My beautiful friend Kris Love transitioned to Spirit on September 2nd, 2016. Kris shined brightly in so many ways. An accomplished photographer, graphic artist, ceramicist, and savvy businesswoman, her talents were too many to count. Her passion for environmental justice and clean food guided almost every aspect of her life. Kris was an inspirational goddess in the kitchen and owned and operated her own restaurant, The Black Dog Café, in Missoula, MT for several years. She hardly ever wrote down a recipe and her food was taste-bud nirvana. Working in the kitchen with her was epicurean; the end result said it all and could elevate a person to new realms. When she visited me this past June she made this Chelation Pesto and also turned my house into a fermentation station with jars of sauerkraut and the best kimchi I've ever had . I know she would be happy and honored that I am sharing her foodie knowledge here. More than anything, Kris was a deeply compassionate soul, full of feeling, and wore her heart on the outside and shared it unconditionally. That's why I'm sharing her recipe with you. Thank you for sharing your light and friendship, Kris. You taught me so much. May your light, infinite and undying, continue to shine through those whose lives and hearts you brightened, the bellies you filled and the souls you nourished. You blessed many with your compassion and talents, an inspiration to others on so many levels. You had a killer smile. You remain always, all ways, in my heart.
INGREDIENTS 1⁄3 cup Brazil nuts* 1⁄3 cup sunflower seeds* 1⁄3 cup pumpkin seeds * 2 cups packed fresh cilantro, chopped 2⁄3 cup flax seed oil or olive oil 4 cloves garlic, peeled and minced or pressed 1 tablespoon fresh ginger root, peeled and finely chopped 4 tablespoons lemon juice 2 teaspoons dulse flakes 1/2 teaspoon of Himalayan or Celtic Sea Salt
Place the Brazil nuts, sunflower seeds and pumpkin seeds in the bowl of a food processor and pulse several times to break them down into a very coarse meal. Add the cilantro and flax or olive oil. Process until the cilantro and nuts are broken down into a chunky paste and the oil is incorporated. Stop occasionally to scrape down the sides of the bowl so that everything gets mixed in. Add the remaining ingredients: the garlic, ginger, lemon juice, dulse flakes and salt.
Pack into a glass pint jar or container and cover and refrigerate.
Serving recommendation to help remove heavy metals from the body: Enjoy 2 teaspoons daily for 3 weeks
*A note on the nuts:
Make the nuts and seeds more digestible by soaking them overnight.
Place your nuts and seeds in different glass or ceramic jars or containers big enough to hold the nuts or seeds and double the volume of fresh water to cover them. In other words, if you are soaking 1/3 cup nuts or seeds, you need at least a 1 cup container.
Cover the container and let sit overnight.
In the morning, use a sieve to drain the nuts and seeds. Rinse them under cold running water several times until the water runs clear. Drain them and they are ready to use in the recipe. I would drain and rinse them in separate batches just because it would be easier.