In case you haven’t noticed, I have an obsession for green sauces – pesto, pistou, herb paste, flavour-makers, leafy dressings – call them what you will, I love them! Making pastes and sauces out of your fresh leafy herbs and greens is one of the best ways I can think of to preserve those precious summer greens to enjoy all year. Today I’m taking an economical turn and using carrot tops in this Carrot Top Pistou + Dressing. Read more
I was never a cauliflower person. Not when I was a kid, and not now as an adult. But I was raised to eat at least some of everything on my plate, so I have eaten my fair share in my life thus far. I remember one very unfortunate soup that my grandmother made (and then my Mom made again at home, much to my chagrin!) which contained three of my least favourite vegetables: cauliflower, corn and mushrooms. It was like eating a bowl of dirty socks, while everyone around me exclaimed on the delicious depth of flavour and nourishing heaviness. I thought I might die, but I ate it until I finally felt comfortable enough (or was it desperate enough?) to tell my mother just how much I hated it! Read more
In case you hadn’t figured out from my multiple pesto recipes and variations, I seriously love basil! Seriously. But I’ll be brief so you can get to the recipe!
Nutritionally, basil is a pretty good source of Vitamin A (beta-carotene), potassium, and even calcium, while containing smaller amounts of many other vitamins and minerals integral to good health. But basil is more than a culinary delight. Read more
Who doesn’t love a good Greek-inspired spread? I’m pretty sure olives are a food group…right?
The Mediterranean has a reputation for being quite healthy despite their seemingly decadent eating habits (as does most of Europe). Much of that comes from the fact that they have adhered to their innate cultural wisdom surrounding both food and lifestyle. They interact with their food on every level, and more often than not commit to eating without distractions like screens or driving. They purchase fresh, local food, make many meals at home, enjoy time with family and time for rest. Read more
I love basil. It has an absolutely gorgeous aroma due to being very high in volatile oils. It is anti-inflammatory, anti-bacterial, is incredibly high in vitamin K1, and quite decent in vitamins A, C, and manganese. It is possibly my favourite herb to eat fresh, which means I am making a lot of pesto lately! Pesto is also a great way to use up pretty much any greens that might languish in your fridge otherwise. I definitely have trouble eating enough veggies in general (not to mention hydrating enough…), so I am quite happy to be able to add pesto to pretty much any AIP dinner to up my nutrient quota. This single small jar of pesto was made from two large bunches of basil and most of a rather generous bunch of kale (I had to pulse it a few times just to fit it all into my food processor!), so you can see how just a couple spoonfuls of pesto is like adding a whole serving or two of veg. And, because it’s been broken down a bit already, pesto is easier to digest than a raw salad – bonus! Read more
Spring is well in bloom on the Canadian West Coast. Cherry blossoms sprung up suddenly on Valentine’s Day, daffodils are waving happily, and tulips can be spotted in the sunnier gardens. Dandelions have also begun to show their bright faces, and I found my first bunched leaves at the store today. Time for deep cleansing…and pesto! Read more