Lemony Pea Pesto

I got this recipe from the Nutrition Stripped Cook Book and fell in love.  Super simple and quick to make.  Give it a try. ·    

  1 (10-ounce) bag of Frozen Peas

  2 tablespoons of pine nuts

  2 cloves garlic

 2 tablespoons olive oil

 2 tablespoons filtered water

2 tablespoons hemp seeds

 1 tablespoon grated fresh lemon zest 

Juice of 1 lemon

Pinch of sea salt

Freshly ground black pepper

Quick-thaw the peas by blanching in boiling water for 3 minutes.  Add all the ingredients in a high speed blender or food processor and there you have it!  Store in a airtight container in the refrigerator for up to 1 week. 

Pesto Zucchini and Corn Quinoa Salad →

Summer is zucchini season and this is the perfect salad recipe to use if you are stocked up on these beautiful veggies.  This recipe is light and simple.  Use the pesto recipe I have posted for some extra added protein.  Perfect for lunch time or dinner.  

Healthy Mexican Twist →

Mexican cuisine is one of my favorites.  I try to add green veggies to all of my meals to make it as nutrient dense as possible and these Kale and Sweet Potato Burritos do just the trick.  I try and use fresh beans and soak ahead of time but if you are in a rush just used canned but make sure the can is BPA free.  These are a great Sunday batch cooking recipe to use and save for meals all week.  Just freeze the leftovers and you are ready for the week ahead!