Easy, Delicious and Nutritious Pesto Recipe

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Summer produce is the best! By now, we all know that you can never get too many dark, leafy greens into your diet, and the summer gives us so many easy options and ideas. The farmers markets are overflowing with kale, spinach, swiss chard, so there is no excuse to go a day without them.

Tips To Increase Your Greens Intake

Some of my favourite tips to entice the people in my practice to get more greens in are:

  • Chop and prep your greens after you get them. You’ll find it easier to add them to a salad, stir fry throw them into a smoothie or add them to a sandwich if they are ready to go
  • Use big leaf greens as a wrap instead of bread with your next ‘sandwich’.
  • Make Pesto! It’s so easy, and with no extra preservatives, colours or artificial flavours, it’s better for you too!

My Go-To Pesto Recipe

  • 2 cup kale, spinach or swiss chard
  • 2 cloves of garlic
  • 1 cup oregano or basil
  • 1/4cup walnuts, sunflower seeds or pumpkin seeds
  • 1/3-1/2 cup cold pressed olive oil (We used Tuscan Herb from the Collingwood Olive Oil Company)
  • 1/4 salt

Place all ingredients in food processor and chop on low setting. Once finely chopped, add in 1/3 cup olive oil while the processor is running. Transfer to glass jar and store in refrigerator or freezer. Notice unlike traditional pesto recipes, this one does not contain any parmesan cheese. It can be added, but is not necessary, making this version a great option for vegans.

You’ll notice the recipe guidelines are a little vague, that’s because it’s a versatile recipe and one you can modify depending on what is available seasonally at your market or in your own garden! Pesto can also be very smooth or slightly chunky, depending on how you are going to use it and your own preferences.

Used on pasta, sandwiches, or as a condiment in countless ways, pesto is a wonderful way to add a savoury dose of more greens into your diet! It also freezes well and will give you a little bit of summertime freshness in the fall or winter months.

Smoothies!

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ID-10097149When made with wholesome ingredients, smoothies boost your body with nutrients while also offering hydration.

Smoothies are a great way to start your day, or to simply add more nutrition throughout it – especially if you are always on the go.

Kids love smoothies too! Freeze them in popsicle molds for a cool treat that is full of many more nutrients than commercially made versions.

As with any recipe, there is always room for  individual creativity. Proportions can easily be modified to suit your taste and texture preferences.   For all these combinations, start with adding 1 cup of liquid (water is best but diluted juices work too). If you like your smoothies thick,  add less fluid, for a more liquid consistency add more.

Adding protein powders or other supplements can offer additional benefits, but remember, supplements supplement not replace!  Choosing only the goodness in these fruits and vegetables is a great place to start.

These are some of the favourite smoothie combinations from within the practice and within my own home. Give them a try and share your favorites too!

Kickstart

1 Banana + 1 Avocado + 5 Strawberries + 1 Carrot + Pineapple Juice

Morning Sunrise

1 Banana + ½ Mango + orange juice

Strawberry-Banana-Romaine 

1 cup strawberries   +   2 large romaine leaves  +  2 bananas    

Pear – Mint – Kale

sprig of fresh mint + 1 pear + 2-3 kale leaves     

Parsley Citrus

handful of fresh parsley + 1 orange + 1 banana

Red Devil

2 cups watermelon + 1/2 cup raspberries

Chocolate Monkey

1 banana +  1 tsp of cocoa powder + 2 tsp of honey

                      *this one works best with almond, coconut or rice milk

 

Great Way to Get More Greens!

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Dark green, leafy vegetables such as Kale, Collards, Spinach, and Chard are an abundant source of nutrients and should be consumed as much as possible.  Try using them in lieu of bread the next time you make a sandwich, creating a leaf ‘wrap’ in replacement of the bread.  If dining on these greens is new to you, consider starting with Spinach or Chard as they are the mildest flavoured (at least in my opinion!).

Once you have selected your filling, simply place it on the leaves, roll up similar to a tortilla and enjoy.  Another option if the leaves are small (or if you want to make several for an appetizer) is to place 1-2 TBsp of the filling on the leaves and serve…they should be easily eaten in a few bites!

Some suggested fillings:

~ sliced/shaved roast beef (from a reputable butcher…antibiotic and hormone-free)   + mustard + aged cheddar cheese

~ hummus + sprouts + shredded carrots

~ roasted red peppers + kalamata olives + cucumber (tossed with lemon & olive oil)

~ tuna/salmon/chicken salad + diced celery

Really ANYTHING you would put in a sandwich can be exchanged this way so experiment!