Get’cha greens: Kale and Walnut Pesto

I was sitting in bed eating buckwheat cereal with my homemade cashew milk and bananas (outside the covers of course, c’mon people I’m a Virgo after all!), as you do on a Friday afternoon when you’re big pimpin’ er…. a bloggin’ stay at home rockstar, feverishly typing away at the blog, getting it ready to launch. And boom, just like that the bowl fell out of my hands and onto my computer, FTW!? This crap just DOESN’T happen to folks like me, folks who don’t eat in bed or on the couch. In fact, if we can take a moment to pause and reflect on the movie Sixteen Candles and the scene when the two grandmas are making breakfast together, one grandma has a cigarette that’s half ash dangling from her lips and the other grandma is following her with a spatula trying to catch the ashes. That’s me, I follow people so the crumbs never hit the floor (I take comfort in the fact that some of you do too, right? right??). So how is that I reverted to the high school behaviour of cereal in bed? Blame it on the rain… or the blog. The world may never know, but I can tell you that what I was working on is this little post for you here. So you betta get’cha greens on in tribute to my computer that’s now living with the apple repair folks. Sad panda indeed.

Some things I’m taking comfort in as I live without my computer:

1. The yumminess of this kick-ass pesto recipe.

2. Mr. Wonderful who is sharing his beloved computer with me so I can continue to blog for you.

3. My hometown’s awesome public radio station KGNU 88.5 FM (holla!), and the second longest running radio show in the USA, produced by them: Reggae Bloodlines (on Saturdays, check it out! kgnu.org). There is nothing a little Junior Murvin, Sister Nancy, Jimmy Cliff, and Tony Rebel can’t fix.

4. All the amazing feedback I’ve been getting from YOU about this little blog of mine! Wow, what a blessing you all are.

Now that I’ve gotten that off my chest, let’s discuss this twist on pesto. Rawrrrrr…. It’s badass. It’s also packed with vitamins from the kale and the walnuts, so it’s a no brainer really (or maybe it’s actually a ‘brainer’ because walnuts are great for your brain! Score!). You could be eating it now, or in about 20 minutes because that’s how short it takes to make it. Unless you’re just waking up, of course then you could have it with eggs. You could literally be eating green eggs and ham! Sweet! So what’s stopping you from giving up that seriously overpriced and not that great pesto you just bought from ‘Whole Paycheck’ (if you’re in the states that is)? Go on, make it now, you’ll feel better. Fresh is best. Can I get a witness? Oh and a prayer for my laptop? Thanks.

Kale and Walnut Pesto:

Ingredients:

1 medium bunch kale chopped, center ribs and stems removed first
3 garlic cloves chopped
1 cup grated Parmesano Reggiano
1/2 cup walnuts, toasted
1/2 cup olive oil
2-3 tsp fresh lemon juice
1 tsp salt
Freshly ground black pepper

Directions:

1. Place walnuts in a pan over a medium heat. Stir often to ensure they don’t burn. Let walnuts roast for about 10 minutes or until they are browning and fragrant. Set aside and let cool. Once they are cool chop into pieces.

2. Bring a large pot of salted water to boil. Place kale in water and let the water come back to a boil. Stir gently just until leaves wilt. Immediately rinse leaves in ice cold water. Wrap leaves in clean towel and pat dry.

3. Place all your ingredients in a food processor or blender. Blend until smooth. Store in airtight glass jar. Pour some olive oil on top of the pesto to keep it fresh. Enjoy!

Creamy cashew milk. A nut milk even you picky folks can enjoy.

There is something to be said for making your own milk. And, as a mother who breastfed her baby, I know a thing or two about producing my own milk. Well hell, let’s be honest, sometimes it was incredible and sometimes it was impossible. But in the end, whether it was 8 oz (never happened for me, not once) or one drop, that homemade milk was worth it’s weight in gold.

Now that little dove is bigger she doesn’t need mamma’s milk anymore. In fact, none of us grown folk ‘need’ milk past our infancy/toddler-hood. I’m sure y’all know by now that you can get your calcium from other sources like dark leafy greens and beans, amiright? And no, I’m not on a vegan rant here. I’m not even going to talk about the cows and how tired they must be, or the lactose intolerance that is rampant in our world. Because, let’s face it, I still drink cream in my coffee. Yes. I. Do. I just can’t fully let it go.

