This is such a go to in my family. We almost always have pesto in the fridge. It really pep up a soup or salad and so great in sandwiches. Just a delicious condiment all in all. Let’s not forget pasta pesto, a real life saver if you come home late from work and need to whip up a real fast dinner. Cook the pasta add the pesto and voila! I call this the cheap version pesto (but not less tasty) since using parsley instead of basil and sunflower seeds instead of pine nuts which are so much more inexpensive choices.
Parsley pesto – Recipe (1 preserving jar)
180 g roasted sunflower seeds
180 g flat leaved parsley
110 g parmesan
4 cloves of garlic
juice + zest from 1 lemon
2 tbsp apple cider vinegar
5 dl olive oil
2 tsp sea salt
Add all ingredients to food processor and blitz until finely chopped. Season with salt and pepper.
Pour into your preserving jar and there you have it!
A tip is to freeze in ice-cube trays and take one cube out when needed if you don’t eat as much pesto as my family
Here is one of my favorite summer mocktails. Since my body is so sensitive I can’t really drink alcohol….will happen I sip a glass of champagne at a wedding but thats about it. But you know after a long week a Friday cocktail sounds like the best idea ever and is such a great ritual. I feel much more fancy with this chucked in my hand than a glass of sparkling water.
Blueberry Ginger Sparkle – Recipe
1 small handful of blueberries 3 cl ginger sirup crushed ice top of with sparkling water
stalk of rosemary as garnish
Ginger Sirup – Recipe
1 cup agave or honey
1 cup water
5 cm ginger peeled and cut into pieces
Peel the ginger, slice it into small pieces. Bring the agave and water to a boil. Add ginger and bring to a simmer. Remove from heat, and let steep for 30 minutes. Pour syrup through a fine sieve into an airtight container. Refrigerate up to 1 month.
Great if you wan’t to feel festive but don’t drink alcohol.
Love to sip on this when it’s Friday after work to celebrate it’s weekend.
These are seriously my saviour when I crave something sweet and need to steer away from refined sugar. They are so scrumptious and we often have them in the fridge. The raw cacao taste so good and the hemp protein makes you go a long way on these fellars. Great for an afternoon snack and the kiddos love them.
Recipe – Nut Hemp Squares
1 cup (160 g) (use a mix of almonds, pumpkin and cashew)
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp hearts (shelled hemp seeds)
1/2 cup (50 g) hemp protein powder
4 tbsp chia seeds
1 pinch of sea salt
2 cup dates, pitted
3 tbsp coconut oil, room temperature
3 tbsp raw cacao powder
1 tbsp maca powder
1 tbsp beepollen
1/2 tsp ground vanilla
Preheat oven to 300°F / 150°C degrees
Roast the nuts in the oven until golden approximately 7 min. In a food processor pulse the toasted nuts and rest of the dry ingredients. If you’re making this for your toddler make sure that it’s processed leaving no large pieces of nuts. If you want it a little crunchy don’t over process. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor and run until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the batter evenly into a baking dish 6 x 10 inches/ 15 x 26 cm. Smooth out the top with the back of a spoon and make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into squares. Store in an air-tight container. Will keep around a week in the fridge.