Good morning!

You know what gets us up in the morning? Delicious, easy breakfasts that are quick, nutritious and easy to grab on the run. These Banana Breakfast Cookies are just that.

Gluten-free, vegan and refined sugar free - The perfect way to energize your day!

Ingredients

3 large very ripe bananas, peeled
1/2 cup creamy all-natural peanut butter
1 tablespoon coconut oil, slightly warmed, but not melted
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.

In a large bowl, mash the bananas with a fork. Stir in the peanut butter, coconut oil, maple, and vanilla extract. Mix until smooth.

In a separate bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.

Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set.

Let cool on baking sheet for two minutes. Transfer to a wire cooling rack until completely cool.

If you love this recipe, you might also love our Chocolate Banana Blender Muffins

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Good Morning coffee lovers! Here’s a healthy and delicious way to energize your morning (or afternoon)…..A nourishing shake that contains a dash of coffee, protein, adaptogens and healthy fats.

Oh, and it’s DELICIOUS.

Superfood Cinnamon Coffee Smoothie

1 frozen banana
1 Tbsp almond butter
2-4 Tbsp concentrated cold brew (I like chameleon cold brew, but any strong coffee will do)
3/4 cup almond milk
1 tsp cinnamon
1 Tbsp Maca Powder
1 Tbsp Vanilla Protein Powder
1 medjool date

Add all ingredients to a blender and give it a good whirl! Add more almond milk, as needed.

If you like this recipe, you might also like our Forever Beautiful Breakfast Smoothie

At GCF, we love roasted cauliflower served with a delightful chimichurri sauce!

Cauliflower is so nutritious - It is loaded with vitamins, minerals and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. And guess what? Cauliflower is also a good source of plant protein.

And this bright-tasting chimichurri…..Well, it’s just plain addictive! It works well with any roasted veggie and is also great served with grilled meat.

Roasted Cauliflower + Chimichurri Sauce

For the cauliflower:
1 head cauliflower
1/4 cup extra virgin olive oil
1 teaspoon kosher salt

For the chimichurri:
1/4 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves, washed
2 cloves garlic
1 tablespoon red wine vinegar
Kosher or coarse salt and fresh ground pepper to taste
1 teaspoon fresh oregano leaves or 1/2 teaspoon dried oregano
Pinch red pepper flakes

Directions:

Preheat the oven to 450°F.

Cut the cauliflower into florets and toss with the olive oil and kosher salt. Roast in the oven for 15 to 17 minutes, until golden and toasted.

Make the chimichurri sauce while the cauliflower is roasting. In a mini food processor puree the olive oil, parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes. Taste and adjust the seasonings.

If you like this recipe, you might also like our delicious Roasted Kale Chips

This delicious, light, plant-based pasta dish is the perfect spring time meals, and here’s why:

It's filled with the bright, fresh flavors of basil, lemon, garlic + protein power from the peas + it’s chock full of antioxidant rich leafy greens to boot!

We love using macadamia nuts as the base for this pesto. (Traditional pesto is made with pine nuts) By getting a healthy dose of fats in this dish, you slow the absorption of carbohydrates into your system. This helps keep your blood sugar stable, and keeps you feeling satisfied for longer.

Pesto Pasta with Peas

Ingredients:
Pesto:
2 cups fresh basil leaves
2 cups spinach
2-3 cloves garlic
1/3 cup raw macadamia nuts
3 tablespoons nutritional yeast
Zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Pasta:
4 Servings chickpea or brown rice pasta (cooked according to package)
3 cups arugula
1 cup peas, frozen or fresh

Directions:

Cook pasta according to the package directions. While pasta cooks, make pesto.

Combine all pesto ingredients in a food processor, only adding half of the olive oil. Pulse until fully combined, slowly adding olive oil until desired consistency is obtained.

Gently heat peas over low heat until warmed through. Toss hot pasta, arugula, and peas together. Add as much pesto as desired. Serve immediately.

If you like this recipe, you might also like our Spring Time Asparagus Soup

Our current favorite breakfast smoothie!

