Happy 4th of July to All!Posted on July 4, 2011 with 0 comments
Happy 4th of July to all! We are busy in the studio this weekend getting ready for the Jazzy Vegetarian Television Show premier on October 1, 2011 on Public Television Nationwide! (Check your local listings) Meanwhile, I have shared my favorite tips for hosting a summer eco-picnic on onegreenplanet.org. Earth-friendly summer celebrations are all about enjoying the beautiful outdoors with family and friends. To keep your party green, offer a delicious and festive vegan menu prepared and served in an eco-friendly way. Read all about it here: Jazzy Picnic Tips and Recipes!
An jazzy vegan eco-picnic is easy, fun and delicious!
Food photo: Warren Jefferson/Picnic Basket photo: Andy Ebberbach
Last week I had a wonderful conversation on Jazzy Vegetarian Radio with Leslie Cerier, the “Organic Gourmet.” We discussed her wonderful “how-to” tips for Energizing yourself with Local Foods! Here is the link to the Interview with Leslie, from June 29, 2011: Energizing yourself with Local Foods with Leslie Cerier! Below you’ll find her fabulous Cilantro Pesto Recipe from her awesome book: Gluten-Free Recipe for the Conscious Cook. This pesto is a great recipe for tasty summertime cuisine! Wishing you a happy, healthy, vegan and eco- summer!
Cilantro Pesto by Leslie Cerier
Photo by Leslie Cerier. Recipe reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier. Here is a link to Leslies Blog!
Makes about 2 cups
Here’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a prebaked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes.
1/2 cup raw almonds, presoaked if you like
1/2 cup raw sunflower seeds, presoaked if you like
2 1/2 cups tightly packed cilantro leaves
6 cloves garlic
1/2 cup water
5 tablespoons umeboshi vinegar
Put the almonds in a food processor and grind to a coarse meal. Add the sunflower seeds and continue grinding until they too have a texture like coarse meal. Add the cilantro, garlic, water, and umeboshi vinegar and blend until almost smooth. Taste and adjust the seasonings if desired. www.lesliecerier.com