Beet Greens Pesto

What to do with all those beet greens you have hanging around in your fridge? Make pesto! After I purchase beets from my local farmers market, I usually trim off all the greens, wash and store them in a gallon size ziplock in the fridge. I usually add them to juices throughout the week but wanted to try something different. I also didn't have much else to juice. I've also sauteed these greens with garlic and olive oil which makes a tasty alternative to sauteed kale or spinach. This pesto recipe is super quick and easy to make. You don't even need to dirty measuring cups.

What you will need:

About 4 handfuls of beet greens
2 handfuls of pumpkin seeds
2 cloves of garlic
Juice from 1 lemon
Olive oil (more or less depending on desired consistency)
Salt and pepper to taste.

Blend all ingredients in a food processor and enjoy! Your body will thank you as this recipe packs a punch in the nutrient department. Beet greens are an excellent source of vitamins A and C, which contain antioxidants that help protect your cells. They are also a good source of calcium, magnesium, folate, and iron. For those who are conscious of calories, 1 cup of cooked beet greens contains only 39 calories.

What are your favorite recipes using beet greens?

Moroccan Lentil Soup

There is a magical herb shop I discovered a few years back. I’m trying to remember if I stumbled upon it myself or if someone took me there. Either way it’s one of my favorite places to visit when I’m up in San Luis Obispo. I pretty much planned my birthday afternoon around going to this place because I wanted to stock up on my favorite teas and spices. The Secret Garden Organic Herbs Shop's name pretty much sums up the place. It’s hidden off the main drag in a little outdoor type cottage surrounded by flowers and foliage. They have a large selection of medicinal herbs, spices, and teas which the owner blends herself. You could seriously spend an hour here admiring the wall holding rows of large mason jars filled with all sorts of goodness. My favorite tea that they offer is Candy Cane Lane. It’s a seasonal blend which consists of green tea, jasmine flowers, spearmint, peppermint, ginger, cinnamon, roses, and stevia leaves. I made sure to get a larger bag the last time before they ran out.
Awhile back I had purchased some different culinary spices including a Moroccan curry blend. It smelled so good. I’ve never done much Moroccan cuisine so it sat in my cupboard a bit longer than expected. Finally, I told myself I had to make something with it. And now we have Moroccan Lentil Soup! This is my go to soup recipe. It’s so easy and healthy. A bowl is a meal in itself. Lentils provide a great source of protein and fiber, keeping my stomach full and satisfied. My mom likes to serve this soup over a bowl of couscous.




Moroccan Lentil Soup

Ingredients:

1 medium white onion, chopped
1 large carrot, diced
2 medium zucchini, sliced in quarters
1 cup red lentils
1 can garbanzo beans
4 cups low sodium vegetable broth (chicken broth can be used in place but would not make the soup vegan)
2 cups water
2 tablespoons Moroccan spice blend from Secret Garden Herb Shop
1 teaspoon salt
½ teaspoon red chili flakes
pepper to taste
2 tablespoons canola oil

To make:

Rinse lentils in a fine mesh sieve until water runs clear and set aside.
Heat a large pot over medium heat and add oil.
Once the oil is hot, add onions and saute for about 2 minutes, stirring occasionally.
Add carrots and cook for another 2 minutes.
Add zucchini and garbanzo beans along with the Moroccan spice blend, salt, red chili flakes and pepper. Mix well to coat vegetables.
Pour in the vegetable broth and water. Turn heat up to high.
Once it reaches a boil, add lentils and stir to combine. Reduce heat to a low boil for 30 minutes, stirring every so often.
After 30 minutes your soup is ready to enjoy!
Let the remaining soup cool before storing in the fridge.

Recently Shared Recipes

For those who don't know, I've recently started contributing recipes to an awesome new site called Collective Lifestyle. With that being said, I have been slacking with this blog. In case you missed them, here are the recent posts I've shared.


Matcha Latte

Superfood Pizza Crust

Cashew Coconut Butter Truffles

New Frontiers Quinoa Salad

Roasted Tomato And Carrot Soup

Last week, one of my friends gave me a bag full of tomatoes from her friends garden. I was adding them to my salads but the bag still remained full of tomatoes . Not wanting them to go bad, I decided I would make soup. The weather has been cooling down so it was a good day for soup. I looked on foodgawker for inspiration. Recipes always intimidate me so I took bits and pieces and just kinda went with it. The result came out very well for my first attempt. Now all I need is some bread and cheese. Grilled cheese and tomato soup is the absolute best combination!

Roasted Tomato And Carrot Soup

(This is not a formal recipe. I was experimenting with this but the result turned out great! )

Ingredients:

2-3 pounds tomatoes. (I'm estimating how much I had on hand)

3 medium carrots, chopped

1 clove garlic, minced

fresh basil leaves/dried basil (I used both. Our little basil plant isn't doing so hot right now.)

salt and pepper to taste

cayenne, more or less depending on how spicy you want your soup. 

I roasted the tomatoes with olive oil and a little salt at 400 degrees for about 12-15 minutes. 

In a small pan I sauteed the garlic. 

It wasn't until the last minute I decided to add carrots. I steamed them. I'll be roasting them the next time I make this soup. 

I added tomatoes, garlic and carrots to the blender along with salt, pepper, cayenne, and basil.

Puree until thick and creamy. My mom and I then enjoyed a cup of yummy tomato soup with a dollop of Greek yogurt on top.