Anti-Inflammatory Cauliflower, Coconut & Turmeric Dhal – Vegan/Gluten/Sugar Free

Anti-Inflammatory Cauliflower, Coconut & Turmeric Dhal – Vegan/Gluten/Sugar Free

Cauliflower, Coconut & Turmeric Dhal


The Easiest Red Lentil Dhal Recipe

I created this Cauliflower, Coconut & Turmeric Dhal one evening when I wanted something easy, warming and nourishing for dinner.

For some reason I always thought lentils were a hassle to cook. Perhaps it was because you have to cook them first before adding them to a recipe (unless you use canned of course), and seeing as I’m all about quick and easy recipes I never used them much.

But since discovering that red split lentils (also known as red split peas) can be thrown straight into a recipe while it’s cooking, they’ve become one of my go to plant based proteins!

Red split lentils are part of the legume family, so as well as being an excellent source of protein, they also a great source of several important minerals, B vitamins and fibre. They have a mild nutty flavour and cook very quicky, so are great for making dhals, curries and even plant based patties.


My Favourite Red Lentil Recipes

I’ve posted a couple of red lentil recipes such as these Sesame & Red Lentil Patties, which are still one of my go-to plant based patty recipes. They’re packed full of veggies and can be eaten for breakfast, lunch or dinner, or even as a quick protein filled snack.

Another favourite red lentil recipe is this Pumpkin & Red Lentil Coconut Curry. This is a very versatile curry recipe that can be adapted to whatever fresh vegetables you have in your fridge or pantry. It’s very quick and easy to make and keeps well in the fridge, making great leftover or rollover meals.


Cauliflower, Coconut & Turmeric Dhal


Fragrant Anti-Inflammatory Herbs & Spices

Which brings me to this recipe for Cauliflower, Coconut and Turmeric Dhal. This beautifully fragrant recipe is ready in under 45 minutes, and is full of amazing herbs and spices such as turmeric, ginger, cinnamon, coriander, cumin, mustard seeds and chilli. These flavourings give this dhal it’s authentic flavour, not to mention a heap of anti-inflammatory, calming and restorative properties.


Adaptable To Any Vegetables In Season Or Your Pantry

If you’re a fan of spicy food then feel free to up the spice factor by adding extra fresh chillies. Or vice versa, if you’re not a spice fan then feel free to leave them out. This is another very adaptable recipe where you can add or subtract vegetables according to what’s in season or in your pantry/fridge.

This dhal recipe is also completely plant based/vegan, gluten/grain, dairy and sugar free, and also just happens to be another 10 Day Sugar Cleanse approved recipe.


Cauliflower, Coconut & Turmeric Dhal


I hope you love this nourishing cauliflower dhal recipe as much as I do, and if you make it be sure to leave me a comment down below and tell me what you think.



Cauliflower, Coconut & Turmeric Dhal

Serves: 4
Prep time: 15 minutes Cook time: 30 minutes
1/2 cup red lentils (I like Ceres Organics)
2 Tbsp coconut, avocado or macadamia oil
1 brown onion
2 cloves garlic
1/4 pumpkin or squash
2 carrots
1/4 cauliflower head
1/4 head broccoli
1 zucchini
400 ml coconut milk (I like Chantal Organics)
1 lemon, juiced
5 cm piece fresh ginger (or 1 tsp powder)
5 cm piece fresh turmeric (or 1 tsp powder)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cinnamon
1 tsp black mustard seeds
1 tsp savoury yeast flakes
1 fresh chilli or 1/2 tsp chilli powder
pink Himalayan salt & black pepper

To Garnish:
1 large handful fresh coriander
hemp, mustard or basil seeds


Wash the lentils under filtered water to remove any unwanted debris and set aside.

Prep the vegetables by peeling and slicing the onion into small pieces. Peel and crush the garlic. Cut the skin off the pumpkin, remove the seeds and cut into bite size pieces. Peel the carrots, remove the ends and cut into bite size pieces. Wash the cauliflower and broccoli and chop into small florets. Wash the zucchini, remove the ends and chop into bite size pieces. Juice the lemon, grate the ginger and turmeric and chop the chilli into thin slices (if not using powdered).

