Pesto Courgetti with Cashew Cheese Sauce

Hello Moms,

This week I am sharing our Pesto Courgetti recipe that is so loved in our household, it’s so tasty and it’s also really perfect for Summer evenings. It is vegan-friendly, gluten and dairy free, however, this dish will leave you feeling fully satisfied without any heavy feeling.

It is packed with nutrients for example courgettes contain abundant levels of manganese and vitamin C that help to keep the heart strong.  It contains significant quantities of potassium, folate, and vitamin A all of which are important for maintaining good health.

The pesto is made from basil which contains high levels of antioxidants, magnesium and a range of vitamins, such as vitamin A, K and C.  Interestingly basil contains antimicrobial properties that fight viruses and also has DNA-protecting flavonoids!

The cashew cheese sauce is full of goodness too, cashews contain a powerhouse of proteins, essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. Cashews also contain vitamins such as vitamin, B1, B2, B3, B6, folate, vitamin E and vitamin K.

So Moms, as I’ve said before this dish not only tastes great, but you can also rest assured in the knowledge that your family is getting a jam-packed nutrient dense meal!

So let me share this recipe with you:

To make the Pesto:

Ingredients:

  • 2 cups packed fresh basil (large stems removed)
  • 3 tbsp pine nuts (can also use walnuts, my preference though is pine nuts)
  • 3 large garlic cloves (add more garlic if you are like us ;0)
  • 2-3 tbsp lemon juice
  • 3-4 tbsp nutritional yeast (see link below)
  • 1/4 tsp sea salt and pepper
  • 2-3 tbsp extra virgin olive oil
  • 3-6 tbsp of water (more if needed)

Method:

  • Add all the ingredients to a food processor or blender except the olive oil and water
  • Blend on high until a loose paste forms
  • Then slowly add the olive oil as the machine is on and scrape downs the side as needed
  • Then add 1 tbsp water a time until you reached the desired consistency
  • Taste the pesto and season

To make the Cashew Cheese sauce:

Ingredients

  • 1 cup cashews (recommend you soak the cashews first (at least 3 hours) better for digestion and also removes phytic acid)
  • 1/4 cup of water (more water if you want it a thinner consistency.. whatever way you like it, experiment…)
  • 1/2 lemon juiced
  • 1 clove garlic crushed
  • 1/2 large red bell pepper (optional)
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder

Method

Blend all the ingredients together in a high-speed blender until you reach your desired consistency. For this recipe, I like to leave it a bit chunky (almost like a cottage cheese consistency) however that’s totally up to you.

To make Courgetti:

  • Simply take 2 washed courgettes and place them on a spiralizer, we use the Hemsley and Hemsley spiralizer (link below)

Voila! toss the courgetti in the basil pesto and add a dollop of cashew cheese on top and you have just created a healthy, delicious and beautiful meal. Issey loves this especially the courgetti ;0

As always moms  I’d love to hear from you, please let me know if you decide to make this dish and what you thought of it… :0

Love and Best wishes,

L X

 

Notes: Serves approx 4 portions

Credits:

Lovingitvegan 

Minimalist Baker

References:

Hemsley & Hemsley Spiraliser 

Nutritional Yeast  

Courgettes 

Basil 

Basil 

Cashews 

 

Baked aubergine with lemon dressing

Hello Moms,

This week I am sharing one of my favourite dishes, baked aubergine with lemon dressing… (or as it’s known across the pond – eggplant)

It’s really delicious and a hit in our household. It’s a perfect summer dish, which you can have as a starter, a side dish or even for lunch.  We normally add some french beans to make it a complete meal (I’ll share the french bean recipe in another post, as I think you’ll enjoy that one too). It’s also very quick to prepare so in no time you’ll have this one whipped up ;0

Lately, I’ve been craving aubergines and I always listen to my body if it’s craving a certain food… I’m so glad I have this recipe ;0

Did you know that the aubergine is actually classed as a berry and not a vegetable…  They are so good for us as they contain a tonne of nutrients, such as manganese, vitamin B1 &  B6, vitamin C, niacin, potassium, folate, vitamin K and copper. And, they are also a good source of dietary fibre.

The flavonoids found in aubergines play an important part in heart health, as they contain phenolic compounds which can actively reduce blood pressure. And, contained in the aubergine skin is a potent antioxidant called nasunin which prevents iron accumulation and neutralizes free-radicals!

So where’s the recipe I hear you say – here it is: 

Ingredients:

  • 2 large aubergines, cut into 1cm rounds
  • 2 tbsp tamari (fermented soy sauce)
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 lemons squeezed and half a rind of lemon
  • 200ml of kefir (fermented milk)/yoghurt or
  • For non-dairy/vegan option –  200ml of coconut yoghurt
  • Sea salt and black pepper

Garnish:

  • A small bunch of fresh coriander, finely chopped
  • 2 sprigs of fresh mint, finely chopped
  • 2 tbsp of toasted cashew nuts and pumpkin seeds chopped and sprinkled over the dish
  • 1 red chilli sliced (optional)

Method:

1 Preheat the oven to 200°C and line a baking tray with greaseproof paper.

2 Spread the aubergine rounds on the baking tray. Mix the tamari, honey and
sesame oil in a bowl and pour evenly over the aubergine. Or if you have time, it’s nice to marinate in the fridge for a few hours before cooking.  Bake for 20–25 minutes
until soft and golden.

3 Meanwhile, mix the juice of the lemon and the lemon rind with the kefir/yoghurt, salt and pepper.

4 Place the aubergine rounds on a large serving dish. Drizzle over the lemon dressing
and garnish with the coriander, mint, chilli and toasted nuts/seeds.

So that’s all there is to it moms, let me know if you make this dish and what your thoughts are and/or whether you have a favourite aubergine dish in your house?

As always I love to hear from you, love and best wishes,

L X

Calorie Count: 343 per serving (this dish serves 2)

Credit:

Detox Kitchen

References:

Number 1

Number 2 

Number 3

Number 4