Are you part of an Edible Community? Our local Edible asked me to write up a summer recipe based on Yoga & Ayurvedic principles. What an honor! I love the Edible Communities and their values: “We connect consumers with family farmers, growers, chefs, and food artisans of all kinds. We believe that every person has the right to affordable, fresh, healthful food on a daily basis and that knowing where our food comes from is a powerful thing.” Amen.
Here is what they got ~
In Ayurveda, the Science of Life, eating for the season is a natural, nourishing choice. With summer beginning now, it’s time to cool and refresh, purify and energize with the best of Mother Nature’s summer foods. This sumptuous Arugula Pesto salad offers the sweet, astringent and bitter tastes that balance the heat of the season. It’s a feast of nutrients, protein and fiber to nourish and delight you.
Arugula Pesto Summer Salad
2 c Arugula
1 c Basil
1 clove Garlic
13 lemon juice
2 handfuls raw Pistachios
2-3 T Olive Oil
1 pinch Salt
1 med sized Zucchini, julienned
Your Choice: Penne Pasta cooked, Sprouted Tofu sliced, Paneer or Burrata, pieced
Optional: Nyon Olives (those wrinkly black ones from Provence).
In an electric blender, mix 1 cup arugula with the basil, garlic, lemon and 1 handful of the pistachios until everything is well and finely chopped. Add salt and 1 tablespoon olive oil.
In a medium sized bowl, toss the zucchini with the rest of the arugula and pistachios. Add your choice of pasta, tofu, paneer or burrata, olives optionally, and a generous drizzle of Olive Oil. Stir in the Pesto and serve, or chill in the fridge for up to one day.
I invite you to connect to your Edible Community and enjoy each season with fresh, local produce and indigenous foodies.
Wishing you a beautiful, delicious summer!