Heat the oil in a large fry pan or pot and when hot add the onions. Stir fry for a few minutes until they start to soften, then add the garlic, followed by the carrot and pumpkin. Cook a couple minutes then add the cauliflower, broccoli and zucchini. Add 1/4 cup of water to create some steam and continue to cook for a few more minutes.

Next add the coconut milk and red lentils, then the spices including the yeast and mustard seeds, and season with salt and pepper. Finally add the lemon juice. Allow the coconut milk to come to a simmer, stirring occasionally, ensuring the lentils remain submerged. If the liquid barely covers the vegetables or looks too low, add another cup of filtered water. Cook for around 20 minutes or until the firmest vegetables can be easily cut with a butter knife and the lentils are soft.

Serve the dhal in large bowls sprinkled with fresh coriander and hemps seeds if you wish.

Store any leftover dhal in a sealed container in the fridge for up to 3 days or freeze up to 1 month.


Cashew Ricotta Black Bean Noodles

Cashew Ricotta Black Bean Noodles


These creamy cashew ricotta black bean noodles have been my go-to lately when I want something really quick and easy, but totally delicious and healthy!

Essentially, they’re an even simpler version of one of my most popular recipes: Basil Pesto Zoodles with Roasted Tomatoes.

What I love about these two recipes is they can be enjoyed warm or chilled, and they keep well in the fridge making great rollover meals. While they’re a meal in themselves, if you need more servings you can easily bulk them up with extra vegetables and/or protein.

To keep these cashew ricotta noodles super simple I use store bought black bean noodles that I toss with (store bought) vegan ricotta cheese, and then add sautéed broccolini, mushrooms and cherry tomatoes.

Of course, the vegetable component is completely adaptable to whatever you have on hand or in season, or really whatever takes your fancy.



One thing to note when buying your noodles is that not all black bean noodles are created the same.

I found this out the hard way after wondering why I always felt bad after eating one particular brand of black bean noodles. After reading the ingredients it turned out this particular brand was actually made with black soy beans instead of black beans. So depending on your dietary requirements, it’s worthwhile checking the ingredients label.

Another tip for these noodles is to use a mix of zucchini noodles aka “zoodles” and black bean noodles. Zucchini has a high water and fibre content, yet is very low in carbs which means zoodles are a great option if you’re on a low carb or sugar free diet. By using a combination of zoodles and black bean noodles you can further increase your vegetable intake, and the contrasting textures of these noodles blend together perfectly.

For the vegan ricotta cheese I like using Savour’s cottage style cashew ricotta which (aside from tasting amazing), is completely plant based, organic and a source of probiotics. If you can’t get your hands on Savour’s cotta cheese, or you don’t need it to be dairy free or vegan, then you could easily use regular ricotta or any other creamy cheese substitute.



I hope you love this easy vegan, gluten free pasta recipe, and when you make it I’d love to hear from you!

Leave a comment below, and be sure to tag your picture #swoonfood on Instagram or Facebook. Enjoy!

Cashew Ricotta Black Bean Noodles with Broccolini, Mushrooms & Cherry Tomatoes

Serves: 2-4
Prep time: 30 minutes  Cook time: 5 minutes

Sautéed vegetables
1 red onion
1 bunch broccolini
1 cup mushrooms
1 cup cherry tomatoes
3 cloves garlic
pink salt + black pepper
1 tsp smoked paprika
pinch cayenne pepper
coconut/avocado/macadamia oil for cooking

1 packet black bean noodles
Optional: 2-4 zucchini (approx. 1 zucchini per person)

Cashew Ricotta
100-200g Savour cotta cheese (depending on how creamy you like it)

To make the basil pesto:
Wash the basil and spinach leaves well, drain and place in a food processor with the garlic and salt. Pulse/blend until they resemble coarse crumbs.

Add the remaining ingredients and pulse to combine but be careful not to over blend. You ‘re aiming for a pesto which should be chunky, rather than a smooth sauce.

Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).

To sauté the vegetables:
Wash all the vegetables well. Chop the red onion into small pieces, chop the broccolini into bite size pieces, slice the mushrooms, halve the cherry tomatoes and crush the garlic.

**At this point put on the water for the noodles**

Heat a little oil in a fry pan and sauté the red onion for a couple of minutes until it begins to soften. Next add the broccolini, cook a couple of minutes then add the mushrooms, and finally the tomatoes and garlic.

