Yum! Bounty of the garden!

Here are a couple of recipes……..

Are you enjoying the harvest of early fruits and veggies??  I’ve been making my Cilantro Pesto! Remember the healing qualities  of this super nutritious recipe? Fresh garlic super healing; selenium from Brazil nuts is anti-cancer; dulse powder to stimulate the thyroid; hemp oil for that important hormone balancing gamma linoleic acid; pumpkin seeds for zinc for healing and magnesium. It is said that cilantro removes heavy metals from the body. So nows the time to pack a few jars away in the freezer.

Cilantro Pesto (from Eat Away Illness page 8.)

4 cloves garlic

1/3 cup brazil nuts

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

2 cups packed cilantro

2/3 cup hempseed oil

4 tbsp. lemon juice

2 tsp. dulse powder

1 tsp. Celtic sea salt or to taste

  1. Process the cilantro and oil in a food processor until a paste.
  2. Add the garlic, nuts and seeds, dulse and lemon juice, and salt and process until the mixture is finely blended to the desired consistency.
  3. Store in glass jars, and freeze if not using in three or four days.
  4. Use this pesto on wholegrain pasta, homemade pizza, on crackers as a snack, on baked potatoes, toss with roasted veggies, add to vegetable soup, mix with other ingredients for salad dressing, slather over salmon filets and bake. Use this super nutritious food often!


And how about those juicy Saskatoons ready for making a fruit crisp? In my article in Book One of What Your Doctor Doesn’t Tell You About Foods it says Saskatoons are rich in anthrocyanidins and proanthrocyanadins. These compounds have the ability to prevent destruction of joint structures. (“Arthritis” by Michael Murray ND)

This is my favourite recipe to make with Saskatoons! It is called Blueberry Crumble on page 352 of Eat Away illness. Just substitute Saskatoons for the blueberries!

4 cups cleaned and washed Saskatoons

1/4 cup whole grain flour of your choice

1 tbsp. lemon juice

  1. Mix the above and place in an oiled 9″ x 9″ pan and bake at 350 F. for 5 minutes.

In a small bowl, mix together:

2/3 cup melted butter or ghee or coconut oil for dairy-free

1/2 cup whole grain flour of choice (millet, quinoa or buckwheat for gluten-free)

1/2 cup maple syrup or liquid honey

2 tsp. cinnamon

1 1/2 cups oat flakes

1/2 cup slivered almonds ( may mix into topping or sprinkle on top)

1/4 cup chia seeds optional

  1. Spread this mixture over the Saskatoons and bake at 350 F. for 30 – 40 minutes or until golden.
Saskatoon Berry Crisp

Enjoy gardening for great taste and healing!


2 Responses to Yum! Bounty of the garden!

  1. Sheila says:

    I’ve had both at Paulette’s place and they are exquisitely delicious!! I use the pesto often as well, sometimes instead of tomato sauce on a pizza. Yumm!!

  2. soslimrusty says:

    Thanks Paulette!

    Sent from my iPhone


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