This is one of my favourite pesto recipes, its vegan, delicious , versatile and packed with nutrition so ticks all the boxes for me!
Asian supermarkets are a great place to buy coriander, its such good value and the bunches are huge and fresh and green, way better than the supermarket measly pots!
I'm a huge fan of coriander but I know its probably one of those love them or hate them herb. So if you don't like the flavour of coriander, you most certainly will not like this and there is no point in making something you won't enjoy, no matter how good it is for our health.
Herbs and spices have been used through the ages as a method to preserve foods and make them safer to eat and also add great flavour.
Research has shown that herbs have way more to offer than just good taste. Coriander or cilantro, is sucha herb whose unique benefits were discovered through the work of Dr Yoshiaki Omura.
He discovered that coriander was an excellent chelator of heavy metals like mercury, lead and aluminium and essentially could eliminate them from the body in a relatively short time.
Accumulation of heavy metals in the body can cause or contribute to hormone imbalances,cancer, thyroid problems, neurological disturbances, Alzheimers, learning problems, depression and food allergies. So it makes sense to get rid of them and what a delicious way to help your body to detox!
One person suffering from high blood pressure, due to mercury poisoning, had her blood pressure return to normal after eating 2 teaspoons of this pesto daily for only a week!
The other ingredients in this pesto offer their own health benefits so the combination is a Knock Out, packed full of antioxidants, vitamins, minerals, omega 3, with garlic contributing antiviral, antibacterial and antifungal benefits.
4 cloves garlic ( antiviral, antibacterial, antifungal)
1/3 cup Brazil nuts ( selenium)
1/3 cup sunflower seeds ( cysteine)
1/3 cup pumpkin seeds ( zinc, magnesium)
2 large bunches ( about 2 cups) of fresh coriander, including stems (Vit A)
2/3 cup of flaxseed, hemp, rapeseed or extra virgin olive oil ( omega 3)
4 tablespoons lemon juice ( vitamin C)
2 teaspoons dulse flakes (minerals)
Himalyan sea salt to taste
1. Wash the coriander well, then add to a food processor with the oil and process until blended.
2. Add the garlic, nuts, seeds, dulse, lemon juice and blend to a paste.
3. Season with sea salt and blend again.
4. Store in a glass jar in the fridge. It also freezes well.
This pesto is an absolute explosion of flavour so a little goes a long way and its so versatile! So far I've had it spread on rye toast with sliced avocado, as a garnish for soup, as a spread on oatcakes with some humus, in a quinoa bowl with stir fry veggies and tonight its going to be adding bags of flavour to a coconut and lentil dhal.
It would also make a delicious topping for baked potatoes or sweet potatoes or stirred through pasta. So I think it should be no problem at all to eat a few teaspoons of this for a week and cleanse your body of toxic heavy metals!
This is an all year round delicious chutney, you can replace the cranberries with raisins or sultanas.
This isn’t a fermented chutney but it contains red onions, apple and garlic which are prebiotic
ingredients so that’s good enough for me!
Makes one medium sized jar, it’s very easy to double up to make extra for gifts!
1. Saute the onion in 1 tbsp oil on medium heat until soft, around 10 minutes.
2. Add all the other ingredients and cook for around 5 minutes on medium heat.
3. Reduce, cover the pan and simmer for around 15 minutes until the apple is soft.
4. Taste and adjust seasoning. Leave to cool then place in a clean glass jar. It will keep for a
good few weeks in the fridge.
This is a delicious relish, great with a cheese board or as a topping for yoghurt!
It’s also fab mixed with some cream cheese or kefir cheese as a dip.
If you have either kombucha or water kefir then add a tablespoon or 2 to bring extra probiotics to the party!
If not then this relish will ferment nicely with just the salt or if you want to eat it straight away then that is also fine, it just won’t have active probiotics benefits!
It’s always good to have options! This is packed with vitamins, minerals, antioxidants and omega 3 fats so it will benefit your health however you decide to make it.
If you want to join me on some of my Workshops to learn how to do you own kombucha or Kefir drinks/cheese to improve your health easily just click here.
Makes a 500ml jar
1. Add everything to a food processor and pulse to a coarse paste
2. Taste and adjust flavourings
3. Pack tightly into a 500ml jar and cover with a circle of greaseproof paper
4. Leave an inch of headspace in the jar
5. Ferment at room temp for 5 to 7 days
6. Should taste sour with a bit of sweetness in the background
7. Move to the fridge and use within 2 months
🍃 Health educator🍃