Cilantro Macadamia Pesto

CilantroPesto1_small.jpeg

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!

Turkey Apple Breakfast Hash

TurkeyAppleBkftHash.png

This is a favorite weekend brunch dish for me. I love hash but I want more veggies and protein and fewer empty calories from white potatoes. This recipe is nutrient-dense and super satisfying and you can make it extra rich by topping each serving with a sunny side up egg.

Serves 4

Ingredients:

  • 1 lb Lean Ground Turkey
  • 1 tsp Cinnamon
  • 2 Tbsp Poultry Seasoning
  • 1 Tbsp Avocado Oil
  • 1 cup Red Onion, diced
  • 2 Garlic Cloves, minced
  • 2 cups Brussels Sprouts, trimmed and halved
  • 2 cups Butternut Squash, peeled and cubed
  • 2 Apples, cored and diced
  • 1/4 tsp Sea Salt (to taste)

Directions:

  1. Heat a large skillet over medium heat. Add the ground turkey, cinnamon and poultry seasoning. Cook for 5 to 7 minutes, until thoroughly browned, breaking up into little pieces as it cooks. Drain off the fat, transfer to a bowl and set aside.
  2. In the same skillet, heat the oil over medium heat. Add the onion and garlic, sauteeing until translucent. Next add the brussels sprouts, butternut squash, and apples. Cover and cook for about 10 minutes, stirring occasionally, until all veggies are soft.
  3. Add the ground turkey back into the skillet and stir to combine. Season to taste with sea salt. Divide into bowls and enjoy!

Variations:

  • Vegan & Vegetarians: Use lentils instead of ground turkey.
  • Egg Lovers: Top each serving with an over easy, pasture-raised, organic egg.
  • Leftovers: Store covered in the fridge up to 3 days.