So far, winter hasn’t been horrible (dare I say it out loud?). In the last week, we’ve only had a couple of super cold days (-23° C or -9.4° F) but we’ve only had one snow storm and although it was super wet, it wasn’t that bad (shovelling was awful!). The one thing I will complain about is the lack of sunshine November and December was…gloomy, gloomy, gloomy! Although January’s start has been chilly, it has been sunny! So if I have to give up warmth for sun, so be it.
Have you made a New Year’s Resolution? JT and I decided that we need to get back on track and eat more vegetables and limit eating out (oh dear, we do eat out a lot). So, I have determined that the next month or so I will dedicate the blog to super healthy, clean eating, roughly based on a ketogenic diet. I say roughly because I’m going to allow myself one day per week to ‘cheat’ (TBD)! I will comb through your lovely blog pages and get my inspiration there.
We’ve also decided to eat our main meal at noon instead our norm of 6 or 7 in the evening. We’re hoping that these changes will result in some shedding!
This condiment came about as I stared blankly in the refrigerator…so many vegetables but no inspiration! The bag of baby arugula called out to me…pesto, it whispered. Now I know many of you are pesto traditionalists and only basil, garlic, EVOO, pinenuts and parmesan will do…but what if you wish to limit calories? Yes, there is the argument that you should only use a little, but I wanted to start the week off right so I created this unique paste that resembles pesto (notice I didn’t call it pesto?). I received a solid thumbs up from JT, it has texture, a slight kick and it’s bright and beautiful green. A little sunshine on these gloomy winter days.
Arugula Paste
Makes a 125 mL (1/2 cup) sauce
A Kitchen Inspirations Original Recipe.
Ingredients:
- 60 g raw cauliflower (either stems or florets or both)
- 60 g baby arugula
- 1-2 cloves garlic, finely minced
- 2 tbsp white wine vinegar
- 3 tbsp vegetable stock (home made)
- sea salt to taste
Directions:
- Add the raw cauliflower to a small processor bowl, process until it becomes a fine meal.
- Add the arugula (may need to be added in smaller portions), garlic, vinegar and stock and process until a desired consistency is achieved (I wanted it relatively fine).
- Season with sea salt and process until totally combined.
- See serving suggestions in notes.
Notes:
- Serving suggestions: pasta, sautéed vegetables, zucchini noodles, drizzled on tomatoes, meat or fish.
- Add a spoonful or two into a simple oil and vinegar salad dressing or greek yogurt for a dip.
Wow. I’d never have thought of subbing cauliflower for the nuts. I love arugula pesto…it may be my favorite now. I may have to try your version and see how it flies since we are trying to “cut back,” too.
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I was surprised that JT didn’t push back, keep in mind that it is not pesto and you’ll enjoy it.
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Your pesto sounds wonderful and using arugula is a great way to reinvent the condiment. Not that I’m an expert but I don’t think there’s anything wrong with using arugula here, Eva. On this side of The Pond, most of us only know Pesto Genovese and that’s basil-based but just about every section of Italy makes a version of pesto. Want to try another one? Try Pesto Trapanese. It’s raw cherry tomato-based. I make it every winter to remind me of summer.
Even though we’re in the middle of a cold snap, our winter has been relatively mild and snow-free. Granted, things can change overnight but that could have happened in early December with no let up. It didn’t, though, and our winter has been pretty good as a result. May this cold snap leave and December’s good times return. 🙂
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I should have guessed that the Italians have already covered all kinds of pesto! I have used a variety of nuts (walnuts are one of my favourites) and the cherry tomato sounds incredible! I must give that a try.
I’m glad the snow by-passed us, I hope it did you too. It’s been fairly mild with rain over here and no snow. Keeping fingers and toes crossed that this mild spell continues.
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What… – 9.4° F? I didn’t know rocks could survive those temperatures! I’m glad you were able to save the arugula from the chill. Arugula loves to be included in pesto. GREG
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Those chilly temperatures are the exception this year thank goodness. Yes, I’m seeing that arugula loves to be pesto!!!
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It sounds and looks excellent. I have never made pesto (or paste) with rocket, but I buy it quite often, so it’s time to try. The cauliflower’s presence is a great idea too.
Thumbs up for your resolutions! I cross my fingers. The only thing I have decided for this year is to limit my stock of food: my freezer and the pantry are constantly full… I would also love start planning meals, at least three days ahead… but I tried it to many times and always failed.
