Cashew, Spinach and Aubergine pesto 

Wishing positive energy to you all today. The more you fuel your body with organic natural plant based torture free food the more it strives, grows, benefits and craves it. And the more the mind and brain can develop and evolve to its best capacity. Don’t put animal fats, excessive amounts of alcohol and fast food into your body. Feed it with the nutrients that your body requires to be the best version of yourself you can be. 

Today I sautéed kale, button mushrooms, baby plum tomatoes and aubergine. 

Then I made pesto from cashew nuts, raw spinach, sautéed aubergine, basil olive oil, date syrup and salt and pepper and it was delicious and so high in micronutrients and healthy fatty acids! Delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. 

Recipe 

Chop; 4 baby mushrooms 

Bunch of Loose crunchy kale 

4. Baby plum tomatoes 

3 slices of aubergine 

Drizzle of balsamic vinegar and let cook for about ten minutes 

For the pesto:

A cup of cashew nuts in a processor first and ground them down. 

Then add a bunch of raw spinach, 

2 slices of sautéed aubergine, 

a drizzle of basil olive oil, 

date syrup and salt and pepper and yum! Perfect dipping ! 

  

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