Truth be told, dairy is directly linked to eczema, asthma, acne, constipation, and all sorts of other illnesses. And when the little dove got a bit of eczema behind her knees, I made a choice to limit the dairy she gets. Since most of us gluten intolerant folk are also lactose intolerant, I thought I should hop off the dairy train too, sort of. A good friend and I have a saying: ‘everything in moderation, even moderation.’ So I cheat with my cream and some good cheese at times. I do however try my damnedest to lower my intake of milk products and have enjoyed a lot of different nut milks in everything from lattes (ok, not so much), to smoothies, to french toast and so on. I really don’t like soy, so it’s just not a contender here. The sad thing is all these store-bought nut milks usually have lots of added sugar or other yuckies to keep them on a shelf forever. And being the hipster granola mom that I am, I don’t want the little dove to have all that crap.

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When I heard about how easy it is to make your own nut milks I was psyched. Really, it was a total ftw moment for me. All the blogs I read raved about how creamy and nutrient rich it is. They also all emphasized that you don’t have to strain cashew milk with a nut bag (yeah, that’s a thing) like you do with almond and other nut milks. Most recipes call for a high speed blender, but I opted for my cuisenart food processor. The first batch I made was really good. We had it in everything. But truth be told, it had nut residue for sure. So the second batch I made, I soaked the nuts overnight (first batch I only soaked them a few hours) and I actually did wind up straining it. The straining process does add a big, messy, step, but the result was smoother milk. I didn’t really mind the first batch with it’s bits, but I wanted to see what it was like strained. You can see in the photos that there is a lot that gets wasted when you strain it. I have seen recipes that give you ideas for using the leftover nut ‘paste’, but for now I’ll just leave you with the simple recipe to make your own milk. Satisfaction pretty much guaranteed. Enjoy!

Creamy cashew milk:

Ingredients:

1 cup raw cashews soaked overnight in a bowl of water that just covers them
4 cups water
2 tsp vanilla extract
1-2 Tbs maple syrup, honet, agave, or other preferred sweetener

Directions:

1. Drain the cashews and rinse them. Place them in the blender.

2. Add 2 of the 4 cups of water and blend on high.

3. Once the milk is getting smooth you can add the other 2 cups of water. If you want a thicker milk add less water.

4. Add in the vanilla and maple syrup.

5. Pour into airtight glass jars and store in the refrigerator for up to a week. If you prefer a smoother milk you can strain it with cheesecloth.

A Simple Ritual: Healing Warm Lemon Water to Start Your Day

Oftentimes before the alarm goes off in our house, the little dove climbs into our bed and wraps her arms around our necks and announces loudly ‘I’m AWAKE!’ and so we start our day, at 6 a.m. Or today at 5:45, ahem.

The last thing I want to do when I wake up that early is anything that doesn’t involve some strong coffee. I had kicked the coffee habit for five years, yes FIVE long years, and then the little dove appeared and frankly somedays coffee isn’t enough. Lord have mercy on my worn-out parental soul!

The way I see it is I could quit coffee and be a miserable mamma and partner with dark circles under my eyes (oh wait, I already have those) who looks like a zombie from Walking Dead, roaming around the house bumping into things, my family, life, foaming at the bit for some of that devine drug caffein. OR… I could just drink it and be awake enough to parent. I choose the latter. Don’t judge.

Like the rest of my posts so far, there is a healthy side to this little tale. An aryuvedic one at that. So pull out your yoga mat and get into your goddess pose, feel the earth beneath your feet, and take a big ujaii breath because I’m about to drop some ancient Indian knowledge. I drink warm lemon water before my coffee! That’s right, between getting kicked in the face awake by the precious dove and fumbling towards the glowing kettle in the dark kitchen, I drink lemon water before the coffee touches my lips.

Why? Because apparently drinking warm lemon water first thing in the morning is very, very, good for you. If I’m going to lurk around the french press like a junkie in a dark ally, I might as well drink some lemon water while I wait. And so should you.

¨Ayurveda calls for getting a jump-start on the day by focusing on morning rituals that work to align the body with nature’s rhythms, balance the doshas, and also foster self-esteem alongside self-discipline.¨

The benefits are numerous, but here are 10 reasons why you should drink warm lemon water to start your day.

1) Aids Digestion. Lemon juice flushes out unwanted materials and toxins from the body. It’s atomic composition is similar to saliva and the hydrochloric acid of digestive juices. It encourages the liver to produce bile which is an acid that is required for digestion. Lemons are also high in minerals and vitamins and help loosen ama, or toxins, in the digestive tract. The digestive qualities of lemon juice help to relieve symptoms of indigestion, such as heartburn, belching and bloating. The American Cancer Society actually recommends offering warm lemon water to cancer sufferers to help stimulate bowel movements.

