October 10, 2019

We love having fresh pestos on hand. They can be made using a variety of leafy greens, not just the classic basil, and can be jarred and preserved beyond the summer months. We like to make them with whatever is seasonally abundant or growing in our garden and then freeze the extra to use in winter months.

One of our favorite recipes includes a variety of medicinal herbs with a base of parsley. As the seasons change, you can switch out the parsley for whichever leafy greens are plentiful in the garden or at the market. Each of the different plants has their own healing attributes. Switching it up seasonally helps your body stay in tune with nature and offers the nutrients you need at the most appropriate time.

Here are some of the medicinal benefits of herbs and greens to include:

Parsley is a nutrient-rich digestive aid containing chlorophyll and substantial levels of vitamins A, C, K, folate, iron and calcium. It gently cleanses waste products from the body.

Sage is anti-inflammatory, mineral-rich and highly antiseptic. It can help the body digest rich foods more easily.

Oregano is nutritive, antiseptic and packed with antioxidants. It is a powerful antibacterial herb that has rivaled the effects of penicillin in recent studies. It is excellent for protecting the body from illness in winter months.

Thyme is another highly antibacterial herb. Like sage and oregano, it excels not only at staving off colds and flus, but also returning the body to wellness if you do get sick. It is especially great for the respiratory system.

Cilantro is a natural detoxifier that helps remove heavy metals from the body.

Basil enhances digestion and is an uplifting antidepressant.

Arugula contains high levels of chlorophyll, vitamins and minerals.

Now for the recipe:

Ingredients:

3 cups of parsley (or other leafy base greens such as basil, arugula, spinach or cilantro)

3/4 cup of organic extra virgin olive oil

1/3 cup of pumpkin or sunflower seeds or a mix of both (lightly toasted in a cast iron skillet or on a baking sheet in the oven)

3 garlic cloves (or less depending on taste)

Several pinches of sea salt

1/4 cup combined fresh sage, oregano, thyme (or your favorite culinary herbs)

Fresh squeezed lemon juice to taste

Instructions:

1. Put the greens, herbs, olive oil and seeds into the food processor and blend into a paste.

2. Add a pinch of sea salt and squeeze in the fresh lemon juice and blend.

3. Taste and add more sea salt or lemon juice, if needed.

4. Store in a container in the refrigerator and use up throughout the week or freeze to use throughout the year.

 

 

 

 





Also in Blog

NY Magazine Awards Earth Tu Face
NY Magazine Awards Earth Tu Face

June 14, 2021

Our Jasmine Botanical Perfume became a favorite of a New York Magazine editor and sent her on a hunt for the best solid perfumes out there.

Continue Reading

A Journey to Our California Garden
A Journey to Our California Garden

June 09, 2021

Join us on a trip to our California garden to harvest spring roses and calendula, and meet a few fun characters along the way. Watch a clip from the spring flower harvest and get a glimpse of the plants + processes that power our products.

Continue Reading

Live Every Day Like it's Earth Day
Live Every Day Like it's Earth Day

April 23, 2021

We are feeling positive about the changes we have seen over the past decade inside the green beauty space, and we are continuing to evolve to meet the planet's needs. We are committed to making self-care items in a way that makes them better. To us this means versatile remedies that are built to be used over a lifetime of skin’s varying needs, which then return gently to the earth.

Continue Reading