POTATO SALAD WITH ITALIAN BASIL AND PARSLEY PESTO 🥔🥔🥔

in vegan •  5 months ago 

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Yummy, 100% plant-based lunch that is filling and easy to take to work or on a road trip. The other day I came across an article about prebiotics and how resistant starch can improve your health and happiness. Potatoes are starchy vegetables we all know that but did you know that they are even healthier when cooked and cooled down?

This was kinda new to me too. A new topic to research and learn more about. More to come once I know more about this interesting fact.

POTATO SALAD WITH ITALIAN BASIL AND PARSLEY PESTO 🥔🥔🥔


INGREDIENTS (serves 2-3)


Parsley-basil pesto


1 cup fresh Italian basil leaves
1 cup fresh parsley
1/3-1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
1/2 cup roasted cashew nuts
Sea salt and black pepper to taste

FYI: this makes more pesto than you need to make this recipe. Leftovers can be used to make a toast or pasta pesto.. or more potato salad ;)

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Potato salad


3 cups small potatoes, (you can leave the peel on) halved or quartered
1/2-3/4 cup sliced red onion
Salad greens of your choice

DIRECTIONS


  1. Cook potatoes in lightly salted water until fork tender. When cooked, drain and allow to cool slightly
  2. While the potatoes are cooking, make the pesto by combining all ingredients in a blender or food processor and blend until paste-like consistency.
  3. When the potatoes are cooled down, mix with pesto and red onions. Add salad greens to a plate or salad bowl and top with potato pesto mix.

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ENJOY ღ ღ ღ


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Oh yeah! This is my kind of food. This potato salad looks amazingly delicious yummy

Potato salad are so good right? Thanks for all the ongoing support my friend

You know I'm always down for potatoes! Especially with a yummy pesto. I've seen some of the same things about the benefits of resistant starch. Supposed to function a lot like fiber to keep our guts (and the rest of us) happy. I remember being really excited when I first saw this since I pretty much always batch cook, so most of the time it hits the cooking then cooling that's supposed to increase that resistant starch percentage. I will be excited to see what else you find out about the topic!

And hope everything else is well! I don't think I've popped by in a while. 😀

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Intresting right..... I'm also a potato lover... All good here... Been busy. But low season is almost there. Though khmer new year madness first before things get quiet. How is life on your side of the world?

Finally getting busy here, but that's a good thing. I'm ramping up to do more nutrition coaching and some fun seasonal plant-based eating workshops out of the gym where I work. It's something I've wanted to do for a while, just wasn't quite sure how I wanted to offer it until now. I love the personal training, but I really enjoy the nutrition end of things, as well. Plus at some stage in life my body is going to want a break from the physical side of things so it's good to have a backup! :)

I hear ya. Nutrition and exercise go hand in hand. Good luck xxx

Damn, that looks amazing. I adore organic potatoes!! And yes, I saw that article about resistant starch too... fascinating. Nice post, Amy.

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Thanks..... Definitely going to look into this. Happy belly happy and healthy you.

Now thinking potatoe salad for tonight, it being somewhere btwn 100 & 106F every darn day. 😊 Maybe with rocket & a kombucha-tahini dressing. 😊 No rain here yet....

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Kombucha tahini... that's sound interesting. Got both here. Cambodia stinking hot too. Stay cool xxx

❤️❤️❤️

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