Leslie Neri

Holistic Nutrition for Women & Children

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

 

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

 

My Favorite Dressing

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Ingredients
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon local honey
  • Splash fresh lemon juice
  • Pinch Himalayan pink salt and ground black pepper
Instructions
  1. Whisk all ingredients together and drizzle over salads or lightly cooked greens.

 

Easy Homemade Pesto

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Ingredients
  • 2-3 cloves garlic
  • 2 cups fresh basil
  • ¼ cup pine nuts
  • Splash of fresh lemon juice
  • ¼ cup extra virgin olive oil
Instructions
  1. Place everything but the olive oil in a food processor and place lid on.
  2. Remove the small center piece in the top and start to slowly pour in olive oil.
  3. Blend until desired consistency.
  4. Season with salt and pepper if needed.
  5. Serve with whole grain bread, over pasta or over white beans.

 

Herby Quinoa with Pistachios

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Ingredients
  • 1 cup quinoa
  • 1 cup pistachios, shelled
  • 1 bunch basil leaves chopped
  • 1 lemon
Instructions
  1. Mix 1 cup quinoa with 2 cups water in a pot.
  2. Bring to a boil.
  3. Cover and simmer 15 minutes.
  4. Remove from heat and let stand 5 minutes.
  5. Fluff with fork.
  6. Add pistachios, basil and lemon juice and mix well.
  7. Season lightly with salt and pepper.

 

Pumpkin Cashew Cream Smoothie

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Ingredients
  • 1 cup almond milk
  • ¼ cup fresh pumpkin purée (or canned organic)
  • 1 banana
  • 1 scoop plant protein powder (such as Plant Fusion vanilla)
  • 1 teaspoon raw maca powder
  • 1 tablespoon cashew butter
  • 1 teaspoon each cinnamon, ground ginger, pumpkin pie spice
Instructions
  1. Mix all ingredients in blender and blend with or without ice.

 

Crispy Kale Chips

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Ingredients
  • 1 bunch organic kale, washed and stems removed
  • 2 tablespoons extra virgin olive oil
  • Pink Himalayan salt and ground black pepper
  • 1 teaspoon each paprika, garlic powder, ground cayenne pepper
Instructions
  1. Preheat over to 400 degrees.
  2. Tear and massage kale leaves and arrange in a single layer on a baking sheet.
  3. Season with olive oil, salt, pepper, and spices and toss to coat.
  4. Bake for 5-8 minutes. Watch carefully so leaves don’t burn.
  5. Enjoy immediately or save for later.