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Hi Sissi, thank you for your kind words. Meal planning is a pain, there is no question about it, but I find it imperative to stay on track because if I don’t, then reverting to bad habits is far too easy. I had hoped that I could reuse a previous week’s plan but that hasn’t worked out, so every week is a painstaking exercise. And it’s challenging to make meals tasty and different so we don’t fall off track. We’re heading into week 3 and it’s been a success, so far. They say it takes 21 days to get a habit, we’re on the right tract, I think!
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This looks delicious. We’ve made something similar and all loved it. We too are trying to eat our bigger meal mid-day (and walk a lot). So far so good. I’ll have to keep this dish in mind this winter. It would brighten up a gray day for sure!
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I hope this latest chill is staying south of you—it’s miserable here! But some of your vibrant arugula paste would sure brighten up so many dishes without breaking the calorie bank!
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Unfortunately, the chill and snow have arrived here too, but we do get a peak at the sun every so often. Thank you for your kind words, a calorie break is just what I need!
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Oooo, this looks like it would hit all the right spots this Winter! I think I’m going to add in some kale from the garden too! Thank you for this recipe!
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Thanks Pamela, it’s definitely bright in both colour and flavours!
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We’re only now getting some cold weather. No snow yet at all this season, thank goodness! Anyway, love the recipe — thanks.
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Thanks so much John, I hope the snow stays clear of you.
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Very creative idea with the arugula. I have changed my eating habit (to more of a plant based diet and portion control) and pattern,(heavier lunch lighter dinner). Shed a few pounds. I do cheat occasionally, dark chocolate with nuts is my weakness.
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Hi Norma, that’s exactly what were are doing except I do include meat in our diet (John can’t have too much soy). We’re really strict for the next month or so, but each week we allow ourselves one cheat meal and that one meal always includes wine! Not that I don’t love the food, it’s nice to have something to look forward to and the cheat day bounces around depending on what we are doing with whom!
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I love Arugola, and I never heard that you can make a paste of it, I definitely will try it. Thanks for inspiring.
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Thank you kindly Cecilia, it’s really just another way of saying pesto so I don’t offend the purists out there. Arugula is delicious used this way because of its natural peppery flavour.
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I think changing your main meal time should definitely help. I have started eating less for dinner and it seems to have helped somewhat. Glad to hear that your winter was mild!
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Thank you kindly Lorraine, I’m not holding my breath for winter, it’s still going strong. Yes, I’ve already dropped almost 2kg the first week, not snacking and changing our main meal time.
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It looks like pesto to me! I know a lot of people who have declared 2016 to be the year they shed the kilos. Even in all our heat and humidity, I have friends pounding the pavements as they try to do their 10,000 steps per day. I do hate gloomy weather and find it depressing if the clouds don’t part and day after day you can’t see blue sky and the sun. I’m glad however, that you are having a mild winter – I think it’s your turn! xx
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Thank you for your comment Charlie, the weekend wasn’t bad in terms of sunshine, but Monday and Tuesday are overcast and we’re getting snow…about 20 cm when all is said and done. No, it’s not as bad as it has been but it’s dark and dreary and we’ve had to shovel today and likely will have to again before night falls (in about 2 hours!). This time of year is so gloomy.
I am anxiously awaiting my fitbit and will join the ranks to do my 10,000+ steps. We also bought a treadmill so it will definitely help keep me on track on these wintery days.
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So no nuts! Interesting!!! I bet it’s really good.
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Thank you Chef Mimi, it was pretty tasty.
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Thank you Maria, it was very good.
We had a light dusting of snow yesterday afternoon and a tiny bit more when we woke up this morning, not enough to shovel though.
Your soup sounds down right tasty, I’m having a bowl of my lemon grass soup with some vermicelli rice noodles, while I’m watching the shenanigans of the local crazy squirrels.
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The picture reminded me of a cross between a pesto and a chimichurri with a bit more texture. I bet it’s tasty. 🙂
I did my own shovelling yesterday … and then, 2 hrs later, it snowed again. Woke up to a snowy world and I’m guessing it’s cold too. Since I’m not venturing out today (no work call) I’ll admire it from afar and plan on the kind of noodles to cook and serve my dandan meat topping over.
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Thank you so much Maria. It’s been rather mild here even though we did get a bit more snow. Noodles on a snowy day sound wonderful.
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