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.
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