Damn y’all.. Yesterday was an emotional day for me. 24 hours of reflective celebration will do that. I was caught off guard and truly overwhelmed by all the response to my one year soberversary. It had me blushing, honestly. All the comments, messages, texts, phone calls and even kind words from several people I ran into at the farmers market. It blew me away! So, thank you for your support.. for being my community.. for cheering me on. Y’all totally, 100%, completely rule. I’m am forever grateful. If you are struggling with sobriety reach out to someone. Times are strange and incredibly challenging. There’s no shame in falling off. Get back up. Fuhk shame.
I mentioned that moving forward I would be focusing more on nutrition in recovery. I will be covering more than simply what to eat. We will discuss some ways to nourish your energetic body as well. We will take a look at how WHAT we eat greatly effects our mental state. HOW we feed ourselves and the way it effects our sense of self worth and how sometimes looking into WHY we eat a certain way can help us heal our emotional wounds. So, please stick around, click subscribe and if you know someone in recovery please share this with them. Once again, I am forever and ever grateful.
Day 179: Quinoa, tomato and pepper confit, pesto-mole (recipe to follow) + 6 minute egg.
Pesto-mole:
I like this treat for people in recovery because.. It is high in Omega 3 fatty acids which help us fight anxiety and depression while reducing the frequency of mood swings. It can also combat autoimmune disease. Which, substance abuse has been implicated in many autoimmune disorders.
Pesto-Mole is simply pesto mixed with avocado so.. we gotta make pesto! We are going the classic route today but we will explore other options in the future.
You are going to need…
½ cup pine nuts
3 oz. Parmesan, grated (about ¾ cup)
2 garlic cloves, finely grated
6 cups basil leaves (about 3 bunches)
¾ cup extra-virgin olive oil
1 tsp. kosher salt
Toast nuts on a baking sheet at 350° for 5-7 minutes. You will want to toss them nuts once halfway through. Take them out when they are golden.
Cool them down. This is important. The cheese and basil want nothing to do with your hot nuts. Things will melt and oxidize and you will be sad.
Throw them in the food processor. Add garlic and cheese. Pulse until finely ground, 1 minute or so. Add basil. With the top on and the motor running, add your oil. Slow and steady here. You want a consistent stream so it emulsifies. Dump all the oil in at once and you will have a sloshy mess. Blend until pesto is mostly smooth, with just a few green flecks here and there, about a minute. Salt to taste.
Now that you’ve got pesto… grab a large avocado. Pit it. Mash it up. Add 3-4 Tbsp of pesto and fold it in. Huzzah! Now you’ve got pesto-mole.
This stuff will stay happy in the fridge for a long while if you top off the finished product with a 1/4 inch of olive oil to keep it from oxidizing.