After I sent out my last newsletter, I came across a couple recipes that I just had to share with you! One is a pesto recipe that would make a great topping for pasta, salads or steamed veggies. The other is a white bean dish that would also be a nice addition to pasta or a salad plus it’s a great way to utilize some of those canned beans that are lining your pantry shelves!
As you can see, the ingredients for the pesto are not what you might be used to but don’t let that deter you from giving this recipe a try. Fennel, cilantro and pumpkin seeds not only add a cool, crisp taste but they are natural diuretics which is just what we need this time of year. Plus, there is no cheese in this recipe so it is perfect if you are trying to eliminate dairy! And if you are not a fan of cilantro, you can definitely substitute parsley.
I love the white bean dish because it is such a simple recipe and you can put it together in about 15 minutes. It’s also a great make ahead dish because it holds up really well in the fridge!
So give these recipes a try and let me know what you think. And be sure to check out the photo below….that was my lunch yesterday! I decided to have the pesto on some crackers along with the white bean salad…..YUM!
Enjoy!
FENNEL BULB PESTO
1 tbs. apple cider vinegar
1/2 cup fresh cilantro or parsley
1/2 cup fresh fennel, coarsely chopped
1/4 cup extra virgin olive oil
1/2 cup pumpkin seeds
1/4 tsp sea salt
Combine all ingredients in a food processor and blend to desired consistency.
WHITE BEANS WITH PARSLEY
1 cup white navy beans, rinsed and drained
juice of 1/2 a lemon
1/4 tsp. salt
pinch black pepper
2 tbs. olive oil
2 tbs. red onion, finely chopped
1/3 cup fresh parsley, finely chopped
Combine the beans, lemon juice, salt and pepper. Let sit for 10 minutes. Add in the remaining ingredients and stir to combine.
Refrigerate or serve at room temperature.
Recipes courtesy of Joyful Belly Ayurveda
