Monday, October 11, 2021

Imperfectly Raw - Day 50 - 10/11/21 - Pasta with Lemon Pesto and Spinach

Imperfectly Raw - Day 50 - 10/11/21 - Pasta with Lemon Pesto and Spinach๐Ÿ

Good morning from Travis and me.๐Ÿ

Morning Juice:  Fresh orange juice๐Ÿ

I started some mung bean sprouts for a salad I can make five days from now.๐Ÿ

Lunch Smoothies: Yogurt and Berry Smoothie (These were super good.)

Recipe for two large smoothies: 

2 cups almond yogurt; 1 11-oz can of coconut water plus water to make 4 cups of liquid;  6 cups of fruit. (I used 2 cups fresh strawberries, 2 cups frozen blueberries, and 2 cups of frozen strawberry and banana blend.);  2 Tbsp goji berry powder.๐Ÿ

I made a raw carrot soup, but I did not eat it today.  It will be good for tomorrow.  We'll do the recipe tomorrow.๐Ÿ

Travis and Lucy.  She is not usually a lap dog, but she had a moment today where she was!๐Ÿ

The dinner salad was salad left from yesterday with an added cucumber, avocado, and cherry tomatoes with Bragg's vinaigrette dressing. ๐Ÿ

The cooked food tonight with Pasta with lemon pesto and spinach.  Recipe follows:

Pasta with Lemon Pesto and Spinach:  Cook 16 oz. pasta per the package directions.

Make pesto in a food processor.  Juice a lemon, add a drop of lemon essential oil, 4 tsp minced garlic, 2 Tbsp dried basil, 1 jalapeno deseeded, 1-⅓ cup of sunflower seeds.  Pulse until combined.  Add in 6 Tbsp olive oil.  Blend until smooth.

Drain the pasta.  Stir in a 6 oz package of baby spinach and let the warm pasta wilt the spinach.  Stir in the pesto.  Add salt and pepper to taste.

xoxo Janis

#rawfood #imperfectlyraw #stilllearning #tryingtostayhealthy #readingbooks #Booksandcoffee #booksandrecipes #keepingitreal #somerawsomecooked

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