This is so extravagant, I want to eat this brazil nut pesto on absolutely everything! Why haven’t I thought of this before? The magical mineral rich nut is the ideal candidate when you don’t have/want pine nuts. Sunflower seeds, yes, very yummy substitute as well as almonds, but they still don’t equate to the awesomeness of selenium rich brazil nuts. Its pesto season, my friends, and I am lapping it up and licking the spoon, I suggest you do the same.
Potato salad is quintessential summer food and the addition of pesto is bloody good. Adding in little additional greens helps to mop up extra saucy goodness, crunchy onion,kale and swiss chard were on hand and worked beautifully. New potatoes or baby potatoes work the best since they are so tender and the texture is just melt in your mouth. Check out your local farmers market for the best of the best, after all, food that grew close to home always tastes better. Today at the store I needed some garlic and there was a sale bag full of organic garlic imported from Chile for 3.50, then there was a brilliant purple hued russian heritage variety grown locally and each bulb was the same price as the entire bag from Chile. Although I go throw garlic like a mad woman, I had to get the local stuff, I know it’s a million +1 times better. Still, this discrepancy in local fare costing far more than imported needs to change. Maybe a time will come when we can barter skills and trade commodities instead of fueling this global trade economy, because lets face it, we’re not doing the environment any favours, nor ourselves. I’m not saying that it will ever be 100%, there are plenty of useful things we can only get from other countries, but when our food security is at stake, or worse, doesn’t exist at all, something has got to give.
It’s the little things that count, one person cannot change the world, but collectively we can shift this paradigm. Our hearts know this beautiful world is possible. A new UN report says small scale organic farming is the only wayto feed the world, that’s right, not GMO’s and mono crops, humanity has always known this. Our amnesia is only temporary, as more reports like this start to come out it becomes blatantly obvious that we need to reconnect with the earth & remember, we are all connected. Thanks for reading friends.
1/2 C grated parmesan cheese, or nutritional yeast for vegan version
1/4 tsp sea salt
fresh cracked pepper
For the potato salad
1 lb new potatoes
1/4 of a red onion, thinly sliced
3 leaves swiss chard, kale or other greens, finely chopped
1/2 C mayonnaise
1/2 C pesto
Instructions
Pesto
In a blender or food processor, start by adding the garlic, brazil nuts, basil and cheese, start blending and slowly add the olive oil until mixture starts to become smooth, add salt and pepper.
Potato Salad
Boil water for the potatoes and cook until tender. Allow potatoes to cool before proceeding.
Mix the pesto and mayonnaise together, or leave the mayonnaise out for vegan
Add the cooled potatoes, kale, chard and onion to a large bowl and incorporate the pesto-mayonnaise until everything is well coated. I like to use my hand and mash the potatoes up a bit so that they absorb the most sauce.
My quota for a happy Sunday, equals, lazy sleep in, beach time, happy animal blessings- a huge frog, our resident soaring eagle and the hummingbird who says hello now and again. An afternoon spent making Kimchi (working on perfecting the recipe) 8 bountiful jars to be exact and to top it all off this melt in your mouth, even the cat licked the plate, brown butter pear & apple crisp, oh my! No oats were harmed in the making of this crisp, it’s grain-free and oh so nourishing. I really wanted that carmel brown butter effect, it goes so beautifully with pears, but you could definitely swap it out for ghee, or coconut oil and make this palesupeofied (super paleofied). If you aren’t fully into the dino-chow and you enjoy a few toasty oats, check out my blackberry rhubarb crumble and sub the berries and rhubarb for apples and pears. But I promise you won’t miss the oats, really, you don’t even need ’em to have a luscious summer crisp as this.
Getting a little fancy, a scoop of coconut ice cream ( I like larry & luna’s) is divine atop this creation! Of course its also delicious naked as it is, which is how I will be having it for breakfast tomorrow, with a nice coffee.
There’s really nothing better than dessert for breakfast. I wonder how bulletproof coffee would taste with a little brown butter?
In a small saucepan, melt butter (If using ghee or coconut you can skip this step) on medium low heat until the milk solids start to turn brown, this usually takes about 5-7 minutes. Set aside.
In a cast iron skillet add 1 Tbs of brown butter as well as the apples, pears and vanilla. Cover and allow fruit to get nice and soft before removing from heat.
Mix together the almond meal, sea salt, cinnamon, walnuts, coconut flour and the remaining brown butter to form a crumbly topping.
Sprinkle topping on the fruit mixture and put skillet in the oven for 10 minutes.
Add some extra walnuts on top and serve
3.2.1311
Mmmmmmm…enjoying the fruit while it’s here! Love, love, LOVE.
& a delicious quote to inspire your soul.