We added : Rolled oats for sustained energy, B vitamins and fiber. Acai powder and berries for a super vitamin c antioxidant boost. And spinach - the most nutritionally dense vegetable out there - It’s low in calories, but high in fiber, folate, calcium, and vitamins A, C, and K

We named this smoothie after one our favorite super food powders: Your Super, Forever Beautiful. Made with these beautifying ingredients - chia, acai, macqui, acerola, maca + blueberries - this product will nourish your skin from the inside out!

Forever Beautiful Breakfast Smoothie

Ingredients:

• 2 tsp acai powder (We love Your Super, Forever Beautiful)

• handful of blueberries

• handful of raspberries

• 1/4 cup rolled oats

• handful of spinach

• 1 cup almond milk

• ice

Combine all of the ingredients in a high speed blender and give it a good whirl. Enjoy!

If you like this recipe, you might also like Ani’s Mango Lassi Smoothie

Tart, effervescent, with a hint of sweetness and full of ginger flavor….our Ginger Jun Cocktail is a refreshing way to end your day, with a dose of gut-healthy bacteria to boot.

If you’re not familiar with Jun tea, it’s a fermented drink made with green tea and raw honey, similar to Kombucha. The Jun base is a natural probiotic, and like other fermented foods, it helps replenish your gut with friendly bacteria—a great aid to the digestive system. It's often referred to as the “Champagne of Kombucha” because of its delicate taste and high-quality ingredients. Our favorite? Check out Dragonfly Jun

Your microbiome (or gut bacteria) is home to about 80% of your immune system. Not only that, your gut health is also directly related to other aspects of well being - like mental health, chronic illnesses, obesity, anxiety and more. So that’s why we love these gut-healthy cocktails or “mocktails” (no alcohol required)!

Ginger Jun Cocktail
Yield: 2 servings

Ingredients:
2 ounces vodka (We enjoy vodka made locally at Woody Creek Distillers)
4-6 ounces Jun Tea (We used our favorite Lemon Ginger Elderflower, from Dragonfly Jun)
1 ounce freshly squeezed lemon juice
Ice

Instructions:
Combine all ingredients to a cocktail shaker filled with ice.
Shake, then strain into two glasses. Garnish with lemon slices. Enjoy!

Photo Credit and Recipe Inspiration from Kitchen Stories

Some cool things to know about fennel……….

It’s high in fiber and vitamin C
It helps eliminate bad breath
It helps regulate menstruation and balance hormones
Increases brain function
Helps digestion……constipation, bloating, IBS
According to Ayurveda - has a cooling affect on the body

And it’s a wonderful and tasty vegetable! One of our favorite ways to serve fennel is shaved into salads, and this Fennel Apple Arugula Salad recipe is a winner!

Ingredients:
1 large fennel bulb
2 celery stalks
1 apple
1/4 cup pine nuts
1/4 cup olive oil
2 tsp honey
1 lemon (juiced)
4 cups arugula
Shaved parmesan cheese (for garnish)
Salt and pepper to taste

Instructions:
Using a Mandolin: Trim and thinly slice fennel bulb, thinly slice the celery, core and thinly slice the apple

Toast pine nuts over medium heat until golden brown and fragrant, then set aside to cool.

In a small bowl, combine olive oil, honey, lemon juice and salt and pepper until emulsified.

Add fennel, celery, apples, and arugula to a large bowl. Toss with dressing until combined, then adjust seasoning as needed.

Transfer salad to a serving platter and garnish with shavings of parmesan and pine nuts.

We Love Freezer Fudge!

Have you heard of freezer fudge? This low-maintenance, high-protein treat calls for only a few ingredients, one bowl and less than 15 minutes of prep. Of all the freezer fudge varieties, we’re partial to tahini chocolate chunk. You’ll want these low-carb, nutritious bites in your freezer at all times. Mix tahini, coconut oil and maple syrup. Fold in chocolate. Pour into a baking dish. Top with flakey sea salt. Freeze solid and voila!

