This week on our farm we had seven little piglets born, I started work on our fall yarn colors and it got very hot! With temps nearing 100 degrees for several days we certainly did not want to cook much. Sometimes on hot days its nice to have a raw salad and that is what we did with the Chinese cabbage and carrots we received in this week’s box. I also had some basil leftover from last week so we used it plus kale and broccoli to make a very nutritious pesto.
I hope you had a chance to pick up Dr. Rangan Chatterjee’s book – How to Make Disease Disappear.
I cannot recommend this book highly enough – he does a great job of simplifying ways to combat the chronic diseases that are so prevalent in our society these days.
Anyway, here are the recipes – I hope you enjoy them…:)
Kale and Broccoli Pesto
- 1 head broccoli
- 2 tbsp olive oil
- 1 bunch kale
- 1 cup fresh basil leaves
- 3/4 cup olive oil
- 1 lemon
- 1/4 cup pine nuts
- 2 cloves garlic
- salt to taste
- 1 lb penne noodles
- Parmesan cheese
Cut broccoli from stalks, making each piece about 1.5 inches.
Toss broccoli pieces with 2 Tbsp olive oil. Spread on cookie sheet. Set aside.
Tear kale pieces from stems and place in food processor. Add basil leaves, juice of one lemon, pine nuts and garlic cloves. Pulse a few times to break up leaves.
Add 3/4 cup olive oil to food processor and blend until pesto is your desired consistency. Salt to taste.
Cook penne noodles according to package directions.
While penne is cooking, preheat oven to 400 degrees. When pre-heated, roast broccoli for approximately 8 minutes.
When penne is cooked, drain. Then add in pesto sauce and roasted broccoli. Mix well, add salt and pepper if needed and serve with parmesan cheese.
- 1 head Chinese cabbage washed and ends removed
- 1 onion
- 1 bunch carrots leaves and ends removed
- 9 sage leaves
- 2 limes, juiced
- 1/2 cup mayonnaise
- 2 tbsp coconut aminos or healthy soy sauce
- 2 tsp toasted sesame oil
- 1/8 tsp powdered ginger or 1 teaspoon fresh
- 1/8 tsp garlic powder
- salt and pepper to taste
Cut cabbage into large chunks.
Cut carrots and onions into large chunks.
Place cabbage, carrots and onion into food processor and pulse until "shredded". (you may need to do this in batches depending on the size of your food processor). Place in medium size bowl.
In small bowl blend mayo, coconut aminos, sesame oil, ginger, garlic and salt and pepper to taste.
Add mayo mixture to vegetables and combine thoroughly.
Hope you have a great week!!