2) Cleanses Your System / is a Diuretic. Lemon juice helps flush out unwanted materials in part because lemons increase the rate of urination in the body. Therefore toxins are released at a faster rate which helps keep your urinary tract healthy. The citric acid in lemons helps maximize enzyme function, which stimulates the liver and aids in detoxification.

3) Boosts Your Immune System. Lemons are high in vitamin C, which is great for fighting colds. They’re high in potassium, which stimulates brain and nerve function. Potassium also helps control blood pressure. Ascorbic acid (vitamin C) found in lemons demonstrates anti-inflammatory effects, and is used as complementary support for asthma and other respiratory symptoms plus it enhances iron absorption in the body; iron plays an important role in immune function. Lemons also contain saponins, which show antimicrobial properties that may help keep cold and flu at bay. Lemons also reduce the amount of phlegm produced by the body.

4) Balances pH Levels. Lemons are one of the most alkalizing foods for the body. Yes, they are acidic on their own, but inside our bodies they’re alkaline (the citric acid does not create acidity in the body once metabolized). Lemons contain both citric and ascorbic acid, weak acids easily metabolized from the body allowing the mineral content of lemons to help alkalize the blood. Disease states only occur when the body pH is acidic. Drinking lemon water regularly can help to remove overall acidity in the body, including uric acid in the joints, which is one of the primary causes of pain and inflammation.

5) Can Help Clear Your Skin. The vitamin C component as well as other antioxidants helps decrease wrinkles and blemishes and it helps to combat free radical damage. Vitamin C is vital for healthy glowing skin while its alkaline nature kills some types of bacteria known to cause acne. It can actually be applied directly to scars or age spots to help reduce their appearance. Since lemon water purges toxins from your blood, it would also be helping to keep your skin clear of blemishes from the inside out. The vitamin C contained in the lemon rejuvenates the skin from within your body.

6) Energizes and Enhances Your Mood. The energy a human receives from food comes from the atoms and molecules in your food. A reaction occurs when the positive charged ions from food enter the digestive tract and interact with the negative charged enzymes. Lemon is one of the few foods that contain more negative charged ions, providing your body with more energy when it enters the digestive tract. The scent of lemon also has mood enhancing and energizing properties. The smell of lemon juice can brighten your mood and help clear your mind. Lemon can also help reduce anxiety and depression.

7) Promotes Healing. Ascorbic acid (vitamin C), found in abundance in lemons, promotes wound healing, and is an essential nutrient in the maintenance of healthy bones, connective tissue, and cartilage. As noted previously, vitamin C also displays anti-inflammatory properties. Combined, vitamin C is an essential nutrient in the maintenance of good health and recovery from stress and injury.

8) Freshens Breath. Besides fresher breath, lemons have been known to help relieve tooth pain and gingivitis. Be aware that citric acid can erode tooth enamel, so you should be mindful of this. It is best to brush your teeth first, then drink your lemon water, or wait a significant amount of time after to brush your teeth. Additionally, you can rinse your mouth with purified water after you finish your lemon water.

9) Hydrates Your Lymph System. Warm water and lemon juice supports the immune system by hydrating and replacing fluids lost by your body. When your body is deprived of water, you can definitely feel the side effects, which include: feeling tired, sluggish, decreased immune function, constipation, lack of energy, low/high blood pressure, lack of sleep, lack of mental clarity and feeling stressed, just to name a few.

10) Aids in Weight Loss. Lemons are high in pectin fiber, which helps fight hunger cravings. Studies have shown people who maintain a more alkaline diet, do in fact lose weight faster.

Ingredients:

1/2 squeezed lemon (do not use bottled lemon juice, fresh is best)
1 glass warm, not scalding, purified water

Directions:

1. Squeeze lemon into the warm water and drink.

2. Some sources say it’s best to wait a few minutes before consuming anything else. For me personally, there is probably a half second between my lemon water and my coffee. Do what you must, but I encourage you to begin your day with this simple ritual. Enjoy!

Mother’s Little Helper: Kale and Blueberry Smoothie

Living in Sweden I sometimes find it hard to get my dark leafy greens in during the winter. All the vegetables look gray and tired, just like I do after a long-haul across the world. And most of our veggies are shipped on these 17 hour voyages from other lands – lands that have sunshine which is necessary to grow veggies, and happiness, ahem. But I digress.

