Sweetly Raw – Matcha Pesto Noodles (Vegan/GF)
Who else loves easy fresh recipes in the hot months?! With summer in full swing here, I've really been into light, refreshing meals. Pesto noodles are at the top of my list. I bought a basil plant several weeks ago and have been making good use of it. I hope you try my easy vegan pesto recipe - it's also yummy on crackers and veggies making it a great picnic option.
And what's summer without a thick, creamy smoothie bowl?! You have to try my Matcha Mango Bowl which is packed with nutrients and flavour.
Oh and before we get into recipes, I'm so glad to see that many of you have downloaded and are enjoying my new FREE vegan and gluten free dessert ebook! In case you haven't done so yet, you can download your free copy HERE. Those Peanut Butter Pretzel Bars, I tell ya!!!
I have 2 new yoga classes on my YouTube channel. Yoga for Toned Arms HERE. This is a 30 minute class for all levels. And Yoga For Toned Legs HERE. This is a 25 minute class for all levels. Be sure to subscribe to my channel for regular weekly videos.
Attention all pesto lovers! If you've only ever bought pesto and have never made it yourself, you're missing out my friend. There's something so special and fresh about it when you make it yourself and its actually EASY to do. And guess what? I've added a secret ingredient to my pesto that I'm rather excited about it because it amplifies the nutrition factor ... any guesses?! ...
Matcha!!! Yes! We usually associate matcha with sweet treats but did you know that you can incorporate it into your meals too? It works perfectly in pesto. I know that some people aren't a fan of the taste of matcha and it so, be assured that with the quantity given in my recipe, you can't taste it - it just somehow enhances the flavour. You just have to try it to see for yourself. I've used my favourite, DoMatcha, as it's got a super clean pure taste and beautiful bright green colour, indicating freshness and quality. They have very high standards from growing and harvesting to testing and packaging their matcha, and it shows. This is why I stick with DoMatcha products exclusively. I'm particularly in love with their low caffeine matcha.
If you're not totally familiar with exactly what matcha is and it's benefits, you can check out this post I wrote a few years ago. In a nutshell it is powdered green tea leaves as opposed to green tea which is steeped green tea leaves. BUT the potency trumps green tea. 1 cup of matcha is equivilant to drinking 10 cups of green tea. Crazy, right? This is why I aim to drink a cup of matcha tea every day. This is also why it's a good idea to add matcha to your treats and meals where possible, besides drinking it. It's one of the most alkaline foods you can consume.
Matcha Pesto Noodles
A little matcha goes a long way so several teaspoons is all you need but feel free to add even more. I like to use a combination of basil and parsley but you can use all basil or substitute any other fresh herbs of your choice.
2 cups packed basil
2 cups packed parsley (or more basil)
1/2 cup raw cashews
1-2 cloves of garlic
3 tablespoons lemon juice
3 tablespoons nutritional yeast
1 teaspoon salt
2-3 teaspoons DoMatcha powder
1/2 cup olive oil
Briefly process all ingredients except the olive oil in a food processor until they start to break down. Scrape down the sides. Now, process again while streaming in the olive oil so that it emulsifies (prevents separation). Makes 1 heaping cup. Store the pesto in the fridge for up to 8 days.
I like to toss the pesto with brown rice noodles or zucchini noodles. Use 4-5 cups noodles to one batch of pesto depending on how pesto-y you like it.
And as I mentioned above, summer means an abundance of nice cream and smoothie bowls so I'm re-posting this recipe that I shared in the new year as it's another wonderful way to get a serving of matcha!
I love adding frozen cauliflower to my smoothies. It adds nutrition, frostiness and creaminess without being able to taste it. Just make sure to cook it before freezing it to make it easier to digest.
Matcha Mango Smoothie Bowl
1/2 cup full fat coconut milk
2-3 teaspoons matcha powder
1 cup frozen diced mango
1 large frozen banana
1 cup frozen (precooked) cauliflower
1 cup green lettuce or spinach
Blend all ingredients in a high speed blender until smooth. Eat immediately.
1/2 cup melted coconut butter
2-3 drops stevia
Matcha powder, pitaya powder, or beet powder for colour
Whisk ingredients together, adding enough powder to reach desired shade of colour. Pour the liquid into silicone molds of choice. Place in the fridge to harden and then peel out of the molds. Store them in the fridge for up to 3 months.
I hope you enjoy these recipes! Be sure to connect with me on instagram where I'm most active. I love all the connections that I make with people on there from all over the world. It really warms my heart.
Yoga For Toned Arms Video HERE
Yoga For Toned Legs Video HERE.
Have a wonderful rest of the week! xoxo