| From
the White Lotus Kitchen Spring Green
Pesto
Green is the color of spring. The equinox notes the
time in the cycle of life when the genetic code tells
everything to wake up. In the Five Element theory of
Chinese medicine and in Naturopathy spring is the time
to give the liver support after a long winter of digesting
heavier foods. It is said that the liver loves green!
Eating greens or having green juices helps support the
flow and function of the liver chi (energy – much
like the word prana), so this is a good time to increase
your intake of green leafy vegetables and herbs like
dandelion, kale, mustard, cilantro and parsley. If you
juice, any of these leafy greens can be used in combination,
or your favorites can be added to a carrot or apple
base.
The following Sunflower Seed-Zucchini Pesto is a recipe
from our one and only White Lotus Kitchen chef, Beatrix
Rohlsen. We offer it in honor of the green of spring.
The recipe has several lovely twists on traditional
pesto in that this recipe is much lighter, dairy-free
and uses sunflower seeds rather than nuts. The use of
zucchini also makes this pesto lighter and gives it
texture while adding to the beautiful green and freshness
of the basil. This is a pesto that you won’t feel
guilty filling up on. Serve over hot pasta or as a topping
for pizza or just be ready with your finger or a spoon
to dive in. It’s divine!
Beatrix’s cookbook, The Art of Taste,
can be found on our web bookstore
or by calling our office.
Ingredients:
½ cup sunflower seeds
3 tablespoons olive oil
½ bunch basil
3-4 zucchini, diced and steamed
2 cloves minced garlic
¼ teaspoon salt
Nutritional yeast to taste
Put sunflower seeds into a food processor, add olive
oil, steamed zucchini and minced garlic. Blend well.
Add basil and seasonings. Blend until smooth.
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