When I first moved here I couldn’t find kale anywhere. I was panicked. I LOVE kale – it’s more than the food porn love I have for banana bread, or pizza, or pho – it’s a long-term relationship we are in. Kale and I are serious, committed, exclusive. So you can understand that when I moved here and couldn’t find my beloved I was heartbroken. Apparently Swede’s really only like to use kale during the winter holiday season. Four years ago when I first landed here, kale still wasn’t ‘big.‘ I searched high and low and could only find one variety during the holidays. But something has shifted and this hipster veg is now all over the place. Thank the green goddess! What I don’t understand is why it hasn’t been more popular. It’s a great winter vegetable, packed with vitamins, and I would imagine it would be easy to grow in these tough, short summer, conditions. But hey, I’m no farmer, not yet at least.

Now that kale and I are back together full time, I’m able to make my favorite green smoothies. This one I call ‘Mother’s Little Helper.’ Since being Mrs. Robinson is no longer couth and I don’t think the little dove would do well if her mamma were on sedatives and martinis all the time, I turn to my power smoothie to get me through my energy zapping mornings.

This smoothie is packed with goodness: kale, blueberries, banana, chia seeds (shocking I know!), cashew milk, and honey. Dang! It’s that good. The beauty of the chia seeds is the thickening effect they have on the smoothie. I leave my smoothies in the refrigerator for 10-15 minutes before consuming to let the chias expand.

Now you have zero excuses to not get those leafy greens into your diet. And here’s a pro tip: wash 2 big bunches of kale and break into pieces. Dry and place in a zip lock bag lined with paper towels. Store in refrigeration for up to a week. Now you don’t even have to deal with the kale – just throw it in. You can thank me later.

Kale and blueberry smoothie:

Ingredients:

2 big handfuls (or cups) of washed kale
1 banana
3/4 cup frozen blueberries
1 cup cashew milk or other non-dairy milk of your choice
1 Tbs honey
2 Tbs chia seeds

Directions:

1. Place all ingredients in a blender. I find it best to put the blueberries and banana on bottom an then add the rest.

2. Refrigerate for 10-15 minutes. Enjoy!

The gelatin-free strawberry chia jam to end all future ‘horse-hoof’ jam purchases.

Strawberries make me feel like a kid for some reason. I remember my parents playing their Beatles records when I was young (yeah, records), all of the their songs from the square ‘Love Me Do’ to the tripped out ‘I Am the Walrus’ or ‘Strawberry Fields’ and of course all of John Lennon’s solo stuff. So maybe this is why when I eat strawberries I feel small and innocent and like the world might just be all right, like there’s nothing to ‘get hung about.’ How could you in a strawberry field?

Living is easy with eyes closed
Misunderstanding all you see
It’s getting hard to be someone
But it all works out
It doesn’t matter much to me

Let me take you down
Cause I’m going to Strawberry Fields
Nothing is real
And nothing to get hung about
Strawberry Fields forever

And how can you not feel like a kid when you eat jam? It’s sweet and gooey and makes just about anything taste better. You can mix in into yogurt or porridge, spread it on a sandwich with nut butter, eat it on buttered toast, top waffles with it, and on and on.

I’ve personally never made ‘real’ jam, although I admire folks who have. I don’t know how to ‘can and preserve’ and I’ve never used gelatin in my life. And, no, I’m not here to go all vegan on you about gelatin. I eat regular jam sometimes and don’t. even. flinch. (sorry to disappoint).

The truth is I’ve never been so in love with jam as I am now that I’ve made this chia variation. It’s got waaay less sugar – just a couple tablespoons of maple syrup. And the chia, oh the chia, the gelatinous-sticity (is that a word?) and tons of health benefits to boot. You just can’t go wrong with those little seeds! Saying goodbye to the gelatin feels pretty wise too (although I can’t promise I won’t cheat with other jams once in a while – you did see my previous note on my inconsistency right?).

The beauty of this recipe is in it’s simplicity.

Strawberry Chia Jam:

This recipe makes a small jar of jam.

Ingredients:

1 box or bag (about 1 cup) of frozen organic (super important as strawberries are one of the worst when it comes to pesticide absorption) strawberries
2-3 Tbs of maple syrup
2 Tbs chia seeds

Directions:

1. Place frozen strawberries and maple syrup in a saucepan on a medium high heat.

2. Bring to a gentle boil and let cook for five minutes.

3. Mash the strawberries with a potato masher or fork until fairly smooth.

4. Add in chia seeds and reduce heat. Cook for 10 – 15 minutes or until you reach your desired constancy.

5. Let jam cool and then scoop into a air tight glass jar. Store in refrigerator up to a week.

Enjoy!