more recipes coming soon

Below are recipes for our "Diverse Pesto" and "Vegan Pasta". Read first some benefits for some of the ingredients we use.

Nutritional Health Benefit Facts

Basil

Basil contains powerful antioxidants such as lutein, zeaxanthin, beta-carotene, and beta-cryptoxanthin.
Great for eye health.
Assist to regulate blood sugar levels.
Helps prevent heart disease

Turmeric

Pistachios

Contain vitamin B6, phosphorus, thiamin and manganese, and a decent amount of copper and potassium.
Good for eye health.
Assist with depression.
Assist keeping the nervous system and immune system strong.

Chia Greens

Vegan Pasta Dough Recipe:

Equipment:

Pot

Strainer

Rolling Pin

Pizza Cutter (Knife or dough cutter.)

Fork (Option)

Food Processor

Mixing Bowl

Cutting Board (Optional)

Serves three large servings

3 cups semolina flour (ideally Italian semola)

175g water at 170F (77C)

Turmeric: tsp

Put semolina, turmeric and water into the food processor or stand mixer with a paddle attachment. Run the machine until the dough just comes together. (The other method is placing semolina flour and turmeric in a mixing bowl. Next create a well in the center of the flour, add water, and slowly whisk in flour towards the center with the water. When completely mixed, knead.)
Get it out onto a clean (unfloured) surface and knead for a total of 8 minutes (longer is fine). It will be sticky in the beginning and might require scraping off the counter, but should become completely smooth and not as sticky. If after 1 minute of kneading the dough is still sticking, knead in flour 1 Tbsp at a time. (Even if the dough feels great after 2 min, make sure you still knead for 8.)
Sprinkle the dough with flour, wrap in plastic, and rest at room temp at least 30 min and up to 5 hours.
Cut dough into 6 pieces. Each dough piece knead into ball.
Roll dough flat until it’s almost paper thin.
Use pizza cutters to cut pasta into fettuccine.
Grab a pot and fill it with water.
Add salt to taste. Cook water until it almost comes to a boil.
Place fettuccine in.
Stir with spoon until pasta begins to float towards top (Cooking time ranges from 30 secs to 1 min, and a half.)
Strain pasta from water and it’s ready to eat.

Roast pistachios in the oven at 400 degrees until it’s a little over golden brown. Approximate cook time is 10 mins.
Fresh basil pesto is all about the aroma, so if you have a basil plant at home, cut a bunch including the stalk as this will help the plant to grow back – fresh is always best!
Rinse the basil leaves in a bowl of water and make sure you get rid of any insects, then lay each individual leaf on a paper towel to dry.
To help dry the basil leaves for the fresh pesto, place a paper towel on top of all them and press down very gently. This will help dry the leaves and absorb all the excess water.
Blend olive oil and garlic first until you get a smooth, creamy consistency before adding the roasted pistachios and blending again (Add a cup of water and enough oil until it’s smooth like. You’ll still have some chunks which is ok.)
Next add basil leaves, pinch sea salt, vegan parm., 2 more tbsp olive oil, and blend for 30 sec. If you find after this time there is still cheese all around the edges, scrape it off and into the fresh basil pesto and mix through using a tablespoon.
Taste pesto and continue to add seasonings until it tastes right (Doing it this way you prevent from adding too much salt or pepper.).
Scoop it in a jar sealed tight and keep in the fridge, pairing it with delicious meals as often as you like!

Instagram