I do a lot of coaching and teaching about eating your way to strong bones. Yet, it is summer and organic tomatoes and eggplant are in season. Here is how I create/cook up balance. When I blend the cooked eggplant, I add garlic, plenty of parsley, some raw, calcium rich and alkalzing tahini, and also season the dip with alkalizing umeboshi vinegar. Lemon and sea salt would also be fine. Also, as you can see from the photo, serving the baba ganoush with greens also add to our calcium, and yellow tomatoes tend to be lower in acid the the red ones. The red tomatoes posed for the photo. And the nasturtium flowers adds to the YUM! Continue reading
Here is a quick and easy, delicious recipe for vegan basil pesto with walnuts. This pesto recipe is thick, green and so delicious that I guarantee you won’t miss the cheese. Of course, it is perfect on pasta, but also try it as a dip, spread, or tossed with hot cooked grains and vegetables. Continue reading
June 21, 2013 Mass Appeal, TV Channel 22 Chicoppe, MA – Making pesto is a wonderful way to add a taste of summer to any dish! Leslie Cerier, The Organic Gourmet, showed us how to make some delicious cilantro pesto.
Quick, easy and perfumed with herbs. Continue reading