Market Fresh Pesto

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Culinary herbs can bring any meal to life. With so many to choose from, the uses are endless. There is also no shortage of fresh greens in the warm summer months. Green foods provide detoxification support to your body as they are rich in chlorophyll which is essentially “plant blood”. Other benefits of eating greens includes boosts your immunity, improves digestion, promotes weight loss thanks to tons of fiber, and may help regulate cholesterol levels, blood sugar and blood pressure. This is the season for incorporating a variety of fresh green foods into your diet.

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This simple pesto can be added to anything, including salad dressing and on grilled veggies or meat. It is also a great way to use up excess greens or the ones you find at the back of your fridge a week after the market. I love using mint, arugula, cilantro or basil, as the base flavours in pesto blends but feel free to use your favourites. In the recipe below you will see I used raw stinging nettle. The “sting” goes away once it is blended, I promise! You can also add micro-greens to the blend for another boost in nutrition. This week I ate my pesto on grilled asparagus with locally raised elk steaks I got at the market.


Market Fresh Pesto

These measurements are guidelines, feel free to add more or less depending on what you like.

  • Roughly 2-3 cups of fresh herbs and greens (I used mint, nettle, cilantro, rosemary)

  • 1-2 cloves of fresh or roasted garlic

  • 1/2 bunch chives

  • Juice of 1 lemon

  • 1/3-1/2 cup olive oil

  • Salt & pepper

Add all ingredients to a food processor and blend. Store in fridge for up to a week.

Sage and Shepherd Farm

Sage and Shepherd Farm

T-bone Elk Steak

T-bone Elk Steak

Happy creating!

Holly Morris, RHN

Holly Morris is a registered holistic nutritionist and Reiki practitioner in Uxbridge, Ontario. Her mission is to facilitate her clients in finding and listening to their inner voice so their needs are met in all areas of life. Learn more about Holly at https://www.hmholisticwellness.com/

Green Onions and Green Garlic

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Green onions and green garlic are immature onions that haven’t been allowed to ‘bulb’ or are from varieties that don’t create bulbs.  One way to use up the season’s bounty is to make your own seasoning powder.  You don’t even need a dehydrator; you could use the oven at a low temperature or even a solar oven.  Store-bought seasonings usually contain preservatives, artificial flavours and many other questionable ingredients.  These aromatic alliums are some of the first foods we see at the market.  They are so versatile and are a staple flavour in most cooking.  Try them in your eggs, pasta,  on meats, potatoes, savory scones or simply as a garnish.  With food waste at an all time high, this is great way to preserve and enjoy local food all year round. 

Health Benefits of Onions and Garlic

The Allium family, which also includes leeks, shallots, and chives offer potentially powerful disease-fighting properties for everyone. Garlic has been used as a antioxidant and proven beneficial with managing cholesterol and blood pressure.  It is also great for the immune system, with anti-bacterial and anti-fungal properties.  Onions are high in B vitamins, and vitamin C.  It’s been studied that onions help reduce oxidative stress, boost antioxidant levels and decrease bone loss. This may prevent osteoporosis and boost bone density.

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Green Onions & Green Garlic Seasoning

·       Cut off root ends.

·       Wash and pick through to remove discolored or damaged pieces. Check with the lower stems for dirt.

·       Chop into small, relatively uniform pieces.

·       For dehydrator, I set to a medium temperature and let go until they are crispy (roughly 6-8 hours)

·       For oven, set to lowest temp and let go for a couple of hours, keeping an eye and checking when they have released their moisture.

·       For drying in the sun, place on a baking sheet, and place covered with glass.  An example, I will use an old window on top of bricks positioned in a rectangular shape.  You can also buy a solar oven, but this works in the meantime. 

·       Once dry, place in a food processor and blitz until it is in small flakes.  There is an option to add salt at this step to bring out more flavour. 

·       When I made it I found I have to dehydrate for a short while after the previous step as more moisture had released from the whiter ends in the processing step. 

·       Store in a well sealed jar and store in a cool dry place.

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Holly Morris is a registered holistic nutritionist and Reiki practitioner in Uxbridge, Ontario. Her mission is to facilitate her clients in finding and listening to their inner voice so their needs are met in all areas of life. Learn more about Holly at https://www.hmholisticwellness.com/