Made of ground sesame seeds, tahini adds a creamy, somewhat savory flavor profile to desserts, and offers healthy fats, plant-based protein, and science-backed health benefits. One tablespoon of tahini packs close to 3 grams of protein, 1.5 grams of fiber, 65 mg of calcium and 1.5 mg of iron. Plus, it’s a seed butter rather than a nut butter, making it ideal for those with nut allergies or those of us looking to add variety to a nut heavy diet. 

We prefer Artisana’s raw tahini butter—made with no added oils, sugar or salt. With un-roasted sesame seeds, the taste of raw tahini allows the pure flavor of sesame to shine through, and preserves the health benefits of these magic seeds. Chock full of antioxidants, sesame seeds protect cells from free-radical damage and prevent cardiovascular disease. Anti-inflammatory sesamin and sesamolin, can help fight inflammation. The nutrient composition of tahini also supports skin health. All those good fats boost the absorption of fat-soluble vitamins like vitamin A and vitamin E, both of which are important for preventing signs of aging. Plus, tahini contains zinc, a building block of collagen. 

Ready to whip these up? Here’s the “recipe”. If you have the ability to make it last ; ), we recommend doubling the recipe to fill a 9x9 inch baking dish. 

Salted Tahini Chocolate Chunk Freezer Fudge

1 cup tahini

1/4 cup melted coconut oil

2 tablespoons pure maple syrup

1/2 tablespoon good-quality vanilla extract (optional)

1/4 teaspoon salt

1/3 cup dark chocolate chips (we prefer the high-quality ingredients and shape of Hu chocolate)

Flakey sea salt

In a bowl, mix together the tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in 1/4 cup chocolate chips. Pour the fudge into a parchment lined 8x4 inch loaf pan. Freeze 10-15 minutes. Sprinkle with sea salt. Freeze until firm about 30 minutes. Cut into squares. Store fudge in the freezer for up to 3 months.

Healthy eating doesn’t get any easier than this! Just add all the ingredients (except the toppings) to a mason jar, stir, cover and refrigerate overnight (or for at least 4 hours). That’s all!

This healthful breakfast is gluten-free, dairy-free, full of fiber, and absolutely delicious.

Ingredients:

1 1/2 cups oats (with quick oats - this will be ready in minutes - no overnight soak needed!)
1 1/2 cups coconut milk
2 tbsp chia seeds
1 tbsp maple syrup
3/4 cup water
2 cups mixed berries (blueberries, raspberries, blackberries)
1/4 cup hemp seeds

Combine oats, coconut milk, chia seeds and maple syrup together in a large glass container. Add water and stir well to evenly mix. Cover and store in the fridge overnight.

Remove from fridge. Use single-serving size jars and place a few spoonfuls of the oat mixture in the bottom of each. Then add a layer of berries and/or banana followed by a sprinkle of hemp seeds. Repeat until all ingredients are used up.

These chocolatey, pant-based + gluten-free muffins are ahhhmazing and so easy to make. Made in 1 bowl with wholesome ingredients like oats, flax seed, cacao powder and bananas - They are healthy enough for breakfast and delicious enough for dessert!

We made them big, then cut in half to warm, and drizzled with almond butter and honey to serve.

Ingredients:

2 cups rolled oats (gf)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 large ripe bananas (mashed)
1/2 cup almond butter
1/4 cup maple
2 “flax eggs” (2 tablespoons flax + 6 tablespoons water)
1 tsp vanilla
2 tbsp oat milk
3 tbsp cacao powder
1/2 cup dark chocolate chips

Preheat the oven to 350. Make your flax eggs – combine the flax seeds with water, and set aside for 5 minutes.

Combine all other ingredients in the blender, minus the chocolate chips.

Add the flax eggs to the blender. Blend until incorporated. Pour the mixture into a bowl and add the chocolate chips.

Bake in muffin tins for 19-22 minutes, until browned.

Makes 6-8 large muffins.

Turmeric - Is it Really a Miracle Spice?

Turmeric is a rhizome that grows under the ground like ginger. It has a rich, bright orange color and is used in many foods. Originally used in Southeast Asia, it’s a vital component for traditional curries. You can find dried powdered turmeric in the spice aisle of just about any grocery store. Sometimes they carry the fresh rhizome too (it looks like ginger root, but smaller and orange).

