"I'll start my diet tomorrow" may probably be the most overused five-word sentence in history.
As the week starts anew, why don't you forget about the past and start eating healthier? Of course, there's a chance that you would end up munching on chips and cookies by Saturday, but at least you spent the first few days of the week gorging on healthy food.
Here are two delicious and healthy green-colored food that will satisfy your palate and would make your body thank you.
You Do Not Need a Recipe For Avocado Toast (Jezebel)
Imagine if an ostensibly human individual walked up to you and requested a recipe for a peanut butter and jelly sandwich. You’d be all, “Hey, are you new to Earth? Everything you need is literally right there in the title. It’s a sandwich, so, bread. And the other nouns you just articulated are all you need!”
At least I hope you would so I could continue to look at you with a modicum of respect. While we’re on the subject of things you don’t need recipes for, let’s talk about avocado toast.
Frankly, I find the phrase “avocado toast recipe” to be a completely fallacious collection of words. There is no such thing as a “recipe” for avocado toast, just as there isn’t a recipe for cereal and milk or bread and butter. Everything you need to know is right there, folks.
The necessary ingredients are already in the name of the dish. Literally no more information is needed!!!!
Sure, you can add other accoutrement to make your avocado toast a bit more exciting, but you do not need a step-by-step recipe for that nor do you need any other instructions. “Avocado toast with an egg.” Ok! Again, right there in the title.
Food bloggers on the internet and those who read them, it seems, are not aware of this blindingly obvious fact.
Pesto Recipe (MyRecipes)
Please do not buy pesto. This is a plea, a P.S.A., if you will: Do not, under any circumstance, purchase a prepared jar of pesto. Because making pesto is so dang easy you could be halfway done before you’re even finished with this article.
Pesto is also one of the most customizable spreads there is—and a good way to avoid food waste. Basil is for sure great–but so are radish tops, kale, collard greens, or whatever else you have in your crisper. You can use whatever nuts you have on hand (or not). And you can use up the odd bits of salty, hard cheese (or not).
An impromptu pesto is as easy as one-two-food processor. Here’s how:
1. Something green (although these red pepper and sun-dried tomato pestos would beg to differ): This can be basil, parsley, chopped collard greens or mustard greens, steamed broccoli, chopped kale, kale stems (be sure too boil them until tender), chopped dandelion greens, spinach, radish tops, chopped beet greens, peas, chopped turnip greens, mint, chopped sorrel, arugula, edamame, carrot tops, or cilantro. You can use one of these or combine them, like peas and basil or a few different herbs. You’ll want about 2 to 4 cups, depending on how much pesto you’d like to make and how herbaceous you want it.
2. Toasted nuts: This can be pine nuts, walnuts, almonds, pistachios, macadamia nuts, hazelnuts, pecans, pepitas, or sunflower seeds. Be sure the nuts are toasted, though, as this deepens their flavor. Use about 1/4 to 1/2 cup (if your pesto’s tasting too herby, just add more nuts).
3. Grated cheese: Parmesan and pecorino Romano are a good bet here. You want it salty and sharp. Start with 1 cup of grated cheese and add more as desired. For vegan or dairy-free pesto, substitute nutritional yeast, and use about 1/4 cup.
4. Garlic: One or two average-sized cloves will do for a mild garlic flavor, but you can use up to 4 if you love a raw garlic bite. If you go a little overboard and the pesto’s too garlicky, add a touch more cheese to neutralize.
5. An acid: Fresh lemon juice is good here, but you can also use sherry vinegar or red wine vinegar—or a combination of all three. Use 1 to 3 tablespoons, depending on your desired flavor (taste as you go).
7. Salt: Obviously—just season to taste.
6. Olive oil: Use the good stuff here. You’ll need quite a bit, usually anywhere from 1/3 to 2/3 cup. You want the pesto’s texture to be, loose but still coarse (if you use a base like peas or edamame, the pesto will be thicker and more paste-like, so don’t freak out and start adding more and more oil–you can also add a few tablespoons of water to loosen it up).
* Feel free to add anything “extra” into the mix. This includes: olives, anchovies, roasted garlic, preserved lemon, and capers. They’re completely optional, but if you like them, use ’em. Add a little bit, taste, and add more if necessary.
via Pesto Recipe