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ALL THE GREENS PESTO & PAK CHOI
By Katie Jenson-Hull / The Radiant Nutritionist
Spring is the season of leafy greens. These chlorophyll rich and alkalizing veggies are nutrient dense, one of nature's best superfoods and the perfect glow tonic for spring.
ALL THE GREENS PESTO
Let's be honest, who doesn't love a good pesto? This leafy green pesto is a wonderful way of packing in antioxidants, vitamins and minerals. I have made this pesto dairy free, but please feel free to sprinkle some parmesan cheese on when serving if desired!
Large handful of spinach
Large handful of watercress
50g ground almonds
150ml olive oil
Juice of ½ lemon
2 garlic cloves
Pinch of sea salt
1. Add all the ingredients to a blender.
2. Blitz until a delicious smooth green consistency is created.
3. Taste and adjust seasoning to preference.
4. Cook spaghetti/pasta to cooking instructions on the packet.
5. Once cooked, drain pasta and stir through pesto. Serve in a bowl with a sprinkle of chilli flakes.
Tip: Any leftovers keep well in the fridge for a few days. Serve with your scrambled eggs. Pesto eggs make for a mouth watering nutrient-rich breakfast option.
Anti-inflammatory pak choi dish is full of potassium, vitamin A, K, C and folate. It is also a great source of plant based calcium. Serve with a good protein source such as scallops, chicken, tofu or fish. This is one flavorful dish that is uber simple to prepare and make.
3cm piece of ginger minced
4 garlic cloves chopped
2 chopped spring onions
2 tbsp tamari soy sauce
4 large pak choi cut in half
1. Heat a little oil in a pan and add ginger and garlic.
2. Add the pak choi and cook for 4 minutes. Add the tamari.
3. Add the spring onions and cook for a further minute.
Serve and enjoy. I like to add a sprinkle of sesame seeds for added nutrition to complete the dish.