Saturday, July 14, 2012

Kale, Garlic Scape and Hazelnut Pesto

This may be the best pesto I've made yet. It is based on this recipe from sweeter salt.

We've been serving this over pasta for a quick summer meal. Even Jon is a fan, and leafy greens (particularly uncooked) are not his favourite thing.

2 cups of chopped, raw kale
4 garlic scapes, chopped
1/4 cup cold-pressed virgin olive oil
1/4 cup whole raw hazelnuts
3 tbsp sunflower seeds
2 tbsp nutritional yeast
1 tbsp tahini
1/8 tsp onion powder
a few sprigs each of fresh parsley, basil, oregano and basil
salt and freshly ground black pepper to taste

Grind hazelnuts and sunflower seeds in a clean coffee/spice grinder, then add to food processor along with rest of ingredients. Pulse until fully blended, tasting periodically to see if anything more needs to be added (salt & more herbs will help if it seems bitter).

This makes a lot... can do 6-8 servings worth of pasta. To serve over pasta, I find it helps to drain the pasta, and then put the pot on the still-warm element (not hot) and stir until the pesto melts & coats the pasta.

Sunday, July 8, 2012

Recipe Review: Argugula Pumpkin Seed Pesto Raw Lasagna

So I've been experimenting more with raw food. In the summer, I find I usually don't have much appetite, since I'm not particularly heat tolerant. On a summer day, raw food is re-hydrating, cool and much more palatable than a hot meal, even if you're not a raw foodie. Raw food is also surprisingly filling (I guess I thought it would be like having a salad for dinner... it sort of is, but like having a salad with tons of stuff in it, including proteiny things).

I tried my first ever raw lasagna this week using the recipe here:
http://www.rawfoodrecipes.com/recipes/arugula-pumpkin-seed-pesto-sauerkraut-lasagna.html

(My links often die, over time, so I'm going to transcribe it here. But it's not my recipe. It was created by Michelle and Lori (@pure2raw on twitter).
My rawsagna!


Below is the recipe, with my changes in red.

1 zucchini, large (thinly sliced) (I used 1/2 a zucchini)
1 large tomato (thinly sliced)
And pumpkin arugula pesto (recipe below)
as much sauerkraut as you want

Pumpkin Arugula Pesto:
about 1 cup fresh arugula (I am actually not fond of arugula. I used President's Choice Organic Spring Mix with Herbs, which was on quick sale 50% off.)
1/3 cup pumpkin seeds (can use sunflower seeds or any nut)
2 garlic cloves (optional) (garlic, oh yes.)
1/4 tsp salt (or to taste) (thinking about next time using yellow miso instead)
2 tbsp tahini
3 tbsp sauerkraut juice (can use lemon or lime juice or apple cider vinegar) (I used lemon juice)
handful of fresh basil (I also added fresh oregano)
2-3 tbsp nutritional yeast
(I added some olive oil to help it blend, as it was pretty thick in my food processor)

Methods/steps

Pesto:
Place all pesto ingredients in your blender and blend till creamy. *may do it in a food processor as well.
Than you build your lasagna with your zucchini and tomato as layers.  To get your zucchini really thin it is best to use a mandoline.
1.Take a few pieces of zucchini and place on plate.
2.Next tomato slice.
3.And top it off with pesto and sauerkraut. Repeat layers!

Green Smoothie: Tropical Citrus Delight

I think this is a good smoothie for green smoothie newbies. It's very tasty and the citrus mostly overpowers the green flavour.

1 organic orange, half of peel removed
1 banana
2 handfuls of baby spinach
3 sprigs of parsley
4 dates
1 tbsp lemon juice
1 tbsp coconut oil
2 tsp flax oil (or flax seeds for more fiber)
1 tsp natural vanilla extract
about 1 1/2 cup water