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© Copyright 2019 Origin Magazine

Eat to Thrive: Life on the Vegan Farm

ORGANIC FARMER + Vegan Foodie, Anna Sneddon

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Instagram: @eat_to_thrive

Food Tips:

More bananas. Bananas are in season year round and can be used in place of dairy products in pancakes, muffins, and “nice cream.” They’re so versatile.

 

Eat what's in season. Obviously in the winter I end up buying a lot of imported fruits, but eating seasonal fruits and veggies as much as possible is important to me.

 

Try skipping the oil. Potatoes and vegetables can be steamed or baked on parchment, stir-fries cooked in water on lower heats, salad dressings made with nut or seed butters plus juicy fruits and veggies rather than oil. I’ve been doing this for over three years. It’s possible! And like all things, it gets easier with time.

 

 

Raw vegan pesto pasta recipe: 

 

INGREDIENTS

3 medium zucchinis (approx 450-500 g), peeled

1 cup really packed fresh basil 2-3 tbsp pine nuts (soaked in water for a few hours beforehand)

30 g kale (I like baby or young kale; it’s less bitter. Use lacinato for a really deep green color.)

1-2 fresh garlic cloves

1 tbsp garlic powder

1 tsp onion powder

1 tbsp lime juice

¹/³-½ cup chopped tomato(es)

METHOD

To make the pesto, mix everything except the zucchini in a food processor. Use a spiralizer to make zucchini noodles. Mix together and enjoy!

 

 

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