1 container of cherry tomatoes
1/2 c. pesto
For the Pesto:
1 c. fresh basil leaves
2 Tbsp. minced garlic
3/4 c. raw cashews
2 Tbsp. freshly squeezed lemon juice
1/3 c. olive oil
1 tsp. low sodium salt
Start off by making the pesto – mainly because it becomes more flavorful the longer it sits. Combine cashews, olive oil, basil, garlic, lemon juice, nutritional yeast, low sodium salt, and pepper in a food processor. Pulse until the consistency is mostly smooth. Cover and refrigerate.
Chop the ends off each zucchini. Then, using a mandolin or vegetable peeler, start peeling long strips from the zucchini. Repeat until you’ve peeled enough strips for the amount of rolls you want to make.
Have the cherry tomatoes ready in a bowl and a stockpile of toothpicks. On a flat surface, lay out a slice of zucchini, portion a spoonful on the strip and smooth it out evenly. Cover 1/2-3/4 of the strip, otherwise it will be hard to roll and the pesto will ooze out everywhere. Place a cherry tomato near one end of the zucchini and start to roll the strip around the tomato. When you get to the end, spear the roll with a toothpick and set it aside.
586. Butternut Squash-raw Veggie Dip
1 cup cooked and peeled squash
½ cup COCONUT cream
½ teaspoon low sodium salt
1 teaspoon chipotle paste
1 teaspoon olive oil
1 ½ teaspoons finely chopped shallot
2 teaspoons fresh thyme
¼ teaspoon ground cinnamon
1 teaspoon chili powder
Place squash in a medium bowl and smash with a fork. Add remaining ingredients, mixing until thoroughly combined.
Serve dip with carrot sticks, veggies, or SKINNY CHIPS.
587. Skinny Power Balls
1 medium size cooked sweet potato
2 cups almond meal
1 tsp vanilla powder
3 tsp baking powder
3 egg yolks
4 Tbsp melted Coconut Oil
1-2 tsp liquid stevia (I used Sprouts liquid stevia)
3 Tbsp coconut flour (I used Coconut Secret brand)
1 cup of unsweetened shredded coconut and coconut flakes
Peel and mash cooked sweet potato until no more chunks left.
Mix in almond meal, vanilla powder, baking powder until everything incorporates.
Mix in the wet ingredients (egg yolks, melted coconut oil and liquid stevia), stir until everything combines.
Add 3 Tbsp coconut flour. Notice the mixture will be less wet but not too dry. Do not try to put too much coconut flour as it absorbs a lot of moisture and the balls would be too dry and flaky.
Line a baking sheet with a parchment paper. Pre-heat the oven for 350°F
Shape the balls into ping-pong ball size and roll each of them in the bowl of unsweetened shredded coconut and coconut flakes.
Bake the balls in 350°F for about 25 minutes or until the edges turned golden brown or they are dried out already. Remove from heat and let them cool down. The balls are soft when they’re still warm but as they cooled down, they should be more firm. After they cooled down, put them in a fridge so they’ll be more firm.
588. Chocolate Goji SKinny Bars
1 cup raw cashews
1/2 cup cocoa powder
1/2 cup dried goji berries
1/2 cup hemp seeds
1 cup shredded coconut
2-3 tbsp coconut oil
2 tbsp liquid stevia
Process cashews in a food processor until it turns into a paste. Roasted cashews don’t work as well because they are less sticky.
Transfer paste into a large mixing bowl. Put coconut oil and liquid stevia into another smaller bowl and warm in the oven until it is fully melted.
While this is heating up, add the dried coconut, cocoa powder, and goji berries to the mixing bowl
Transfer melted coconut oil and liquid stevia into mixing bowl.
Everything should now be in the mixing bowl except for the hemp seeds. Mix everything in the bowl with a fork or your hands until thoroughly combined.
This should make a fairly mold-able dough. Spread the hemp seeds onto a plate. Begin to form your dough into small bite-sized balls and then roll them in the hemp seeds until they are thoroughly coated.
Pop in the fridge for at least 2 hours to harden them up a bit.
589. Delish Cashew Butter Treats
1 Cup Cashews
Half cup coconut flour
0.5 Cup Cashew Butter
Add the cashews and cashew butter and process until the mixture forms a dough ball.
Add coconut flour to harden the mixture. You may need to scrape down the sides and help the mixture along to form a dough ball.
Once a dough ball has formed, move the dough to a plate to ensure there are no accidents with the food processor blade.
Form the mixture into 16 equal sized balls, refrigerate for at least an hour to harden and enjoy!
590. Skinny Veggie Dip
1 tbsp olive oil
1 tsp lemon juice
1 Tbs fresh minced parsley
1 Tbs french minced chives or scallion greens
1 tsp dried dill
1/8 tsp garlic powder
low sodium salt and pepper to taste
Combine in triple portions in blender and store to use any time.
Download your Anti Inflammatoryatory recipe Book TODAY