Whole food, plant-based series, Part I

Oil-free watercress & walnut pesto

A lot has happened since I transitioned to a mostly plant-based diet at the end of August. I lost (and am still losing) weight – effortlessly. I feel a sense of peace knowing I am truly nourishing my body well and helping the planet. My cooking has become way more creative. I am using new ingredients and finding clever ways to replace things like salt and oil. I am learning so much about the incredible health benefits of eliminating animal products and oils from our diet, thanks to inspiring doctors like Neal Barnard, Micheal Gregor, Dean Ornish and T. Colin Campbell. And from documentaries such as Forks Over Knives and What the Health.

All good things.

But there have also been a few bumps along the way.

Mainly from people who do not understand (or care to understand) the change. Where did the Friday apéros with charcuterie go? The Sunday beef stews? The steak-frites with creamy pepper sauce? Well, that all ended when we realized what was happening to our bodies. Without boring you with details, suffice to say that it wasn’t good. 

The French Life is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

To set the record straight, I am not wearing tie-dye and patchouli. Nothing has been sacrificed here, and my lifestyle is still as French and delicious as ever. It’s not my intention to indoctrinate anyone with my beliefs either. On the contrary, I encourage you to do your own research. Not only because I am not a medical professional, but because this should be your journey. Read books. Listen to podcasts. Follow the science. And don’t be fooled by ridiculous diets.

My aim here will always be to inspire you and share beautiful recipes. Recipes made with fresh, healthy and vibrant ingredients. Real, nourishing food. Like this incredible watercress and walnut pesto, which you can enjoy in so many ways. It’s completely plant-based and chock-full of nutrients – and it has no oil (note that I don’t say ‘fat’ but ‘oil,’ – the stuff is highly inflammatory; yes, even olive oil). 


Starting with the walnuts, one of the healthiest nuts, loaded with omega-3s, fiber and antioxidants. I’ve toasted them for extra flavor, and so should you – always! 

Watercress (considered a cruciferous vegetable) is another nutritional powerhouse packed with vitamin C and carotenoids. Great for boosting the immune system, healthy vision and much better than botox if you’re really looking for that fountain of youth! 

I’ve also used miso paste (made from fermented soy beans and known to improve gut health) instead of salt for a richer, more umami flavor. 

There is no need for oil, a traditional ingredient in pesto. Instead, I’ve replaced it with avocado, which has healthy fats and lots of potassium and magnesium. 

As a substitute for the Parmesan, I used Willicroft’s Italian Aged (not sponsored). It doesn’t have any nasty ingredients and is really delicious. You can substitute with nutritional yeast or another plant-based ‘Parmesan’ – just make sure you read the ingredients!

Thank you for reading The French Life. This post is public so feel free to share it.

Share

You can use this pesto in so many ways: sandwiches with roasted veggies, in pastas, soups, dressings, on melba toast or baguette (perfect for the apéro), in risotto, even on grilled (plant-based) cheese!

I am so excited to kick off this new series, which will include everything from starters to snacks and decadent desserts. 

FIRST RECIPE FREE
Please note that though this first recipe is public, this new series will only be available for paid subscribers, so don’t hesitate to sign up if you’re also looking for recipes that are truly delicious, easy to make and will fill you with health and vitality!


For as little as $2.50 a month (less than a crappy cup of coffee), you’ll be guaranteed your weekly dose of (super healthy, plant-based and vibrant) deliciousness! Note that as of 1 November, I will raise my yearly subscription rate to $45, so take advantage of the $30 rate before the end of this month.

Plus, I’ll be sharing an informative video about plant-based eating every week!

See you next Friday?

Watercress & Walnut Pesto

(The pesto keeps for approximately 3 days.)

For the roasted tomatoes:

  • 200g sweet cherry tomatoes, halved

  • 2 tbsps dried Italian spices

  • Freshly cracked pepper

  • 1 tbsp balsamic vinegar

For the watercress & walnut pesto:

  • 60g walnuts

  • 2 garlic cloves

  • ½ ripe avocado

  • 1 tsp white miso paste

  • 75g watercress

  • Few sprigs of basil, leaves only

  • Juice of ½ lemon

  • 2 tbsps plant-based ‘Parmesan’ (or nutritional yeast)

  • 1 tbsp vegetable broth

  • Freshly cracked pepper

Instructions:

  1. Preheat the oven to 200℃.

  2. Place the tomatoes in a small roasting pan and stir in the Italian spices, pepper and balsamic vinegar. 

  3. Roast for approximately 35 minutes, stirring a few times.

  4. For the pesto, toast the walnuts in a pan without oil until fragrant. 

  5. Place them in a food processor along with the rest of the ingredients, except the pepper. 

  6. Blitz the mixture, scraping down the sides of the bowl as necessary.

  7. Stir in some freshly cracked pepper.

Two recipe ideas, each serves 2:

Pesto & roasted tomato open-faced sandwich

Slather a slice of whole-grain bread with the pesto and top with half of the roasted tomatoes and a few basil leaves.

Tagliatelle with pesto & tomatoes

Cook 250g fresh tagliatelle al dente, saving about 30ml of the cooking water. Stir 3 tbsps of the pesto (or to taste) and the reserved cooking water through the pasta. Serve with the roasted cherry tomatoes and a little basil.

0 Comments
Authors
Paola Westbeek