Fall is officially so near we can taste it. Shorter days, brisk, cozy weather, matcha lattes 24/7 and big comfy sweaters - it's all coming...and we're pretty excited about it. You may notice the change in seasons brings with it another change - the recipes you've been rocking all summer long might not sound as appealing anymore. This is even more the case if you're eating a plant based diet with an emphasis on seasonal and locally grown foods. As cooler fall weather sets in, opting for slightly denser foods and a higher percentage of healthy fats like nuts, seeds, and avocados will help your body adjust to the shift. If you're craving those healthy fats, but still have some fresh basil in your garden to use up before the season ends, look no further than this recipe here.
This pesto walnut crumble is such a yummy snack served with some raw crackers, makes a great addition to a salad, or can be used as a filling in a raw collard or chard wrap with avocado, cucumbers, and sprouts. Walnuts are rich with brain-nourishing omega 3 fatty acids, and our Sprouted Pumpkin Seed Butter is awash with immune-boosting zinc, blood-sugar stabilizing protein, and omega 6 and 9 fatty acids, and it adds a really nice creaminess and helps bind the ingredients a bit. Fresh basil also happens to be a superfood in its own right, offering an excellent source of Vitamin K, manganese, copper, vitamin C, as well as some calcium, iron, folate and even omega-3 fatty acids. The naturally occuring essential oils in basil are also highly anti-bacterial and anti-viral, giving a nice boost to the immune system as well. Enjoy!
Sprouted Pumpkin Seed and Walnut Pesto Crumble
1.5 Tbs lemon juice
1/4 tsp black pepper