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 Spinach🍁

Good morning from Travis and me.🍁


Morning Juice:  Fresh orange juice🍁


I started some mung bean sprouts for a salad I can make five days from now.🍁


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.🍁




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.🍁

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


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


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

No comments:

Post a Comment