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to make - apple ribbons with walnut basil pesto

to make - apple ribbons with walnut basil pesto


When applying the food combining rules,
it is ok the combine apple with nuts.
Acid fruits with proteins are a good combination.
But you can't combine fruits with any other vegetable except lettuce and celery.
Food-combining is pretty difficult and restrictive... If you don't have any digestive issues... don't follow them... Maybe just one rule... Always eat melons alone!

I always have some soaked, sprouted and dehydrated walnut on hand! Making a huge batch and storing them in glass jars, so I have them ready when needed! 
Soaking your walnuts will change their taste, and make them less bitter!
On top of that you remove the inhibitors, that make nuts difficult to digest, and charge them up again with much more nutritional value.


Apple ribbons with Walnut Basil Pesto
recipe from: Nutrition Stripped; McKel Hill, MS, RD, LDN
recipe type: to lunch, to salad, to serve on the side
serves 4

Apple ribbons or curls are tossed in a dairy free fresh basil walnut pesto using less than 10

what you need:
4 large organic green apples, cored
2 cups fresh basil
½ cup raw walnuts  - I soaked and dehydrated them first... this will change their taste - 
2 garlic cloves
⅓ cup olive oil
¼ cup water
2 tablespoons nutritional yeast
½ teaspoon of sea salt, adjust to taste
Freshly ground black pepper
Juice of 2 lemons - I would use a little less - 
1 tablespoon lemon zest

what to do:

Using a spirializer, spiral all the apples into the ribbons or noodle size. If you don’t have a spirializer use a mandolin on the thin setting, repeat for all apples. Toss in lemon juice and set aside.

For the Basil Walnut Pesto: in a food processor, combine the walnuts, basil, garlic, sea salt, pepper, olive oil, and lemon zest, and pulse until combined. Gradually add olive oil to thin mixture to desired texture, about an additional ¼ cup. Adjust to taste. This can be made ahead of time and stored for up to 4 days.

To serve: Toss the pesto in the apple ribbons and squeeze fresh lemon, add hemp seeds or fresh sliced tomatoes on top to garnish. Serve immediately or store pesto leftovers for later use.


Give it a boost!
This recipe can easily be a salad or a side dish, but you can also transform this into a meal very easily by boosting the protein and some of my favorite whole food ingredients out of the kitchen. Try adding hemp seeds, chickpeas, baked tempeh, quinoa, lentils, sunflower seeds, extra drizzle of olive oil on top, or serve with a nice piece of crusty - Life changing loaf from My New Roots -  with a little smeared garlic on top…so amazing! . Enjoy this recipe as a side dish or when you are making a quick small lunch then this is perfect- Just add on protein like some of the booster options above.


to travel - ibiza update

to travel - ibiza update

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