Here are a couple of fabulous green recipes from Cherie's book The Raw Food Revolution Diet, co-authored by Brenda Davis and Vesanto Melina. Both recipes can be used as a pizza topping, spread or dip. Healthy, versatile, and delicious-what could be better.
Broccoli Pesto Pate
Many of us love Pesto, but often it's too rich for us to eat as much as we would like. With this recipe, the fat has been reduced, Enjoy it as a spread on crackers, as a topping for salads, wrapped in romaine lettuce leaves, or as a dip with Crudites.
Nutrition Note
Broccoli makes a great addition to raw pate, especially since it contains as much vitamin C as an orange, along with magnesium, the mineral that is central in green chlorophyll, and calcium. When you make pesto with Vegetarian Support Formula nutritional yeast, it's also a good source of B vitamins, including vitamin B12.
3 cups chopped broccoli florets
1 1/2 cups fresh basil leaves, firmly packed
1 tablespoon flaxseed oil
2 teaspoons nutrtional yeast flakes
1 1/2 cloves crushed garlic
1/4 teaspoon himalayian salt
1/2 cup walnuts, soaked for 4 hours, rinsed and drained
Put the broccoli into a large bowl and pour 1 quart of nearly boiling water over it. Drain the broccoli after 1 minute and plunge it into cold water. This will turn the broccoli bright green and make it more palatable without negatively affecting the nutrients. Drain the broccoli well and place it on clean kitchen towels to remove any excess water. Set aside.
Combine the basil, oil, nutritional yeast flakes, miso, garlic and salt in a food processor fitted with the S and pulse to chop the basil.
Add the walnuts and the reserved broccoli and process until the mixture is completely smooth and creamy.
Store in a sealed glass jar in the refrigerator, Broccoli Pate will keep for up to three days.
Enjoy this summer time treat with bounty from your local Farmer's Market
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