Green is the color of spring. The equinox notes the time in the cycle of life when the genetic code tells everything to wake up. In the Five Element theory of Chinese medicine and in Naturopathy spring is the time to give the liver support after a long winter of digesting heavier foods. It is said that the liver loves green! Eating greens or having green juices helps support the flow and function of the liver chi (energy – much like the word prana), so this is a good time to increase your intake of green leafy vegetables and herbs like dandelion, kale, mustard, cilantro and parsley. If you juice, any of these leafy greens can be used in combination, or your favorites can be added to a carrot or apple base.

The following Sunflower Seed-Zucchini Pesto is a recipe from our one and only White Lotus Kitchen chef, Beatrix Rohlsen. We offer it in honor of the green of spring. The recipe has several lovely twists on traditional pesto in that this recipe is much lighter, dairy-free and uses sunflower seeds rather than nuts. The use of zucchini also makes this pesto lighter and gives it texture while adding to the beautiful green and freshness of the basil. This is a pesto that you won’t feel guilty filling up on. Serve over hot pasta or as a topping for pizza or just be ready with your finger or a spoon to dive in. It’s divine!

Beatrix’s cookbook, The Art of Taste, can be found on our web bookstore or by calling our office.

Ingredients:

½ cup sunflower seeds
3 tablespoons olive oil
½ bunch basil
3-4 zucchini, diced and steamed
2 cloves minced garlic
¼ teaspoon salt
Nutritional yeast to taste

Put sunflower seeds into a food processor, add olive oil, steamed zucchini and minced garlic. Blend well. Add basil and seasonings. Blend until smooth.