Here in Vermont, we grow basil in the garden through to mid-September. Truly, there is nothing like fresh, warm from sun basil wrapped in a sandwich roll-up or around a crisp cucumber. I dry a bunch for the spice jar too. Mostly though I make pesto; whatever we don’t eat in a couple days goes into the freezer for the coming winter when vibrant green pesto is most welcome!
Nuts and seeds are nutrient-dense and easy to munch; they also contain enzyme inhibitors and plant toxins, like phytic acid. This is why it’s best to soak them in warm, salty water.
When this soaking step is skipped, the inhibitors inside nuts and seeds can prevent your gut from absorbing nutrients in an otherwise nutrient-rich food. These inhibitors weaken digestion, steal nutrients from you, and cause food sensitivities. If you already struggle with poor digestion or a health condition like osteoporosis then you want to do all you can to keep your gut strong.
The most efficient way to minimize these harmful enzyme inhibitors and toxins is to make your own nuts and seeds with the recipe below.
This nutrient-dense pumpkin seed butter contains no sugar or icky added oils. It’s also a safe alternative for “nut-free” schools and kids. We spread this one on flax crackers, roasted nori sheets, green apples, waffles, and celery sticks 😊
First we eat, then we do everything else. ~ M.F.K. Fisher
Pumpkin Seed Butter
Makes: 1 1/4 cup
Onions are a main ingredient because they have antibacterial properties that stimulate gastric juices to get things moving. Sound yummy?? They are …. and they can make your belly happy too 🙂
I created this recipe while practicing stage