Duo Cashew & Spinach

Cashew & Spinach

10 min
1 serving portion

1 cup of fresh washed spinach
6 litchees
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.



Quinoa Spaghettis with Spinach Pesto

30 min
2 serving portions


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.


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