Today's recipe comes from Nomi Shannon, author of the best-selling
book "The Raw Gourmet". If you're interested in living foods, you
can get her fascinating 7-part mini-course, free of charge, by
visiting www.rawgourmet.com (Sign up on the left side of the page.)
If you're interested in The Vegan / Vegetarian Mastery Program,
Trevor Justice (its creator) has just been interviewed about it on
Visionary Culture Radio.
During this 22-minute interview, Trevor answers questions like:
- What are the pitfalls of the vegan/vegetarian diet?
- How can you get enough protein without tofu?
- How can you enjoy breads, cookies, and cereals made from sprouted
whole grains?
- What does the Vegan / Vegetarian Mastery Program cost?
- When does enrollment open?
To hear the 22 minute interview, click here:
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In the middle of the page, you'll see "Blog Talk Radio" . Be sure
the episode called "How Can I Go Veg" is highlighted. Then click the
red "Play" button.
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Vegan Pesto
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If you're like most vegans, pesto is one of those comfort foods you
miss. With this delicious recipe, you don't have to...
Ingredients:
2 Tbs pine nuts, soaked 20 minutes
6 Tbs extra-virgin olive oil
3 cloves garlic, chopped
6 Tbs chopped fresh basil
1 Tbs chopped parsley
Pinch sea salt
In a blender, combine the pine nuts, oil, garlic, basil, parsley,
and salt. Blend until very smooth. If too thick, add a spoonful of
warm water. Pour over your favorite pasta and enjoy.
Yields approximately 3/4 cup.
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