Tuesday, July 23, 2013

Summertime Pesto, dairy-free


I went to visit my family in Iowa last month, and my sister made us pesto pasta for dinner one night.  I knew my 5 year-old, Paige, would like it since she and I always love to make and eat pesto together in the summer, but was surprised that my son and 1 year-old Bridget liked it too!  Since we have three basil plants in our garden currently, we have been making my pesto recipe like crazy.  I love how fast basil grows back after you pick the leaves. What a wonderful herb!

We pour this over brown-rice noodles, or dip brown-rice tortillas or brown rice cakes in it.  You can also dip any kind of veggie, of course :) It's a fantastic way to get healthy fats into your diet.  For dinner, I serve pesto pasta with a salad and homemade dressing.  On this particular night, I also added Roasted Sweet Potatoes and cantaloupe.

Summertime Pesto
Makes about 1 cup

2 cups fresh basil, tightly packed
1 very large handful of spinach
1/2 c pine nuts
1/2 cup olive oil
4 cloves garlic
3/4 tsp. unrefined salt
1/2 tsp. pepper

Combine ingredients in food processor and puree until smooth.

On a side note, the sister I mentioned earlier bought Green Smoothie Girl's 8-week, whole food, plant-based menu plan and has drastically changed the way her family eats.  She has done an AMAZING job at transitioning her family to a whole-food diet.  And she has reaped awesome rewards!  She is sleeping better, and has lost a ton of weight.  Even better, she inspired another sister of mine to change her family's eating.  I am just really amazed at how dedicated they both have been in changing their family's diets.  There is definitely a learning curve, but HOLY COW, you would never know it with them!  I'm so proud of both of them.

Also, here is the most recent picture I took of the growing belly. This is about 35 weeks (currently I am about 36).  Last night, my husband and I took a refresher birthing class to prepare ourselves for what's to come in less than a month!  I am loving the birthing center so far.  They are very vigilant with the pregnancy and very helpful with any questions I have.  They gave me some information on effective, yet natural, family planning for after the birth (TMI?), so I'm excited to read about it.

One thing I wanted to share with you all is this trace mineral iron I discovered.  I tend to get low iron during pregnancy, but HATE taking iron supplements because of all the issues it can cause.  This Ionic Iron brought my levels up 3% points in 4 weeks, with ZERO side effects.  I put 1.25 ml. in a liter of limeade because iron absorbs best with Vitamin C and also to dilute the metallic taste.


Jenny :)


Elizabeth said...

Are you eating your placenta? (TMI?)

Jenny said...

My mineral levels are doing well, so I don't think I need it :) Thanks for asking! lol :)

Stefanie said...

Thanks for the shout out, Jen! Just don't forget that you are the inspiration behind it all. Love you!

Vegnlady said...

Hey Jenny. Just an FYI, I went through both of my vegan pregnancies with very high iron levels because I cook everything in cast iron pans. My midwife couldn't believe how great my levels were! And a bonus - no metallic taste at all.

Jenny said...

Vegnlady - Thanks for the tip! Do you have a certain brand of cast iron skillet you like? I am very interested :)

Anonymous said...

where do you find the liquid iron? would it work in lemonadebor o.j. as well?

Jenny said...

I got it from Whole Foods. I'm sure it would work in a lemonade or O.J. as well :)