Brazil Nut Pesto [dairy free!]

I literally cannot stop making this pesto. I want to eat it on everything, it's that good. Seriously. I've mixed it into my Cauliflower Rice Bowls, served it atop Zucchini Noodles and mashed it with tuna for a spin on classic tuna salad. 

What makes this pesto so delicious, and different from any other recipe out there?

First, Brazil nuts stand in for pine nuts in this recipe. Brazil nuts are high in selenium, which is a critical nutrient the body needs to help fight inflammation. Research also shows that selenium is proven to lift mood and fight depression, which is so important this time of year when the winter blues are in full swing.

This pesto is also dairy free! To get the cheesy, tangy flavor that Parmesan cheese lends to a traditional pesto recipe, we rely on the incredible nutritional yeast. For anyone new to nutritional yeast (commonly known as "nooch"), it's a deactivated yeast similar to the yeast used to brew beer, that is packed with vitamins, including B vitamins. Nutritional yeast is completely dairy, gluten, and grain free, which makes it a great way to flavor any vegan or paleo dish (try it sprinkled on roasted veggies, or mixed into a salad like my Crunchy Romaine + Nori Salad).

Did I mention that it's delicious? Because all health stuff aside, that's the most important thing... right?!

Brazil Nut Pesto // vegan, gluten free, paleo, dairy free

Ingredients:

  • 1/3 cup raw Brazil nuts
  • 1/2 cup nutritional yeast
  • 1 packed cup fresh basil, washed and dried
  • 2-3 cloves raw garlic
  • juice of 1 lemon (or more... taste test! I like a LOT of lemon)
  • 3/4-1 cup good quality olive oil
  • sea salt + pepper to taste

Instructions:

  1. Add Brazil nuts, nutritional yeast and garlic to your food processor or Vitamix blender and pulse a few times, or until nuts are chopped.
  2. Add in basil and lemon juice, pulse a few more times to chop up the basil.
  3. Slowly add in olive oil, blending or pulsing as you go.
  4. Season with salt and pepper to taste. Enjoy!

Did you make this recipe? I want to hear from you! What did you serve it with, and how did you like it?? Leave me a comment below, or better yet, post a photo to social media. Make sure to tag me @EmilyNachazel so that I don't miss it!

Okay, I'm off to make another batch!

Spicy Citrus Tea

Tummy feeling off? Or just need something to bust through the after-dinner sweet cravings? This is the tea for you. The brightness of the citrus paired with the spiciness of the ginger and cayenne both calms belly discomfort AND sugar cravings. I like it as is, but feel free to add 1-2 tsp of raw local honey if it's a little too strong for you :)

Spicy Citrus Tea // vegan, gluten free, paleo, sugar free

Ingredients:

- 1/2 lemon, sliced

- 1/2 orange, sliced

- 1 inch knob of ginger, peeled and sliced

- generous pinch of cayenne (optional, but great for your digestion and immune system!)

Instructions:

  1. Add all ingredients to a small pot and cover with 2-3 cups of filtered water.
  2. Let simmer over medium high heat for about 10 minutes (you can let it go longer for a more concentrated flavor).
  3. Pour into a mug and ENJOY!

Cauliflower Rice Bowl with Mushrooms + Spinach

Have you tried cauliflower "rice" yet? It's the new zoodles, the latest and greatest trend in the healthy eating world.

If you haven't gotten on the cauliflower rice train yet, I suggest you try it. Why? It's a SUPER easy way to eat more veggies. Plus, if you are looking to reduce or limit grains from your diet, it's a GREAT alternative to traditional rice.

You can totally make your own cauliflower rice - basically you just put raw cauliflower in a food processor and pulse a few times until it's chopped up like rice (see full tutorial here). If you aren't quite ready to try that yet, many grocery stores (like my favorite Trader Joe's!) are offering fresh or frozen riced cauliflower so you can skip the food processor mess and get straight to creating awesome dishes with this yummy rice alternative.

You can use cauliflower rice in anyway that you'd use traditional rice. My favorite way to enjoy it is as the base of a bowl meal. The combination below has been a staple in my kitchen the past few weeks. The entire meal comes together in just a few minutes and boy does it hit the spot on a cold night!

Cauliflower Rice Bowl with Mushrooms + Spinach // vegan, gluten free, grain free, paleo

Ingredients:

- 2 cups cauliflower rice (I used the frozen organic cauliflower rice from Trader Joe's)

- 3-4 cups baby spinach

- 2 cups sliced white mushrooms

- 1 medium onion, diced

- 2 tbsp olive oil (or enough to cover the bottom of your pan)

- Sea salt and pepper

- Protein of choice. Some ideas: crab meat, cooked shrimp, organic chicken sausage, garbanzo beans or 2 fried eggs.

Instructions:

1. Add olive oil to large skillet or wok over medium heat. Add in sliced onions and cook for 3-5 minutes, until they start to turn translucent. Season with salt and pepper

2. Add in mushrooms and cook until they begin to brown.

3. Add in cauliflower rice and spinach. Cover your pan and let everything cook until the spinach is wilted and the "rice" is warmed.

4. Taste and adjust seasonings.

5. Add mixture to bowl and top with protein of choice. I also usually add garlic sauerkraut and avocado, but this is optional. Enjoy!

 

The best part about this recipe? It's adaptable! No onions? Skip em. Don't like mushrooms? Try adding in another veg. Want to kick it up a notch? Mix in some zesty pesto. The possibilities are endless!

Did you make this recipe? I want to know! Leave me a comment below OR, better yet, post a photo on social media and tag me @EmilyNachazel. I can't wait to hear from you!