madeweekly:

It’s not common to find scotch bonnet peppers in the northeast, so when I saw these beauties I jumped on them. Scotch bonnets are commonly used in Caribbean cuisine, specifically in a true Jamaican jerk seasoning. 
Habañeros are easier to find and have a similar shape, spice level, and flavor, which is quite fruity and hot. 
Their heat makes these peppers a fantastic combo with sweet and tangy fruits like blueberries and nectarines. If you’re looking for something more interesting to take to a Labor Day BBQ, this is the stuff!
Zoom Info

madeweekly:

It’s not common to find scotch bonnet peppers in the northeast, so when I saw these beauties I jumped on them. Scotch bonnets are commonly used in Caribbean cuisine, specifically in a true Jamaican jerk seasoning. 

Habañeros are easier to find and have a similar shape, spice level, and flavor, which is quite fruity and hot. 

Their heat makes these peppers a fantastic combo with sweet and tangy fruits like blueberries and nectarines. If you’re looking for something more interesting to take to a Labor Day BBQ, this is the stuff!

carogetsfit:

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE
1/2 clove of garlic
1 handful of fresh spinach
8 walnut halves
1 handful fresh basil
4 sun dried tomatoes
3 tbsp of lemon juice (the more the better)
salt and pepper to taste
This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Woah yeah.
Zoom Info
carogetsfit:

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE
1/2 clove of garlic
1 handful of fresh spinach
8 walnut halves
1 handful fresh basil
4 sun dried tomatoes
3 tbsp of lemon juice (the more the better)
salt and pepper to taste
This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Woah yeah.
Zoom Info

carogetsfit:

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE

  • 1/2 clove of garlic
  • 1 handful of fresh spinach
  • 8 walnut halves
  • 1 handful fresh basil
  • 4 sun dried tomatoes
  • 3 tbsp of lemon juice (the more the better)
  • salt and pepper to taste

This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Woah yeah.

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