Paleo Chocolate Torte with Chocolate Ganache
Cakes, Desserts, Paleo
Long meals are my love language. Life is often shaped in such a way that we can’t sit down and take time to stop for every meal but I do…
…aka Coriander and Rocket Pesto. Either way, it’s amazingly good. Peppery, tangy, fresh, and SO worth varying from the basil norm.
This is the first year I’ve tried growing veggies in our garden and it’s been SO fun! If you’ve never tried it, seriously, give it a go! I really don’t have a lot of space but I converted it all and we managed to grow a LOT for a tiny city garden!
1.5 cups fresh cilantro leaves (not packed down just fairly loose)
1.5 cups fresh arugula leaves
1 cup raw cashews
1/3 cup olive oil
1-2 cloves garlic, minced
2 tbsp nutritional yeast
Juice of 1/2 lemon
1/2 cup water
Salt to taste
Throw the cashews, garlic, nutritional yeast, salt, olive oil and lemon juice in a blender and pulse until it’s finely chopped and mixed. Them throw in the cilantro and arugula and pulse until it’s all incorporated then add the water (or more oil but I prefer water) until it’s the desired thickness.
Then use it to dip veggies, toss some homemade pasta into it for the best pesto pasta you’ll ever eat, or add extra olive oil to turn it into a pesto salad dressing for your favourite greens!
Long meals are my love language. Life is often shaped in such a way that we can’t sit down and take time to stop for every meal but I do…
I’ve been dairy free in my coffee for a decade. I mostly drink it black but sometimes I want creamy and a bit more indulgent. (Also milking it up is…
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp chipotle powder 1/2T maple (optional) 1/2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado…
If you’ve followed us for more than about 2 hours you’ll know we LOVE breakfast and brunch! Weekday breakfasts we mostly keep simple and I often eat something on the…