“As it is, we are merely bolting our lives—gulping down undigested experiences as fast as we can stuff them in—because awareness of our own existence is so superficial and so narrow that nothing seems to us more boring than simple being. If I ask you what you did, saw, heard, smelled, touched and tasted yesterday, I am likely to get nothing more than the thin, sketchy outline of the few things that you noticed, and of those only what you thought worth remembering. Is it surprising that an existence so experienced seems so empty and bare that its hunger for an infinite future is insatiable? But suppose you could answer, “It would take me forever to tell you, and I am much too interested in what’s happening now.” How is it possible that a being with such sensitive jewels as the eyes, such enchanted musical instruments as the ears, and such a fabulous arabesque of nerves as the brain can experience itself as anything less than a god? And, when you consider that this incalculably subtle organism is inseparable from the still more marvelous patterns of its environment—from the minutest electrical designs to the whole company of the galaxies—how is it conceivable that this incarnation of all eternity can be bored with being?”
~ Alan Watts, The Book: On the Taboo Against Knowing Who You Are
Quick, easy, and oh so supremely scrumptious, easy to eat way too much, do yourself a favour, just triple the recipe. Have I mentioned I love Pad Thai, I have been experimenting with different peanut-free pad thai recipes and there are many variations but this toasted almond pad thai sauce is my new love. It’s so easy to whip up and makes everything taste good, so load up on those veggies, your favourite type of grilled meat, a sprinkling of toasted coconut and crunchy cashews on top for that familiar flair. You could use rice noodles like I did or if you’re eating supa-clean you could make zucchini noodles or use kelp noodles. If you’re really feeling like going all out, put an egg on it!
What do I have again peanuts? Well, nothing when it comes to wild raw jungle peanuts, which are kinda sorta way too expensive and hard to find. Commercial peanuts, the kind we all know and think we love, they’re a different story. Peanuts aren’t even a nut, they are a legume, and their pods are permeable, unlike nuts whose shells are sturdy, the shell of the peanut is susceptible to excess moisture and other nasties. Which is what makes them so susceptible to molds like the carcinogenic aflatoxin. Aflatoxin wreaks havoc on the liver and has been shown to stunt growth in children. Non-organic peanuts are heavily sprayed because of this tendency to mold. What about organic? Nope, sorry but even organic well-loved peanuts are susceptible to aflatoxin, depending on weather conditions and excess humidity.
Legumes contain lectins and phytates which our bodies aren’t capable of breaking down, this equates to unnecessary digestive stress. Lectins can also exacerbate conditions of inflammation. The high portion of omega-6 fatty acids vs omega-3 can also cause problems with inflammation and overall well being. Humans aren’t meant to be consuming such high levels of omega-6 fatty acids and while statistics say we are getting 20 omega 6 to 1 omega 3, what our bodies need is more like a 3:1 ratio.
Have I convinced you to make this fantastic peanut-free pad thai yet?
½ a package of rice noodles or a package of kelp noodles OR make your own zucchini noodles in a spiralizer.
½ cup roasted almonds or ¼ C roasted almond butter
½ can of coconut milk
2 tsp lime juice
1 tsp fish sauce
1 tsp coconut oil
2 tsp coconut aminos or tamari (soy sauce)
2 tsp coconut sugar
2 thai bird chilis, finely chopped or 2 tsp red chili flakes
2-3 garlic cloves
1 inch fresh ginger
a few handfuls fresh greens
1 carrot, grated
½ zuchinni, cut into matchsticks
½ C cabbage, finely sliced
¼ C cashews, finely chopped and toasted (optional)
¼ C coconut flakes, toasted (optional)
your choice of grilled meat, finely sliced (optional)
a few green onions, finely chopped
Instructions
Bring a pot of water to boil and add your rice noodles, cooking time will depend on the size of noodle, read directions on package.
In blender or food processor, add almonds, coconut milk, fish sauce, coconut oil, aminos or tamari, coconut sugar, chili, garlic and ginger. Process until well blended and smooth.
Drain the noodles and mix with the sauce.
To assemble your boils, add some greens to each, saucy noodles, little piles of each type of vegetable, meat, and top with cashews, coconut and green onion.
Do you like to smash things? Weird question perhaps, but certain things are good for smashing, like plates at a Greek wedding, or smashing the world record for the most Pi places memorized, or smashing new potatoes and roasting them in chili garlic butter. If that last option sounds appealing to you, try these chili garlic smashed potatoes, I promise you will love them, I don’t feel it’s possible not to. You could smash the plate afterwards too, but I happen to like this plate and what a mess that would be!
Little beauties, little buttery delights just plucked from the ground. The skin of new potatoes just peels away so easily from its flesh, resulting in a crispy skin with a supple interior. A farm down yonder a few miles grew these treats as well as lamb bratwurst that just blows your mind. There is something so enrapturing about eating a meal that’s 100% local, or even coming close. In such a world where most of our food is imported and transported across the continents, it’s special and secure feeling to eat food grown close by. What doesn’t make sense to me is that I can get walnuts from California for a lower cost than walnuts from my next door neighbour. I guess it’s just all the more push to start growing our own food if that option is there.
