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Hemp Seed, Caper & Pesto Rice Vermicelli Pasta


Print Recipe
 Hemp Seed, Caper & Pesto Rice Vermicelli Pasta
You will need: Blender. Medium size glass jar (with lid). Note: Use Rice Vermicelli or very thin wheat-free/gluten-free pasta for quicker cooking time. If using thicker pasta it will take more than 15min to cook the pasta.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Boil some water and place the Rice Vermicelli Pasta in a pot with the hot water and boil for a few minutes while you prepare the Pesto sauce.
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Cook the Capers in a little oil on high heat until they just ‘pop’.
  5. Chop the Baby Tomatoes and cook in a little oil until soft.
  6. Boil some water and place the Rice Vermicelli Pasta in a pot with the hot water and boil for a few minutes. Once cooked through (doesn’t take long - don’t overcook), drain and set aside.
  7. Add the pasta to a large mixing bowl with the cooked Tomatoes and capers. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  8. Serve with the Hemp Seeds sprinkled over with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*AWESOME additions to the above recipe:
1) Add some cooked onion (Jay’s favourite!).
2) Or add cooked Onion and Shitake Mushrooms (Marlene’s favourite!)

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.

Pesto Tomato Gluten-free Pasta


Print Recipe
 Pesto Tomato Gluten-free Pasta
You will need: Blender. Medium size glass jar (with lid). Note: Use Rice Vermicelli or very thin wheat-free/gluten-free pasta for quicker cooking time. If using thicker pasta it will take more than 15min to cook the pasta.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10 - 15 minutes
Passive Time 0
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10 - 15 minutes
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Pesto Sauce: Crush or chop the garlic finely.
  2. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  3. Chop the Baby Tomatoes and cook in a little oil until soft.
  4. Boil some water and place the Gluten-free Rice Pasta in a pot with the hot water and boil for a few minutes. Once cooked through (doesn’t take long - don’t overcook), drain and set aside.
  5. Add the pasta to a large mixing bowl with the cooked Tomatoes. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  6. Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*AWESOME additions to the above recipe:
1) Add some cooked onion (Jay’s favourite!).
2) Or add cooked Onion and Shitake Mushrooms (Marlene’s favourite!)

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid. 

Gluten-free pasta: Be sure to check your labels. Not all gluten-free pasta is healthy. Avoid soy and corn flour ingredients (most are GMO’s unless certified organic) - even then, soy should rather be avoided (studies are raising questions about soy).

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

*Store sealed in the fridge.

Portobello Mushroom with Pesto & Goats Cheese


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 Portobello Mushroom with Pesto & Goats Cheese
You will need: Blender. Medium size glass jar (with lid). Knife & chopping board. Baking Tray (avoid non-stick pans with toxic materials, choose stainless steel instead. Alternatively, use non-toxic/bleach-free baking paper/parchment paper to line your baking tray).
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 - 20 minutes
Passive Time 15 - 20 minutes (while baking)
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 - 20 minutes
Passive Time 15 - 20 minutes (while baking)
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 180°C / 360°F
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Wipe Mushrooms clean using paper towel. Place stalk side up in a baking dish and spoon a generous amount of Pesto sauce onto the mushroom.
  5. Break up the Goats Cheese over the top.
  6. Drizzle a generous amount of Olive Oil, and Sea Salt & Pepper on top.
  7. Bake for 10-15 minutes until Mushroom is soft/cooked all the way through.
Recipe Notes

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in a glass jar in the fridge.

Raw Sweet Potato Pesto Pasta

 

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 Raw Sweet Potato Pesto Pasta
You will need: Blender. Medium size glass jar (with lid). To thinly slice Sweet Potato you can use either a Spiralizer or if you don’t have one of these you can use a vegetable peeler to peel thin slices for the ‘pasta’.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Pesto Sauce: Crush or chop the garlic finely.
  2. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  3. Chop the Sun-dried Tomatoes and spiralize or use a vegetable peeler to peel slices of the Sweet Potato to use as the ‘pasta’.
  4. Add the Sun-dried Tomatoes and Sweet Potato to a large mixing bowl. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  5. Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in a glass jar in the fridge.

Pesto & Tomato Bruschetta


Print Recipe
 Pesto & Tomato Bruschetta
You will need: blender; chopping board & knife; medium size glass jar (with lid). NOTE: Pinenuts have become extremely expensive in recent years, and can often be difficult to find. I have been making my Pesto with a mix of Cashew Nuts & Sunflower Seeds (sometimes other nuts/seeds) for quite some time and I actually prefer the taste. Experiment and see which ones/combination you like.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Crush or chop the garlic finely.
  2. Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  3. Chop the Baby Tomatoes and mix in a couple tablespoons of the Pesto Sauce. Add a little Olive Oil to help it mix together.
  4. Toast the bread. Optional - use an extra clove of Garlic to rub onto the surface of the toasted bread.
  5. Add a little Olive Oil onto the toasted bread before generously spooning the Tomato Pesto mixture onto the top of the bread. Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*Make your own Gluten-free/Wheat-free Clean Multiseed Bread.

*You can use a large mouthed jar and an immersion blender, and pulse this sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

Plant-based Pesto Sauce

I just love finding ways to enjoy favourite foods, choosing to use only the ‘cleanest’ combinations of ingredients possible. This Plant-based Pesto Sauce still packs a tasty punch. All one really needs to do is leave out the traditionally added parmesan cheese and your Pesto will still taste like, well… Pesto! I make this recipe so often and use Pesto in many delicious ways in my own kitchen.

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Plant-based Pesto Sauce
You will need: food processor or blender
Course Meals - Italian Flavours, Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating, Italian
Prep Time 10-15 minutes
Servings
servings
Ingredients
Course Meals - Italian Flavours, Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating, Italian
Prep Time 10-15 minutes
Servings
servings
Ingredients
Instructions
  1. Crush or chop the garlic finely.
  2. Put all the ingredients together in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise sauce becomes a Pesto puree/paste which is not as nice).
Recipe Notes

*You can use a large mouthed jar and an immersion blender, and pulse this sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.

Serving suggestions:
* Thinly shave fresh zucchini using a potato peeler or other peeler/spiraliser, and toss with fresh or sun-dried or cooked tomatoes.
*Mix into cooked Rice Noodles and cooked Tomatoes for a quick Pesto Pasta dish.
* Add a little to mayonnaise to make a Pesto Mayo, or just use as is, and add to sandwiches, wraps and burgers.
* Combine with fresh chopped baby tomatoes to top some freshly toasted Clean Multiseed Bread. Finish with a drizzle of Olive Oil on top.
* Add a layer of Pesto Sauce to freshly toasted bread (as linked above) and add grilled veggies, such as capsicum, eggplant, zucchini to make a delicious Mediterranean stack. Finish with a drizzle of Olive Oil on top.