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                      Kale-Cashew Pesto

                      Published by Grace O

                      Antioxidant icon Immunity Boosting icon

                      Cashews are a sweet nut that helps to balance the sharpness of kale. I use Tuscan kale, which is mild and tender. It’s also called lactinato kale, black kale, or cavolo nero. This pesto is wonderful tossed with pasta, quinoa, roasted potatoes, or even spread on sandwiches. This recipe is from The Age Beautifully Cookbook, and it’s loaded with antioxidants, which prevent and repair oxidative damage to cells caused by free radicals. Kale is practically a wonder drug, with all its disease-preventing indoles (sulfur compounds), immune-boosting carotenoids, quercetin, vitamin C, and a bonus helping of bone-building calcium. Olive oil is rich in heart-healthy monounsaturated fats and flavonoids. Basil contains lycopene, which appears to be particularly beneficial for prostate health.

                      Yield 1 cup

                      Ingredients
                      1 cup tightly packed whole Tuscan kale leaves, without stems
                      2 tsp. salt in a large bowl with water for rinsing
                      1 cup tightly packed whole basil leaves
                      ½ cup unsalted roasted cashews
                      5 Tbs. olive oil
                      1 tsp. crushed garlic
                      ¼ tsp. sea salt
                      1/8 cup grated Parmesan cheese

                      Instructions
                      1. Rinse the kale in salted water. Drain and dry with paper towels
                      2. Place the kale and remaining ingredients except the cheese and 1 Tbs. of olive oil into a food processor bowl, Blend for 10 seconds or until the mixture is granular but not smooth.
                      3. Scrape down the sides of the bowl; add the cheese and the reserved Tbs. of olive oil. Blend for another 6-10 seconds until it becomes an emerald-colored paste.

                      Share
                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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