2 + cups basil leaves (packed well)
1/2 + cup olive oil
1/2 cup lightly toasted pine (pinon) nuts
1-2 cloves garlic (or 1 large)
1/2 + cup reggiano-parmesan cheese
1/2 tsp sea salt
generous amount of fresh ground pepper

Throw everything into a large food processor or blender and puree until blended. I like it a tiny bit chunky for added texture. If the mixture is too dry, add more olive oil. Some people don’t add the cheese to the mixture if they’re freezing the pesto, but I do and haven’t noticed much loss of flavor, if any. I pack the mixture into a small ziplock (quart) and label and freeze. It can keep at least 6 mos or longer…

If you don’t have pine nuts, you can use walnuts or pecans. Sun-dried tomatoes are also good added to the mixture.

Linda’s comment:  For those of us looking for GOOD protein, this is a good choice. Do your best to use organic products.  HAPPY EATING….

Sunflower Almond Nut Loaf Recipe

Link: http://www.hacres.com/recipes/cards/recipes-for-life-raw-nut

Excerpt:

This loaf is an excellent source of protein! Served with a nice leafyprgamoc green salad, this loaf makes a delicious and nutritious meal. This recipe is taken from Rhonda’s book

Linda’s comment:  This is AWESOME SOUP….I of course use everything organic that I can find. I love Broccoli and Avocado….this is also a healthy soup….

Full Recipe: The Garden of Eating: A Produce-Dominated Diet & Cookbook

Excerpt:

Prep: 30 minutes/ Cooking: 30 minutes/ Yield: 6 servings

Avocado adds a rich taste and creamy texture to green vegetable soups without milk or cream. I got the idea for this from the California Avocado Commission. I replaced zucchini in their recipe with broccoli, increased the volume of vegetables, and changed the seasonings. This soup goes well with fish, poultry, or meat with a bright orange, yellow, or red vegetable or fruit. Baked corn tortilla chips would make a great accompaniment.

Linda’s comments:  This is an awesome recipe….I made it and yummmmmmmmy….makes for 4, but for one, you can freeze left-overs. (in Glass containers)

Excerpt:

Almond Chicken Couscous

Provided by Taste For Life http://www.tasteforlife.com

Ingredients:
1 cup of couscous
4 skinless, organic boneless chicken breasts, cut into 1-inch pieces
1/8 tsp. cayenne pepper
1/4 tsp. organic ground cloves
1/4 tsp. organic ground cinnamon
1/4 tsp. organic ground cardamom
1/2 tsp. organic ground cumin
1 tsp. turmeric
Pinch of Sea Salt
1 tbsp. coconut oil     1 organic onion, finely chopped
4 finely chopped organic garlic cloves
2 cups unsalted organic chicken stock
1/4 cup of organic raisins
2 tbsp. slivered almonds

Directions:
1) In a bowl mix chicken pieces with cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
2) Toss chicken to coat with spices. Let them stand at room temperature for at least 30 minutes.
3) Mix couscous in a separate bowl with raisins, pour in 1 cup of boiling water.
4) Cover the bowl and let stand for at least 5 minutes.
5) Heat the oil in a large, heavy-bottomed skillet over medium heat.
6) Add the onion and garlic and saute, stirring constantly, for about 3 minutes.
7) Sprinkle salt over the chicken and add the pieces to the skillet and saute, stirring frequently for about 5 minutes.
8) Pour the stock over the chicken and bring to a boil.
9) Immediately drain the chicken and onions – reserve the liquid in a separate bowl.
10) Fluff the couscous and raisin mixture with a fork and transfer it to a serving platter.
11) Place the chicken in the center of the wreath.
12) Drizzle the stock on top and sprinkle with slivered almonds.

Linda’s comment:  This is an easy crock-pot recipe, even the guys can make.  I serve it with mashed organic potatoes and organic carrots or organic green beans.  (Cosco has some great organic frozen green beans.

Excerpt:

Ingredients

2  (1-ounce) slices gluten free bread

                OR

1 cup gluten free bread crumbs

3/4  pound ground round (grass fed or organic)

3/4  pound ground organic turkey

1 1/2 cups sliced shiitake mushrooms

1/2  cup grated fresh organic brown onion

1  teaspoon dried Italian seasoning

3/4  teaspoon sea salt

2  large organic eggs, lightly beaten

1  organic garlic clove, minced

2  tablespoons organic (gluten FREE) ketchup

1 1/2  teaspoons organic (gluten FREE) Dijon mustard

1/8  teaspoon ground red pepper

You can use a food processor to ground up gluten free bread, and pulse 10 times or until crumbs measure   1 1/3 cups, or measure out 1 1/3 cup of gluten free bread crumbs….Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.

Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Linda’s comments:  This recipe is delicious, however it makes a lot for left overs.  I ate this recipe at a friends house who is Morrocan.  Outstanding cook.  I haven’t made it yet, but anxious to do so. Enjoy!!

