Plant-Based Cooking Has Never Been Prettier!
Plant-Based Cooking Made Easy and Fun!
Plant-based cooking can be unique and fun. Today we have two awesome recipes, Spinach Rose Pesto with Rainbow Raw Slaw! Starting with Golden Rose Milk to warm and heal your soul. Today’s guests on #LunchBreakLIVE are host, Melissa Breslow, founder of Mind-Body-Space and Open Eyes Foundation, along with holistic plant-based chef Kristen Alexander, founder of GaiaTree. Together they brought these scrumptious recipes to life on UnChainedTV!
Our Guests
Kristen Alexander is the founder of GaiaTree and is a student of nature, holistic plant-based chef, transformational life coach, Sacred Plant Immersion facilitator, vitalist herbalist, and world traveler. Kristen integrates her teachings through self-discovery, various embodiment practices, and cultivating freedom and liberation by bridging the pathways of the mind-heart-gut connection in a symbiotic relationship to the spirit and soul.
Her organic, small-batch apothecary and botanical product line create ancient medicine that transforms life into the fabric of New Earth living. The medicine and guidance Kristen shares has been acquired mostly from experiential learning, as well as, a degree in psychology and numerous shamanic, nutritional, culinary, facilitator, and herbal trainings, courses, and certifications over the past 10 years.
She is here to be in service to the sacred shared heart of humanity and the soul of the Earth as we co-create a world that embodies harmony and peace within.
You can find all of Kristen’s offerings on her website, www.thisisgaiatree.com, and Instagram page @thisisgaiatree and @gaiatree_apothecary
Melissa founded Open Eyes Foundation, a campaign that inspires solutions for a sustainable future. She is Vice President of VegFest L.A., a yoga teacher, and a sound and energy healer. Her primary goal is to create community and support to guide new vegans on a positive path.
Did You Know Plant-Based Cooking Could Be So Easy?
These recipes are proof that plant-based cooking can be unique, easy, fun, healthy, and oh so colorful! The food that was made for us today is almost too pretty to eat! Almost. The Spinach Rose Pesto Sauce is perfect to layer in fresh-cooked pasta or keep it healthy and layer it with some zoodles! The Rainbow Raw Slaw goes beautifully in lettuce wraps, making it a full meal. Pour the Rose and Berry Balsamic over it for pure earthy bliss. I bet if you make these dishes for your friends they are sure to be impressed. The colors alone are magical. And, they are super healthy, with ingredients coming straight from the earth. Raw is always healthier, and frankly easier because there is no real “cooking” involved.
Raw Rainbow Slaw and Spinach and Rose Pesto
Ingredients
- Rose + Berry Balsamic Dressing:
- 2 lemons juiced
- 3 tablespoons balsamic vinegar 1.5 tablespoons rose powder
- 1 cup berries and/or fresh cherries 3⁄4 cup rose tea
- 1/2 cup extra virgin olive oil
- Pinch of salt optional
- Spinach + Rose Pesto:
- 2 cups of spinach
- 2 tablespoons balsamic vinegar
- 1 tbsp rose powder
- 1/4 cup walnuts
- 1/2 cup coconut milk
- 1/2 cup cup extra virgin olive oil
- Pinch of salt
- Rainbow Raw Slaw:
- 2 small carrots grated
- 1/2 large beet grated
- 1/2 fennel bulb white parts, grated
- 1 cup cabbage grated
- 1 pomegranate deseeded (or sub 1 apple, diced) 1/4 cup fresh cilantro, chopped
- 1 1/2 large lemons juiced
- 1/4 cup walnuts chopped
- Salt to taste
Instructions
- Rose and Berry Balsamic:
- Add all of the ingredients, except the oil, to a high powered blender. Blend on high until smooth, then bring the blender to low speed and slowly drizzle in the olive oil until fully emulsified.
- Spinach and Rose Pesto:
- Add all of the ingredients, except for the oil, into a high powered blender.
- Blend until mixed together, then bring the blender to low and slowly add in the oil while blending until fully emulsified and pureed.
- Rainbow Raw Slaw:
- Grate the carrots, beet, cabbage, and fennel in a food processor or with a grater and place into a bowl.
- Add the lemon juice and salt and massage until well incorporated
- Add the pomegranate seeds, cilantro, walnuts, and cilantro, then serve.
- *The lemon juice helps to preserve the freshness of the vegetables and gently break down their cell walls for easier digestion.
What A Special Day Of Plant-Based Cooking!
This was an awesome episode of #LunchBreakLIVE, full of inspiration, love, healing, and of course, great food! Give these tasty recipes a try and let us know how much you loved them. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy vegan recipes to try? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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