Leslie Neri

Holistic Nutrition for Women & Children

Pesto Green Eggs & Avocado Toast

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Pesto Green Eggs & Avocado Toast
 
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Ingredients
  • 2 pasture raised eggs
  • 1⁄2 avocado
  • 2 slices gluten free toast
  • Pinch of sea salt
  • Fresh lime juice
  • Drizzle of honey
  • Red pepper flakes
  • FOR THE PESTO:
  • 4 cups fresh basil
  • 1⁄2 cup olive oil
  • 3⁄4 cup lightly toasted walnuts
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • 1⁄4 cup nutritional yeast, optional
  • Freshly ground black pepper
Instructions
  1. In a medium hot skillet, lightly grease the pan using coconut oil or olive oil. Crack open the eggs to cook for about 4 minutes. A tip I like to use is add 2 tablespoons of water to the skillet and immediately cover with a lid to finish cooking the egg through on the top- adjust the time to your desired yolk texture.
  2. In the meantime, take the avocado and spread on each slice of toast, using a fork, then mash into the toast using the back of a fork. Finish by adding a pinch of sea salt, drizzle of honey, fresh lime, and red pepper flakes.
  3. For the pesto:
  4. In a small food processor or blender, combine all ingredients for the pesto together and pulse until combined.
  5. Gradually add in extra olive oil as you need to get your desired texture. Add more olive oil for a thinner pesto, add more basil for a thicker pesto.
  6. To serve:
  7. Plate the avocado toast on one side and the eggs on the opposite, dollop the basil pesto on top of the egg yolks, and finish with a pinch of sea salt and a drizzle of olive oil.
  8. Store the extra pesto and use later.
Notes
Recipe and photo courtesy of McKel Hill. For more of Mckel's great recipes go to nutritionstripped.com.

 

Warm Dandelion Greens with Roasted Garlic Dressing

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Warm Dandelion Greens with Roasted Garlic Dressing
 
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Ingredients
  • 1 large head garlic, roasted
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar or red-wine vinegar
  • 1 tablespoon lemon or lime juice
  • 1 shallot, finely chopped
  • 4 cups bite-size pieces dandelion greens, tough stems removed
  • ¼ cup pine nuts
  • Kite Hill scallion cream cheese
  • pink salt and freshly ground pepper to taste
Instructions
  1. Place pine nuts in a small pan over medium heat and toast (watching closely so they don’t burn).
  2. To prepare dressing: Squeeze roasted garlic pulp into a small saucepan (discard the skins). Add oil, vinegar, lemon or lime juice, salt and pepper and whisk until blended. Warm on medium heat 1-2 minutes.
  3. Add shallot and simmer until softened, 3 to 5 minutes.
  4. Place dandelion greens in a large salad bowl. Pour warm dressing over the greens and toss until they are wilted and coated. Add toasted pine nuts and a few small chunks of Kite Hill cheese. Season with pepper.
Notes
How To Roast Garlic: Rub off the excess papery skin from 1 large head of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly before using.
Make dressings in bulk to have throughout the week.


-recipe adapted from Eating Well

 

Pickled Asparagus

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Pickled Asparagus
 
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Ingredients
  • 2 cups white wine vinegar
  • 3 cloves garlic, peeled and finely chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon smoked paprika
  • 1 bunch thin asparagus spears (about 1¼ pounds)
  • 1 medium shallot, peeled, thinly sliced and separated into rings
Instructions
  1. In a small pot, whisk together vinegar, garlic, salt, sugar and paprika until sugar and salt have dissolved.
  2. Over high heat, bring mixture to a boil and cook for 1 minute.
  3. Trim bottom inch from asparagus spears.
  4. Place spears in a resealable container or baking dish, top with sliced shallots and pour hot vinegar mixture over top making sure they're mostly if not completely covered in liquid.
  5. Let sit uncovered at room temperature 3 hours, stirring occasionally.
  6. Store covered in pickling liquid in the fridge.

 

Mushroom Walnut Pesto Crostini

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Mushroom Walnut Pesto Crostini
 
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Ingredients
  • About 3 cups crimini mushrooms (or any kind you like)
  • ½ cup walnuts, toasted
  • 2 cloves garlic
  • handful Italian parsley
  • ¼ cup nutritional yeast (or parmesan cheese)
  • ¾ cup olive oil
  • 1 baguette
Instructions
  1. Wipe mushrooms clean with a damp cloth and chop into quarters.
  2. Bring a pot of water to a boil.
  3. Once boiling add mushrooms and boil for 15 minutes.
  4. Strain mushrooms out and reserve the mushroom stock for future use if desired.
  5. Add everything except olive oil to a food processor and pulse a few times.
  6. Drizzle olive oil in until pesto is smooth and creamy.
  7. Slice bread and toast.
  8. Top with mushroom pesto and serve warm.
Notes
Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-pesto-crostini-recipe.html

 

