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!

Raspberry Chia Breakfast Parfait

This yummy breakfast parfait will fill you up and give you great energy for hours. This is a personal favorite before a long hike or an intense workout.

Ingredients:

1 cup Unsweetened Almond, Coconut or Hemp Milk

2 tbsps organic Chia Seeds

1 tsp organic Cinnamon

1/2 cup organic Almonds (crushed)

2 tbsps organic Hemp Hearts

1 cup organic Raspberries

Directions:

  1. Mix non-dairy milk, chia seeds and cinnamon in a bowl. Let sit for 10 - 20 minutes or until the milk has become a thick jelly. Transfer half the mixture into jars (depending on how many servings you are making).
  2. Next add raspberries onto the almond milk/chia seed layer. Then add almonds followed by hemp hearts. Top with remaining chia mixture, then raspberries and enjoy!

Berry Orange Smoothie

Ingredients:

10 oz (1 1/4 cups) Unsweetened Almond Milk

1 tbsp Ground Flax Seed

1 tbsp Hemp Seeds

1/2 organic Navel Orange (peeled and sectioned)

3/4 cup Frozen Organic Berries

1 cup organic Baby Spinach

1 scoop/serving Vanilla Protein Powder, Vegan

Directions:

  1. Place all ingredients together in a blender. Blend until smooth and enjoy!

Variations: 

Use hemp or coconut milk instead of almond 

Sweet Summer Salad with Grapefruit Vinnaigrette

This is a delicious and refreshing summer salad is loaded with antioxidants and packs a serious nutritional punch. It's also great for satisfying that sweet tooth and getting in your daily dose of healthy fats. I like to serve it with grilled wild salmon or chicken and a glass of good rosé :-).

Ingredients:

4 cups organic Arugula

1/2 cup organic Strawberries (sliced)

1/2 cup organic Blueberries

1/2 cup organicPecans (toasted)

1 organic Avocado (peeled and diced)

1/4 cup organic Basil Leaves (chopped)

1/2 organic Grapefruit (juiced)

2 tbsps organic Extra Virgin Olive Oil

2 tbsps raw, organic Apple Cider Vinegar

Directions:

  1. Fill each individual salad bowl with a large handful of arugula. Evenly set the pecans, avocado, strawberries, blueberries and raspberries across all bowls. Sprinkle each bowl with a bit of your chopped basil.
  2. Create your dressing by combining your grapefruit juice, olive oil and apple cider vinegar in a bowl and stir. Spoon the dressing evenly over each bowl. Enjoy!

Spinach, Blueberry and Chicken Salad

Ingredients:

  • 1 Chicken Breast (organic and pasture-raised, diced)

  • 4 cups Baby Spinach (organic)

  • 1/2 cup Blueberries (organic)

  • 1/2 cup Quinoa (Cooked)

  • 1/4 cup Almonds (sliced)

  • 3 Tbsp Apple Cider Vinegar

  • 1 tbsp Extra Virgin Olive Oil

  • 2 Garlic Cloves (minced)

  • 1 Lemon (Zested and juiced)

  • 1 Tbsp Basil Leaves (Torn)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1/2 tsp Black Pepper (add more or less to taste)

Directions:

  1. Prepare chicken breast according to the Basic Sautéed Chicken Recipe.
  2. Prepare the quinoa according to the Basic Quinoa Recipe
  3. Mix all salad ingredients in a bowl. Store half for a later meal and dress when ready to serve.
  4. Whisk vinegar, oil, lemon juice, lemon zest, salt and pepper together and use half of the dressing to dress your salad.
  5. Store remaining dressing in a glass container to use on your next salad.

Variations:

No Almonds: Use 1-2 Tbsp of hemp hearts or 1/4 cup walnuts

Quinoa Tabouli Salad

This is the perfect summer recipe to bring to parties and BBQs. It's a delicious and healthy crowd pleaser that goes with pretty much everything.

Ingredients:

  • 1 cup cooked organic quinoa
  • 2 Tbsp. organic extra virgin olive oil
  • 2 Tbsp. fresh organic lemon juice
  • Himalayan salt, sea salt or liquid aminos to taste
  • 4 Tbsp. finely minced fresh organic parsley (I prefer cilantro but you can use any fresh herb you like)
  • 2 Tbsp. finely minced fresh organic mint leaves
  • 1/2 large organic tomato, diced (or about ¼ cup small pear or cherry tomatoes halved or quartered)
  • ½ large organic cucumber, diced (and optionally peeled)
  • 4 Tbsp. Kalamata olives chopped & pitted

Directions:

  1. Mix together first 6 ingredients in a small bowl.
  2. Toss with quinoa and mix well.
  3. Gently fold in tomatoes and cucumbers, cover and chill for 1 hour.

Serves 2.