Life has been a little odd lately. There are times of constantly feeling like I’m super busy and occupied, then lulls where I become so overwhelmed that I just sit and do nothing. Now, that doesn’t happen to often, although I know it’s good to take some breaks to relieve stress. But, in the midst of it all, I’ve rekindled my romance with fresh summer produce and the flavor and colors it brings to the table.
I recently went to my local Farmers Market and was greeted with an array of colors and scents. So many beautiful tomatoes and an assortment of stone fruit beckoned me to take them home, I wish I had room for everything! After buying some fresh nectarines, tomatoes, freshly baked Gilroy Garlic Sourdough (!), sprouts and a couple of other things, I headed back home feeling quite satisfied with my purchases.
Food isn’t the only thing that inspires me (contrary to what I may talk about on here ALL of the time ;)). With the great weather that Southern California has been having lately, despite the increasing temperatures and humidity, I’ve been finding myself outdoors more and more; staying active by riding mountain bikes and doing my fair share of hiking. I’m always surprised by the views and scenery that Orange County has to offer, especially considering that I feel like I’m surrounded by concrete most of the time.
When I’m not outside, I’m back in the kitchen playing with new recipes and trying to eat a little healthier. I just bought two huge bunches of Lacinato Kale and was figuring out how to incorporate some more greens into my dinner without getting my hands too dirty. I happen to have some basil on hand as well as some lemons and an assortment of seeds and nuts to choose from. Pesto it was! But, I chose raw pepitas to experiment with. Success!
By the way, that’s my mom up there, making salads for her and my dad’s dinner. She’s going to kill me when she sees this! (HI MOM! <3) Anyway, the pesto is a marvelous green color with great texture and flavor. I topped some simple zucchini ribbons with my pesto, but it would also be great on pita chips, in a wrap, or a great addition to salads.
One Year Ago: Homemade Sunbutter
- 1 1/2 Cup Kale, Ribs Removed & Firmly Packed
- 3/4 Cup Raw Pepitas
- 1/4 Cup Olive Oil
- 3 Tbsp . Nutritional Yeast
- 2 1/2 Tbsp . Lemon Juice
- 2 Cloves Garlic
- 1/2 tsp . Salt, or to taste
- 1/4 tsp . Black Pepper
- 1/2 Cup Basil, Chopped & Loosely Packed
- 1/4-1/2 Cup Water, Depending on desired consistency (I used 1/2 Cup)
- 3 6-8 " Zucchini
- Chopped Tomatoes
- Lemon Zest
- Place all ingredients besides the water and zucchini into a food processor or powerful blender and pulse until the mixture becomes a fine paste.
- Add the water in a little at a time and pulse until you have your desired consistency. You may need to add salt depending on your taste preference.
- Next, take your zucchini and using a peeler, press down firmly on the skin and run the peeler along the length of the vegetable. Repeat this step until all zucchini are peeled into ribbons.
- Sprinkle a little salt on the ribbons and top with pesto, plus any extra vegetables you'd like to include.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
What are some of your favorite outdoor activities to do during the Summer?