Not Really Pesto, Pesto

By Steph Farrar

So I'm currently car-less at home in a rain storm (not sad about it at all), writing a post, breastfeeding a baby, filing my nails and catching up on True Detective and Sara Bareilles on Jimmy Fallon's Tonight Show. To say the least, moms can seriously multitask.

Since the birth of our little man, my life has been a series of very predictable cycles. Babies do cry, but they cry for only five reasons: hunger, discomfort, gassiness, exhaustion, and a need to burp. That's it. All I've been doing is figuring out which cry is which, following his schedule and making him happy. After 6 weeks on this earth, he's finally speaking clearly to me. I think I've got it.

I managed to get a shot of our kids BOTH smiling! Granted, this only lasted the duration of the six shot photo series.

They are both HAPPY!!!

Anyway, onto food. And not really pesto, pesto.

During any down time carved out during Flynn's naps and while Vesper is at school, I've been trying a few new things, one being this herb-nut topping. I've made pesto several different ways, but never this combination, and I generally use a food processor, not a mortar and pestle.

Almonds, walnuts, cilantro, mint, spicy red onion

This time I found a recipe in Fine Cooking for an herb-nut topping on Arctic Char served with roasted carrots. A no-need-to-clean-an-appliance pesto recipe. Perfect. It immediately caught my eye.

Since I'm living on someone else's feeding schedule, I've found the last thing I consider is what to feed myself. I certainly wish my waistline proved that, but I did just have a baby six weeks ago, so I'm giving myself a little slack. We've had a steady trail of incredible friends visiting with food and extra arms to hold the baby or entertain Vesper, but that tends to slow down by the second month. So chicken, tuna and egg salad have become mainstays in our fridge, prepped food for grabbing on-the-go. This herb-topping / pesto is the perfect addition to pretty much anything. A slice of warm toast, a salmon filet, rotisserie chicken, even mixed in with fresh zucchini noodles.

Instead of using the food processor or blender, just add it all to a mortar and pestle and combine until you reach your desired consistency. I prefer a little chunkier for my warm toast tapenade, but as a pesto, keep on grinding.

In zucchini noodle land, speaking of, I just made the best dinner of all time with said "noodles." That recipe coming next. As soon as I get through this next sleep cycle.

Enjoy!

Herb-Nut Topping

Adapted directly from Fine cooking

Ingredients:

• 1/4 cup toasted, finely chopped almonds

• 1/4 cup toasted, finely chopped walnuts

• 1/4 cup finely chopped fresh cilantro

• 3 Tbs. finely chopped red onion

• 2-1/2 Tbs. extra-virgin olive oil

• 2 Tbs. finely chopped fresh flat-leaf parsley (I didn't use, cause I didn't have)

• 2 Tbs. finely chopped fresh mint

• 1/8 tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

Directions:

Literally, put it all in a mortar and pestle and combine until you reach desired consistency.

Juiced: Almond Milk and Greens

By Steph Farrar

A few months ago, I began to feel toxic. Too much wine, too many verditas shots (thank you Esme and Cayman), not enough sleep. As a temporary single parent, I started to feel a little anxious.  Sam was still away on tour. I’d been cooking for one and a half for two months and finding it creatively challenging.

My best friend, Lola, has been a fan of the Earth Bar in L.A. for a few years actually... juices, vitamin shots, simple organic treats and eats, an overall health-food-store. Juices are called Detox Lemonade, Gimme Greens, Raw Recovery etc., not I Am Beautiful, Hear My Woman Roar, or My Spirit is Special. So I gave it a go. Not too crunchy for me.

Bottles and bottles

A juice cleanse is the most L.A. thing I have ever participated in. I was pretty jazzed to give my liver a snooze, sleep well, back away from the kitchen and test my will power. As a lady who lives to cook, not eating food is nearly unbearable. Especially when on the sixth juice of seven, cooking arugula pesto linguine for Vesper, and not eating it.

So I did it. For three full days. A raw juice cleanse of 1400 wimpy calories. I have never slept or felt better in my life, or even had more energy. I’ve also never been a very good breakfast eater, which I know, is a detriment. But I am generally not hungry in the morning. I don’t like to eat when I’m not hungry, and practically zero percent of any convincing to eat food before 11 am will result in success. Unless... it’s juice.

The only bummer about this cleanse was the amount of plastic bottles I went through... 21 total and three plastic raw soup containers. I kept them all for pictures. And then of course recycled them. I even asked if I could return the bottles for reuse at Earth Bar. “Ah, no.” “Gross” was their implied response.

The dreaded 'Total Greens'

Seven $6-9 juices in addition to early morning delivery, a raw soup and ‘am/pm’ pills... this cleanse was relatively affordable, considering I didn’t eat a thing for three days. There was only one juice that I had to hold my breath to drink, the Total Greens, which basically tasted like I’m assuming the ground must taste.

But I did it... I made it through, lost five pounds and felt amazing. I went to bed early the last night so I could wake up three hours before my toddler to eat real food and drink hot coffee. And yes, I’m still not into breakfast even though that soft boiled egg and soldiers never tasted better.

Now a few months later, I’ve been craving these juices and the way I felt, especially in the morning. The first juice is called Gimme Greens, the second Chlorophyll Boost, the third and most delicious thing ever, Almond Milk flavored with dates and vanilla. My new goal: make them at home. I dragged down the Breville juicer we were given as a wedding gift six years ago and have used once; I found a spot on the crowded counter in our kitchen, storing a few of the gazillion cutting boards I boast.

Soak them overnight

Almond Milk2

Almond Milk4

I haven’t quite mastered the juices, but wow are they filling, energizing and expensive. Two pounds of kale makes like a half ounce of juice. I’ve discovered the key to juicing is more vegetables, less fruit. Otherwise you’re drinking more sugar than necessary, more concentrated fruit than you would ever consume in a day. Use the fruit to sweeten the veggies.

Kale Juice1

Kale Juice2

I have been starting my mornings with Gimme Greens then Almond Milk, in addition to a forced bowl of cereal or yogurt. Be warned, while juices provide a great deal of energy and balance, they are generally high in calories as well. But damn, do I feel good!

Drink juice so you don't look like that guy

Gimme Greens - my Earth Bar version

Ingredients:

• 1 Green Apple

• 1/2 Cucumber

• 2 oz Spinach (optional, but why not)

• 1 Regular Lemon

• 1 bunch Kale (roughly 6 stalks)

 Directions:

If you have a juicer, combine all ingredients, whole, juicing one at a time.

If you don't have have juicer, you can use a blender, and strain any and all solids that form, either through a sieve or cheesecloth.

Almond Milk, with dates and vanilla

Ingredients:

• 1 cup raw almonds

• water for soaking

• 3-4cups water ( I prefer closer to 3, so the milk is fuller-bodied)

• 2 pitted dates, chopped

• 1/2 tsp vanilla salt and pepper (optional)

 Directions:

Soak the almonds in water overnight or for at least 6 hours.

Drain the water from the almonds and discard.

Blend 3-4 cups of water, almonds, dates and vanilla until well blended and almost smooth.

Strain the blended almond mixture using a cheesecloth or other strainer.

You can keep the meaty product left from the almond milk. Makes a yum almond butter with a little added salt.

Homemade raw almond milk will keep well in the refrigerator for three or four days.