Ingredients

1/2 teaspoon turmeric

3 teaspoons ground cumin

1 teaspoon paprika

1/4 cup finely chopped organic cilantro

1/2 cup finely chopped flat-leaf organic parsley

2 organic garlic cloves, minced

1 (14-ounce) can diced organic  tomatoes, do not drain. 

1 large organic fennel bulb, cut into 1/2-inch wedges

1 1/4 pounds Yukon Gold organic potatoes, peeled and cut into 6 wedges

2 cups chopped peeled orgnic turnips

4 organic carrots, cut in half lengthwise and then into 3-inch sticks

1 cup organic vegetable broth (I would use the organic vegetable broth paste)

1 cup frozen organic  baby peas

1 1/2 teaspoons sea salt

1/4 teaspoon black pepper

2 tablespoons fresh organic lemon juice

Fresh organic cilantro sprigs

2 tablespoons coconut oil

 

Preparation

 

 Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.

Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender.

Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.

Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.

Tagine tips:

If you use a heavy cast-iron enamel tagine, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.

A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.

Moroccan custom suggest, you set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside. Your family/guest will be anxious to dig in…..

Linda’s comments:  I made this recipe and let it sit over night.  The longer it sits the better it is….I also added some rice noodles…depending on the size of the rice noodles, you might need to not use as much vinegar/oil OR you might need to add more.

Excerpt:

3 cups finely chopped organic fennel bulb

2 cups chopped organic tomato

1 3/4 cups finely chopped organic red onion

1 cup chopped fresh organic basil

1/4 cup balsamic vinegar

2 tablespoon coconut oil (non flavor) 

1 teaspoon freshly ground black pepper

1/4 teaspoon salt salt

4 organic garlic cloves, minced

2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained……

Rice noodle (small package cooked lightly…… 

1/2 cup (2 ounces) crumbled feta cheese

Combine everything, (except the cheese in a bowl) toss well. Let stand 30 minutes then sprinkle with cheese. Best if left to sit in fridge over night. If left to sit in fridge over night, wait to sprinkle the Feta cheese right before you serve it….

1 organic medium carrot….I never use the tops as it makes the drink way to bitter….you can use 2 small

                                      carrots but I don’t like the extra sugar that carrots have.

2 organic medium beets…..Use the top greens and the entire beet

1 organic medium cucumber….do not peel….cut off the tip of the cuke and take a knife and reem it down in

                                     the open end of the cuke, twisting a few times…..THEN shove a whole peeled

                                     garlic clove in  the cuke…..juicers don’t like little pieces, so this way the garlic

                                     clove gets chewed  up.

                              

Salt to taste with sea salt or a good salt….DRINK down within 20 to 30 min. so you get all the benefits of the enzymes…

 

When I say do not alter, (some folks like to add lemon, apples, etc.,etc.), I mean it…. THIS IS A NOURISHMENT drink for the liver and not specifically for detox….

 

When you nourish the liver with this drink it will create its own flush….

 

There are some liver flush drinks out there, but I prefer this method, as did my Lyme and Cancer doctors.

 

I’m not big anymore on different flushes, except for the gallbladder, which I do once or twice a year to keep my gallbladder clean from stones….I’m more into the lifelong daily detoxing and nourishing from the FIGHT protocol….I want to keep up DAILY what my body needs and focus on a constant removal of pathogens and toxins…we get DAILY heavy metals, which our bodies that are full of inflammation are hit with….I have been on the FIGHT protocol for 2 years now and no longer have the bone pain I once did…

Linda’s comment:  This was one of my favorites last winter….very nice on a cold winter day…

Spinach, Chicken and Wild Rice Soup 

3 cups good bottled water water

1 14/oz can organic chicken broth

1 10/oz organic cream of chicken soup (low sodium)

2/3 c. wild rice (rinsed and drained)

½ teaspoon. dried fresh thyme

¼ teaspoon. ground black pepper

3 cups. chopped cooked organic chicken or turkey

2 ccups shredded fresh organic spinach 

In slow cooker/crock pot, add the water, chicken broth, soup and uncooked rice, thyme and pepper.  Cover and cook on low for 7 – 8 hours or on high 3 – 4 hours.  Just before serving add cooked chicken or turkey and fresh spinach.  Cook for another ½ hour, serve and enjoy. 

Link: http://lporganics.wordpress.com/recipes-of-the-week/

Excerpt:

Butternut Squash With Taragon

1 Butternut squash (about 2 pounds)

2 Tablespoon organic butter

2 Tablespoon minced fresh tarragon or 2 t. dried tarragon

Salt and pepper

Place the squash cut-side-down on a safe plate or glass dish with a little water in the bottom.  Bake until tender (400 degrees for one hour)  Check the squash. If it isn’t soft enough, bake a little longer. Scrape the seeds out of the squash and discard, then scrape all flesh into a serving bowl.

Stir in the butter and tarragon and let sit at least 5 minutes for the flavors to come out.  Season with salt and pepper and serve.