Eating healthy doesn’t have to be hell. Especially during the holidays. Sticking to whole foods that grow from the ground or trees or bushes or plants (you get the picture) is one of the best ways to make sure we keep rooted over the holiday season. We are about to get extra busy and have tons of extra cocktails, cookies, and delicious foods essentially poured right into our mouths. Bring. It. On. And at the same time we want to make sure we have enough energy and are cheery AF to bring the energy to make new friends, celebrate (or tolerate) family, and live it up in the last few weeks of 2017. This bomb basil mint vegan pesto + holiday crudité platter will keep you feeling fit, fly and fancy. Without all the hard work.
I may have also had tons of coffee before writing this post, as well. But in all seriousness let’s not get too bogged down with eating all the healthy foods and remember to enjoy some of Grandma’s cookies whilst getting your fitness on and remembering to allow yourself to sleep in. And if you eat like an a-hole one night who cares.
I remember in the faculty lounge at work on cookie exchange day I would walk in to pull my lunch out of the fridge and instead fill up a plate of cookies and walk away. Years later and I am still here able to tell you my story so I think we will all survive a little over indulgence.
So please go out and have a cocktail and eat your veggies and sleep a lot or too little, and go for a hike, but mostly just remember to LIVE!
How to curate your platter:
Make this pesto be the star and add pops of color with different veggies. I picked chiogga aka candy stripe beets and watermelon radish to be the standouts on this plate. The persimmon, pomegranate arils, and herbs help with the flavor combos and the the colors to make this attract even the less avid veggie fans.
Throw in some hummus or baba ghanouj, homemade or store bought and slice up some other fruits and veggies to throw on the plates. Ideas are rainbow radish, golden beets, candy stripe beets, watermelon radish, purple radish, purple cabbage, snap peas, cucumbers, broccoli, cherry tomatoes, celery, carrots, peppers, etc. It can be fun to leave some more decorative veggies whole to give texture to the plate.
For the cheese I picked a spreadable goat I picked up at the market and if I had to choose a vegan cheese I always go for Miyoko’s, which is available at Whole Foods and other natural foods stores.
Pistachios are the fancy nuts in my book, along with pecans. Throw some of those on the side and make sure you leave a dish for pistachio shells!
Add some fruit or fruit spread, such as apples, mandarins, and/or persimmons. I didn’t do this on here but you can throw on some fun seed crackers like Mary Gone Crackers!
Make sure you have every color of the rainbow and help your guests by setting up some of the food already prepped to encourage them to do it on their own afterwards.
Making this should be fun and allow for you to be creative! Think of what you like and what your guests are into eating and play around. Maybe ask your guests to contribute 1 veggie or fruit for you to slice up!
Happy cocktail partying!
Basil mint vegan pesto + healthy holiday crudite platter
- 2 c basil
- 1 c mint
- 1/2 c pine nuts
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1-2 tbsp water*
- 1 garlic clove
- juice from 1 lemon
- S & P to taste
Blend together all ingredients in a blender or food processor until well combined. Serve on crudité platter or in a glass jar in the fridge to use at a later time.
*I used 1 tbsp water to make mine a bit less thick, but it's up to you if you want it to be thicker!