Blissful Basil Pesto with Smoked Almonds and Cashews!

I’m going to bluntly state it out loud. This is by far, the best basil pesto I have created at home. I’ve also fed a couple of mouths (friends!) to get their feedback and the thumbs up was a great response. This version uses toasted cashews and almonds to give it a rustic, full-bodied addictive wholesome crunch and flavor when fused with the sweet organic basil leaves.

Look ma! A forest of Basil Leaves & White Pretty Flowers!

Roasted Organic Golden & Red Beetroot with Yellow Carrots in Ponzu-Sesame Dressing

Roasted Organic Golden & Red Beetroot with Yellow Carrots in Ponzu-Sesame Dressing

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It’s ironic that the irregular shaped organic produce can scare clients away when in fact, they taste just as great, if not, richer than the non-organic counterparts. I’m a big believer in eating LOCALLY and SEASONALLY. Organic is great, but why purchase a bombshell of a price if it’s been shipped miles away – and really defeats the purpose? Greenheart Organic Farms are pioneers when it comes to growing and delivering UAE local, organic and in-season produce. And your wallet will be in awe at how reasonable the prices are. And it’s a wonderful feeling to support your local farmers. Seriously. Check them out : www.greenheartuae.com

I chopped up 3 ruby red beetroots & 1 golden beetroot, 2 medium sized yellow carrot in thick chunks, tossed them with festive allspice (Cinnamon, Cloves, Nutmeg, Ginger and Pimento), before roasting them on a non-stick pan, in the oven for 40 minutes (or until tender but has that golden crispy look round the edges). Then I drizzled the roasted beauties with 2 tb of Japanese Organic Citrus Ponzu Dressing and a dash of the incredibly delicious Sesame-Milk dressing purchased from a Japanese vendor in Times Square Mall. Otherwise a dash of sesame oil and dollop of yogurt works. Garnish with fresh rosemary and serve with steamed rice and bowl of yogurt to complement the earthy roasted taste and crunch. This…is the ultimate, healthiest, easiest, filling, comfort food for the soul.

ありがとう !!

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Stuffed 8 Ball Zucchini and Squash with Feta, Anchovies & Sweet Corn

Those gorgeous deep rich colors of the Zucchini and Squash “skin”, the juicy sweet flavor, the low calorie/high nutrients tagged along with those stunning 8 ball zucchini/squash is simply, a winner all over and a great way to impress guests when entertaining at home. As usual, I have kept the recipe super simple to re-create at home but ssshhh…your guests don’t need to know that! 😉

Thanks to Greenheart Organic Farms for supplying me with the “8 Ball Zucchini & Squash. They are in season – now – for a limited time only – so make sure to order some asap! And onto the fun stuff…

Kale-onaise. That Healthier Mayonnaise!

Healthier than butter, full-fat mayo, and cheese spread. Ridiculously easy to make and power packed with nutrients. Kale + Mayo = Kale-onaise. The next best thing to spreading your bread or dipping veggies into. Did I mention how delicious it tastes? Just two cups of kale contain over 66 calories and pack more than 200 percent of your daily vitamins A and C. I’ve added fresh basil leaves, lemon zest, dried rosemary and rice wine vinegar into this super low calorie mayonnaise option. Whizzed in the blender and not only does the house smell divine, but you’ve just created a new sinful yet healthy and decadent dip/spread! And many thanks to www.greenheartuae.com for delivering the freshest Fizz Kale and Basil to my doorstep to create this dip!

Kale-onaise

4 cups chopped organic kale from Greenheart Organic Farms

1 cup chopped fresh organic basil leaves from Greenheart Organic Farms

1 tablespoon of sea salt (I got creative and used Danish Smoked Salt purchased from Crescendo)

3 garlic cloves, chopped

1 jar of Hellman’s “lighter than light” mayonnaise (10kcal per tablespoon! Purchased from Park & Shop supermarket)

Juice of 1 lemon

Splash of Rice Wine Vinegar

Steps:

In a food processor, combine the kale leaves, basil, rosemary, salt and garlic. Process until finely chopped. Then add in the mayonnaise, lemon juice, rice vinegar process until smooth. That’s it. Get that crusty bread or veggies and dig in!

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Raw, Dairy Free, Nutty Banana and Dates with Spiced Dark Cacao Ice Cream

When the sweet tooth is craving a chunky, gooey, satisfying dessert, it’s time to whip this rawsome, vegan, dairy-free Banana and Dates ice cream with zero dairy. The texture is a pure balance between a mousse meets chunky and nutty pudding with the added mixed nut butter in there.  Plus you get a healthy dose of natural energy, iron, potassium, magnesium and selenium from the dates, cacao and bananas. Sinful? Not!

Banana, Dates, Dark Chocolate Ice-cream. Fuss free, easy to make, vegan and dairy-free!