Turmeric contains an amazing anti-inflammatory, antioxidant compound called "curcumin.” The amount of this bioactive compound is around 3-7% by weight of turmeric. Curcumin has been studied like crazy for its health benefits. Many of these studies test curcumin at up to 100x more than that of a traditional diet that includes turmeric.

Health benefits of curcumin

There are dozens of clinical studies using curcumin extract (which is way more concentrated than ground turmeric).

Curcumin is an anti-inflammatory compound. It fights inflammation at the molecular level. Some studies even show it can work as well as certain anti-inflammatory medications (but without the side effects).

Curcumin is an antioxidant compound. It can neutralize free radicals before they wreak havoc on our biomolecules. Curcumin also boosts our natural antioxidant enzymes.

These two functions of reducing inflammation and oxidation have amazing health benefits. Chronic inflammation plays a major role in so many conditions. Including heart disease, cancer, metabolic syndrome, dementia, mood disorders, arthritis pain, etc.

Curcumin has other amazing functions too:

● Boosts our levels of "Brain-Derived Neurotrophic Factor" (like a natural growth hormone for your brain) which is great for brain health.

● Improves “endothelial” function” (the inner lining of our blood vessels) which is great for heart health.

● Reduces growth of cancer cells by reducing angiogenesis (growth of new blood vessels in tumors), metastasis ( the spread of cancer), and even contributes to the death of cancer cells.

How to get the most out of your turmeric

Curcumin is not easily absorbed by your gut. For one thing, it’s fat soluble. So, as with fat-soluble nutrients (like vitamins A, D, E, and K), you can increase absorption by eating it with a fat-containing meal.

The second trick to get the most out of your turmeric is eating it with pepper. Interestingly, a compound in black pepper (piperine) enhances absorption of curcumin, by a whopping 2,000%!

If you want the health benefits of curcumin, you need to get a larger dose of than just eating some turmeric; this is where supplements come in.

Before you take a curcumin supplement, take caution if you:

● Are pregnant

● Are taking anti-platelet medications or blood thinners

● Have gallstones or a bile duct obstruction

● Have stomach ulcers or excess stomach acid
Always read the label before taking a new supplement.

Conclusion

Turmeric is a delicious spice, and it’s “active ingredient” curcumin is a great health-booster.

Curcumin has anti-inflammatory and antioxidant properties which are great to bust chronic inflammation. It also has other amazing health benefits, like brain- and heart-boosting properties, and even cancer-fighting properties.

Curcumin supplements can be great for your health, but they're not for everyone. Check the label or speak with your practitioner before taking it.

Try my version of “golden milk,” and let me know how you like it in the comments below.

Recipe: Golden Milk with Turmeric

Serves 2

• 2 cup almond/cashew/coconut milk

• 1 1/2 tsp turmeric, ground

• 1/4 tsp cinnamon, ground

• 1/4 tsp ginger, ground

• pinch of black pepper

• 1 tsp honey

Instructions

Blend all ingredients together in a high speed blender until smooth.

Warm over medium heat, whisking frequently. Heat until hot, but not boiling.

Pour into a mug & enjoy!

References:

http://www.precisionnutrition.com/encyclopedia/food/turmeric/

https://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/

https://examine.com/supplements/turmeric/

https://leesaklich.com/foods-vs-supps/foods-vs-supplements-the-turmeric-edition/

https://nutritionfacts.org/video/turmeric-curcumin-plants-vs-pills/

https://nutritionfacts.org/video/who-shouldnt-consume-curcumin-or-turmeric/

Coconut water kefir is made from coconut water. It’s a fermented beverage made from kefir ‘grains’ which are highly beneficial organisms of bacteria that promote good digestion, gut health, immunity, and even enhance the brain and mood. (Yes, please!) Lassi is a delicious probiotic treat from ancient India, and it’s the perfect way to get your daily dose.

Meet Anika’s favorite smoothie: Sweet and satisfying Mango Lassi, with mango, almond milk, kefir, maple and a dash of cardamom.

