Veggie Pesto Rice and Beans

As many of you know, I am offering an amazing Eat to Nourish Detox this spring.  It is a whole foods cleanse geared towards getting rid of unwanted pounds, boosting energy, and bringing awareness to the foods that cause inflammation in YOUR unique body.

I'm really excited about it because investing this time now will create so much freedom in your life - from food confusion, dieting, and disease.  If you're interested, please go to my website and check it out now!  Sign up, before May 25th and this investment in your health is only $97!!

Here is a recipe that is suitable for the pre-detox stage or for the main part of the detox if you have decided to include gluten-free grains and the legumes suggested.  Even if you're not following the detox, this is a great recipe that will leave you and your liver feeling nourished.

Recipe
(serves 2 generously)

2 cups purple cabbage, roughly chopped

2 cups kale or dandelion greens, roughly chopped**

2 tablespoons parsley

1 cup brown rice, cooked

1 cup aduki beans, cooked or canned

4-5 tablespoons detoxing pesto (see recipe below)

Sea salt

Sauté purple cabbage and kale/dandelion greens in a few tablespoons of water and a pinch of sea salt until lightly cooked (once the cabbage turns bright purple and the greens turn bright green).  Add another few tablespoons of water and another pinch of sea salt  to the pan and add the cooked rice and beans.  Cook on medium heat until water has evaporated and veggie, rice, and bean mix is thoroughly heated.  Remove from the heat, add the parsley and the pesto, and mix until evenly dispersed.

**If you don't like dandelion greens cooked, as they can taste very bitter, feel free to use kale, swiss chard, broccoli, or arugula in its place.

Detoxing Pesto

1 cup washed, loosely packed fresh basil leaves

1/2 cup fresh parsley leaves

1/2 cup cilantro leaves

2 tablespoons fresh mint leaves

2 sun dried tomatoes

2-3 cloves garlic

1 lemon juiced

1/2 cup olive oil

1/4 cup pumpkin seeds (soaked for 4 hours and rinsed)

Sea salt to taste

Combine the basil, parsley, cilantro, mint, sundried tomatoes, garlic, pumpkin seeds, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped.  Slowly add virgin olive oil in a steady drizzle as you pulse the processor on and off.  Process until it becomes a smooth light paste.  Add enough olive oil to keep it moist and spreadable.  Season with sea salt.  Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.

Coconut Root Sauté

This delicious vegetable dish is filling and energetically grounding as roots provide the effect of making one feel connected to the earth, feet planted firmly on the ground.

I created this recipe with the intention of nourishing the adrenals (coconut oil/milk and avocado), supporting the liver (burdock root and beet root), cleansing the blood (kale and cilantro), supporting elimination (carrots, beets, and kale), and providing a healthy dose of minerals (black sesame seeds and roots).

(serves 2)

Ingredients
1/2 white onion, diced
2 celery ribs, diced
2 carrots, matchstick
1/2 medium beet root, matchstick
3 in. of burdock root, thinly sliced
3 large kale leaves, stems chopped and leaves julienned
2 cloves of garlic, thinly sliced
1 heaping tablespoon coconut oil
1/2 cup whole-fat coconut milk
1 tablespoon of umi plum vinegar (or to taste)
1 teaspoon of sea salt
1 tablespoon of black sesame seeds
1 avocado, sliced
1/4 cup of cilantro, roughly chopped

Slowly heat the coconut oil in a pan over medium to low heat.  When the oil is hot add the onions, celery, and a pinch of the sea salt.  When the onions begin to turn translucent add the carrots, beet root, kale stems, and burdock root.  Sauté for about 5 minutes or until the vegetables begin to soften.  Add the garlic, kale leaves, another small pinch of sea salt, and the sesame seeds.  Sauté another 2 minutes.  Add the coconut milk and the umi plum vinegar.  Let it come to a simmer and cook on low heat for another 3-5 minutes.  In the meantime, slice the avocado, place in a bowl and garnish with the chopped cilantro.  You can add a little lemon juice, salt, or a bit of umi plum vinegar if you desire.  When the sauté is finished cooking transfer to two plates and add a generous helping of the avocado-cilantro salad to each.  Enjoy on its own or over brown rice!

Note: I have not replicated this recipe, so you may have to tweak it here and there to reflect your tastes.  For example, you may prefer this dish with a little more coconut milk and less umi vinegar.  Perhaps you'd like to add some cumin or fenugreek seeds (ground) to the onions before adding the other vegetables.  Maybe you would like to sauté the vegetables in butter or ghee and then add a bit of coconut oil to the dish along with the coconut milk. Think sweet potatoes or parsnips might be a good addition? It's up to you!  Feel free to experiment!