Spring Pesto

I made a no-added-oil pesto this week to garnish a parsnip and cauliflower soup.  I felt the pesto acknowledged that it was now spring and lifted the more wintery flavors of the soup into this early April time.


But then I finished the soup and still had some parsley and spinach left, so made some more pesto and found different ways to use it!...... as a dip, on a sandwich, as a dressing, ...

Here's the recipe:

Ingredients:
1 cup baby organic spinach
1/2 cup fresh chives
1/2 cup (packed) flat leaf parsley
1/4 cup slivered almonds
1/4 cup water
3 tablespoons freshly squeezed lemon juice

Combine all the ingredients in a food processor and process until smooth. If necessary, add more water to achieve the consistency you desire. You may have to stop the processor a couple of times to scrape down the sides so that everything is combined.



Enjoy it on a variety of different dishes! The photo above shows it on a sunflower cracker with sun-dried tomatoes, cucumber and black cumin! A tasty lunch.

You won't miss the oil at all!  The taste of the parsley and lemon just excite the taste buds too much to want oil!

Parsley is an excellent source of vitamins A, C and K. It is rich in antioxidant flavonoids and is a good source of folic acid.  Chives are a member of the allium family and are anti-inflammatory, antibiotic and antiviral.  They also contain quercetin which helps reduce histamine and so helps with hay fever and seasonal allergies.

Whip yourself up a dose of healthy green pesto and put a spring in your step this spring time! Your body will love you for it.
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Salad Days

To me, and possibly also my family, when I hear the expression "Salad Days" it takes me back to when I was a teenager and our involvement in a production of the musical of that name.  I always wanted to sing one of the songs in that musical "Summer and Sunshine and falling in love".  It wasn't because I was falling in love or anything like that - I just loved that song.  But that was sung by the lead, so I never did get to sing it.


The title of the musical refers to the expression "salad days" meaning a "youthful time, accompanied by the inexperiences, enthusiasm, idealism, innocence or indiscretion that one associates with a young person", or the "heyday when someone is at their peak".


Well, maybe my youth passed a little while ago, but at the moment it seems that every day is a salad day here at home.  This is because all our lettuces are growing sooooo well in our new raised beds, that we have salads - or at least green leafy veg, at every lunch and dinner, and often breakfast too, if we put them in a smoothie!



We have one crispy green lettuce, one red lettuce, cilantro, parsley, a European lettuce - that looks like grass (not our favorite) and some arugula.  It is all so vibrant and tasty when picked 5 minutes before you eat it.  Yum, yum. It makes me feel like I'm in my salad days!



I think maybe when I go out to pick my salad for dinner tonight, I'll have to sing "summer and sunshine" to the plants!!  What do you think?



Are you enjoying your salad days and getting lots of green leafy vegetables in your diet?  Green vegetables are low in calories and get the majority of their calories as protein.  When more of your protein needs are met from green vegetables, you get the benefit of ingesting a huge amount of critical, life-extending micronutrients.  Scientific research has shown a strong positive association between the consumption of green vegetables and a reduction of ALL the leading causes of death in humans. So make this summer your "salad days" and feel like you are in your heyday.
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