Add the spices and season with salt and pepper, and continue to sauté until all the vegetables are cooked. Turn off the heat and set aside.

To cook the noodles:
Fill a pan with water and bring to the boil. Add the black bean noodles and simmer 2 minutes until soft, then drain well.

If making the zoodles as well, wash the zucchini, cut off the ends and use a spiralizer to turn them into noodles. Add the zoodles to the boiling water, cook a couple of minutes until they begin to soft, but still retain their bright green colour. Drain immediately.

To assemble:
Combine your noodles/zoodles with the sautéed vegetables either in their pan or a large mixing bowl. Add a generous amount of cashew ricotta and toss everything together until well combined.

Serve the noodles in large bowls and eat while warm. Any leftovers can be stored in a sealed container in the fridge and eaten cold or gently warmed the next day.


Spiced Chickpea & Spinach Patties – Easy Vegan Recipe

Spiced Chickpea & Spinach Patties – Easy Vegan Recipe

Chickpea & Spinach Fritters


While it feels like the whole world’s gone crazy for home baked sourdough and banana bread during this COVID-19 quarantine time, I’ve had rather a different baking obsession going on in my kitchen for chickpea & spinach patties!

This hasn’t been met with quite as much enthusiasm by my husband, but for a non vegan he’s been a good sport and endured many a vegetable patty lunch and dinner 😉

If I’m totally honest, my obsession for vegetable patties started well before lockdown when I was trying to come up with interesting ideas for plant based/vegan meals. 


Chickpea & Spinach Patties


What I love about vegetable patties is they’re completely adaptable to whatever you have in your fridge or pantry, which is pretty key in these crazy quarantine times when it’s not so easy to get out to the supermarket. Once you’ve decided on a base ingredient such as chickpeas, lentils, beans or quinoa (to name a few), you can pretty much add any combination of vegetables and spices depending on what you’ve got in your fridge or pantry.

Vegetable patties have already made a few appearances on Swoon Food. These Sesame & Red Lentil Patties use red lentils as the base and these Cashew Kumara Patties with Coriander, Ginger & Chilli use soaked cashews.

Today’s patties use chickpeas as the base ingredient and unlike the previous two recipes, the added vegetables are simply grated and don’t require any prior cooking, making them even quicker to whip up!

I’ve also added flaxseeds for a healthy dose of omega’s, ginger, garlic and turmeric for their anti-inflammatory properties and flavour, and they’ve got a generous serving of leafy greens from the spinach.

Serve these chickpea & spinach patties warm with a drizzle of tahini or dollop of hummus and a big side salad. You can also use them as burger patties or simply eat them straight as a snack.


Chickpea & Spinach Patties


I hope you enjoy this gluten free vegan recipe, and if you make these chickpea & spinach patties, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.


Chickpea & Spinach Fritters

Makes: 10 fritters
Prep time: 30 minutes Cook time: 20 minutes

1 can chickpeas
1 cup chopped spinach
1 cup grated carrot
1 cup grated zucchini
1 large handful chopped flat leaf parsley
4 cloves garlic, crushed
2cm fresh ginger, finely grated
2 Tbsp ground flaxseeds
1/3 cup chickpea flour
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
pinch cayenne pepper (optional)
pink Himalayan salt & freshly ground black pepper

*avocado or coconut oil for cooking

To make the fritters:

Combine all the ingredients in a large bowl and mix well.
Transfer the mix to a food processor and blend until it just comes together nicely.
Depending on how large your food processor bowl is you may need to do this in two batches.
Shape the mix into 10 fritters and place on a plate or tray ready to cook.

To cook the fritters:

Heat a spoonful of oil in a heavy based fry pan over medium low heat.
When the pan in hot add the fritters in batches cooking a couple of minutes each side until golden brown.
Remove from the pan and serve warm.


Chickpea & Spinach Patties

Hot Cross Buffins (Vegan/Gluten Free)

Hot Cross Buffins (Vegan/Gluten Free)

Hot Cross Buffins


Easter is just around the corner and one of my favourite things about this time of year is hot cross buns!

There’s nothing quite like the smell of a hot cross bun warming in the oven. Aromas of cinnamon, nutmeg and allspice mixed with sweet sultanas fill the kitchen, hinting at what’s to come.

