Spring is here so I have embarked on Dr. Fuhrman’s Eat to Live, 6 week program, to reboot my health after the cold of winter. Here is a little info on the “diet” for the website: EAT TO LIVE, #1 on the New York Times Best Seller list, instructs readers on how to leave behind the discomfort of toxic hunger, cravings, and addictions to unhealthy foods. You’ll find inspiring success stories from people who have used the program to lose dramatic amounts of weight and recover from chronic illnesses, up-to-date scientific research supporting the principles behind Dr. Fuhrman’s plan, and new recipes and meal ideas. This easy-to-follow, nutritionally sound diet can help anyone shed pounds quickly and keep them off.

So, I am off all dairy and gluten grains for 6 weeks. I am filling my breakfast lunch and dinner with mounds of raw fresh fruit and veggies and am really enjoying the way my body is responding.

Today I am going to share with you my Vegan Pesto recipe for salad. It is really delicious on even the simplest of salads. Cos lettuce is one of my favourite salad staples. It is a great source of antioxidants and protein. This recipe really is so good for you. The walnuts are high in omega 3, the parsley is great for detoxification and the nutritional yeast is your daily B12 source.

Vegan Pesto
1 medium bunch of parsley
1/2 cup walnuts
1/4 cup nutricional yeast
salt and pepper
1 clove crushed garlic
1 tablespoon extra virgin olive oil
2 tablespoons water

Combine until smooth in your food processor.

Roast Pumpkin Salad
1 medium pumpkin
1 tablespoon olive oil
salt and pepper
1 head cos (romaine) lettuce

Roast cubed pumpkin on a baking tray drizzled with olive oil and seasoned with salt and pepper at 180 degC for 30 minutes.
Allow to cool.
Assemble salad layering cos leaves with the pumpkin and pesto.