1 cup of fresh washed spinach
1/2 cup of cashew presoaked
4 leaves of fresh basil
1/2 cup of litchees cane juice
1/2 cup of water
In a blender, mix all the ingredients until a creamy and smooth texture.
200g. of quinoa spaghettis from GOGO QUINOA (https://www.gogoquinoa.com/fr/produits/spaghettis-quinoa/)
3 sliced carrots
Vegan cheese of your choice
¼ cup of lemon olive oil (https://www.maisonorphee.com/fr/huile-d-olive-au-citron/)
½ cup of cashew nuts pre-soaked 30 minutes before
3 cups of fresh spinach
15 leaves of fresh basil
2 cloves of garlic
1 teaspoon of salted herbs
Pepper to taste
1-Place all ingredients in a blender, pour in a pot and heat over low heat for a few minutes.
2-Steam the carrots for 10 minutes to keep them crunchy.
3-Bring to a boil a saucepan filled with water and dip the spaghettis.
4-Cook until they are "al dente" then drain.
5-Mix the pesto with the pasta, place the carrots and cheese of your choice.
Garlic contains antioxidants that prevent early aging. But it is certainly the concentration in allylcystein that confers more therapeutic properties. This active compound is particularly beneficial in...Continue reading benefits