Today I was scrounging around the cupboards and fridge to find a quick and healthy lunch. This is what I came up with:
Quinoa with steamed broccoli and some leftover sun-dried tomato pesto. Having multiply dressings, dips, and sauces is great if you are in a hurry and need to make a good lunch or snack.
For the sun-dried tomato pesto, I like to use pumpkin seeds instead of pine nuts, because they are cheaper and super nutritious. Pumpkin seeds are a great source of zinc, manganese, and magnesium. Chewing on raw pumpkin seeds are also a remedy for parasites. Who would have thought?
Sun-dried Tomato Pesto
1/2 cup basil
1/2 cup pumpkin seeds
4 garlic cloves
1 tsp fresh lemon juice
1 cup sun-dried tomatoes
1 cup unrefined olive oil
black pepper and sea salt to taste
In a food processor, combine all ingredients and process until you have reached your desired consistency. It is that easy!
Be Well,
Brittany
Enlightened Eating 