The perfect hot cross bun hot cross bun doesn’t need to be heated for long. It only needs 5 minutes in a hot oven so that it comes out ever so slightly crispy around the edges, with insides just warm enough to melt a slice of butter.

That is, if you eat butter. And gluten. And refined sugar.

Ironically I don’t eat any of the above any more, which means the mouthwatering hot cross bun smell is as far as my Easter bun enjoyment went – until now!

I’ve yet to come across a gluten free hot cross bun that’s also dairy free/vegan, AND doesn’t feel like you’re eating a heavy rock cake. So I decided this was the year to make my own.

Lately I’ve been experimenting with different combinations of gluten free flours, and in particular, trying to find a completely grain free combination that works nicely in baking. What I can tell you so far is it’s not as easy as you might think!

After a few failed attempts at making a completely grain free, vegan hot cross bun minus the yeast, I decided a hot cross muffin would be much easier and way more delicious.

We’re in week 2 of the COVID-19 lockdown here in NZ, so my husband has been working from home and very kindly took on the role of chief hot cross bun taste tester 😉

When I explained what he was taste testing “a hot cross bun crossed with a muffin” he said “oh you mean a buffin?!”and of course the name stuck. A quick google search confirmed my suspicion that we were not the first by any means to come up with this name, but it describes them prefectly.


Hot Cross Buffins


This hot cross buffun recipe is so simple you might be tempted to question whether it will work as well as I claim, but I can assure you it will! Simply mix all the ingredients together, pour into a muffin pan, pipe some crosses over the top and bake. 

These hot cross buffins are completely gluten, grain, dairy and refined sugar free, plant based and vegan. The only thing they’re not free of is nuts. They contain both almond flour (ground almonds) and almond butter.

You could substitute the ground almonds for something of similar texture like oat flour, and the almond butter for another type of nut or seed butter, but the almond combination I’ve shared in the recipe below really does work the best so I can’t guarantee any substitution results.


Hot Cross Buffins


Eat these hot cross buffins straight out of the oven while still warm with a slice of your favourite “butter” or spread.

They’re equally delicious at room tempearture, and when stored overnight in a sealed container they get a little sticky and remiscent of sticky date puddings.

I’ve yet to try toasting them but suspect their delicate crumb might be a little too fine for a toaster. However you can definitely heat them up in an oven to get the same toasted hot cross bun effect.


Hot Cross Buffins


If you make these Hot Cross Buffins, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!

Hot Cross Buffins (Vegan/Gluten Free)

Makes: 12

Prep time: 15 minutes  Cook time: 20-25 minutes

Dry ingredients:
160g ground almonds (almond meal)
50g buckwheat flour
30g coconut sugar
100g sultanas
2 Tbsp mixed spice
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink Himalayan salt
zest of 1 lemon or orange (optional)

Wet ingredients:
120g rice syrup or pure maple syrup
130g almond butter
220g coconut milk

2 tsp coconut flour
2 Tbsp coconut milk

Preheat the oven to 180ºC fan bake. Either lightly grease a standard 12 hole muffin pan with coconut oil, line with paper muffin cases, or use a non stick silicone muffin mould.

Make the cross mix by combing the ingredients, stir well and set aside.

Combine all the dry ingredients in a mixing bowl and stir well until evenly combined.

Make a well in the middle, add all the wet ingredients and stir until evenly combined.

Spoon the mixture evenly into your prepared muffin pan.

Give your cross mixture a final stir then either place in a small piping bag or a small ziplock bag and cut the corner. Pipe crosses onto the buffins.

Place pan into the centre of the oven to bake for approximately 20 to 25 minutes (this may vary according to your oven).

The buffins are ready when they bounce back to a light touch, a knife inserted into the centre comes out clean and the tops turn a light golden colour.

After removing the muffins from the oven allow them to cool in the pan to prevent sinking.

Serve the buffins warm with a slice of “butter” or our favourite spread.

Store any leftover buffins in an airtight container at room temperature where they’ll will keep for up to 5 days, or in the freezer for up to 1 month.


