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From The Phytopia Cookbook, by Barbara Gollman, RD and Kim Pierce, Phytopia, Inc, Dallas, TX reprinted with permission from the authors. I am ALWAYS looking for new ways to eat kale, one of the most power-packed foods on the planet. Enjoy this new pesto sauce!
Coarsely chop kale, leaving water on leaves from washing.
Drop garlic into the bowl of a food processor with the motor running.
Add lemon juice, olive oil, salt and pepper to taste.
I always make more pesto than I can use at one time. I then freeze the remainder in 1 Tbsp. *plops* in an ice cube tray. When frozen solid, I pop them into a ziploc bag. Then when recipes call for 1 Tbsp. of pesto, I have it ready to go. In addition, I often add pesto to soups for additional flavor and phytochemicals.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113