Have too much parsley? Those bunches can often be a lot bigger than what we can use. Never fear (or waste)! Pesto is the answer. This pesto is made with parsley which can be replaced or combined with any culinary herb. Even better is combining this herb pesto with wild edibles. What are wild edibles you ask? Well, primarily they are… Weeds. See examples at the end of recipe.
- 3 cups (packed) of chopped parsley
- 1 cup (packed) of chopped *wild green
- 1 cup of olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup dry roasted sunflower seeds
- 2 cloves of garlic
- 1.5 tsp of sea salt
Puree parsley and wild herbs with olive oil & apple cider vinegar, in a food processor using “S” blade. When herbs have been well pureed, add remaining ingredients. Pack into jars and store in refrigerator. Also freezes well.
*Wild green ideas:
- Dandelion greens
- Lambs quarters
A moist and delicious cake that just so happens to be vegan, flour-less and sugar free!
- 2 cups infinite buckwheat batter (infinite buckwheat batter recipe)
- 1/3 cup coconut oil, melted
- 3 cups shredded apple (about 6 medium apples)
- 1/3 cup maple of syrup
- 1 Tb fresh ginger grated (or 1/2 tsp of ginger powder)
- 1 cup shredded coconut (unsweetened & unsulphured)
- 1/2 cup sunflower seeds
- 1/4 cup raisins (or chopped dried apricots)
- 1 Tb cinnamon
- 1 tsp stevia leaf powder (or 3-5 drops of liquid stevia)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 tsp clove powder
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- Mix all dry ingredients in food processor (exclude dried fruit) and grind using “S” blade until coconut and sunflower are finely ground. Empty food processor contents into a mixing bowl and mix in dried fruit.
- Preheat oven to 350f.
- Core and shred apples with food processor shredder blade (or by hand).
- Melt coconut oil in sauce pan.
- Mix all wet ingredients.
- Combine wet & dry ingredients.
- Grease 11×7 baking dish (or 9×9) with coconut oil (or sunflower oil) and sprinkle with shredded coconut (or sesame seeds). Scoop batter into pan and use a spatula to level out.
- Bake at 350f for 40 minutes.
- Once cooled, remove from pan and serve with ultimate icing (see below). This cake is best served fresh.
Serves: 10 – 12
This recipe will make extra which can be stored in fridge for up to 3 weeks. Making less quantity is difficult unless you are using a mini food processor. It is a very versatile recipe and can also be made with added berries or cocoa powder.
- 2 cups chopped dried pitted dates
- 1/3 cup coconut oil
- 2 Tb lemon juice
- 1 tsp cinnamon or vanilla extract
1. Soak dates in warm water for at least 2 hours , drain and reserve soak water.
2. Melt coconut oil (being careful to not overheat).
3. Add all contents in food processor with 1/4 cup of date soak water (and more if needed).
4. Blend for at least 2 minutes, occasionally scraping down sides.
5. Once creamy, spread icing onto cooled cake or serve on the side. The dates contain pectin and will congeal after some time and the coconut. oil will also help it set as it cools to room temperature.
- 1 & 1/2 cup sunflower seeds (soaked and drained)
- 1 bunch of parsley
- 1 large garlic clove
- 1/4 cup of apple cider vinegar
- 2 tsp of sea salt (or to taste)
1 carrot and/or celery stick (chopped)
2 Tbsp olive oil
1 Tbsp of lemon juice
1 tsp of umeboshi vinegar
Other fresh or dried herbs (basil, oregano etc.)
Soak seeds (minimum 2hrs in warm water or max. overnight). Drain and rinse well then add them to food processor. Wash and chop parsley, add to food processor. Add remaining ingredients and pulse to make a chunky patè. To make it creamy, blend longer and add a small amount of water if needed. Goes great on top of crackers, with veg. sticks or wrapped in romaine lettuce.
Sunflower seeds -1 1/2 cup
Almonds – 1 cup
Cashews – 1 cup
Cocoa or Carob powder -3/4 cup
Maple syrup – 1/2 cup + 2 Tb
vanilla- 1 tsp
green stevia – 1/2 tsp
sea salt – 1/4 tsp
cinnamon – 1 tsp
- Grind nuts and seeds in a food processor until very fine.
- Add powder and any other dry ingredients you may choose to add.
- While machine is running slowly pour in the maple syrup.
- Test for sweetness and consistency, make a patty to see if it holds together.
- If it is still too dry, add more maple syrup or some water.
- Press batter into a flat pan that is lined with wax or parchment paper.
- Put pan in fridge for at least 1 hour. Removed from pan onto cutting board, peel off paper (it can be kept in freezer and re-used).and cut into bars.
Activating your nuts and seeds
All nuts and seeds have enzyme inhibitors (like phytates) which allow them to last a long time without spoiling but also draw minerals from our body to digest them properly. Nuts and seeds have all the potential in them to become a full grown plant or tree and this energy is released upon contact with water. Soaking “activates” the germination process, making them much more nutritious and easier to digest (“alive” vs. dormant).
Soak at least 6 hours or over night in water (some people add vinegar or salt to the water). Drain the (not so clean) water and rinse. Leave in strainer for some time to drain well. Dehydrate for 5 – 10 hours or make small batches at a time and store them in your fridge to sprinkle on meals.