This was made for my flatmates and because we had a plethora of basil plants in the house and due to the subpar temperatures we needed to use all the deliciousness up before they died. Parsnips are great, cheap and grown in Britain so assuages foodmile guilt slightly!
Linguini: Peel into strips and submerge in water to soften, rinse when ready
2 Large Parsnips
dash of salt
Tsp Apple Cider Vinegar
Pesto: Blend up and cover Linguini liberally
2Tb Sesame Seeds
2 Garlic cloves
1/2 packed Cup fresh basil
1Tb sunflower seeds
11/2Tb EV Olive Oil
1/4 lemon (juice)
Veg: Mix through parsnips covering everything
1/2 pressed Cup Spinach
1/2 C Baby Plum Tomatoes (sliced in half vertically)
1/4 C Garden Peas
1/4 C Artichoke antipasto (drained though you can use a little of the oil if needs more moisture)
Sauce: Blend and pour over pesto parsnips and veg
1/2 C. Soaked Cashews
1/4 C. Soaked Almonds
1/2 Tb Marmite/liquid aminos
2Tb natural yeast extract
1/2 C. Raw rice milk
1/2 Lemon Juice
Salt and pepper to taste, the addition of vegan Parmesan is mighty tasty & warm on V. low heat on hob if you want a little warmth!
We were trapped, not by doors or locks; an impossible and finite universe pressing around. Boundaries not always tangible or visible but deliberately and permanently fused across shifting temporalities. The dimensions we recognised recalled a red sandstone attic, our story echoing tall in the broken room’s ages. I was formed as a frog and we chose to escape.
THe only exit in this existence was a w.c.; porcelain and piped, a pool of water in it’s basin. Life affirming, but we had no way of knowing if the water was unique in it’s trespass of the rules that bound us. Readying ourselves, we pulled the lever, igniting the mechanisms. Instead of jumping into our swirling, rapid escape, the pool rose to meet us, raising us, filling the space with the water intended as our liberator.
We found ourself floating, caught in a closed current. Softend silence thudding against my inner ear.
I notice I am, in fact, plasticine, salty and maleable in these dimensions waves, and I watch myself dissolve in this time.
Because sometimes you just want a super delicious sunshine salad…
The intense amount of Iron will wake you up!
STUFF: Throw it in a bowl and toss…
1 c chopped (massaged) Kale
1 c Spinach Leaves
1 Carrot grated
1/4 Beetroot grated
1 inch cube grated Ginger
2 Mushrooms chopped
2 inches chopped Courgette
1 Nori sheet sliced
1/4 c Garden Peas
1/4 c Sweetcorn (blanched¬ strictly raw)
Dressing: Drizzle over everything!
1/4 lemon juice (or orange zest is amazing if you have it)
2 Tb Tamari
1/2 Tb Extra Virgin Olive Oil
Top with homemade vegan Parmesan and sesame seeds to make it extra delicious!!! I also made this with chilli and rainbow raisins the other day which just makes it above and BEYOND amazing.
RAW BROWNIES! these turned out super delicious and gooey in the middle. Best raw innovation ever. And fairly quick (in raw terms) to make. And it won’t kill you if you eat a whole batch…
Dough: Blend up into dough. Add water if needed
1 cup soaked buckwheat
2 Tbs soaked flaxseed
4 Tbs Cocoa Powder
1 Tbs Macca
1 Tbs Cocoa butter(can replace with more Coconut oil)
1/2Tbs Coconut Oil
1/6 cup Cashews
Chunks: Mix chunks of choice through the dough. I opted for…
make into small balls and put on tray. Bang in a dehydrator for a couple of hours at 40degrees. If no dehydrator then you can use an oven on low, mix the batter into a vanilla vegan ice cream or god forbid just eat straight from the bowl.