Monthly Archives: November 2011

Super Clean Pesto

Super Clean Pesto Recipe

Michael and I have used this pesto when we want to detox our systems.  The cilantro and parsley combined can help draw heavy metals and toxins out of the tissues, and stimulate the kidneys to release them.  Best of all, it is a tasty addition to whole grain pastas, steamed veggies, and brown rice dishes.

Place in Vita-mix or blender:
1/4 bunch parsley
1/2 bunch cilantro or 2 drops cilantro essential oil
1/4 cup sun dried tomatoes
1/4 teaspoon Aleppo pepper from Penzey’s
1/8 teaspoon natural sea salt
1/4 c. pine nuts
1/4 cup cold-pressed olive oil
2 drops basil essential oil
(Add a small amount of water only if it is too thick when blended)

Grind on a very low speed, pulsing to mix.  Pesto should be a little chunky when done.  Covers at least 2 servings of cooked or raw vegetables.

Place this pesto over cooked zucchini noodles for a lovely vegan dinner!  It is also good on potatoes, rice dishes, and grain pastas.

Always use only high quality pure essential oils for cooking.

MerKaBa Light Farro Salad

Recipe for Merkaba Light Farro Salad

1 cup farro
1/3 cup cold-pressed olive oil
2 tablespoons fresh orange juice
2 teaspoons Dijon mustard
3 tablespoons balsamic vinegar
2 drops black pepper essential oil
1/2 teaspoon natural sea salt (optional)
Soak 1/4 cup dried prunes in water.

Cook the farro

Bring 6 cups of water to a boil. Add 1 cup farro and gently boil until tender — 40 to 45 minutes. Drain and keep warm.

Whisk together olive oil, dijon mustard, fresh orange juice, balsamic vinegar, black pepper essential oil, and natural salt to taste.  Set dressing aside.

Chop and place together in a bowl:
3 cups micro salad greens, butter lettuce, or baby kale
1/4 cup dried prunes, presoaked
1/4 cup shredded beet
1/4 cup shredded butternut squash
1/4 cup minced pecans

Toss with the farro and place on serving plates.  Drizzle with dressing and serve while warm.  Serves 2.

Always use only high quality, pure essential oils for cooking.