Ok …….. I know it sounds crazy but I swear pesto tastes better the slow way, using a pestle and mortar.
2 cloves of garlic chopped
A big handful of basil leaves, chopped (Greek Basil if you can find it)
Organic Greek Basil seeds (so you can grow your own!)
A handful of soaked and dehydrated walnuts
Juice of 1 organic lemon and a little of the zest
5 or 6 twists of black pepper
Sea Salt to taste
4T raw olive oil
Put basil, nuts and garlic into the mortar and grind with the pestle into a chunky consistency.
Add lemon juice, zest and olive oil and and grind some more. Season with sea salt and pepper.
Serve over a salad of cherry tomatoes and baby greens with finely chopped olives.
>>>>>>>Delicious!!!<<<<<<<
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One of the most important aspects of eating healthy is to find ways to get more dark greens into your life. This is a flavorful and easy recipe that makes eating your greens a joy! We picked some fresh collard greens from our garden. Here in South Florida it has been an unusually cold winter as it has many other places, however the collards loved this cold spell and grew like wild things.
Dark greens are essential to building your body’s immune system and are an excellent antidote if you overdo it on sweets or raw chocolate. The Boutenko family has a whole book on creating green smoothies as they discovered firsthand how crucial it is to get them into our daily routines.
We used them as wraps to create some delicious asian sprout rolls. Finely chopped fresh organic root Ginger offsets the bitterness of the collards and the dates create a nice balance too. Nonetheless, I must mention that growing them ourselves produced a much less bitter leaf than the type we buy at say, Whole Foods.
They are stuffed with a mixture of:
- 1 Cup soaked and sprouted sunflower seeds
- 1 Cup finely diced zucchini
- 2 T finely chopped fresh ginger root
- 1 T sesame oil (raw not toasted)
- 1 T umi plum vinegar
- 1/2 t Sea salt
- 3 T raw almond butter
- 4 finely chopped Dates
Pulse all in food processor with S blade and spread on collard leaf shiny side out roll up and secure with tooth pick or bamboo skewer. Garnish with Nasturtium flowers and sunflower seed sprouts.
Wine could be a chilled Pinot Grigio or Orvieto!
Bon Appetite!
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