Instructions
Pesto
- In a blender or food processor, combine ยฝ cup macadamia nuts, 3 cloves garlic, and ยผ 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.ยฝ cup macadamia nuts, 3 cloves garlic, ยผ cup olive oil
- Add 2 cups parsley and about ยผ cup water. The ice cold water will help to keep your parsley green and beautiful.2 cups parsley, ยผ 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 donโt 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.ย6 ounces tofu
The shining star of this recipe is the macadamia nut pesto. ย This pesto is loaded with macadamia nuts, garlic, parsley, and olive oil to help our ketogenic vegans get their healthy fats! ย Rub it all over your veggies, put it in your saladsโฆ itโs so tasty!








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