Radiance Pumpkin Seed Pesto

PREP TIME:  15 Minutes SERVES: 3/4 as a pesto for a Mains Salad  

This is such an delicious pesto that is ever so good with raw veggies, crackers and of course, your favorite pasta.  The roasted pumpkin seeds just elevate the taste, making it exotic enough to serve even on special occasions. I can't get enough of it when I spread it over my Herby Almond Crackers! However, taste is only half the story of this Radiance Pumpkin Seed Pesto; it has a lot more to offer in the battle against anti-aging... keep reading! 

Nutritional Bites

Pumpkin seeds have phytoestrogenic properties that help replace dwindling levels of estrogen as we age, shoring up the elasticity, firmness and radiance of our skin.

Black cumin seed oil was reportedly used by Cleopatra for its valuable health and beauty benefits - and she was a beauty indeed!

INGREDIENTS

*I cup of pumpkin (green) seeds
1 cup of fresh cilantro, including the stalks
2 cloves of garlic, peeled
1 tablespoon nutritional yeast (for that faux parseman flavour)
Rind of one lemon (organic preferably)
1 tablespoon of lemon juice
¼ teaspoon of black (cumin) seeds  (Find them at health food stores in herb section)
½ teaspoon of Celtic sea sal
¾ cup of extra virgin olive oil

*Best method: Soak the pumpkin seeds in warm water for 4 hours or overnight in a cool spot. Drain off the soaking water and rinse several times before using. This helps ensure greater nutrient bioavailability.

LET'S PREP!

1. Heat your oven to 300F and spread the pumpkin seeds in a single layer onto a tray lined with parchment paper (preferably unbleached/chlorine-free).

2. Roast the seeds for 30/40 minutes (kitchen will smell amazing), turning the seeds over after 15 mins to get an even browning.

3. Once cooled, pop them into a food processor with the cilantro, garlic, nutritional yeast, rind and lemon juice, black seeds and salt and blend for 15 seconds.

4. Fun part – using the spout of the food processor, pour your olive oil in a continuous stream to make your delicious pesto. Grab a spoon and have a taste - add more lemon/salt as needed.

5. Pop it in the fridge for 2-3 days. I guarantee, you will find ingenious ways to enjoy it at every meal.

Asian Salmon Burgers With Chili Aioli Dressing

PREP: 25 minutes:   BAKING TIME:  6 minutes   MAKES: 4 Salmon Burgers  

These salmon burgers are rich in taste and texture, making them the ultimate comfort food. They been a regular request from friends who finally persuaded me to include them on my website because they really wanted to cook them at home! 

Nutritional Bites

Salmon is an excellent source of Omega-3 fats which we have to obtain from our diet because our bodies do not make it. These healthy fats have wide-ranging positive effects from anti-imflammatory properties to heart health, so make sure you eat these salmon burgers often!  

Ingredients

Burgers
1 pound of salmon, de-skinned, deboned and cut into 1/2" cubes
1/2 cup of wholegrain breadcrumbs (about 1 slice) OR 1/4 cup of cooked quinoa
2 tablespoon of finely chopped cilantro or dill
1 tablespoon of tamari (gluten-free soy sauce)
1 teaspoon of garlic, minced
1 teaspoon of ginger, finely grated (if organic, you can grate with the skin on)
1/2 teaspoon of Celtic sea salt
Lemon/lime for squeezing over

Let's Barbecue or Sauté!

1. Put the salmon in a food processor and pulse until you have small pieces, semi-pureed (not chunks but definitely not a mousse) that will hold together.

2. Once you have semi-pureed the salmon, transfer it to a medium-sized mixing bowl and add all the other burger ingredients, mixing them around well.

3. Divide the burger mixture into 4 equal parts and with clean, slightly wet hands, start shaping the burgers; try to flatten them slightly (see my photo) as they will cook quicker, making them more succulent.

4. Place the burgers on a flat dish and place in the fridge to 'firm' up for at least 30 minutes.

5. When you are ready to cook, add a knob of butter or 1/2 teaspoon of avocado oil (for high heat purposes) to a saute pan and place on medium/high heat. Add the burgers, sear for 1 minute each side, then turn down to medium/low heat and cook for a further 2 minutes each side. Squeeze lemon/lime over the top and serve immediately, dribbling any remaining pan juices over each yummy burger. (I love placing them on top of a nutrient-dense green salad.)

Chili Aioli Dressing
1/3 cup of mayonnaise
1 teaspoon of ginger, finely grated (if organic, you can grate with the skin on)
1 teaspoon of garlic, minced
1 teaspoon of lemon juice
1/2 teaspoon of tamari
1/4 teaspoon of chili flakes
1/4 teaspoon of maple syrup (optional)

Blend all the ingredients in a high-speed blender. (If you have any dressing left, use it as a salad dressing, as a veggie dip or atop of steamed veggies). It will keep for 2-3 days in the fridge.