21st December, 2015

Carrot Top Pesto

Recipes, Sauces + Dips

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I added a new cookbook to my collection the other week called A Girl and her Greens by April Bloomfield and it is amazing. She comes highly recommended as one of Jamie Olivers favourite chefs. In the book, she has a great idea and solution to not throwing out and wasting the tops of baby carrots and making a pesto with it.

Her recipe uses walnuts but I prefer some lemon juice and pine nuts which is used in the recipe below. It tastes amazing on roasted baby carrots with a side of fresh burrata cheese. YUM!

Nutritious Strawberry Crumble
Serves 2
Vegan, Gluten Free, Sugar Free
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Ingredients
  1. 2 tbsp gluten free oats
  2. 2 tbsp LSA Mix
  3. handful walnuts (or nut of your choice)
  4. handful brazil nuts
  5. 4 tbsp maple syrup
  6. punnet starwberries (fresh or frozen)
  7. 1 tbsp shredded coconut
  8. 2 tbsp goji berries
Instructions
  1. Preheat the oven to 180 degrees.
  2. Divide the strawberries into 2 ramekins and cover with 2 tbsp maple syrup each.
  3. Sprinkle the goji berries and coconut on top.
  4. Put all remaining ingredients into the food processor and blend for a minute until its all consistent crumbs.
  5. Top each ramekin with this mix and place in the oven.
  6. Bake for 20 minutes or until the top has gone golden brown.
Kady's Kitchen https://www.kadyskitchen.com/

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