Instructions
Pesto
- In a blender or food processor, combine ½ cup macadamia nuts, 3 cloves garlic, and ¼ cup olive oil. You might need to add a small amount of water in order for it to process, just be careful not to add too much.½ cup macadamia nuts, 3 cloves garlic, ¼ cup olive oil
- Add 2 cups parsley and about ¼ cup water. The ice cold water will help to keep your parsley green and beautiful.2 cups parsley, ¼ cup water
- You might need to add a little more or less water. Just slowly add water until you achieve a creamy pesto texture.
Veggie Bowl
- Shave 3 radishes and 1 carrot into 1 cup water to help keep them crisp. If you don’t have a mandolin, use a vegetable peeler.3 radishes, 1 carrot, 1 cup water
- Cook 1 cup mushrooms in 1 tablespoon coconut oil and medium heat for 5 to 7 minutes and then smother them in pesto.1 cup mushrooms, 1 tablespoon coconut oil
- Add 2 cups baby kale to a bowl, top with shaved vegetables, mushrooms and 6 ounces tofu.2 cups baby kale
- Garnish with chopped macadamia nuts for some extra crunch.6 ounces tofu
The shining star of this recipe is the macadamia nut pesto. This pesto is loaded with macadamia nuts, garlic, parsley, and olive oil to help our ketogenic vegans get their healthy fats! Rub it all over your veggies, put it in your salads… it’s so tasty!
