I’ve made a new rule between me, myself and I. No more complaining about Edmonton weather. Myself told me that I was getting no where fast with all of the negativity and to buck up because Mother Nature could care less about my jealousy towards the East and their heat wave. I think she knows that if I were in NY or Toronto right now I’d be complaining even more about the heat so I’ve decided to just let it go and get on with it. So on a positive note, Alberta gets a ton of sunlight in the summer which for me is a clear mood enhancer. Not sure if it’s the sound of the birds constantly chirping or all the extra Vitamin D but I seem to sleep less and move more I think in fear of missing it. Also soaking up the long days of light is my garden and it couldn’t be happier. After being away for the weekend I finally got around to trimming the tomatoes, weeding and cleaning up the herbs, with it came a huge bowl of parsley and cilantro so I decided to make a pesto and use up some veggies for dinner.
Pesto cream and roasted veggies on sweet potato crust
1 1/2 cups cilantro
4 1/2 cups parsley
4 cloves of garlic
2 tbsp olive oil
The juice of 2 lemons
2 tsp salt
2 tbsp grated parmesan
1/2 cup toasted almonds
1 package lite silken tofu (cream)
Blend until smooth
This is a simple pesto which can be played with in so many ways….use a different nut or seed…..use different herbs….add spices or a roasted veggie and on and on. You can also omit the tofu but I always go for the extra protein.
2 medium zucchinis sliced
1/2 a large yellow onion sliced thinly
Spray veggies with oil and sprinkle with seasoning salt. Roast until brown
I very large or 2 medium sweet potatoes peeled and cooked until soft.
2 egg whites or 1 egg
2 tbsp of flour (I use oat flour)
salt n pepper
Mash the potatoes and add the rest of the ingredients. Spread into a baking pan and bake at 425 until browned around the edges. Let the crust cool a bit and then spread 1/2 of your pesto mixture on top.