Sticky rice, black sesame, pickled ginger and carrot ribbons, cashew and siracha mayo, avocado- 100% vegan sushi donuts

This recipe is in the beautifully real food book. Sam says she uses this pesto on the regular, and loves adding it to salads , pasta, potatoes, sandwiches, wraps and pizza. Recipe 2 (large) garlic cloves 1 tbsp coconut oil 60g (1/2 cup) walnuts 60g (1/2 cup) cashews, soaked for 3-4 hours 2 large handfuls kale leaves, roughly chopped 1 bunch of basil leaves 125ml (1/2 cup) good quality olive oil 60 ml (1/4 cup water) 1/2 teaspoon sea salt, or to taste 1/4 teaspoon ground black pepper 1/2 teaspoon onion powder 2 teaspoons coconut sugar or coconut nectar 1 tablespoon nutritional yeast 1. Fry garlic cloves in coconut oil until they brown slightly and become fragrant. (alternatively feel free to roast them in the oven) 2. Blend the cloves and the rest of the ingredients in a high speed blender or food processor until smooth and creamy. 3. Store in an air tight container and consume within 4-5 days. ** Use it as a spread on flatbread, pizza, toast, sandwiches or add to pasta salad, roast potatoes etc! If adding to a salad thin with a tiny amount of lemon juice, water or olive oil to reach your desired consistency and to add a bit of 'zing'! 😉 ** Feel free to add more garlic cloves if you're a fan of garlic! I prefer my Pesto more to have a more subtle flavour.

You can Find the recipe in the vegan baked treats section of beautifully raw food.

Available at coco mamas juices (an organic cold-pressed juice and smoothie bar in Melbourne contact 99729592 -

With Kale pesto and Tahini mayo. This recipe can be found in beautifully real food cook book

Feel free to add nori or any of your fave sushi toppings

Coconut chia pudding, grilled banana peanut butter from my protein uk and omega 3 seed mix, vegan cookie dough, coconut yoghurt and coconut sugar. Amy gets all her baking supplies from my protein uk.