MANGO LASSI SMOOTHIE
2 cups organic frozen mango
1 cup coconut kefir (coconut yogurt or plain full fat kefir)
1 cup almond milk
2 tsp maple syrup
1 pinch cardamom

*optional add 1 T of your favorite vanilla protein powder and| or a pinch of turmeric and cinnamon.

Instructions:
Place first 4 ingredients in blender and blend until smooth. Sprinkle cardamom on top and enjoy!
2 servings

This is Ani!

Fresh, light, and energizing, this quinoa tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm pita, kale salad , and hummus to round out a lovely vegetarian meal. By the way.......we love the quinoa, but you could use any type of grain you prefer. Recipe Inspiration from CLEAN

Ingredients:
2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)
1/4 cup currants
1/4 cup chopped raw almonds
1/2 cup diced carrots
1/4 cup chopped mint
1/4 cup chopped scallions
1/4 cup chopped parsley
1/4 cup lime juice
1 teaspoon agave
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 cup olive oil

Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.

Blackstrap molasses, a high-antioxidant super food, has been used for generations as a home remedy and dietary supplement for heavy periods, cramping, bloating and other symptoms of pms.

Molasses is a super food that ironically is a “byproduct” of making white sugar! However, unlike sugar, blackstrap molasses is full of healthy goodness, especially during your moon-cycle: It is a good source of iron, which replenishes red blood cells, and magnesium, which promotes the healthy excretion of estrogen. It therefore reduces the risk of estrogen dominance, a common cause of heavy periods. Blackstrap molasses also contains vitamin B6, which helps the liver process excess hormones.

Mix a teaspoon of blackstrap molasses into a cup of water or add it to a cup of nut milk, smoothies, oatmeal, or give this healing recipe a try:

Kelly's Molasses "Moon-Time" Latte!

• 12 oz coconut milk (or almond)

• 1 T creamer of your choice

• 1.5 T dandy blend (our favorite herbal coffee substitute )

• 1 scant T blackstrap molasses

• 1/8 tsp. cinnamon

In a small pot heat up the milk and other ingredients until nice and warm. Give it a bit of a stir to make sure the ingredients don’t stick to the bottom.
Once it gets all nice and warm, pop the mixture into a high speed blender and whip on high for a minute or until frothy.
Serve and enjoy!

Love our GCF dips? Then you have to try this tangy, creamy red lentil hummus! We love it as a dip, a spread, or straight out of the fridge on a spoon.

Red Lentil Hummus

• 1 cup red lentils, dry

• 1/4 cup tahini

• 3 tablespoons fresh lemon juice, or more

• 2 tablespoons melted coconut oil

• 2 garlic cloves

• 1/2 teaspoon grated fresh ginger

• 1/2 teaspoon cumin

• 1/4 teaspoon coriander

• 1/4 teaspoon turmeric

• 1/4 teaspoon cardamom

• 1/4 teaspoon cayenne

• 1/2 teaspoon sea salt

• freshly ground black pepper

• Water, if necessary, for consistency

• Naan and cut vegetables, for serving

Bring a pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes

Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Serve with naan or cut vegetables, as desired.

Eating fermented foods on a regular basis is one of the easiest ways to take care of your good gut bacteria.

Pickles, kombucha, yogurt, and miso are all examples of foods that are fermented. This means the ingredients have been left to sit and steep until their sugars are broken down to become bacteria-boosting agents.

KIMCHI - made from fermented cabbage, is full of wonderful bacteria for the gut and a great prebiotic. Helps to boost the immune system, reduce inflammation and is a powerful anti-bacterial.

Makes 1 jar.

1/4 large red cabbage
2 large carrots finely sliced length ways (or grated)
6 spring onions chopped (white and light green parts)
2 daikon radishes
1 red chili (skip for less spicy kimichi)
3 cloves of garlic crushed
2-4 inches of ginger grated
1 yellow onion diced
1 pear chopped
1 apple chopped
3 tablespoons of tamari sauce
1-2 cups of filtered water
1/2 cup of Himalayan salt

Rub the salt really well into the cabbage, cover with water and leave for a few hours.

When the cabbage feels floppy and soft rinse it a few times to remove any residual salt

Add the radish, ginger, garlic, carrot and spring onion to the cabbage.

