No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
Ok so firstly, these 2 recipes I got from Rawmazing.
The first is of the Sun Dried Tomato Pumpkin Seed Pesto recipe. Honestly I loved the idea but just used some left over pesto that I had and put about a tablespoon and two sundried tomatoes on top of thick tomato slices with a balsamic vinaigrette (made with agave, not honey). I have listed the original recipe because it looks amazing, but my version of it was really good too.
Sun Dried Tomato Pumpkin Seed Pesto
With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.
To make appetizer: Place 1 slice of tomato on plate. Top with pesto. Sprinkle Pine Nut Parmesan on top. Sprinkle with Honey Balsamic Vinegar. Place basil leaf and sun dried tomato for garnish.
Pine Nut Parmesan
Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!
Add 2 T Raw Honey (or agave) to 1/4 C Balsamic Vinegar.
The other is again a rawmazing recipe for the Stuffed Avocados with Chipotle Mayo. I didn't have many nuts on hand so I opted to use veganaise, and jicama was not available in my grocery store so I used a parsnip I had on hand. Let me tell you, it was AMAZING! Here's the original recipe.
Stuffed Avocados with Chipotle “Mayo”
Place all ingredients in vitamix and blend until very smooth.Stuffed Avocados
Make chiptole mayo and set aside.
Slice avocados in half, remove pit and set aside. Combine diced jicama, celery, cherry tomatoes, sunflower seeds and chopped onion. Stir in 1/2 to 1 cup of the chipotle mayo. Spoon into avocado halves.