Dinner last night was baked spaghetti squash topped with some raw broccoli pesto, chard lightly cooked in veggie broth, some chick peas toasted in the oven with a sprinkling of Bragg's Liquid Aminos, and some raw mushrooms and carrots.
For the pesto, I blended 2 cups of chopped raw broccoli, 2 oz of raw walnuts, 1 garlic clove, a handful of fresh basil and two tablespoons of nutritional yeast. I used veggie broth instead of oil to bring it together...and I could have used more because it turned out kind of thick.
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