds a protein punch, while the avocado makes it deliciously creamy. This pesto is great in pasta, stuffed into baked potatoes, or topped on a salad. With less than 10 minutes prep time, this nutritiously quick and easy recipe will definitely leave you wanting more. Oh, and it is oil-free making it heart healthy. Of course you can add some olive oil if you prefer, it is entirely up to you. Enjoy!
2 cups baby spinach
1 cup basil leaves
1/2 cup shelled edamame
1 garlic clove minced
1/4 tsp salt
1/4 cup nutritional yeast
1 smal avocado
1 tbsp lemon juice
1 tbsp plant milk (I used oat)
Place all ingredients in a food processor, and pulse until desired consistency is reached. Serves 2.
Potassium plays an essential role in ensuring an optimal functioning body. It is important in maintaining the balance of fluid with the body, and is a transmitter of information between our nerves and muscles.
Potassium helps lower blood pressure, balances sodium within the body, and aids in relaxing the walls of blood vessels, therefore lowering the risk of stroke, and cardiovascular disease.
Potassium is so important in our daily diet that many people turn to supplements to boost intake. Supplements should not take the place of nutrients that we can easily achieve through a whole food plant based diet.
There are many good sources of potassium-rich foods we can enjoy in the plant kingdom. Here are some of the winners:
This drink is an excellent anti-inflammatory smoothie. It combines electrolytes for hydration, bromelain from the pineapple to reduce bruising, essential fatty acids from avocado to reduce inflammation, mint leaves to enhance the skin, vitamin C from the lime to heal and brighten the skin, and a host vitamins, minerals, and antioxidants from aloe to heal the body from the inside out.
1 cup coconut water
½ cup pineapple chunks
1 lime, juiced
¼ cup fresh mint leaves
1 tsp. pine nuts
1 chunk fresh aloe vera peeled and rinsed
½ cup ice
Place all ingredients in a blender until thick and creamy. Enjoy!
Recipe by Caroline Hale
Find more delicious and nutritious recipes in her new book “Live Simply Plant Based”. To order the book, visit her website at: www.Carolinehelevegan.com
A simple yet delicious recipe that can be eaten anytime of day. Great for breakfast, lunch or dinner! The avocado is a true superfood, and a staple of a plant based lifestyle. High in monounsaturated, heart healthy fat, rich in potassium, dietary fiber, vitamin C and B6, along with many other vitamins and minerals, avocados are incredibly healthy! Enjoy this recipe from my book “Live Simply Plant Based” available internationally on Amazon.
1 ripe avocado
1 tsp ground cumin
1 garlic clove peeled
½ lime juiced
¼ tsp ground Himalayan pink salt
2 large slices of red onion
2 large slices tomato
2 slices of bread
Sprouts for topping
Slice avocado in half, and remove stone. Scoop out flesh into a small bowl.
Add lime juice, cumin and salt. Mash with a fork until well mixed.
Toast bread, and rub with peeled garlic clove. Discard clove.
Spread avocado mixture onto toast, and top with red onion, tomato and sprouts.