Cilantro Macadamia Pesto

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A heavy metals screening revealed that I have high concentrations of mercury, lead and a few other unwelcome metals hanging around messing with my mojo. Not fabulous news, but a good reason to seek out foods to support my detox protocol and help my bod get rid of all that nasty crud. There are many foods high in certain vitamins, minerals and chlorophyll that can help rid the body of toxic metals. Luckily I love most of these, namely cilantro, dark leafy greens, berries, cucumber and asparagus, so I'm taking this as an opportunity to enjoy these delicious foods as often as possible!

Cilantro is particularly helpful in elimination of heavy metals and it happens to be one of my favorite herbs. When thinking of ways to get the most bang for my cilantro buck, pesto immediately came to mind. Pesto is one of my favorite sauces because of its rich flavor and versatility. This is my dairy-free variation on a traditional pesto which uses basil, garlic, pine nuts and parmigiano-regiano or pecorino.

I hope you'll enjoy this rich, refreshing, detoxifying, vegan pesto sauce! I shared this recipe on New Day NW's Wellness Wednesday as a dip for raw veggies or gluten-free crackers. It's also delicious on grilled wild fish, organic free-range chicken, or a burger (especially tasty on veggie burgers). This stuff is addictive! My husband calls it "the crack", so consider yourself warned ;-). Bon apetit! 

Ingredients:

Makes about 1/2 cup

  • 1 cup packed fresh organic cilantro leaves (about 1 bunch)
  • 1/3 cup organic extra virgin olive oil
  • 2-3 garlic cloves
  • 1/4 cup macadamia nuts, roasted
  • 1/4 tsp Himalayan salt (add more or less to taste)
  • 1/8 tsp ground cumin
  • 1/2 lime, juiced (add to taste 1 tsp at a time)

Preparation:

  1. Combine the cilantro, garlic, and macadamia nuts in a food processor and pulse until finely chopped.
  2. Add the olive oil and blend until smooth.

  3. Add the lime juice 1 tsp at a time, tasting as you go until you reach the

    desired tartness. I usually use 2-3 tsp.

  4. Refrigerate in a glass container and allow to warm to room temp before serving. 

Enjoy!

Carrot Cake Chia Pudding

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Chia Pudding is a great make ahead breakfast or snack and this is a yummy variation for Fall. For all you carrot cake lovers, this is a great way to make a healthy breakfast double as a sweet treat without the sugar.

Ingredients:

  • 1 Carrot (medium, grated)
  • 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1 tsp Stevia Powder (add more or less to taste)
  • 2 cups Unsweetened Almond Milk
  • 1/2 cup Chia Seeds
  • 1/4 cup Walnuts (chopped)
  • 2 Tbsp Unsweetened Coconut Flakes

Directions:

  1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
  2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Keeps well in the fridge for 3 to 4 days.

Variations:

  • Extra Creamy or Keto Friendly: Replace half of the almond milk with full-fat canned coconut milk.
  • No Stevia: Use about 1 Tbsp Lakanto Monk Fruit sweetener instead or use liquid stevia instead of stevia powder, adding drop by drop until desired sweetness is achieved.

Pumpkin Hummus

Ingredients:

  • 1 can organic Chickpeas (Garbanzo Beans), drained, liquid reserved

  • 1 cup organic pumpkin purée

  • 1 Tbsp Lemon Juice, freshly squeezed

  • 1 1/2 Tbsp Extra Virgin Olive Oil

  • 1 Garlic Clove (crushed)

  • 1/2 tsp Cumin

  • 1/2 tsp Sea Salt

  • 1/4 tsp Sesame Oil

  • 1/2 tsp Paprika, Smoked (for garnish)

Directions:

  1. Purée garbanzo beans, lemon juice, 1 Tbsp of the olive oil, garlic, cumin, salt, and sesame oil in a food processor.

  2. Add reserved liquid from chickpeas into the mixture while blending until desired consistency is achieved.

  3. Drizzle the top with remaining olive oil and sprinkle with smoked paprika to garnish.

  4. Serve or refrigerate overnight to allow flavors to develop.

For dipping, pair with carrots, celery, sliced bell peppers, radishes, cucumber slices, or any of your favorite fresh vegetables.