Thursday, July 31, 2014

Pesto Potato Salad and Seasonal Sunday Retreats!


Summer Flower Power!

I am still flying high from our Herbal Garden Retreat Weekend. Finding our plant allies, learning about the first aid power of abundant weeds, sharing our food traditions and surveying pollinators - a feast for all the senses and more.  Join me and friends for a Seasonal Sunday Herbal Retreat, one Sunday a season starting in October.  Register now to secure a spot.

PESTO POTATO SALAD!

One great american summer food tradition is Potato Salad.  I had made various pestos before the retreat weekend (explored purslane with added molasses!)  and decided to combine the two using a tried and true Basil Pesto to wild acclaim.
Adding mineral rich Pesto of any Greens boosts the nutritional punch of your favorite dish but is particularly tasty with cold potatoes for flavor.  Healthy greens and fats are excellent for cutting sugar cravings and keeping your brain focused and body energized for more summer fun. Use with your favorite potato salad recipe add some basil leaves to dress it up.  Enjoy!

PREPARE
1-1/2 lb potatoes, scrubbed and peeled, diced and steamed ( I like to keep the red skins on and use new potatoes)
1/4 cup each olive oil and pickle juice or vinegar
1/4 cup capers
1/4 t. freshly ground pepper
1/2 t salt (optional .. especially if pesto uses a lot of parmesan)
1c each diced celery and red onion
3 Hard boiled eggs cut up in pieces
1 cup half mayo and half greek yogurt
2-3 ounces of your favorite Pesto (see below)

CREATE
Put hot steamed potatoes in large bowl.  Whisk oil and vinegar, salt and pepper together and pour over potatoes.  Combine celery, onions and eggs with mayo/yogurt and pesto and mix with potatoes.
Voila!  Garnish with basil.  Serves 6-8 hungry guests.
(This recipe was adapted from VegetaBalls Pesto Farm - a favorite found at Hunger Mountain Coop) 

PESTO PRESTO
Try Purslane in Pesto.. so good for the brain as it has natural Omega 3's, or Cilantro for heavy metal detox, great cleansing herb too.  Use other nuts instead of pricey pine nuts.  I always use walnuts, my favorite, but pumpkin seeds (great zinc for colds) or sunflower seeds (a tip from Lisa Mase of Harmonized cookery) work just as great.  Consider adding sea vegetable powder like kelp instead of salt. so many ways to change up Pesto! For a delicious basic pesto recipe that you can change up.  Click here.

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Marie offers transformational health coaching for individuals and food as medicine demos and healthy living workshops focused on reducing stress and building energy.  Find out more at her website MarieFrohlich.com