In a blender add the pear, apple, chili, tamari sauce, water and onion and blend them together.

Place the vegetables into a jar and pour the blended mixture on top, push the vegetables down in the jar and make sure the blended mixture covers them, leave 7 cm at the top of the jar free, because it will expand!

Leave for 3 days, checking in with it now and then, and pushing the vegetables back under the liquid line if needed. After that you will have you very own homemade kimchi!

A yummy, healthy smoothie made with mangoes, pineapple, banana, and kale (shhhh!) that's sure to be a hit!

Ingredients:
1/2 mango ( fresh or frozen chunks)
1/2 pineapple (fresh or frozen chunks)
2 tbsp oats
handful of kale
1 – 2 cups of coconut water

Blend all above with 5 cubes of ice…Enjoy!

Craving a healthy but tasty snack on the go? These delicious Apple Spiced Muffins are easy to make and freeze well. They are perfect for breakfast on the run, or an afternoon snack for the kids.

We love the aroma of cinnamon and cardamon combined in this recipe. These spices have been used for centuries in cooking and in medicine. Cinnamon and Cardamon are packed with antioxidants and have anti-inflammatory properties as well. They are both great digestive aids and can help prevent gas and bloating.

So, with all those benefits, we decided to make muffins.......Enjoy!

Ingredients
3 tablespoons ground flax seed
1/2 cup water
2 cups Bob's Red Mill Gluten-free All Purpose Flour
1 tablespoon baking powder
1 1/2 teaspoons ground cardamom
1 teaspoon ground Ceylon cinnamon
1/2 teaspoon sea salt
2 apples, cored and grated
1/2 cup melted coconut oil
1/4 cup maple syrup
1 tablespoon grated fresh ginger root or ½ teaspoon dried ginger
1 cup chopped pecans

Pre-heat the oven to 375F.
In a small bowl, stir flax seed and water until well combined and set aside to thicken.
In a large bowl, combine all the dry ingredients; flour, baking powder, salt and spices.
In a medium bowl, combine all wet ingredients; apples, coconut oil, maple syrup and ginger. Mix in the flax seeds.
Add the wet ingredients to the large bowl and mix until well combined.
Fold in the pecans.
Pour mixture into 12 muffin silicone cups or paper cup lined muffin pan
Bake for 30 to 40 minutes, or until tops are brown and firm

photo from @simplegreensmoothies ~ a GCF favorite for inspiration

This smoothie is unexpectedly satisfying. Chef T shared her inspiration and we have not stopped craving it since. Packed with protein, greens, potassium, fiber and goodness - this one will super power you into your day. Make a double batch because your family will want to share! (recipe as written serves 2+)

Ingredients

1 frozen banana

1/2 fresh ripe avocado

1 cup frozen mango

2 T organic peanut butter

2 date

2 cup spinach

1 cup kale

1 tsp greens powder (we love YourSuper.com Power Greens)

Comine all ingredients in a high speed blender with 1 to 2 cups of almond or coconut milk until smooth + creamy. Top with chopped peanuts or a sprinkle of hemp seeds. Enjoy for breakfast or lunch on the go.

Pesto and pasta are one or our all time favorite meals! The cashews and the avocado make a delicious “cream” sauce for the pasta, and the basil and lemon add an amazing zing......it’s the best combination of flavors! It’s also a super quick and easy recipe to make.

Ingredients

3 servings of pasta prepared (we like brown rice pasta as a gluten free option)
3/4 cup cashews
1 ripe avocado, slightly mashed
Juice of 1 1/2 lemons
1 cup fresh basil (leaves removed from the stem)
4 tablespoons olive oil
3 tablespoons water
1 tablespoon nutritional yeast
1 garlic clove, peeled
Pinch of sea salt

Place half of the cashews into a food processor and pulse for a few seconds, until they’re roughly chopped. Toast them in a frying pan until they are golden. Save for topping the pasta.

Add all the rest of the ingredients, except the pasta, in a blender and blend until smooth and creamy - adding a little bit water if needed. Toss with your pasta and sprinkle with the toasted cashews.