This quick and easy to make snack is perfect to expand energy and vitality for all.
We love using polenta, as it is really fast to cook and a great alternative to having wheat and gluten.

Pesto Polenta Cake

4 cups water

1 cup Polenta

Dash of sesame oil

1-2 cloves garlic

1 carrot grated

2 spring onions finely cut

Pinch sea salt

1 tbsp bouillon

2 tbsp vegan pesto

Method:
Heating the oil in a pan.  Add the finely chopped garlic and a pinch sea salt.
Now add the water and bring to a boil.  Add the bouillon, grated carrot and spring onion.
Turn the heat down and whisk in the polenta. Keep stirring for several minutes until the mixture is thick and creamy.
Stir in the pesto.  Pour the polenta into a shallow dish and let cool to set.
Once the polenta cake is firm, use a cookie cutter and make polenta portions.

Wholefood Harmony offer Cooking Workshops, Food Coaching & Personal Cook services.
Their Spring Kitchen Series begins in London on March 10th 2011 with a Sushi Soiree, followed by the Taste Vitality and Spring Cleanse Workshops.  The workshops include themed wholefood teaching, hands on cooking and they conclude with enjoyment of a full, three course meal comprising several different dishes.

Discover more about the workshops and recipes that delight your appetite and expand your health at www.wholefoodharmony.com. You can contact Anna on 07957313187 or at welcome@wholefoodharmony.com.