Add potatoes to the boiling water and cook for 10 mins. until just soft
In a bowl of ice water, immerse the potatoes allowing them to cool
With a flat spatula or the side of a knife apply a bit of pressure to the whole potato until it starts to flatten, careful not to smash them too hard ( red potatoes tend to fall apart easier than yellow fleshed)
Melt butter with garlic and chili
Lay potatoes on a baking tray and coat with this mixture.
Roast in the oven for about 15 minutes finishing on broil for a few minutes
You had me at golden beets, darling. Rare gems which only show themselves for such a short window of time. They overwhelm me with their golden hue, to be turned into a multitude of lip-smacking creations. I want to shred them to top my salads, juice them to give me zesty energy, slice them thinly to show their stripes to the world, roast them and allow their sweetness to burst forth. Since I only had 3 golden beauties, I chose the latter option, because roasted beets alone are wonderful, but combined with roasted cauliflower to form a perfect summer golden beet soup, they really shine. Hot or cold, this soup is divine, I served it chilled since it was such a hot day and we enjoyed it with bumble berry BBQ sauce smothered roast chicken, which was really something. This super simple soup has side effects of: contentment, you are what you eat syndrome, and sunshine spewing out your every orifice. Ok maybe not that last one.
Stunning, right? If your ever wondering what to do with beet greens, well you’ve come to the right place. Just a few ideas…
Lightly steamed with some butter, salt, pepper and lemon
Stir fried in sesame oil and copious amounts of sesame seeds
Blended into a nourishing smoothie with berries, banana and yogurt
Finely chopped and fried with garlic to stuff a piece of chicken or an omelette
Raw in salads
And now, a tiny monologue…for any friends who care to hear my life ponderings.
What I’m realizing lately, is that everything gets better with practice. From taking care of a baby to communicating effectively in our relationships to photography, to washing the dishes. The parallel of practice is change. We can never stop practicing, because we and all things around us are constantly changing. One hurdle may be overcome but the natural progression of things simply brings us to the next obstacle. Natures design for our elevation, also exists to humble. I’ll take a piece of that pie, and come to realize that we are always learning, growing, shrinking, changing, and it’s okay if some lessons take time. Sometimes I think it’s not good enough, I need to be better. But I stop and ask the question, am I doing my best? Is that not all I can ever do? Yes, that’s all we can do, and everything, in time, gets easier.
I’m grateful to have this blog, this space, to write and share my passions with all of you lovely readers. Le sigh, life is good.
Ps. This pesto is great with scrambled eggs, zucchini noodles, or with some lemon and olive oil for a proper salad dressing.
Golden Beet & Cauliflower Soup with Parsley Pumpkin Seed Pesto
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
3 golden beets, cut into 1 inch chunks
½ a head of cauliflower, broken into florets
2 carrots
½ tsp sea salt
some fresh cracked pepper
1 tsp+1 tsp toasted sesame oil
1 cup coconut milk
1½ cups water
½ tsp tumeric
bunch of parsley, stalks removed
4 small garlic cloves or 2 bigger ones
½ cup pumpkin seeds
½ cup olive oil
1 tsp sesame seeds
Instructions
Preheat oven to 400F
In a roasting pan combine the beets, cauliflower and carrots coat with 1 tsp sesame oil and salt + pepper. Toss to coat. Roast for 30 mins.
In a blender or food processor add pumpkin seeds, parsley, garlic, olive oil and sesame seeds and blend until well combined. Set mixture aside.
Add the roasted vegetables to your blender or food processor with coconut milk, water and turmeric, process until you achieve a smooth and creamy soup.
Top with pesto, fresh cracked pepper and sesame seeds.
Yeah I know it sounds weird and sort of nasty but trust me, my friends, these sweet potato brownies are sooooo good! Believe me, I was skeptical, I’m one of those people that thinks marshmallows on mashed sweet potatoes is a thanksgiving abomination. However, the old saying rings true, what ever grows together, goes together. Yams and cacao come from the same places and they mingle just beautifully. You will be able to fool your homies with these stellar, moist and healthy brownies. Instead of sugar we are using naturally sweet dates and no need for heavy cream and butter because the smooth sweet potatoes cover that department too.
A cool wind blew through the mountains today, carrying memories of those long days spent wondering what the wind was. I crunched some leaves as I sat beside the river and remembered my affinity for such things, simple pleasures. Memories of this wind only brought me back to a simple time where the future and the past didn’t exist. I look at my baby boy, and I remind myself constantly, all I have is this moment, this moment is all I have. When my nose floats over his head and catches that most sweet smell. It won’t last forever, he won’t let me smell his head when he’s a grown man, or maybe he will if I do a good job.
I am doing a good job in life, if I can taste every bite, without worrying what the next bite is going to taste like.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
