Thrive Kitchen and Plant-Based Living

In the last few months, I have learned a lot about healthy living and eating. One of the main lessons I have learned is that eating a plant-based diet (a diet centered around plants, vegetables and plant-based proteins) is the healthiest way to go. Unfortunately, while there is quite a bit of information on plant-based diets out there, it currently requires a little bit of work and a lot of research.  Thankfully the amazing team over at Vega will be introducing Thrive Kitchen in September. This is going to be an amazing new resource for people seeking information on plant-based diets, and I am super excited about it. I had a chance to view the trailer for it, and posted a little teaser for it on my Instagram earlier, so make sure you check that out!

Brendan Brazier, the formulator of Vega, is going to be working with top chefs to bring healthy, plant-based recipes right to our computer screens through how-to videos.  They will show us not only how to make these recipes, but how to really incorporate the plant-based diet into your lifestyle.

I also had the amazing opportunity to see a few of these recipes ahead of time, and they have allowed me to share with you all. I am really excited about this one because I have been interested in trying to incorporate more beets into my diet because they are so healthy and have so many wonderful benefits. So, without further ado, thanks to Thrive Kitchen for Beet Spaghettini with Pistachio Thyme Pesto:

TK_Beet Spagettini with Pistachio Thyme Pesto_Lesson5_620 x 315
Photo Credit Thrive Kitchen

Beet Spaghettini with Pistachio Thyme Pesto
Republished with permission from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney
(Serves 2 to 4)
Beet Spaghettini:
• 2 to 3 medium beets, peeled and processed through thin spiral slicer attachment
or on a mandolin (should yield about 8 cups)
• Juice of 1/2 lemon
• 1 Tbsp olive oil
• Pinch of sea salt
Pistachio Thyme Pesto:
• 2 cups spinach
• 4 to 5 Tbsp thyme (fresh)
• 1/4 cup olive oil
• 1/2 cup pistachios
• 3 Tbsp lemon juice
• 1 Tbsp nutritional yeast
• 1/2 tsp grated nutmeg
• 1/2 tsp sea salt
• Pepper, to taste
1. For the beet spaghettini:
• Toss beets with lemon juice, oil and salt. Allow to marinate while making
2.For the pesto:
• Pulse all ingredients in a food processor until well-combined, but still slightly
3. To assemble:
• Toss noodles with pesto
• Garnish with chopped pistachios and a sprig of fresh thyme before serving
I was a little scared to make and try this, as it just seems little, raw 🙂  But I absolutely loved it! It is fresh and has an amazing burst of flavors.  I will definitely be making this dish again!

1 thought on “Thrive Kitchen and Plant-Based Living”

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