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Welcome to Salu Life!

Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Jalapeño Pesto

Jalapeño Pesto

The Breakdown: 

Serving Size (for about 1 lb. of cooked pasta)

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  • Wild Arugula - 2 cups
  • Baby Spinach - 2 cups
  • Fresh Basil - 2 cups
  • Jalapeño - 1 (deseed for less heat)
  • Nutritional Yeast - 1 tbsp
  • Pistachios - 3/4 cup
  • Lemon - Juice of 1/2
  • Garlic - 1 clove
  • EVOO - 3/4 cup
  • Salt - 1/2 teaspoon
  • Black Pepper - 1/8 teaspoon

 

How to:

  1. In a skillet, toast the cashews over medium-low heat, stirring frequently until golden brown (3 mins)
  2. Add toasted cashews, jalapeño, fresh basil, arugula, spinach, crushed garlic, nutritional yeast and lemon juice to food processor
  3. Give processor a few single, quick pulses (3 to 5) to begin breaking up the dry ingredients
  4. Slowly pour in the olive oil through top of the processor as you continue to blend
  5. Add salt and pepper to taste and enjoy!

 

 

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