Olive oil

Basil Pesto with Cashews. It’s vegan, gluten-free, and dairy-free.

According to WebMD, basil has numerous health benefits. So Basil Pesto with cashews is a perfect addition as a complement to a salad or get-together appetizer.

Basil is a powerful antioxidant

Basil contains antioxidants such as lutein, zeaxanthin, beta-carotene, and beta-cryptoxanthin. Many of basil’s health benefits come not only from these antioxidants but from its essential oils.

Basil is simple to grow inside or out. Growing indoors is one way to enjoy it all year long.

Garlic is a Superfood

Of course, garlic is a powerhouse antioxidant as well as antiviral, antibacterial food. I always recommend buying organic when possible and garlic is no exception. If you do not purchase organic, the garlic can be bleached to give it that pristine white color. According to HealthLine:

Garlic supplements are known to boost the function of the immune system. A large, 12-week study found that a daily garlic supplement reduced the number of colds by 63% compared with a placebo (5Trusted Source). The average length of cold symptoms was also reduced by 70%, from 5 days in the placebo group to just 1.5 days in the garlic group. Another study found that a high dose of aged garlic extract (2.56 grams per day) reduced the number of days sick with a cold or flu by 61% (6Trusted Source).

Remember to crush, chop, or mince garlic 10 minutes before cooking. During this time the maximum allicin is created and stays intact during cooking.

What’s unique about this recipe is that I substituted the typical cheese for nutritional yeast and the pine nuts for cashews.

My goal is to find local produce or produce from the United States and since pine nuts are typically only from China, cashews can be grown in southern Florida or Hawaii. Cashews are rich in fiber and contain heart-healthy fats and protein. They’re also a good source of copper, magnesium, and manganese.

Another benefit of consuming garlic and basil is that they support digestion. Digestion is the foundation of our health. If you experience any of the signs of digestive stress (gas, bloating, acid reflux, lower abdominal pain, constipation, or diarrhea), give us a call to provide you with nutritional support.

Ingredients (recommend organic when possible)

A large bunch of basil (about 3-4 cups of leaves)
3 cloves of garlic (add more or less depending on taste)
1/4 c raw cashews

1/4 c raw walnuts
1/3 cup Nutritional yeast
1/2 cup good quality olive oil (expeller pressed)
1/2 tsp kosher salt

Directions

Chop the garlic at least 10 minutes in advance to release the allicin. Place all in a Vitamix or food processor and mix until smooth. Serve with gluten-free crackers or bread. Store in the refrigerator as it will keep for 5-7 days. You may freeze it as well and keeps it for 3-4 months. Basil pesto with cashews is perfect with my favorite crackers from Mary’s Gone Crackers. They do not use toxic seed oils in their crackers which is why I love them. And they taste great!

Roasted Garlic Hummus

Roasted Garlic Hummus is my absolute favorite recipe because it is easy and tastes great! If you are in a hurry, you can use raw garlic but roasting has a unique flavor.

When I tried hummus for the first time, I was hooked. I liked the different texture, the kick of all the flavors.. there wasn’t anything I didn’t like about it. Except for some of the processed add-ins like safflower oil. I knew there had to be a way I could keep enjoying this protein-packed spread but make it healthier.

It is great as a snack with veggies or spread on a whole-grain pita with veggies for a healthy wrap. I even add it to my turkey sandwiches.

Enjoy!

Roast Garlic:

1 large head of garlic

2 Tbls Butter or coconut oil

Remove outer peel from garlic and cut tops off of the garlic. Place garlic in a baking dish, dab with butter, or pour coconut oil over. Bake at 350 for 25-30 minutes.

Ingredients

2 cups of cooked chickpeas or 1-14 oz can of chickpeas or garbanzo beans, drained and rinsed

2-3 Tbls of Tahini (sesame paste)

Juice of 1 lemon

2-4 Tbls Extra Virgin Olive Oil

Himalayan Pink natural sea salt to taste

¾ tsp ground cumin

¼ tsp cayenne pepper

¼ tsp coriander

¼ c. warm water (more or less depending on consistency)

Let garlic cool and squeeze the soft garlic out into the food processor, add chickpeas and all other ingredients and blend until smooth.

Mix in blender or Vitamix and add 1-2 extra Tablespoons of extra virgin olive oil.