Wait a second - BREATH AND BE THANKFUL

Sometimes our/my mind/s get in the way of what we have right in front of us. My husband and I took a walk from a freshly mowed path at sunset and the beauty was intense. The rich colors of the sun setting was wonderful and the reason why we are where we are now. Whatever path we take, we needed to take that path to get to our point right now. I am very thankful for the bats, for the mice, for the beautiful horses that are here. The animals were here first, I need to adapt...

So I am harvesting all of our basil today, after a luncheon I made for my husband's office, since several temporary workers will be leaving soon.

I found a recipe on the internet of white bean and basil, cholesterol free, quick protein - it is delicious. The recipe was copies from the website "oh she glows".

"High Protein & Oil-Free Basil Pesto

This is far from a traditional tasting pesto, but it’s so delicious I couldn’t stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheezy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.

Yield: 1.5 cups (see below for nutritional info)

Ingredients:

• 1 cup tightly packed fresh basil leaves (don’t be shy- really pack it in!)
• 1 garlic clove
• 1 15-oz can navy/cannellini beans (1.5 cups)
• 1 tbsp water
• 2 tbsp nutritional yeast
• 2-3 tbsp fresh lemon juice (1/2 lemon) I used 3 tbsp
• 1/2-3/4 tsp kosher salt (I used 3/4 tsp)
• You can add olive oil to taste if you prefer!

Directions: Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.

Nutritional Info: (per 2 tbsp): 41 kcals, 0 grams fat, 3 grams protein, 3 grams fibre, 0 grams sugar, 7 grams carbs.

Read more: http://ohsheglows.com/2011/08/04/high-protein-oil-free-basil-pesto/#ixzz3F5CS00bt"


My basil, I started from seed in the apartment and lugged the seed trays to our old house and planted the seedlings in the ground along with tomatoes, (way too late; however, we did harvest two tomatoes) and cucumbers from Monticello in Virginia. The cucumbers were from Asia I think,  Cucumis anguiria. The cucumbers are really good, lots of seeds and small, but the flavor is crisp and strong, along with swiss chard and arugula.

Walk in Beauty!