Wednesday, June 4, 2014

SPRING PESTO


SPRING IS A GREAT TIME TO LIGHTEN YOUR EATING, ADD MANY VARIETIES OF GREENS TO YOUR DIET.
 ESPECIALLY PARSLEY AND CILANTRO AS THEY ARE SUCH GREAT DETOXIFIERS AND 
LIVER CLEANSERS.
HERE IS ONE OF MY MAY FAVORITE WAYS TO USE BOTH THESE FLAVORFUL HERBS!

PARSLEY AND CILANTRO PESTO

2 CLOVES OF GARLIC 
1/2 CUP SUNFLOWER SEEDS
1/2 CUP PUMPKIN SEEDS
1 BUNCH OF FRESH CILANTRO
1 BUNCH FRESH PARSLEY
2/3 CUPS EXTRA VIRGIN OLIVE OIL
JUICE OF ONE LEMON
2 TABLESPOONS OF LEMON ZEST
SEA SALT OR HIMALAYAN SALT TO TASTE  
SOAK SEEDS SEVERAL HOURS OR OVERNIGHT
PROCESS CILANTRO, PARSLEY, AND OLIVE OIL IN A FOOD PROCESSOR. 
ADD SEEDS, LEMON JUICE, AND SALT.
PROCESS UNTIL PASTE OR YOU ARE HAPPY WITH THE CONSISTENCY
STORE IN THE REFRIGERATOR. ALSO FREEZES WELL!
ENJOY!

I WOULD LOVE TO  SHOW YOU OTHER SIMPLE WAYS TO CHANGE YOUR DIET TO TAKE
 FULL ADVANTAGE OF ALL SPRING HAS TO OFFER. 
PERFECT FOR MORE ENERGY, CLARITY, AND FOCUS.
CONTACT ME AT  heidicolella@gmail.com  OR ON MY WEBSITE www.heidicolella.com

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