Presto! Its Raw Spinach Pesto!

I went to my first Raw Vegan Potluck recently. It was a feast for the senses. Never have I seen such creativity and diversity at a spread. Raw food can be really intense in flavour and the word "concentrated" comes to mind....each dish leaves you feeling satisfied even with small spoonfuls. I was amazed at how my body was feeling after eating a completely raw meal: full yet energized and not lethargic. I admit at first I was nervous about bringing something as raw food often looks haute cuisinish...but I soon discovered many dishes can be made quickly and easily.

• 3 cups fresh organic baby spinach (great way of using wilting leaves)
• 3/4 cups raw organic pine nuts
• 3 tbsp. raw almond butter
• 1 avocado
• Salt
• Freshly ground white pepper (lots of it!)
• 4 cloves of garlic

Blend leaves first, then add rest of the ingredients and blend till desired consistency is reached. Pesto is more versatile and flavourful if made thick, unlike the waterdowned version at supermarkets. Pesto can be used as dips, spreads or pasta sauces.

This dish was served with raw crackers. Popeye would be proud.

Banana Couscous Breakfast

This is a hit with kids and is also well loved by adults. Very fast and easy to make.

Ingredients:

1 cup of couscous (whole wheat or kamut is good, but any will do)
2 ripe bananas, sliced
2 cups of almond or other non-dairy milk
1 tsp cinnamon

Method:
Warm milk on stove. Add the bananas before milk is warm. Once the milk is warm stir in couscous and cinnamon. Wait one minute then turn off the element. Once all or most of the milk is absorbed, serve. Makes 3-4 servings.

PS- Have fun substituting other fruits such as pear, plum, apples, nectarines, raisin or spice variations.

Scrumptious Tomato-Ginger Chickpeas

This is sooo good for adults and kids. And really healthy, especially good for an immune boost.

Ingredients:
1 14 or 16 ounce can of chickpeas (drained)
2 medium sized fresh tomatoes (diced)
1 inch of fresh ginger (grated)
1 clove of garlic
1/2 small purple onion
sea salt, black pepper to tast
1/2 tsp cinnamon
1/2 cup of cooked quinoa

Method:
Place chickpeas on low-medium heat, with salt, pepper and cinnamon. While warming up process the tomatoes, ginger, garlic and onion. Stir in quinoa. Wait a minute or two, then add the tomato mixture. Let heat up for 3 minutes or so, and serve. I try to cook the tomato sauce as little as possible to get the benefits of raw veggies and to get extra ginger flavour. But you can cook it longer if that suits your fancy. Serves two. It is really great leftover and cold.