Potato-Leek Soup

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Potato-Leek Soup
 
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Ingredients
  • 5-6 medium yukon gold potatoes
  • 2 leeks
  • 4 cloves garlic
  • 1 small yellow onion
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 6 cups stock or water
  • olive oil
  • salt and pepper to season
Instructions
  1. Wash and peel potatoes.
  2. Remove white parts of stems on leeks and discard. Chop the rest of the leeks and soak in a bowl of water to remove dirt.
  3. Give potatoes, garlic and onion all a rough chop.
  4. Add a couple tablespoons olive oil, garlic, onion and leeks to a large pot. Saute on medium-low until onions start to turn translucent.
  5. Add all other ingredients and bring everything to a boil.
  6. Cover and simmer on low until potatoes are soft.
  7. Remove herb stems and bay leaves.
  8. Use a hand blender to puree or let cool and transfer to a food processor in batches.
  9. Add salt and pepper to taste.
Notes
Use less liquid for a thicker soup and add more to make it thinner.

 

Homemade Coconut Butter

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Coconut Butter

Homemade Coconut Butter
 
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Ingredients
  • Shredded coconut meat
Instructions
  1. Place shredded coconut in a food processor and blend for about 5 minutes.
  2. Push sides down occasionally and process until evenly smooth.
  3. Store in a sealed mason jar in the fridge for up to a month or out on the counter for a week.

 

 

Roasted Fingerlings with Honey and Cinnamon

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Roasted Fingerlings with Honey and Cinnamon
 
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Ingredients
  • Fingerling sweet potatoes
  • Olive oil to drizzle
  • 1 So Delicious coconut yogurt plain greek style
  • 1 tablespoon local honey
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and dry fingerlings.
  3. Cut lengthwise into long wedges.
  4. Arrange on a baking pan and drizzle a little olive oil on top.
  5. Roast until soft to pierce with a fork, about 40 minutes.
  6. After roasting, drizzle honey and cinnamon on top.
  7. Dipping Sauce:
  8. Mix coconut yogurt, honey and cinnamon together.

photo credit: pinterest.com

 

Farmstand Root Vegetable Soup

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Farmstand Root Vegetable Soup
 
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Prep time
Cook time
Total time
 
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Serves: 6-8 servings
Ingredients
  • 2 large beets
  • 2 large golden beets
  • 2 parsnips
  • 2 small acorn squash
  • 1 medium potato
  • 4 cloves garlic, chopped
  • 1 small sweet onion, chopped
  • 1 bay leaf
  • 2 sprigs fresh sage, remove stems
  • 2 teaspoons coriander
  • a few tablespoons extra virgin olive oil
  • 2 cups organic vegetable stock
  • 2 cups water
  • Note: Use whatever root vegetables are available at your local farmstand.
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and dry vegetables.
  3. Place whole beets, parsnips and potato on a large baking sheet and drizzle with olive oil.
  4. Cut squash in half, scoop out seeds, drizzle with olive oil, salt and pepper.
  5. Place squash cut side down on the baking pan with the other vegetables.
  6. Roast until soft to pierce with a fork. (about 30 minutes for squash and 1 hour for beets & parsnips)
  7. When done, let cool. Peel the beets and parsnips and give everything a rough chop.
  8. Add garlic, onion and bay leaf to a large soup pot with olive oil and saute 3-5 minutes.
  9. Add coriander, sage and all the roasted vegetables.
  10. Add stock and water (I like to use both but you could just use one or the other). Add enough liquid to just cover the vegetables.
  11. Heat the soup through and puree using a hand mixer or transferring batches to a blender or food processor.
  12. Add salt and pepper to taste and enjoy!

 

photo credit: pinterest.com

Conscious Eating

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conscious eating image

Gather with us once a month and enjoy a complete mindful eating experience. Connect more deeply with your experience of food and where it comes from. We’ll meditate, get to taste delicious organic, local, plant-based food, and sip a nicely paired fine wine. This wonderful sensory experience will be followed by discussion and Q&A. Recipes and wine notes will be given out. Check out dates and locations below!

 

 

 

March 20, @ 4pm

Plum Yoga – 805 Hopkins Rd, Haddon Twp, NJ 08033

Registration is required. Click here to get the details and sign up.

April 3, @ 4pm

The Wellnest – 822 Pine Street Suite 4B, Philadelphia, PA 19107

Registration is required. Click here to get the details and sign up.

Savory French Lentils

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Savory French Lentils
 
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Ingredients
  • 2 cups french lentils
  • 4 cloves garlic, chopped
  • 3 celery sticks, chopped
  • 3 medium carrots, chopped
  • 1 small onion, chopped
  • 3 fresh bay leaves
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tsp poultry seasoning
  • 3 cups organic vegetable stock
  • 3 cups water
  • 2-3 tbsp extra virgin olive oil
Instructions
  1. Rinse and sort lentils.
  2. Saute garlic, celery, carrots, onion, bay leaves and spices in olive oil on medium-low heat until onions are translucent.
  3. Add lentils, stock and water and bring to a boil.
  4. Cover, reduce heat to low and simmer for 30 minutes until lentils are soft.