Hot Cross Buffins

Moroccan Carrot & Kale Salad With Preserved Lemon & Sumac Dressing

Moroccan Carrot & Kale Salad With Preserved Lemon & Sumac Dressing

Moroccan Carrot & Kale Salad with Preserved Lemon & Sumac Dressing


Last week I felt uninspired by all my go-to lunch options which usually look like a nourish bowl, avocado on paleo toast with all the toppings, or some kind of leftover dinner.

I usually love creating a huge plant based nourish bowl for lunch topped with tahini, hummus, dukkah, nut cheese and kraut, but every now and then I crave something different.

So I did something I never normally do. I went to a deli up the road and bought my lunch! Radical I know.

This particular deli is well known for their amazing raw salads and other lunch offerings of loaded veggie sandwiches, wraps, filo pies and hash cakes. In winter these turn to more hearty root vegetable salads, soups, pies and tray bakes.


Moroccan Carrot & Kale Salad with Preserved Lemon &


The salad that caught my eye was a vibrant Moroccan carrot and kale salad with a preserved lemon and sumac dressing.

Wow was it good!!

This salad had everything. Crunchy sweet carrots, a generous helping of kale (king of the greens no less), fresh herbs, toasted spices, sliced almonds, a sprinkling of Medjool dates, and a dressing that was so more-ish I actually licked the bowl.

In fact, it was so good I’ve been back several times under the guise I needed to be sure of the flavours so I could share it with you 😉

So while I don’t know the deli’s exact recipe is for this amazing Moroccan carrot & kale salad, this is my attempt at recreating it and I think it comes pretty darn close to the original.


Moroccan Carrot & Kale Salad with Preserved Lemon &


The secret to this salad is in its exotic dressing which is no doubt where my version differs slightly from the original.

While the deli’s dressing was quite clear, my version is more creamy which I suspect is from using a whole lemon and orange. If you prefer a less creamy, thinner style dressing, simply use the juice instead of the whole fruit. Also, preserved lemons are not the easiest (or cheapest) ingredient to come by, so I’ve included a substitution of regular lemon in the ingredients list to help keep things as simple as possible.

Other than that, making the dressing couldn’t be easier! Simply combine everything in a high speed blender until smooth.

Serve this salad as a meal on it’s own or pair it with your favourite main dish. It makes delicious leftovers and keeps well for up to 3 days in the fridge.


Moroccan Carrot & Kale Salad with Preserved Lemon &


If you make this salad, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or Facebook.  Enjoy!


Moroccan Carrot & Kale Salad with PRESERVED LEMON & SUMAC Dressing

Serves: 4 to 6

Prep time: 20 minutes

3 cups shredded carrot (approximately 4 large carrots)
1 large bunch of kale (curly and/or cavalo nero)
1 handful fresh parsley
1 handful fresh mint
1 handful fresh coriander
1/4 cup activated almonds or slivered almonds
6 Medjool dates (optional)
3 Tbsp dukkah (see recipe below or store bought)

Preserved Lemon & Sumac Dressing:
1/3 cup extra virgin olive oil
1/4 cup preserved lemons (or 1 peeled whole lemon)
1 lemon – juiced
2 oranges – one whole & 1 juiced
2 Tbsp apple cider vinegar
2 tsp turmeric powder (or 4cm fresh root)
2 tsp sumac
1/4 tsp ground cumin
1/4 tsp ground cinnamon
pink Himalayan salt & black pepper to season

To shred the carrot you can either use a shredder attachment on a food processor or a standard hand grater. Place the shredded carrot in a large mixing bowl.

Wash the kale, remove the stems, tear into bite size pieces and add to the bowl.

Wash the parsley, mint and coriander. Remove the stems, roughly tear the leaves into smaller pieces and add to the bowl.

If using activated almonds roughly slice and then add to the bowl, otherwise just add the silvered almonds.

Remove the pits from the dates if using, slice into small pieces and add to the bowl.

Lastly add the dukkah and toss everything together until evenly mixed.

Just before you’re ready to serve the salad add a generous amount of dressing and toss until evenly combined. Store any leftovers in the fridge for up to 3 days.

To make the dressing:

Add everything to a high speed blender (or good food processor) and blend until smooth. Store any leftover dressing in a sealed jar in the fridge for up to 5 days.

