10 Raw Green Vegetable Pesto

Make 2 cups

 

1/2 cup peas

1/2 cup celery

1/2 cup cabbage

1/2 cup green bell pepper

1/2 baby marrow (courgette / zucchini)

1/2 green beans

1/2 cup broccoli

1/2 cup spinach

1/2 cup pickled jalapeno slices (optional)

1/2 cup celery

1 cup vegetable oil (or olive oil)

1 cup roasted nuts (I used Sunflower seeds)

3/4 -1 cup Parmesan cheese powder

1 – 2 teaspoons salt

1 teaspoon white pepper powder

2 teaspoons crushed garlic

2 and 1/2 teaspoons lemon juice

 

In food processor, blend it all together.  Taste and adjust the seasoning.

Recipe and photo:  Alma Pretorius

 

PUFF PASTRY PIZZA WITH MEATBALLS

Serves 4

1 roll puff pastry, defrosted, kept in fridge

450 g Eskort mini meatballs, defrosted

Pizza sauce

Fresh baby spinach leaves

Sliced mushrooms

Fresh basil leaves

Grated cheese

 

Preheat oven to 200 oC.  On a floured baking sheet, unroll the puff pastry – DON’T ROLL IT OUT WITH ROLLING PIN – just unroll it from the blue plastic.  With a knife, LIGHTLY (NOT THROUGH TO THE BOTTOM) score a border on all the sides – prick the inside part of the pastry, brush with pizza sauce.  Place meatballs on top, then the baby spinach leaves and sliced mushrooms and top with grated cheese.  Bake for 30 minutes.  Top with fresh basil leaves.

Recipe and photo:  Alma Pretorius

 

 

Oats ‘risotto’ with spinach and cabbage

½ cup quick cooking (Jungle) oats, raw (seriously, any type of oats)

1 cup boiling water

2 tsp beef/veg/chicken stock powder (or other spices)

2 handfuls fresh baby spinach leaves

2 handfuls finely sliced cabbage

 

In small bowl, mix the raw oats, boiling water and stock powder. In pan on stove, stir-fry the spinach and cabbage in bit of oil. Lower the heat of the stove, add in the oats mixture, put lid on and steam ON VERY LOW for a few minutes. (Or you can steam the oat mixture in your microwave for 1-2 minutes on High - add your veggies and steam for another minute.)

Recipe and photo: Alma Pretorius

SUN-DRIED TOMATO CREAMY PASTA

150 g sun-dried tomatoes

2 tablespoons olive oil

2 teaspoons paprika powder

Crushed garlic, to taste

1 Onion, chopped

250 ml cream

1/4 cup milk

250 ml stock (veg / chicken / beef)

Chilies (optional)

Dried mixed herbs

Fresh spinach, chopped

Black pepper

85 g Parmesan cheese powder

Fresh basil

Pasta

 

Cook pasta.  Sauté the onion, garlic, chilies and tomatoes in oil.  Season with dried herbs, paprika and pepper, add the cream, milk, spinach and stock and simmer with lid on.  

 

When pasta is cooked, drain and stir in tomato-cream mixture - add Parmesan, mix – spoon into bowls / plates and top with fresh basil.

 

https://www.eatwell101.com/creamy-sun-dried-tomato-pasta