RECIPE: Hemp Seed Pesto

Love Pesto? Is it weird to want to rub fresh basil leaves all over me? That fragrance, so crisp and clean.  I can’t help but pause and sniff it in once I’ve plucked off a fresh leaf.  But, I digress…

Pesto…it’s not just for pasta!  Make some to smear on sandwiches instead of mustard or mayo, scramble it in eggs, add a dollop to a cracker with a smidgeon of salmon, or smother it on shrimp or chicken.

A client recently sent me a clever recipe for kale and hemp seed pesto, that I reworked to retain my friend, basil.  This is a great option for folks with nut allergy!

Hemp Seeds are a protein rich superfood! Basil is an alkaline cancer-fighter, garlic lowers cholesterol and keep vampires away (2 birds, on stone) and lemon helps detoxify!

Hemp Heart Pesto

INGREDIENTS:

1/2 cup Hemp Seeds (hemp hearts)

1 Garlic clove, chopped or pressed

2 cups Basil, chopped

2 Tbsp lemon juice

1/4 cup Olive Oil

Sea Salt and ground Pepper to Taste

INSTRUCTIONS:

In a blender combine the above ingredients; start with hemp seeds and garlic, add basil , lemon juice and spices, finish with olive oil.  Use a spatula to scrape in to glass container for storage.

Makes about 1/2 cup (which is a lot of pesto!) Store what you don’t use immediately in a jar in fridge for a week or so. Freeze what you won’t use in near future. Or use as a facial masque. (not really…though maybe?)

RECIPE: Simple Mushroom Risotto

Looking for a simple, savory, filling winter dish? This number makes a great side item to pair with steak, pork or chicken, but it’s hardy enough to be served as the main course!
Easy to make and serves ~ 6 people. Keeps in the fridge all week long.
Mushroom Risotto
 INGREDIENTS:
1 cup cooked farro (can also use bulgur, brown rice, quinoa or orzo)
1 cup chopped mushrooms
1 Tbsp sesame
1 Tbsp of coconut oil
1 cup chopped spinach
1/2 sleeve of goat cheese sleeve (~3 0z)
1 Tbsp olive oil
Lemon juice of 1/2 lemon
1 tsp ground black pepper
1/4 tsp sea salt
2 dashes paprika
INSTRUCTIONS:
In a medium sized pot add farro to 2 cups boiling water, cook until water is gone (~ 10-15 minutes or until grain is tender and strain remaining water).
While cooking bulgar, in small skillet on medium heat add sesame and coconut oil and mushrooms. Cook until tender.
In a large glass container combine all ingredient and stir until well mixed.
Serve warm.

RECIPE: Delicata Squash Salad

I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.

Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad).  In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
delicata squash

INSRTUCTIONS:

Preheat oven to 400

Slice Delicata Squash longways and spoon out seeds

Slice squash in to 1/4 inch slices

In a baking dish toss with olive oil and sea salt and ground pepper

Option to add chopped tomato to dish

Cook for 15-20 minutes, tossing 1/2 way through.

Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone

Slice 3 organic celery sticks

Chop one organic orange or red pepper

In a large salad bowl Combine:

Cooked Quinoa, chopped veggies, 3 cups organic spinach.

Once squash is cooked and soft, add to salad.

Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing

 

 

RECIPE: Greens & Beans Salad

Need a protein-packed, vivacious, vitamin-rich, super-easy salad?

Have I got the one for you! In less time than it takes you to remove your eye make-up, you can whip up this healthy dish!

INGREDIENTS:

4 cups organic mixed greens, spinach and arugula (or greens of your choice)

1 avocado, diced

1 can organic garbanzo beans, rinsed and strained

1 can organic black beans,  rinsed and strained

1/4 red onion, diced (optional)

1/4 cup pumpkin seeds or sunflower seeds (optional)

Combine all of the above together and then drizzle with your favorite dressing. Or try this delish dressing

Put a bird on it (egg or chicken), or roll it in a wrap.

Make a large bowl to scoop from all week!

Arugula, Bean and Avocado Salad

RECIPE: Wild Rice and Arugula Salad

Need to give your salad some girth without bulking up?

Wild Rice is the perfect grain to making your salad more filling without packing on pounds in the process.  Wild rice has twice the protein of brown rice, is high in fiber and essential minerals and vitamins.

The arugula bring the benefits of leafy greens.  It’s alkalinic and detoxifying, high in chlorophyll and antioxidants, and is anti-inflammatory.  Sun dried tomatoes deliver calcium and magnesium, which are great for cardiovascular health.  So this salad is a super hearty, super healthy serving of goodness!

arugula salad
Bring 4 cups of water to a boil, Add 1 cup wild rice

let cook until water gone (~ 45 min)

While rice is cooking, in a large dish combine:

1/2 5 oz sleeve goat cheese

1/2 cup chopped Sun Dried Tomatoes

4-5 cups of arugula

1 Tbsp olive oil

1 tsp ground black pepper

1 tsp dried basil

1 /2 tsp sea salt

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Serve on bed of arugula.

Serve Warm or cold.

Keeps in Fridge all week.

Tastes great in a toasted tortilla.

 

RECIPE: Gluten-Free Oat Smoothie

Want a quick, simple,  healthful smoothie recipe that won’t leave you hungry? This scrumptious, gluten-free smoothie is filling and delicious!  Oats are high in fiber, help lower cholesterol and reduce cardiovascular disease. So instead of cooking up sugar laden, pre-packaged oatmeal in the am, try this healthier alternative!

 

In a blender combine:

1 cup organic spinach

1/2 cup organic gluten-free oats (I like Trader Joe’s)

1/2 cup almond milk, unsweetened

1/2-1 cup water

1/2 frozen banana

1 tsp cinnamon

Oat Smoothie