Pass the Pesto!

Ingredients

2 cups of fresh basil leaves

1/2 cup of freshly grated parmesan cheese (VO: leave off/use vegan cheese/nutritional yeast flakes)

1/2 cup extra virgin olive oil

1/3 cup of pine nuts
3 garlic cloves (minced)
salt and pepper to taste

Directions

Add pine nuts and basil in food processor & grind

Add garlic to food processor & grind

While processing... slowly add olive oil...

Finally add parmesan cheese salt and pepper

Serve in any pasta, as a dip for bread, or with cooked veggies
Tip:add basil pesto to mayonnaise for a nice pesto mayo in your sandwich!(half and half)

Tip: Add a squeeze of lemon to give it a bit of zing

When life gives you apples

Oh Brad is right.....summer is here and suddenly its a HOT one in Halifax. With all this blazing sun shinning down upon us, let me help you cool off. Here are some refreshing ways to jazz up your everyday drinking water.


We all know we need H2O to keep us balanced and properly hydrated. But....drinking the same old same old can get a little lack-luster in the dog days of summer.

why not slice up some apple or freeze blueberries in your ice cubes, why not cut half your water with green tea and throw some frozen strawberries in there to hang out. Cucumber and basil are fantastic paired together. Oddly enough basil and mango are a unique and sensory treat for both your nose and mouth. Mint and watermelon is another great and unexpected pair.

Do it...it feels soo good going down.

What you will need:

• fresh or fav fruit of choice
• frozen fruit in that freezer
• basil or mint
• ice cube tray
• pitcher, water bottle, glass
• green tea (fav herbal tea or choice)

Directions:


Thinly slice apples, kiwi, mango, strawberries, melon or cucumber. Tear up basil or mint.

fill a pitcher or beverage container with ice or go a la cart and let whatever you are infusing 'chill' for at least an hour in filtered water or tap popped in the fridge.

Don't pair to many things together, stick with two things hanging out together and see how they jive, see what your preferences are and then go with it.

Enjoy!

Want to know how to make friends with construction workers on a blazing hot day? Tell them you made a seemingly unlimited supply of blueberry green ice tea. I told them it was sweetened with agave and was all natural-but all they seemed to care about was that it was cold. 

Xox

Love, Nicole 

Soup: Italian Minestrone

Soup: Italian Minestrone


Prep Time: 10 minutes
Cook Time: 35-40 minutes
Skill Level: Beginner 

What you will need:

3 tablespoons olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

5 carrots, sliced

2 cups vegetable broth

2 cups water

1/2 cup red wine (optional)

1 cup canned kidney beans, drained

1 (15 ounce) can green beans

2 cups baby spinach, rinsed

3 zucchinis, quartered and sliced

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh basil

Salt and pepper to taste

1/2 cup seashell pasta (Try Jumbo shells if you like more stuff than broth)

2 tablespoons grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3

minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1

to 2 minutes.

Add broth, water and tomato sauce, bring to boil, stirring frequently. If desired add

red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook el

            dente. Drain water and set aside. (If you want faster preparation cook pasta while you are making soup)

            

            Once soup is heated through add cooked pasta to soup. Ladle soup into individual serving bowls sprinkle Parmesan cheese on top. Drizzle with olive oil, top with chopped basil and serve HOT!

Naan Flatbread Pizza Tomato Mozza Basil

Naan Flatbread Pizza Tomato Mozza Basil


Prep Time: 5 minutes
Cook Time: 10 minutes
Skill level: Beginner 

What you will need:

2 pieces of Naan bread purchased or you can make your own (see blog for Naan recipe)

1 tsp olive oil

2 TBS tomato sauce (optional)

1 cup Shredded mozzarella cheese

1 cup sliced Cherry Tomatoes

Chopped or shredded basil

Salt and pepper to taste
handful of pine nuts to garnish

Directions:

Preheat oven to 350 degrees C

Place Naan breads on cooking sheet or pan. Spread with olive oil or tomato sauce. Arrange cherry tomatoes on flatbreads and sprinkle with shredded mozzarella cheese. Top with basil, salt and pepper to taste. Bake pizzas for 10 minutes or until cheese is bubbly and melted.

Sprinkle with pine nuts cut into strips and serve.