The harvest is in and the farm box has so many greens I am ready to explode with the concept of greens in my summer diet. I could blender them all but that is cheating. I know I am healthier for it but how can I prepare them so I am interested????
I goggled and found a fantabulous recipe for a Pesto with Beet Greens and Walnuts. Could this be what I have been looking for???
Yes it was. Chopping 3 handfuls of beet greens finely with a clove or two of garlic, depending how brave you are. A hands throw of walnuts with some walnut oil and topping it off with some freshly grated Parmesan because I realized the Kraft version had toooo much salt. Throw in some Croatian or Celtic sea salt that supports your electrolytes if so desired.
It was so yummy I tested it out on my teenage daughter who broke out the Ritz crackers and coated them generously with the pesto. You see pesto can be used in a myriad of creative ways on veggies, your choice of grilled on the barbecue or potatoes to standard linguine.
I am now making my third batch due to a miscalculation, using a food processor. It turned the delicious mixture into a pate which only looked like “dog dodo”. I promised myself I will endure the arduous task of chopping finely by hand, no matter now boring it is, to get the right effect.
Remember that pesto is a raw food. Yeah!! I have integrated a variety of Pestos into my diet. Black olive pesto which is highly alkaline for you arthritic sufferers. Porcini Pesto, a rare treat. Of course, the standard basil and pine nut combo and this last fantastic finding. They live long in the fridge can be frozen so that sounds preserving to me.
Dinner in my world is creative and the time put aside is important only because I believe I am what I eat. It also should be inspirational. And the bottom line YUMMY.
Enjoy the Harvest and above all
Play well with each other and have fun,
Love Karen
In reflection : Am I worthy enough to celebrate life through my food choices?








