God, Hope & Helping Others
This time of year, I try put an extra focus into Immune Boosting Foods that help nourish and support my immune system. This is a delicious recipe for Superfood Pesto created by Caroline Beaumaris who was one of the winners from my Healthy Chef Wellness Competition. I loved its simplicity and the fact that this pesto was so versatile allowing me to incorporate it into so many of my healthy recipes. Last night I spread it over a Margherita Pizza with a lush roasted tomato sauce and milky fresh Buffalo Mozzarella on a thin and crisp almond and sunflower crust. Tonight the leftovers will be served with a quick and simple organic egg frittata topped with sautéed kale and fine grated Parmesan.
What’s great about it:
The broccoli is full of alkalinising, anti-inflammatory and anti-cancer phytonutrients called sulforaphane that work to support optimum health and protect against disease. It’s a true superfood rich in antioxidants, including vitamin C, E and CoQ10. Broccoli is also a wonderful source of B group vitamins, vitamin K, calcium, iron, magnesium, potassium, phosphorus and manganese. Herbs such as fresh parsley and basil are full of superfood goodness that are anti-inflammatory to the body. Parsley is rich in chemoprotective oils that can help neutralise carcinogens as well as chlorophyll that is the single most critical substance in plants that allows them to absorb light from the sun and convert that light into usable energy. Chlorophyll helps to nourish the digestive system, support detoxification and elimination and helps to alkalinise the body. Garlic and black pepper are anti-inflammatory and can stimulate digestion.
1 head broccoli
1 large bunch basil
1 bunch parsley
Generous handful baby spinach leaves
handful pumpkin seeds or your choice (raw sunflower seeds, almonds, walnuts or macadamia nuts)
60 g Parmesan – grated – optional but Delicious !
1 clove garlic, smashed
generous pinch sea salt
generous pinch ground black pepper
4 tablespoons cold pressed olive oil or a lovely lemon scented olive oil
Chop broccoli roughly and place into your food processor for a few seconds until it is finely chopped.
Add basil, parsley and spinach and process again until finally chopped and mixed in with the broccoli.
Add the juice of 1/2 a lemon, Parmesan, garlic and pumpkin seeds.
Season with sea salt and pepper the process again until combined and finely chopped.
Add olive oil and give your superfood pesto one last wiz.
Taste and adjust the flavours adding more lemon, salt or pepper if required.
Store in a glass jar in the fridge for upto 3 days.
Intensify the basil flavour by swapping parsley for more basil. (see this recipe for some variations)
Use in-between layers of oven baked lasagne and top with home made roasted tomato Passata.
Mix through zucchini linguini and heat in a hot pan until luscious.
Spread over a pizza base before baking and top with fresh tomato and Buffalo Mozzarella
Mix through steamed or roasted vegetables
Serve with fish or organic chicken.
Add to pumpkin soup or vegetable minestrone.