Today was pesto making day! This is the recipe for pesto with basil, but you can really replace the basil with coriander or with any other herbs and/or weeds that you like. It is also very flexible what kind of nuts or seeds you are using. I had walnuts at home, so that's what I used, but traditionally pesto is made with pine nuts. Try macadamia nuts, almonds or sunflower seeds. You can make it with or without Parmesan, just how you like it. I had so much basil in my garden, that I quadrupled this recipe!
Traditionally, Pesto is made with basil, garlic, olive oil and pine nuts. But you can go much more creative than this, you can even go WILD and use all sorts of weeds. That's what I did today - weedy pesto. Here's the recipe with half basil and half weeds, weeds from your garden or any other safe and clean place. The picture is of the weeds I was using today. Weeds are so full of important health giving nutrients and taste much better than you might think.
Great little soft grain free bread rolls. You can easily adjust what seeds you prefer in this recipe. If you don't have chia seeds, then just use 50 g of linseeds. And feel free to exchange the other seeds with each other if you don't have one or the other. It's also possible to use any nuts instead of seeds. 50 g Chia seeds/Linseeds and 75 g of any other nuts or seeds.
This is what I call my serious and savoury green smoothie, actually tastes a lot like a green soup, cold if you use cold water and warm if you use hot water.
When you first start on Sauerkraut juice make only about half the recipe and share it with somebody else. Sauerkraut juice is full of good probiotics, but can have a strong reaction on your digestive system when you first start taking it.
Also, don’t be scared about making this and giving it a go, it sounds much more intense than it actually is ?
Go easy on strong tasting weeds and greens like dandelion, plantain and kale for the beginning and use more of the softer tasting varieties like lettuce, cos lettuce and baby spinach.
Delicious! Great tasting chocolate smoothie, make it with some ice cubes and it’s almost like a soft serve ice cream, only much better tasting.
With lots of greens and turmeric, ginger, cinnamon and black pepper this smoothie will help to reduce inflammation and pain naturally. Make double the amount and have one serving in the morning and one serving in the afternoon to spread the positive effect of anti inflammation out over your day. For the greens use any of the following: spinach, kale, silver beet, beet root leaves, carrot greens, lettuce, dandelion leaves, plantain, nettle, parsley, coriander ....)
Those crackers are a life saver if you're on a gluten- or grain free diet. They taste delicious, keep well, loved by everyone, taste great as they are or with butter, avocado, guacamole, cheese, hummus ... Make a big batch and freeze what you don't use in the next week! You can also change the kind of nuts and seeds you're using and make this a nut free cracker by only using seeds. Basic recipe is 1 cup of Linseeds and/or Chia seeds and 3 cups of any other nuts or seeds plus 500 ml of water. Add to this salt and pepper and any herbs or spices that you like. I like the rosemary, sage and garlic combo, but try cumin, coriander, garlic or curry powder with additional chili or turmeric. The ideas are endless.
Light and fluffy, great alternative to ordinary bread, but also to the heavier gluten- and grain free breads with almonds and eggs. Keep in fridge for later use or prepare ahead of time and freeze. Also great way to use egg whites up! Make sure you drink a lot with all the psyllium husk in there, very high in fibre. Makes about 6 rolls, but you can easily double the mixture for a bigger batch.
If you already have your greens prepared ahead of time from the "Green leafy vegetables to use in other recipes" then this is a quick and easy side dish of leafy greens. Tastes great with "Pesto chicken". Also a great filling for omelettes or just as a side to some scrambled eggs or fried eggs.
If you have an abundance of any greens in your garden it's a great idea to not let them go to waste. Prepared in a way as it's explained here, you can keep them either in the fridge for a couple of days or freeze them for later use. Use for frittata with greens, stir fries, greens in creamy garlic sauce or in a soup with all sorts of vegetables.