A healthier variant of the classic Italian dish Fettuccine Alfredo, combining spinach fettuccine noodles with vegan broccoli Alfredo sauce made with broccoli and boiled potatoes, grapeseed oil, fresh garlic, nutritional yeast, varied peppers and Himalayan sea salt.
Spinach fettuccine noodles are made by blending spinach juice and wheat flour into a ball then rolling it out and slicing it into strips. Or you can buy spinach fettuccine noodles at the supermarket. Homemade noodles will be ready in just 2-3 minutes whereas store-bought noodles will take 6-10 minutes before reaching the optimal texture.
This rich and flavourful meal is even more delicious when it’s topped with fresh aromatic herbs and grated vegan Parmesan cheese, also made with potatoes.
A variant of an Italian classic, Fettuccine al Oleo. This simple yet elegant dish combines fettuccine noodles with grapeseed oil and button mushrooms with fresh garlic and Himalayan sea salt. Using oil instead of sauce, you can better appreciate the texture of the pasta and the taste of the mushrooms.
Grapeseed oil and extra virgin olive oil both contain healthy fats and antioxidants. In this dish we used grapeseed oil instead of the traditional extra virgin olive oil, because the nutrients of extra virgin olive oil would be destroyed during the cooking process, whereas the grapeseed oil is much more resistant to heat, preserving its nutrients and delicious light fruity taste.
Fettuccine noodles deliver flavour to your taste buds like no other noodle. These rice fettuccine noodles are made from rice instead of wheat. They boil faster, are whiter, and contain less gluten than traditional wheat fettuccine noodles.
Humans are sensitive to all glutens but gliadin, the gluten in wheat is particularly sinister. Those wishing to avoid wheat and gliadin will often select rice products as an alternative. These products are sometimes erroneously labelled gluten-free but in reality rice contains its own gluten called orzenin.
*extra virgin olive oil is easily ruined by heat, so avoid wasting it in this recipe. Cheaper oils may save a little at the cash register but may cost you your life in the long term.
**if you wish to avoid gluten, avoid consuming breadcrumbs, wheat flour and corn flour.
Dried chickpeas should be soaked overnight then cooked. Or use pre-cooked chick peas from a jar. In both cases, wash and strain, then blend them in the food processor with garlic and the flour and spices.
Once the mixture is the right texture that you can make little balls, squish them into a fillet shape and press them onto a plate filled with breadcrumbs or chick pea flour. Now transfer them onto a baking sheet and bake until it reaches the desired texture. Alternatively you can lightly fry them with a frying pan lightly covered in avocado or grapeseed oil.
As for the topping, boil some roma tomatoes in mineral water. After a few minutes remove their skin and chop them into tiny pieces with fresh basil and sage.
Don’t forget to make enough for the entire family, and all your friends, including 4-legged friends.
This fabulous creamy eggplant dip of Middle Eastern origin has recently become popular in the West. The exact recipe will vary from country to country, and you may want to adjust the amounts of any of these ingredients to suit your personal taste.
The Lotus Salad is the salad of abundance. It is made with at least twenty fresh organic ingredients including sweet juicy seasonal fruits and aromatic culinary medicinal herbs like basil and thyme. (more…)
Medicinal Raw Vegan Basil Pesto with Zucchini Noodles
Abundant green and purple basil is preventative medicine for your body and mind. Mix in other medicinal herbs like Chives, garlic, sage, oregano, dill, mint, rosemary, mangueyita for synergistic benefits. Top with Mushrooms for their fleshy texture and avocado for healthy fats and creamy texture. This is a raw vegan option worthy of royalty… Basil pesto made with basil flowers, the most medicinal part with an unmatched nutrient profile.