Goin’ Seasonal Week 2: Lovely Leafy Greens

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 2: Lovely Leafy Greens GET THE RECIPE + WAYS TO USE LEAFY GREENS

Keep it simple! One of my favourite ways to enjoy leafy greens is steamed or sautéed and topped with olive oil, lemon juice, sea salt, pepper and cayenne or turmeric.

 

RECIPE: Fusili Pasta with Greens, Goat Cheese and Walnuts

 

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Nutritional Tip: How do you get your calcium? The most common answer to this question is dairy products like milk, yogurt and cheese, or perhaps a supplement. Did you know that leafy green vegetables contain more absorbable calcium than dairy?

 

 

Avocado Lover’s Pesto {family size} {oil-free}

Summer sunshine and warm days are here. You’ll want to add this simple pesto to your weekly repertoire, especially if you 1) love avocados, 2) have a lot of ripe ones on hand or 3) are looking for ways to include more healthy fats into your diet. Enjoy with veggie sticks, raw crackers, on pasta (cooked brown rice pasta or raw, spiralized zucchini noodles), on toast with your favourite sandwich or with corn chips.

I created this recipe for a food demo I offered at Farm of Life in April, and guests were so surprised that there was no oil!  I usually add oil to my pestos but with a lot of avocados to use, I had an idea to completely replace the oil with the avos. This pesto is rich, yet still light, creamy and fluffy. Add as much or as little garlic as you like. You can also add a handful or fresh greens like spinach or kale for extra leafy green action!

images-20What you’ll need:

4 avocados

2 bunches of basil

1 cup walnuts or nuts of choice like macadamia, pecans, brazil nuts, cashews

1/4 cup lemon juice, freshly squeezed

4-6 medium garlic cloves

1 tsp Himalayan pink salt

1 tsp freshly ground pepper

1/4 – 1/2 cup water, to reach desired consistency

1 cup spinach (optional)

In a food processor, add all ingredients, except water and spinach and pulse until well combined. Slowly add water until you reach your desired consistency. Pulse in spinach and combine until smooth or leave slightly chunky. Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

Trusting this will bring a smile to your face and warm your heart!

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Arugula, Walnut and Garlic Scape Pesto

 

 

Garlic What ???

Down Memory Lane…

I still remember the first time I saw these beautiful wispy spirals that began to grow out from my garlic plants, planted the previous fall. I immediately did some research to learn more and was amazed (and excited!) about what I could do with them in the kitchen. I will also never forget the moment I harvested it and ate it raw…weooo…hello garlic!

“Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plant’s strength away from forming a plump bulb.” (source: gardening.about.com)”

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Three years ago, I found a recipe that I loved and stuck to it. I was making garlic scape pesto as often as I could. I also preserved some in the freezer by using a food processor for making pestos later on in the summer or fall. Scapes are typically available in the early parts of the season.

 

Although I do love the pungency of garlic cloves, it is a nice change to enjoy a more mild, almost sweet, flavor. This can be ideal for anyone looking for a more subtle flavor or who doesn’t enjoy (or cannot digest) raw garlic.

 

This year, I had so many scapes that it was time to get creative! My favorite recipes is still a scape and walnut and with veggies, crackers or a nice homemade bread. But I am also enjoying grilling the scapes on the BBQ, adding them to a bottle of extra virgin olive oil for a homemade infused garlic oil, as well as cooking with them; adding to hummus, soups or stir frys, instead of garlic cloves.

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If you really love garlic, or feel your immune system getting low, you may even just bite directly into the scape!

 

For your Health….scapes can

  • oxygenate blood
  • Reduce inflammation
  • Boosts immunity; high in antioxidant glutathione
  • lower blood pressure and cholesterol levels
  • garlic scapes, like cloves, and other alliums are known for their anti cancer qualities
  • rich in sulfur; important for health and strength of hair, nails, skin and important for synthesis of amino acids.

 

Recipe

Easy as 1,2, 3!

Once you learn the proportions for pesto, no need to use a recipe. The nuts, herbs and greens are always interchangeable. Walnuts, almonds  and pistachios make a really creamy and rich pesto. For something lighter, try sunflower or pumpkin seeds. For the greens play with kale, spinach or arugula and try herbs like parsley, basil or cilantro.

Arugula, Walnut & Garlic Scape Pesto

2 c garlic scapes, cut into bits & the flower head discarded

1 – 2 cups arugula (spinach, kale, chard OR fresh herb of choice)

1/2 c walnuts, or nuts/seeds of choice

1/4 c grated parmesan cheese (optional, try adding nutritional yeast for a dairy free option)

1/3 c extra virgin olive oil

juice of 1/2 lemon (or more)

1/2 t sea salt

1/2 t cayenne (optional)

Combine the garlic scapes, arugula, walnuts, cheese in the bowl of a food processor. Pulse a few times. Let the machine run and slowly pour in half the amount of oil along with the lemon juice, salt and cayenne. Slowly add the remaining oil until you’ve reached a good consistency. Store in a lidded jar in the fridge for a week or freeze in small jars.

Enjoy!

Heavenly Halvah for breakfast, lunch, snack or dinner… because why not!

The only thing I can take credit for is eating this. I love this recipe exactly the way it is in The Power of Food by Adam Hart. This a fantastic cookbook for anyone looking to add nutrient dense, high prana, foods to their diet. There are chapters dedicated to hemp seeds, chia,cashews, garlic, ginger, avocados… I think you get the point!!!

I like to refer to this “dessert” as a power snack which justifies  me eating it for breakfast, lunch, snack or dinner..which happens!

The ingredients are superior to most granola bar or protein bar recipes, and with the hemp seeds and almond butter, this packs a punch! This recipe is not only rich in protein, but also in omega 3 thanks to the walnuts  and calcium from the sesame seeds and tahini. Lastly, it’s raw and has all the enzymes for optimal digestion and assimilation!

This is a must try!

Ingredients

1/2 cup walnuts, ground

1/4 cup sesame seeds, ground

1/4 cup hemp seeds

3 Tbsp tahini

3 Tbsp honey

2 Tbs[, almond butter

1/2 tsp Himalayan crystal salt

Extra hemp seeds for sprinkling on top

Instructions

In a large mixing bowl, combine all the ingredients except the topping. Line an 8 inch square baking sheet with parchment paper. Place the mixture into the prepared baking dish. Sprinkle some hempseed overtop and place the halvah in the refrigerator for 1 hour. Cut into small squares and serve. Store your halvah in an airtight glass container in the refrigerator for up to 7 days.

Want chocolate halvah??? Add 2 Tbsp of Cacao!