SEATTLE — Have you ever been intimated by healthy eating? Many people envision a plain spinach salad when they think of healthy food, but nutrition and health coach Lauren Chambers shares a fun and delicious way to eat your vegetables. Creator of a popular nutrition food blog, So fresh n so green, Lauren explains the benefit of a wholesome diet, incorporating a wide variety of foods that all have their own unique nutritional value into one meal. Today Lauren shows us how to make her homemade pumpkin seed pesto to go with her spring greens and grain bowl recipe.
Spring Greens and Grain Bowl Recipe:
Ingredients for Pumpkin-Seed Pesto:
- 1 tablespoon (2-4 cloves) minced garlic
- 2 cups basil leaves, torn from stems
- ½ cup extra-virgin olive oil
- ¼ cup arugula
- ¼ cup sprouted pumpkin seeds
- Juice of 1 lemon
- 1 teaspoon sea salt
- Cracked black pepper, to taste
Ingredients for Bowl:
- 1 cup quinoa, cooked following package instructions
- 2 pasture-raised eggs, soft-boiled for 6 minutes
- 1 tablespoon grass-fed ghee, butter or avocado oil
- 1 avocado, pitted and sliced
- 1 leek, white part chopped
- 2 cups swiss chard or spinach
- 1 watermelon radish, thinly sliced
- Sea salt, black pepper or chili flakes, to taste
1. Toss all pesto ingredients into a food processor and blend until mixed. Set aside.
2. Heat a stovetop pan over medium and melt ghee or butter. Cook leeks and greens for 3-5 minutes and season with salt and pepper. Set aside.
3. Assemble each bowl with ½ cup quinoa, one soft-boiled egg, half of the cooked greens, and half of the sliced avocado and radish.
4. Top with a generous dollop of pesto.
For more information about Loren and her blog, visit: http://sofreshnsogreen.com