wash kale and peanuts as peanuts would have an excess of salt coating it
grate cheese and divide into two equal portions, sit one portion on the side
put everything in a blender to blend into a smooth past
scoop your blended kale pesto into a serving bowl or glass jar if you intend to keep for a few days
add the cheese on the side and mix thoroughly
This kale home made pesto recipe is super simple, it only takes 5 minutes. You can make sandwiches with it for work, use a dip to go with crackers or nachos or serve with pasta. Its a shame for people with nut allergies this kale pesto recipe is so tasty but unfortunately the nuts is a big no, no for you if you have nut allergies.
I just have to share this amazing recipe for colds. The simple recipe which uses just 2 ingredients is below.
A few weeks ago, I bought a large bowl of garlic with intention to crush the cloves and add to honey to keep in my pantry for when any of us catches a cold.
Last year, both myself and the little one endlessly kept catching the cold or the flu bug. Our family doctor always tried his hardest to say No to dishing out antibiotics and we had to have antibiotics sent out to us from my father in law from Italy when things got unbearable and repeated.
So this winter I was simply determined to reduce how often we caught either a cold or flu arming all my soldiers a hand sanitizer which we obsessively rub on our hands every time we arrive back home from outside, touch door handles or before we touch our lips.
Call me captain obsessed mummy but honestly this has worked out well tremendously as no-one has caught a cold or flu this season. Parents were advised to go get their toddlers and vulnerable adults flu injections and many nurseries have been pulling their weight behind this idea but I just simply wanted to use a common sense approach first to see how far.
If push came to shove and the little one came home with a bad runny nose, high fever and generally feeling weak or ill I wouldn’t not hesitate to give him antibiotics but I simply like to push the body to solve ill health as much as it can before resulting reasonable chemical assistance if that is what it will take to make us better.
GARLIC INFUSED HONEY AS A DIP, SALAD DRESSING OR GLAZING
Recipe Type: dips, salad dressings
This is a simple 2 ingredient family dip or salad dressing that even the kids would love.
6 bulbs of garlic
peel all the bulbs of garlic
add garlic cloves to honey and blend or crash garlic in a garlic crasher
put everything in a glass jar and keep warm
honey is naturally a preservative. It inhibits the growth of bacteria, microbes and fungi so it is best to use honey or oil for your garlic infusions. [br]Water however is a great place for fungi, bacteria and microbes to grow, breed and increase. If you use water for making infusions then please keep it in the freezer and use within 2 weeks at most. [br][br]If you use oil or honey with no added water or oil then you will be okay as they do not provide an environment for increasing or breeding any of these icky little things that can cause illnesses, diseases or infections.
Ok, so my garlic infused honey would have either wise gone redundant as we haven’t caught a cold so far this winter but it taste so good as a dip, dressing and for glazing in my cooking that I am just using it everyday on the dinning table. It is very easy on the palette, I am naturally a garlic fan and can stand the smell of garlic but for those who struggle with the scent of garlic, I think this is easy to stand especially when you think of it as a remedy for colds first instead of a garlic infusion. The smell is not overly strong and the bite in the taste is bearable.
It taste very good with everything from crackers to salads. Honey is naturally a preservative so I don’t have any worries about keeping the infusion outside of the fridge. I have been keeping it inside my food pantry to keep it warm. Heat encourages botanical to release their natural juices in an infusion so I expect that every little bit of warmth helps. It inhibits the growth of bacteria, microbes and fungi so it is best to use honey or oil for your garlic infusions.
Water however is a great place for fungi, bacteria and microbes to grow, breed and increase. If you use water for making infusions then please keep it in the freezer and use within 2 weeks at most.
If you use oil or honey with no added water or oil then you will be okay as they do not provide an environment for increasing or breeding any of these icky little things that can cause illnesses, diseases or infections.
I am not a fan of using stock cubes in my cooking, however when I am cooking for other people or cooking recipes that are bland with little or no flavour of its own, I like to add my home made alternative vegetable stock which is really a simple blend of vegetables, a little salt, herbs and peppers I make to keep in ice cube trays in the freezer for when I need them. My favourite vegetables for making a nice home made vegetable stock is aubergines. Aubergine naturally adds a really characterful flavour to cooking so it is my number one choice when I make these little food flavour bombs. Tomatoes, onion and chilli also gives a very nice flavour.
With traditional stock making, you will cook your vegetables and create a fluid broth but with these food flavour bomb stock, you only need to add as much water to allow it to blend to a smooth consistency inside the blender without overworking your blenders motor. You have to aim for a thick puree, so that you can add them to mashed recipes also or to home made baby food.
FOOD FLAVOUR BOMB HOME MADE ALTERNATIVE VEGETABLE STOCK
1 medium size aubergine
1/2 a large onion
1 bag of spinach
pinch black pepper
chopped broccoli / cauliflower
250g / 1 mug of water
wash and boil all your vegetables for 5 minutes with salt
place into your blender
add 1 mug of water and start blending
add some more water but be careful to not over do it.
when everything has been blended to a smooth consistency, you can now pour into ice cube trays
store in the freezer and use a cube or more to recipes
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