Last month, I was testing some raw pumpkin pie recipes for Rachael. Rachael is a dear friend of mine, we met at Matthew Kenney Academy. She is very inspirational, has a very informative blog, you can find more about her here. (I will post one of her recipes next week, she was very kind to give me a very tasty recipe of hers!) So, after couple tastings I came up with a great recipe. Most of the raw pumpkin pie recipes don’t use pumpkin, and I really like the taste of them so I had to find a way to incorporate them to the recipe. I came up with a solution; to marinate shredded pumpkin with maple syrup! It really helps the starchiness to break down. So happy Thanksgiving! Find the recipe here.
(Türkçe çevirisi aşağıda)
It seems very unfair to me to call this dish lasagna (it is way more tastier than original!), however, the inspiration is coming from there. It already became a vegan cult. No flour, no cheese, no meat, no cooking. It is probably the healthiest lasagna ever made (and the tastiest). I have made my family to taste this and it really passed the test with a high score. It is Eid this time of year (the religious fasting month of Muslims) and this is great for ‘iftar’ (time for breaking the fast), as it is very, very filling for a long time. The reason is everything I use in this recipe is raw and very highly nutritious. Especially the pistachios and cashews are filled with fatty acids- thus make you feel full. Remember, you don’t need to be afraid of oils in their natural state, like cold pressed extra virgin oils (olive, coconut, flax seed, grape seed…), and nuts. I always laugh when people are afraid of olives but eat brown bread without a doubt. It is more fattening than olives, that’s for sure! (This is coming from a girl who eats 40 olives a day. I never had problems with my weight.) Be sure to include healthy fats in your diet. Don’t forget your body needs them too. What matters for your body is high nutritional value, not calories…This recipe has a good nutritional value; vitamins, minerals, antioxidants and phytochemicals (like resveratrol).
Pistachio Pesto Sauce
- 1/2 cup fresh basil
- 1/2 cup fresh mint
- 1/4 cup pistachios
- 2 tablespoons organic extra virgin cold pressed olive oil
- 1/2 teaspoon Himalayan salt
Process all ingedients in a food processor.