Monday 9th September

 

Retreat into Summer!

South Devon Retreats

Southwest Coastal Pathway, South Devon by Dr Deborah Quinn

Photographs by Dr Deborah Quinn on Summer Retreats in Devon

 

Click HERE for more information on our special one-to-one Walking, Wellbeing and Peak Performance Retreats

Or for our updated brochure, please email deborah@h2o-nutrition.com

 


 

Creative Recipes Using Seasonal Produce of September

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.

 


 

Super Kale Pesto

From Cookie and Kate

 

kale-pesto-recipe-550x757

 

Organic Ingredients

Pesto

  • 2 to 3 cloves garlic
  • 3 cups packed kale (about 1 small bunch)
  • ¾ cup hemp seeds or toasted walnuts or pecans
  • 2 tablespoons lemon juice (about 1 lemon)
  • ¾ teaspoon fine-grain sea salt
  • ¼ teaspoon ground pepper
  • Red pepper flakes, optional (if you want to add some kick)
  • ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)
  • Entirely optional: ⅓ cup grated Parmesan cheese

Pasta (if you want pasta…)

  • 1 pound (16 ounces) whole grain pasta, like linguine
  • 1 cup reserved pasta water

 

Method

  1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
  2. Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the flax oil pesto.
  3. If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

 

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