leaves of fresh mint (Available at your favorite weekend market)
leaves of fresh thyme (Available at the Salcedo Market)
1 head, broccoli
1 cup or more mushrooms
2 cloves deveined garlic - Slice the garlic clove in half and remove the sprout in the middle. Deveining the garlic is optional.
1 cup walnuts*
1/4 c pine nuts*
1-2 t olive oil
Nutritional yeast to taste (Available at Healthy Options)
Sweetener to taste-raw honey is great (Palawan wild raw honey is my fave!), you might also want to try pitted dates (available at Assad), or a single raw, dried mission fig (available at Healthy Options) I don't really like using agave nectar. Or the other processed "raw" sweeteners out there.
Nori, one-two sheets (Dahon Kusin is selling raw nori!)
Basil or other sweet herbs. My supplier, Shinozaki Yasutaka, gave me a kind of local peppermint that smells like basil but tastes a little minty. Will get back to you on the name again. If I forget, send me a note on the kontactr form.
*Soak the nuts for eight hours in mineral water. Throw out the soak water, then rinse before using the recipe.
Just place everything in a high-speed blender (for a coarser pesto) except for the mushrooms, broccoli, mint and thyme. Use the tamper to push down ingredients to process.
Or, I can imagine this would be creamier in a food processor. Sigh. Would love to own a food processor one of these days!
For the salad, put together broccoli florets from a head of broccoli, about a cup of mushrooms, and (optional): other greens.
This recipe is high in Manganese, Manganese and Phosporus.
It also has trace amounts of:
This recipe contains 83% fat, 10% carbs, and 7% protein. Yes, protein.