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

Quinoa Vegetable Stuffed Portobello Mushroom on a Bed of Godliness Recipe

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Ingredients:

  • Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)
  • 6 small Portobello mushrooms (you can use big ones)
  • 1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)
  • Yellow Squash cut into small pieces
  • Carrot, peeled and cut into small pieces
  • 1/4 of an onion, chopped into small pieces
  • nutritional yeast
  • salt, garlic powder and pepper
  • lettuce, washed and places nicely around the plate
  • tomato, sliced
  • garlic and onion chives, basil
  • sprouts

*directions to cook Quinoa perfectly:

you may rinse quinoa first, but I not.

1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)

add salt to the quinoa water when ready to cook

To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.

set aside quinoa

Directions after cooking Quinoa:

wash mushrooms and take out the steam and clean out the center

chop all your vegetables (onion, carrot, squash) and add the quinoa

sprinkle garlic powder, nutritional yeast, pepper and salt also, add chopped finely garlic and onion chives into the mixture and mix.

Stuff the mushroom with the mixture stuffing without breaking the mushrooms

oil the backing dish and preheat the oven to 325-350

place the stuffed mushrooms in the baking dish and cover with foil.

once oven is hot, bake for 2–25 minutes.

in the meantime, place lettuce, basil, tomato and sprouts on the dinner plates…

once mushrooms are cooked,

place them on the plate and serve hot.

enjoy!

Baked Artichoke with Lemon, Garlic and Basil Recipe

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Ingredients:

  • 1 large artichokes
  • 1 lemon
  • 2 cloves garlic, minced
  • 5-7 basil leaves, chopped
  • 1-2 tablespoons olive oil
  • Sea salt and fresh cracked pepper, to taste
  • 1/2 cup, veggie stock

Directions:

  1. Preheat the oven to 350 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.
  2. Coat the baking dish with olive oil cooking spray.
  3. Place each artichoke half top side down in a baking dish. Pour the veggie stock in the dish and cover with a lid or tin foil.
  4. Bake for 45-50 minutes or until soft and tender.
  5. Enjoy!

Vegan Sun-Dried Tomato Pesto Whole Wheat Pizza Recipe

Vegan Sun-Dried Tomato Pesto ‘Whole Wheat’ Pizza

There are four different recipes within this one recipe:

Whole Wheat Pizza Dough – Takes 1 1/2 hours to prepare

Sun-Dried Tomato Wine & Herb Marinade

Sun-Dried Tomato Pesto – Pizza Sauce

Pizza Topping and Baking – recipe below

Ingredients:

Directions:

  • Spread Sun-Dried Tomato Pesto mixture evenly over prepared crust and top with other pizza toppings.
  • Bake at 400° for 15 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.

ENJOY!!!

Quick Note: The Stoneware that I use is from The Pampered Chef

The exact product I used is the Large Round Stone

Sun-Dried Tomato Pesto Recipe

Sun-Dried Tomato Pesto

(Pizza Topping or Sauce)

Ingredients:

Directions:

  • Put garlic, basil and pine nuts in a food processor, process until ground fine.
  • Add sun-dried tomatoes adding reserved oil until mixture is a smooth paste.

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