Vegan Dill + Parsley Pesto

Vegan Dill + Parsley Pesto

Dill + Parsley Pesto – paleo, vegan

INGREDIENTS


About 1 cup fresh dill
About 1 cup fresh parsley (with stems)*
1/4 cup nutritional yeast
1/3 cup raw cashews
3/4 cup avocado oil
1.5 Tbsp lemon juice
Sea salt to taste

METHOD


Combine all ingredients in a blender or food processor and blend on high until desired consistency is achieved. *I throw all parts of the parsley in since it will be broken down by the blender anyway!🌿

 

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Vegan Dill + Parsley Pesto

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Creamy Coconut Chia Pudding

Creamy Coconut Chia Pudding

Creamy Coconut Chia Pudding – vegan, paleo, sugar-free
Makes: 6-8 servings

INGREDIENTS


400ml can of full-fat coconut milk*
1 1/3 cup water
6 Tbsp chia seeds
20 drops liquid stevia
Pinch of sea salt

METHOD


In a large bowl combine all ingredients until well combined. Stir the pudding periodically for the first hour to stop the chia from falling to the bottom of the bowl. After that, store the pudding in an airtight container in the fridge for up to a week🌿 *Not all coconut milk is created equal; for creamy pudding I have found that Whole Foods 365 and Earth’s Choice brand work best!

 

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Creamy Coconut Chia Pudding

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6-Ingredient Salmon Cakes

6-Ingredient Gluten-Free Salmon Cakes

6-Ingredient Salmon Cakes – gluten free
Makes: 6 cakes

INGREDIENTS


2x 150g tins of wild salmon (I like Raincoast Trading)
2 eggs
1/2 tsp salt
1 tsp garlic powder
3/4 cup gluten-free oat flour
1/4 cup almond flour

METHOD


Drain the cans of salmon and add to a large bowl. Mash the salmon until broken down. Add the remaining ingredient and mix well. Place a flying pan over medium heat and add 1/2 Tbsp of coconut or avocado oil. Once melted, add formed cakes and cook until golden brown on each side. Store in the fridge or freeze in an airtight container (they freeze really well)🌿 I topped these cakes with dairy-free dill + parsley pesto!

 

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6-Ingredient Gluten-Free Salmon Cakes

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