Almond Dukkah Recipe:
1 cup almonds
1/2 cup sunflower seeds
1 Tbsp black sesame seeds
1 Tbsp white sesame seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
1/2 tsp pink Himalayan salt

To make the dukkah, place the almonds into a 160ºC oven and bake until they just start to change colour, approximately 10 minutes. Remove from the oven and roughly chop. Meanwhile, place the seeds in a dry fry pan over medium heat and shake around the pan until you begin to smell the spices, this should only take a minute or two. Remove the seeds from the pan and combine with the salt and chopped almonds. Store in an airtight jar at room temperature.


Moroccan Carrot & Kale Salad with Preserved Lemon &


For more carrot and kale recipes check out this Smoke & Fire Kale Slaw with Coconut, Lime & Ginger or these Carrot & Zucchini Herb Fritters

Roasted Red Pepper & Sun-dried Tomato Pesto (Vegan)

Roasted Red Pepper & Sun-dried Tomato Pesto (Vegan)

Roasted Red & Sun-Dried Tomato Pesto

I love pesto. The combination of creamy cashews, sharp parmesan and fragrant basil is just dreamy.

Unfortunately since going dairy free and now plant based, I haven’t been able to enjoy it so I kind of forgot about it.

That is until recently when a new range of plant based pesto’s appeared in our local food store. These new pesto’s were made with good quality extra virgin olive oil (as opposed to canola which is so often the case which store bought dips) and they tasted so authentic I was inspired to try and create my own.

I discovered the way to recreate the cheesy parmesan flavour in a vegan/plant based pesto is to use nutritional yeast (also called savoury yeast flakes), a good squeeze of fresh lemon juice and a little salt.


Roasted Red & Sun-Dried Tomato Pesto


One of the first pesto recipes I created was a classic green pesto made with basil and spinach. It was so good I ate it with literally everything!

I’ve posted that recipe here Basil Pesto Zoodles with Roasted Tomatoes where I’ve tossed with zucchini and black bean noodles, but it’s equally good served straight as a dip on a sharing platter.

My next pesto recipe creation was this Roasted Red Pepper & Sun-Dried Tomato Pesto. While it might sound complicated, it’s actually very simple. Once you’ve roasted and peeled the red peppers, simply throw all the ingredients into a food processor.

If you don’t have a good food processor you might be tempted to use a blender, but don’t. Pesto should be a chunky dip and a blender is way too powerful and will turn your pesto into a sauce in two seconds.

Like the basil pesto, this roasted red pepper & sun-dried tomato pesto is delicious on it’s own, spread on crackers or toast, tossed with your favourite noodles or pasta or dolloped on top of a nourish bowl.

Roasted Red & Sun-Dried Tomato Pesto


When you make this Roasted Red Pepper & Sun-Dried Tomato Pesto, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or Facebook. Enjoy!

Roasted Red Pepper & Sun-dried Tomato Pesto

Makes: 1 jar
Prep time: 30 minutes  Cook time: 20 minutes

2 red capsicum
1/3 cup sun-dried tomatoes
1/2 cup cashews
1 clove garlic
1/2 tsp pink Himalayan salt
1 Tbsp tomato paste
1/4 cup extra virgin olive oil
1 Tbsp nutritional yeast (savoury yeast flakes)
1 tsp apple cider vinegar
1/2 tsp turmeric

To roast the red peppers:
Preheat the oven to 180ºC, wash the 2 capsicums and place in the centre of a lined baking tray to roast for approximately 20 minutes.

The peppers are done when the skins start to blister and turn black. Remove from the oven and place in a sealed, heat proof container. This causes the peppers to steam and makes removing the skins much easier.

When the peppers are cool enough to handle, peel off their skins and discard along with their cores and seeds.

To make the pesto:
Place the roasted red peppers in a food processor with the sun-dried tomatoes, cashews, garlic and salt. Pulse/blend until they resemble coarse crumbs.

Add the remaining ingredients and pulse to combine but be careful not to over blend. You ‘re aiming for a pesto which should be chunky, rather than a smooth sauce.

Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).

Serving suggestions:
Add your pesto to entertaining platters with your favourite crackers and crudités. Toss your pesto with your favourite noodles or zoodles. Add to sandwiches, salads or nourish bowls. Spread on toast with slice avocado.


Roasted Red & Sun-Dried Tomato Pesto