Basil Avocado Pesto

I was working in my garden this morning and noticed I had a entire row of basil that needed to be cut.

 Two weeks ago when I cut it after washing it and removing from the stems, I put it in a blender with just enough water to pulverize. I then put the basil in ice cube trays and froze for winter use. After the basil was frozen I removed the cubes and but in a freezer bag marked the bag and put back in the freezer. I do this with parsley also.

But what do I do with all the basil I cut this morning?
When I came back in the house and after washing the basil, I noticed I had some avocado's in the frig that needed to be used. So I decided to make Basil Avocado Pesto with it. The avocado's would make the pesto very creamy so cheese is not needed.
I proceded to make the pesto the  standard way but added the avocados. I put the finished product in my empty hummus jars, marked them and  froze them. I will use this in the winter for linguine, sandwiches or whatever I choose do do with it.

I hate letting food go to waste especially basil as it is so expensive to buy.
Next I have to figure out something for my cilantro which is growing like weeds.

Ingredients for Basil  Avocado Pesto:
Put all ingredients in a food processor.

2 1/2 cups of fresh, cleaned DE-stemmed basil--packed tight
2 Tablespoons lemon juice
1/2 cup pine nuts
1/4 cup nutritional yeast
2 avocados pitted and peeled
4-5 roasted clove of garlic
1/4 cup olive oil
1-2 teaspoons pepper
Touch salt.
Blend mixture really well scraping down the sides of container.
Freeze or what ever your heart desires

Enjoy!!

From the Juice Lady- Cherie Clabom

Health Tip for the Week If you are not experiencing vibrant health, diet is your first place to look for change.  A dominant raw foods diet can change your life. "If you are not your own doctor, you are a fool."   Hippocrates Chef Stevie’s Fabulous Raw Lasagna You may decide, as did I, this is the best lasagna ever! Cashew Ricotta 2 cups raw cashews soaked for 2 hours 1 small shallot 2 tablespoons lemon juice 2 tablespoons nutritional yeast 1 teaspoon truffle oil 1 teaspoon sea salt 3 tablespoons water blend all in the food processor until creamy Basil Pesto 2 cups basil leaves 1 clove of garlic 1/4 cup olive oil 1/2 cup walnuts, pine nuts or cashews 2 tablespoons lemon juice Sea salt and pepper to taste Lasagna "Noodles" 2 zucchini Use a mandolin to thinly slice 2 zucchini for lasagna noodles. Place 3 zucchini noodles one slightly overlapping the other on a dehydrator sheet. Then spread 1 Tbsp. of the “ricotta cheese” over the noodles.  Next spread about 1 Tbsp. of the pesto sauce over the cheese.  Place 3 additional zucchini noodles on top of pesto.  Spread a layer of cheese on top, then a thin layer of pesto and top with fresh tomatoes. Dehydrate* for at least an hour at 115 degrees. This is the recipe served on Sunday evening at our retreats. *I recommend Excalibur dehydrators. More about Excalibur dehydrators 2 Spots Available for the August 4-10 Retreat We had two cancellations this week.  If you would like one of those spots for the August 4-10 retreat, let us know as soon as possible.  Call 425-261-8821. REGISTER NOW! Facebook Twitter Website Google Plus Email

Bike Ride 8/21/13

OMG you are not going to believe this but we went 30 plus (it was just a whisker over 30)  miles on our bikes today. We went to the Fox River State Trail in Green Bay. We started in Greenleaf and rode to Green Bay and back. Quite a treck for two not so young people any more. I was so thrilled to go that far.
 My bike riding friend, Mary said I could not go that far with my bad knee, Just tell me I can't and I will show you I can.
If you never rode that trail give it a try. It is one of the best bike trails around. Probably our favorite.

Well we did it. YEAH!!!!!

Popsicles

The popsicle holders in the back of the picture came from Dollar Tree out by Jo Ann Fabrics. Yes they were only $1.00. I had some small cups , front of the picture that I put some of the popsicle mixture in also. What a great way to have a popsicle, if you want something small.

