Pea and Cilantro Puree

We’ve been getting a fair amount of cilantro in our farm boxes lately and I’m sometimes unsure of how to use a whole bunch. This pea cilantro puree has been the perfect solution! It adds a beautiful green burst to your plate and looks elegant when served with fish or meats. This puree takes almost no time to make, yet it adds so much incredible flavor and brightens up any dish!

I love to use fresh herbs as a garnish, but I also know that herbs are nutritional powerhouses and so I try to get creative and let them have the spotlight when I can.

Ingredients:

(serves 2-4)

• 1 cup of cooked peas

• 1 bunch cilantro 

• 1 garlic clove, roughly chopped

• Juice from 1 lemon (about 2 tbsp)

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

• Place all ingredients in a food processor and blend until the consistency of your preference (I like mine a little textured).

Health Benefits of Cilantro:

• Cilantro helps our body to detox. It contains compounds that bind together heavy metals, which we then eliminate.

• The high levels of antioxidants in cilantro help to reduce inflammation and oxidative stress in our bodies.

• This herb has been shown to reduce anxiety levels and improve sleep quality.

• Cilantro aids in digestion by producing digestive enzymes, and it can also be used to settle upset stomachs and reduce bloating.

Sources and Additional Information:

• https://aspenintegrativemedicine.com/12-cilantro-benefits-nutrition-recipes/

• https://www.totalhealthinstitute.com/health-benefits-of-cilantro/

• https://draxe.com/nutrition/cilantro-benefits/

Ultimate Lemon Tahini Vinaigrette

I have been making this vinaigrette on repeat. The tahini adds richness and creaminess to this dressing. I think using a delicious dressing is the perfect way to spice up your salads. I will also use this as a dip for raw veggies, like carrots and peppers, or to top some charred broccolini or cauliflower! You can always thin it out with a bit more water or lemon juice. Enjoy!

Ingredients

This fall salad is ready to be dressed with my lemon tahini vinaigrette. It has kale, arugula, sweet potatoes, apples, and toasted pecans. A perfect lunch with a scoop of quinoa or some sliced chicken.

• ¼ cup tahini

• ¼ cup water

• ¼ cup lemon juice

• 3 tbsp extra-virgin olive oil

• ½   tsp sea salt 

• ¼ tsp black pepper

Directions

• Combine all ingredients into a small blender and blend until smooth. Alternatively, use a jar or bowl and whisk until smooth.

Lemony Basil Pesto

I have always loved pesto for as long as I can remember. Pesto pasta was an all-time favorite of mine as a little kid. Now I whip up my own version, which is dairy free, and I add it to everything, like my Lemony Grilled Chicken, paired with vegetables as part of a crudite platter, or dolloped on top of a quinoa bowl.

I also used to think pesto was so unhealthy and high in calories! Now, I know that it’s actually full of healthy fats, especially when using a high quality extra virgin olive oil. Mine includes pine nuts (high in manganese, magnesium, monounsaturated fat, and Vitamins E and K) and fresh lemon juice (a powerful detoxifier). Hope you enjoy it as much as I do!

Ingredients

• 4 cups loose basil leaves

• 3 tablespoons pine nuts (or ¼ cup walnuts)

• 3 tablespoons extra virgin olive oil

• 1 garlic clove

• Juice from 1 lemon

• ¼ teaspoon sea salt

• ⅛ tsp pepper

Directions:

• Place all ingredients in a blender or food processor and blend until smooth.

Paired with lemony grilled chicken and veggies

Enjoyed with grain-free Mary’s Crackers