Tag Archives | pesto

Broccoli Pesto (with Roasted Sunchokes)

Published on in Condiment, Greens, Keto-friendly, Nightshade-free, Nuts, Roots, Sauce By |
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Broccoli Pesto with Roasted Sunchokes

You guys are going to like this one. It’s pretty straightforward, super versatile, includes the easy to find and affordable cancer crusher, broccoli, tastes delicious (even if broccoli doesn’t get you excited) and you just buzz it all up in your food processor.

Broccoli Pesto with Roasted Sunchokes

It’s broccoli pesto, and it will add green life to all things. I was originally inspired by a rapini pesto that (famous Chef) April Bloomfield rolled up into buns. Like cinnamon buns but with rapini pesto instead of the cinnamon/sugar, can you picture it? I think it was on Mind of a Chef, (or maybe Chef’s Table? Something Netflix-y. I should really remember this). Regardless, doesn’t that sound good? It sure looked good.

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Summer Minestrone Soup

Published on in Freeze-able, Grains, Greens, Legumes, Main course, Soup By |
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Summer Minestrone Soup

Lately I’ve been brainstorming ways to make vegetables more appealing when you’re in a ‘veggies are for losers’ kind of mood. This is often a problem I have with clients who are going through treatment; their brain wants the veggies but their body wants the toast and the crackers.

Summer Minestrone Soup

When we don’t feel well it’s all about the comfort food. But what makes food comfortable? A bit of nostalgia, some carbs and not making it yourself, is my current definition. There’s even room for veggies sometimes.

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Nut-based Cream Cheese with Sun-dried Tomatoes, Pesto & Pine Nuts

Published on in Condiment, Fermented, Keto-friendly, Nuts, Raw, Snack By |
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Plant-based Cream Cheese with Pesto, Sundried Tomatoes and Red onion

I can’t tell you how happy I am that this recipe translates so well to dairy-free. It’s a dish that my cousin (trained Chef and so much more) created and would put out as an appetizer around Christmas time when all of our families would get together. My Mom then started making it because we all loved it so much, so it now tastes, to me, like every fun family occasion.

Plant-based Cream Cheese with Pesto, Sundried Tomatoes and Red onion

I hadn’t thought about it in years, but suddenly it’s all I could think about. It’s a little bit retro now, it was born back when pine nuts were cool and sundried tomatoes were sort of new and fancy and everyone had a jar of those Costco ones in their fridge.

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Zucchini Noodles

Published on in Keto-friendly, Main course, Nightshade-free, Raw By |
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It is hard to be told to cut something out of your diet to benefit your health. Especially if your health is stressing you out and the food is bringing you comfort. Refined flours, including pasta, are some of those sad cut-out comfort foods when it comes to cancer (and most health issues). If you love pasta in all of its refined flour glory, there is a quirky, fresh and brilliant alternative within your grasp, that I promise you, tastes better than you think it will. Zucchini noodles almost seamlessly swap out for traditional pasta noodles. Zucchini, not an overly inspired vegetable in most ways, was possibly put on this earth to create raw, whole-food, unrefined legitimately healthy noodles. Also to make rookie gardeners feel good about themselves.

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There are many ways to make these brilliant proxies come to be. A peeler is the easiest noodle-making tool for small batches (less cleaning). A regular vegetable peeler, used to peel the zucchini all the way down to nothing, will give you a pappardelle–style noodle (fat and flat).

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