The popsicles started to melt by the time I found my camera.

The chocolate popsicles are very creamy and rich. If you do not want a strong chocolate flavor, cut back on the chocolate you put into the recipe

 Fudgesicles:
In your food processor, put in the following.

• 2 large ripe avocadoes-this will make your popsicles creamy.
• 1/3-1/2 cup cocoa powder of choice
• 1/3 cup agave nectar-touch more if needed.
• 3/4-1 cup Silk Vanilla Soy Creamer
• 1 teaspoon vanilla extract-please no imitation.
• I grated just a little fresh nutmeg in the mixture.
• Mix well in the food processor.
• Pour in popsicle molds and freeze for several hours.

Verna's Tropical Popsicles:
In your food processor, put in the following

• 1 large banana
• 3/4 cup frozen orange juice concentrate-do not dilute.
• 1 cup strawberies-I used frozen strawberries.
• 1 tablespoon agave nectar or honey if needed.
• 1/2 cup or so of Silk Vanilla Soy Creamer
• 1 teaspoon vanilla extract-please no imitation.
• 1 teaspoon coconut extract
• Mix well in the food processor.
• Pour into popsicle molds and freeze for several hours..

Orange Popsicles:

1. In a food processor put in the following.

•   1 cup frozen Orange Concentrate
• 1 cup vanilla Greek Yogurt.
• A squirt of honey or agava nectar..
• Pour in popsicle molds and freeze for several hours.

I would really be interested in your comments on these recipes.

Enjoy!!!!

Verna's Kale, Pickled Green Bean Recipe

My garden is full of kale and I needed to come up with some new recipes. I froze a a lot of kale yesterday.
This is my new favorite kale recipe.
Jean you would absolutely love this recipe.
A friend gave me a kale recipe and I did not have most of the ingredients in the house, so I made my own recipe.  This is so very tasty, also quick and easy to make
Another friend was here for lunch and she also loved it..

Ingredients:

• 1 large onion, sliced-keep the pieces thin and somewhat long.
• 1 pkg fresh sliced button mushrooms
• 1 pint jar of pickled beans-these are beans that I canned last year.-you can buy them in the grocery store also, try to get low-sodium.
• Handful cherry tomatoes-I had some in my garden and they just look so pretty in this recipe
• A little bit of juice from the pickled beans
• One large kale plant-greens remove from the stem, wash and dried. Greens broken into bite size pieces.
• A handful of cheese of choice
• Freshly ground black pepper to taste

Directions:

1. Saute onion until translucent,
2. Add nushrooms and cherry tomatoes, continue to saute, just until mushrooms are also translucent-2-3 minutes, and tomatoes will start collapsing.
3. Add drained green beans, that have been cut into bite size pieces.
4. Add  a small amount of bean liquid and pepper to taste. Continue sauting just a few minutes.
5. The last minute add kale,  Mix well, you do not want to cook it, just wilt it.
6. Sprinkle with cheese, cover so the cheese melts.
7. Serve immediately on a plate, with melted cheese on the top.

Recipe for Crisp Dilled Green Beans:
This bean recipe came from my bike riding friend Mary Hansen

Brine:

• 2 cups water-do not use tap water
• 2 cups vinegar with 5% acidity
• 1/4 cup canning salt-I used less

To each steralized jar add:

1. 2 heads fresh dill
2. 1 large clove of garlic
3. 1/4 teaspoon red pepper flakes
4. Fill hot steralized jar wth cleaned stemmed green beans
5. Remove air pockets with canning strip-long hard clear plastic strip.
6. Wipe jar rim with clean cloth.
7. Put on steralized lid. Tighten the ring.
8. Cover with cloth to keep off any drafts.
9. Let sit for one day or overnight. Remove ring, date and put on shelves.

.

1. These beans are great on sandwiches with other vegetables.
2. On tortilla shells with tomato and other veggies
3. . Eaten just as is
4. Used in casseroles and salads..

Enjoy!!!