pesto for lunch

i have a little tin can sitting on my windowsill; pretty little sprouts of green are just peeking through to soak in the sunshine.  while i was washing dishes tonight, i glanced at those little leaves and my mind filled with a summer gone by.

i have a friend who grows an amazing garden (actually i have quite a few friends with fabulous gardens- why isn’t their ability rubbing off on me?)  he can grow anything well; and he is generous (the best gardeners always are).  one summer his abundant garden produced a plethora of basil.  green basil, and purple basil, all kinds of basil in excess.  his wife (one of my besties) came to my house arms laden with bags full of basil, and we made pesto.  we made pesto all summer; we ate pesto on freshly baked crusty white bread.  she sat at my kitchen counter, and we talked life and kids and cooking and preserving and we ate pesto.  it is a memory of summer and friendship and real food, made fresh and made well.  it is a memory of smells and tastes and grit on my hands from basil pulled freshly from the ground.  it is a memory of joy.

so tonight when i peered into that little tin can and spied those green basil sprouts i was full of joy; because food is an essential part of our lives.  it is memory; it is nourishment; it is giving and sharing and enjoying goodness together.

i miss my friends whom now live to far away to partake in pesto making and eating.  but basil in my garden and in my kitchen this summer will make them feel closer.  and i will gather new friends, while i think about my old friends.  we will eat pesto for lunch, and we will make new memories.

jen’s pesto

a few handfuls of basil

bunches of freshly minced garlic

a handful of almonds

a couple good pours of extra virgin olive oil

a few shakes of parmesan cheese

put it all in a food processor and process til its pasty; put a couple spoonfuls on a plate with another pour of olive oil.  dip some warm crusty bread in there and scoop up a good amount— enjoy!

 

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our new food adventure

our family has decided to change our eating habits.  praying that we might see some changes in our physical and emotional health.  we’ve cut refined sugar, dairy, and most gluten, along with all processed foods.  i’ve always made most of our food from scratch, but “made from scratch” is taking on a new meaning for me.

 

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we appreciate the food we eat all the more when we actually have to work for it.  milling our own flour, gathering fresh eggs, and enjoying fresh pork from our summer pigs has deepened our joy in the food set before us.

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it also makes me look forward to growing, and harvesting, and preparing.  my thoughts have been drifting towards planting veggies, foraging for wild berries, and expanding our little flock of chickens.  i want to grow in myself and my family a deeper appreciation for the food that nourishes our bodies.

our new food adventure is taking some getting used to; our palates have grown accustomed to artificial sweetness.  but as we experiment and eat more real, good food we are seeing changes; and they are good.

 

here’s a quick and easy recipe for you:

 

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Happy Morning Muffins

1 medium well ripened banana ( i wait for mine to turn dark then freeze them to pull out for recipes and smoothies)

1/2 cup of your favorite nut butter (we’ve been using peanut and almond)

1 egg

1 tsp vanilla

1/4 tsp baking soda

2-3 pitted dates

1/4 cup cocoa powder

throw all those ingredients into your blender and whip em up real good!  then scoop into some greased mini muffin tins and bake 8-10 minutes at 350.  you won’t believe how fluffy these flourless muffins are!  we like to eat them with raspberries or strawberries and maybe a little coconut cream.  these muffins make for a happy morning in my house.

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