POWERHOUSE PESTO–reinvented!

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An empowered take on a healthy classic, my version energizes this delicious condiment/sauce into a healing food. This is a vegan jubilee unless you add bee pollen for those added health benefits…it’s up to you!!!

20171112_184206.jpgINGREDIENTS: (all organic, favoring homegrown greens)

3 cups of Basil (used sweet Italian and Greek)

2 large garlic cloves minced

1/3 cup extra virgin cold-pressed (more if needed to food process smoothly)

1/4 cup raw, activated (if possible) apricot kernels

1/8 each activated (if possible) walnuts and pistachios

1 Tablespoon of Moringa Powder (Italian style)

few dashes of Himalayan pink salt (to taste)

splash of balsamic red wine vinegar

Option: Add pine nuts for more classic flavor by replacing above seeds and nuts and add 1 Tablespoon of local bee pollen. If thyroid support is your focus, substitute the pistachios with Brazil nuts since they are a good source for selenium.

Top with freshly ground black pepper.

What to do:

Put basil leaves, garlic, olive oil in food processor and keep going while adding all the other goodies until it becomes a rich thick paste or runnier with more olive oil or water as you prefer.

Mix it in to your raw veggie or kelp noodles or on spaghetti squash as pictured here… and top beautifully with more fresh, raw sustainably sourced produce.

It’s sooo rich in health values, it’s ridiculous that it can taste soo good and be versatile enough for anyone—carnivore or raw foodist. It is a super boost for anyone!

The Whys—Information to consider and explore as this world is full of natural health optimizing foods that is good to know about and try if you feel moved to!

Apricot Kernels for B-17 as a possible cancer fighter.

Walnuts and Pistachios for body soothing healthy fats.

Moringa powder for an array of goodness.                                                                                 (This is the brand I used, in case you would like to check them out: http://moringaforlife.com/)

Bee Pollen.

ENJOY this densely nutritious and tasty POWERHOUSE PESTO!

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BUCKWHEAT’NANA BREAD

Hearty enough for a hangry man… or woman!

Buckwheat is not wheat –YAY! It’s a seed-based flour substitution that’s awesome for baking. It’s flour is grainer, darker, richly flavorful, and distinct.  You can swap buckwheat flour 1 – 1 for or mix up how you prefer!  The nutritional profile of buckwheat is excellent. For every 1 cup of flour there is approx. 402 calories, 15 grams of protein, 12 grams of fiber and 3.7 grams of fat. It’s a good source of vitamin B6, thiamin and niacin, and is rich in trace minerals such as magnesium, manganese, iron, phosphorus and folate. Here’s another article about it!

As you can tell, I am using buckwheat more and more because it’s healthy heartiness!

INGREDIENTS:

  • 1 3/4 cups buckwheat flour
  • 1/4 cup granulated monkfruit (I used Lakanto brand) – sub 1/4 cup of date paste or 1 Tablespoon of stevia if you prefer… or don’t add any sweetener at all and just add another 1/2 a banana!
  • 1 Tablespoon Ceylon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon of Himalayn pink salt
  • 5 large very ripe bananas, mashed 2 cups (if you use date paste above, reduce by 1/2 banana here)
  • 1/3 cup light flavored olive oil and/or walnut oil
  • 2 teaspoons vanilla bean paste
  • 1 small pasture raised farmers market egg or sub with chia “egg” and splash of apple cider vinegar

WHAT TO DO:

Preheat oven to 350 degrees F.

Combine the buckwheat flour, sugar, cinnamon, baking powder and salt, mix well. Mash bananas, oil and vanilla paste, and stir together. Mix all ingredients…saving just a bit of dough for topping mix.

Chop up walnuts or GF oats or your topping of choice with bit of dough you set aside… put atop and mix in to surface area of bread batter you put in a parchment lined or lightly greased 9×5 loaf pan.

Bake on the middle rack for 50-60 minutes.  Test with toothpick or slender chopstick if you have plenty like I do in my kitchen.

Let cool about 15 minutes and yum it up!

OPTIONAL… mix in some blueberries or raspberries for a completely fun and vibrant taste profile. But I suggest gently pressing the whole frozen berry into batter from the but before adding nut topping so they keep their shape.  It makes an aesthetic difference once done baking.  Otherwise, you can end up with a fully colored loaf instead of spots of lovely color.  Oh…. And uh, chocolate, is a good idea, too! 🙂

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This nutty crumbley topping is sooo delicious and hearty.  

Spring green apple muffins

I feel awful when I waste food…good, organic, good-for-me food.  And so I do whatever I can to NOT let goodness go bad.

I had a bunch of pasture raised eggs and 6 imperfect granny smith apples that needed to get gone, so they mixed together to make a yummy treat for me and my pups Rocky the Rescue and Contessa Bear Smith!  Yes… win-win for all!

I wasn’t sure how it would turn out because sweeter, not tart, apples are typically used for baked breads and cakes, but I figured if the green goodies can go into pie, then why not a muffin?!  Besides, it sounded fresh for Spring! Experiment challenge taken!

INGREDIENTS:

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Simple ingredients; easy recipe to try!

1 cup coconut flour

1 tablespoon Ceylon cinnamon

2 teaspoons of each baking powder and baking soda

1/2 teaspoon Himalayan pink salt

2 cups applesauce (or 5 average size apples pureed with juice squeezed from 1/2 lemon and 6 dates–fresh, homemade is always better!)

8 pasture-raised eggs

1/2 cup coconut oil melted

2 teaspoons each local or favorite honey and vanilla paste

WHAT TO DO:

 

=Heat oven to 350 degrees.

=Add all wet ingredients (applesauce, coconut oil, eggs, honey, and vanilla paste) and mix by hand or mixer machine.

=Sift together dry ingredients and combine with wet and mix thoroughly.

=Scoop into silicone muffin molds or paper-lined muffin tins.  These do not rise too much, so filling almost to top is fine.

=Bake for 20-25 minutes… I ended up going close to 25 minutes.

wp-1491358673612.jpg=Optional: save a scoop of batter, add date paste of 5 Medjool dates, and 1/4 up of GF oats and mash together.  Take a little bit and mix this mash onto the top of each muffin batter in the tins or mold.  This will bake for at least 25 minutes.  It’s just a little bit sweeter and has a nice touch of texture that delights.

=BONUS!  This was baked with our best pup pals in mind!  My two rescues licked their plates clean… If your pup likes apples, this will be a great treat to enjoy together!

=FOOD TRIVIA: Did you know that various sources say it takes anywhere from 55 to 120 gallons to produce one egg?  I imagine the wide range is for the allowances from conventional to biodynamic farming… and everything in between.

Nevertheless, it’s best to eat up what you get and avoid wasting food and resources it takes to produce that food…for the love of people and our planet!  

AND LOOK WHAT YUMMY GOODNESS THAT FIGHTING FOOD WASTE INSPIRED! 🙂