Basil Pasta

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This is a great “pesto” substitute if you don’t eat dairy.

The lemon gives the pasta a little “zing” that you’d typically get from the Parmesan cheese in regular pesto.

We skip the pine nuts, too, because I had a really bad experience many years ago where I lost my sense of taste for an entire week after eating some “bad” pine nuts!

Sure, you could add a different nut to make it more like pesto, but we enjoy it just fine like this.

Basil Pasta Recipe

Serves 4 (as an entree) – – or serves 6 as a side dish

INGREDIENTS: 

2 cups fresh basil leaves, packed VERY tightly
1/2 cup extra virgin olive oil
1/2 tsp unrefined salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic

16 ounces pasta of your choice (we prefer Trader Joe’s gluten-free rice pasta as shown below)

DIRECTIONS:

Toss everything (except the pasta) into a food processor or blender, and process until combined (stopping to scrape the sides a few times as needed).

Makes 3/4 cup – 1 cup of sauce. This sauce freezes well for later use, too, so feel free to make extra while you’ve got your blender dirty! 🙂

Meanwhile, cook the pasta according to package directions; and drain/rinse.

I like to cook the Basil Sauce a bit before tossing it with the pasta. So, while the pasta is in the strainer, add the sauce to the empty pasta pan. Cook for a few minutes over medium heat. Then, add the pasta and toss to combine.

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!

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Cilantro-Lime Shrimp

Confession…

I’m not a big shrimp fan – – mostly because of the texture

(Actually, I’m not really into seafood, in general, if I’m being totally honest. It’s just so “fishy,” ya know?!)

So the fact that I enjoy this dish, really says something about its appeal. LOL!  

Plus, “score” for Chad because he likes shrimp…but I never cook it because, as I mentioned…not a fan. 

Well, we made this dish last week …and we’re making it again this week, so I guess I’m officially on the “shrimp train” now. (Luckily for Chad! Ha!)

If you like lime and cilantro (and cumin), you’ve got to try this dish! If you like shrimp, that probably helps, too. But, apparently, that’s not necessary! Hee, hee! 

Cilantro-Lime Shrimp Recipe 

Serves 4 

INGREDIENTS:

3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
3/4 tsp dried oregano
3/8 tsp ground cumin
2 Roma tomatoes, chopped
juice of 1 1/2 limes
1 lb wild-caught, raw shrimp (peeled, deveined and tails removed)
½ tsp salt

Black pepper, to taste
3 TBSP freshly chopped cilantro

DIRECTIONS:

Prepare rice (if using).

Meanwhile, heat the oil in a skillet over medium-high heat.

Add the onion. Cook, stirring occasionally until the onion becomes translucent, about 6 minutes.

Add oregano, cumin and garlic, and saute 1 more minute.

Add the tomatoes. Cook, stirring occasionally until the tomatoes are softened.

Add the shrimp, lime juice, sea salt and black pepper. Cook until the shrimp are just opaque. 

Serve over rice (or riced cauliflower).

Garnish with freshly chopped cilantro. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!

Creamy Strawberry-Mint Smoothie (dairy-free)

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

Serves 1

BLEND TOGETHER:
1 cup frozen strawberries
1/4 large avocado (adds a “dairy-like” creaminess)
6 to 8 large fresh mint leaves
1 heaping TBSP raw honey, or to taste
1/2 cup water (add more if needed to blend)

Enjoy!

ringbinderstanding

 

Dairy-Free (& Nut-Free) Pesto

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

For this recipe, you’ll need:

2 cups fresh basil leaves, packed (~ 4 ounces)
1/2 tsp sea salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic, minced
1/2 cup extra virgin olive oil
(12 oz. uncooked pasta, optional)

Toss everything into a food processor (except for the pasta!) and process until combined, stopping to scrape the sides a few times as needed.

Makes 3/4-1 cup of sauce. Freezes well for later use, so I make TONS of this when it’s basil season 🙂

If using for a pasta dish, cook 12 oz. pasta according to package directions. (We like the organic brown rice pasta varieties from Trader Joe’s.) Drain. Toss with pesto and serve!

(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make hundreds of my recipes, check out my e-book “Eating Additive-Free“!

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