Green Leafy Veggie Week: First up - Kale. It has more antioxidants than any other veggie, its wonderful for cleaning out an overworked, sluggish and grumpy liver (perfect for spring when our liver is mighty sensitive), contains heaps of calcium, iron, fibre plus magnesium, Vitamin A and folate. Its so easy to grow and keeps giving all year. There are a few different types – Tuscan/Cavalo Nero (black cabbage), Russian, Rainbow, Scottish and Redbor. The one pictured is one the Russian Kale in my garden. Recipe - ‘Kale, Hemp Seeds and Flax Oil Pesto’. A raw, vegan, nut- free, super natural pesto. If you don’t have hemp seeds then you can use sunflower seeds, or any nut like walnut, macadamia’s, almond or pistachio’s. And you can use olive, walnut or macadamia oil instead of the flax oil. Activated (soaked) or sprouted seeds and nuts are going to increase the available nutrients in this recipe. See my sprouting week bu using search site on my website. 2 cups tightly packed kale leaves, washed well and roughly chopped 1/2 cup hemp seeds 2 cloves garlic Juice from 1-2 lemons (depending how lemony you like it) 1 tsp unrefined salt Variations – - add 1/2 cup tahini for a creamier, hummus like spread. - Sprinkle some sumac or ground cumin to serve, and/or a little extra flax oil over the top Method – put everything together in your food processor or blender and whizz until smooth. Taste and adjust the seasoning how you like it. #janellapurcell #GreenLeafyVeggieWeek
Posted on: Mon, 29 Sep 2014 19:18:10 +0000
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