Purple Basil, Herbs, Garlic Pesto with Bee Pollen and Nutrional Yeast RECIPE

First a little info on Bee Pollen and Nutritional Yeast:

Bee Pollen: *

Bee pollen contains vitamins, minerals, carbohydrates, lipids, and protein and the Chinese have used Bee Pollen for centuries to assist with increasing energy and libido, fighting acne, aiding in indigestion, assisting depression and helping to improve blood pressure.

*Bee pollen is not safe for pregnant women. A woman should also avoid using bee pollen if she is breastfeeding.

Nutritional Yeast:

Nutritional Yeast is FULL of nutrients and is a great addition to a healthy lifestyle, especially for those who are vegan or vegetarian.  It is one of the few non-animal sources of B-12, is rich in folic acid and many other nutrients and amino acids.  This is not your typical yeast and is free of the Candida Albicans strain, making it safe for those concerned with candida.

 

Benefits of Purple Basil:  http://chefsecrets.info/vegetarian/permalink.php?article=Benefits-of-Green-%26-Purple-Basil-Pesto%2C-Basil-Leaves%2C-Basil-Oil.txt

Now for the Recipe:

Ingredients:

  • 1 1/2 cups of Fresh Cut Herbs: I used Purple Basil, Green Basil, a bit of mint and Onion Chives cut the leaves and wash thoroughly.
  • Fresh Garlic as many cloves as you like
  • tablespoon Nutritional Yeast
  • tablespoon or less or bee pollen
  • salt (I use pink Himalayan salt, but you can use what you like)
  • pepper
  • squeeze of lemon

Directions:

In a blender or food processor, add your herbs…

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add fresh garlic

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then, bee pollen

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nutritional yeast…

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about 5 tablespoons of olive oil

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add a squeeze of lemon, salt and pepper to taste

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ENJOY on pasta, bread, by itself or in a salad

Fried Wontons… lefted over from the wonton soup I made last night..

 

Wonton Recipe

Homemade Wonton Soup

Ingredients:

- wonton wrappers

- TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

- sauteed mushrooms, chopped

- fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

- carrots, pealed ribbons

- mushrooms sliced thinly

- green onion, sliced

- garlic, sliced

- vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

- bragg’s amino acids (add to broth)

- olive oil

- a bit of water – (sealing wonton wraps together)

Directions:

I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)

Enjoy!

Custom Memory T-Shirt Blankets by Krista Lawhon

Custom Memory T-Shirt Blankets by Krista Lawhon.

Childhood Memory Blankets… what a great idea!

Gather your older t-shirts from your childhood.. or are you a mother who keeps a pile of older clothes from your kids? .. Let’s MAKE A BLANKET!

different pockets throughout the blanket.. with zippers, buttons and ties..

 

special items that you want to cherish?

 

Visit my FaceBook Page:

https://www.facebook.com/pages/Kristas-Kreations/57317266635

or Etsy:

http://www.etsy.com/people/KristaLawhon

Fresh Kale Chips – harvested this morning for an early morning snack

Visit my FB Page for Vegan Recipes..

Excellent cold Quinoa Salad with Veggies

Cooking quinoa:
(1 cup quinoa = 1 cup water)
combine water and quinoa (I add a bit of olive oil, salt and vegan “beef” bouillon)
wait for the pot to start to boil, stir, cover, turn down and simmer for 35 minutes. release lid and let cool down by it’s self.. once you can handle it, fluff and continue to cool (refrigerate)

Chopped Veggies:
yesterdays: chopped up broccoli, carrots, red onion, cucumber, red apple..
you may also add: corn, beans… and other veggies that you might have/like

Once the quinoa has cooled.. (an hour or so) combine the veggies and quinoa and add a bit (1/3 cup) of Safflower OIl (my favorite), or olive, grapeseed, sunflower oil) and salt’n it..

I use Pink Mineral salt from the Himalaya’s – La Seirra Natural Food store

also, I season the veggies (prior to adding the quinoa) with a mixture of dry organic spices:
mustard, celery seed, garlic, onion, chili pepper and blank pepper

thanks for trying it..

~Krista

Little side note: qunioa is in the spinach family not grain.. :)

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