The last few days I have been honored to shoot a series of videos with Tom Shanahan of Spiritual Adrenaline. We prepared 13 cooking videos, so I’m the lucky one with lots of incredible whole food delicious left-overs. One of cooking videos featured Raw Spiral Veggies with Cashew Basil Pesto. For that dish, I spiralized organic zucchini, sweet potato, butternut squash, and golden beets, and created a vegan, dairy-free pesto with raw cashews, basil, lemon, olive oil, and sea salt.
Today, with the left-over already spiralized veggies and the cashew basil pesto, and the addition of a beautiful organic heirloom tomato, I created one of my very favorite dishes ever. (I’m so glad I can cook another batch tomorrow!)
Enjoy a few of the photos and have fun creating your own veggie saute with left-overs!
- Simple Ingredients: Spiralized raw veggies, cashew basil pesto, heirloom tomato, organic extra virgin olive oil, and garlic and sea salt (not in photo)
- Beautiful heirloom tomato: Lightly saute in organic extra virgin olive oil, with fresh garlic, and sea salt.
- Saute: Add the spiralized veggies to the saute pan and cook for about 10 minutes, stirring occasionally
- Plate and enjoy!
EXCERPT: A New View of Healthy Eating: Spiral Veggies with Nut-Based Creamy Dressing
Learn how to spiral colorful veggies and create a simple dressing with raw cashews and basil.
Basic Salad Dressing: Raw Cashews & Basil Pesto
A vegan, dairy-free, creamy dressing is the base for this colorful raw spiral veggie salad. With fresh basil and lots of garlic, this refreshing dressing is a perfect alternative to a cheese-based pesto.
SIMPLE INGREDIENTS
- ½ cup raw cashews, soaked 3-4 hours in water
- ½ cup fresh basil leaves
- 2-3 garlic cloves, minced
- 2 tbsp fresh-squeezed lemon juice
- 1 tsp sea salt
- ¼ cup organic extra virgin olive oil
SIMPLE STEPS
- Place all ingredients except organic extra virgin olive oil into food processor.
- Add olive oil little by little until smooth.
- Taste and add extra garlic, lemon juice, or basil leaves to create a taste that’s right for you.
For this recipe and more, my book, A New View of Healthy Eating is available now, and I can ship to you. (Or come to one of my events: Oct 9, 11am-1pm, The Farm at South Mountain; Oct 15, 9-11am)
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