ITS RAW! Pesto Stuffed Mushrooms

Pesto Stuffed Mushrooms 

Stuffing:

1 c walnuts (soaked over night)

1/2 c pine nuts (soaked over night) 

2 c basil

1/2 c olive oil

3 cloves garlic

1/2 tsp sea salt

Directions:

Place mushroom caps top side down on a plate.

Blend all stuffing ingredients in a food processor until smooth.Scoop a small amount of stuffing into each mushroom cap.

VIOLA ENJOY! 

Come celebrate the earth with OTV!

Earth Day and healthy eating!
Join us at these events and tell us how YOU are eating organic, raw and healthy!

FWB EARTH DAY - APRIL 27th 

Fort Walton beach landing 

10 A.M - 4 P.M 

 (see flyer for further details)

Have you tried blended soups?!

The easiest & most enzyme rich way to make soup!

Avocado and lime RAW ORGANIC soup

2-3 ripe avocados

1-2 stalks of celery

juice of 2 limes

small handful of fresh cilantro

2 teaspoons cumin

1 teaspoon ground coriander

 ½ teaspoon sea salt

1 teaspoon tamari or Braggs

1 cup filtered water. 

BLEND!

THE HEALTHY Baba Ghanoush !

Baba Ghanoush

2 medium- sized eggplants 1/4 cup tahini 2 cloves of garlic 2 T lemon juice 1 T olive oil pinch of crushed 

red pepper + cuminsalt + pepper, to taste1/4 cup basil, cilantro OR parsley

Preheat oven to 375 degrees.

Poke holes all around both eggplants with a fork. Place on a baking sheet, and roast for 30 to 45 minutes or until they are completely soft. Set aside to cool.

Scrape eggplant pulp into a food processor or blender. Add tahini, garlic, lemon, olive oil and spices. Blend until smooth. Transfer into a bowl, and fold in herbs. Season to taste. 

TIPS: Add to salads, use as a veggie dip or serve on a wrap!