When I think of spring, I think of bright colors, clean scents and light flavours. It is about new beginnings; I think thats why we have “spring cleaning”, going through the old, and coming out with the new.
This year, I have really had a spring cleaning on the inside. Living with an autoimmune illness feels like a never ending inside battle. Like I am always growing, adapting, changing, being stretched, challenged and strengthened. It is not a bad thing at all, but I think I was fighting it. Fighting what is. What my life is. Which is mostly a day to day mystery, a practice in letting go of my expectations of what I should accomplish or feel l like or do, in order just to be. I have talked before about letting go, but I am practicing being very intentional about it. Purposefully letting go of the thoughts that don’t serve me, the values or mindsets or anything that I hold onto that others may like, but that don’t serve me well.
I will get into it more later, but part of healing autoimmune illness is learning self versus non self. What does that mean?
For now, lets talk a freshing, new take on pesto. I have made this style of chicken before, but I wanted a different condiment this year to use when preparing my meats. Something simple to whip up, but not too heavy. Usually pesto has nuts, cheese, basil. None of those are found here. Instead, I used one of my favourite fresh herbs, mint. Not only does mint make your kitchen smell good as you are using it, but it is great for headaches, and for calming ailing stomaches as well. (both are common with autoimmune conditions)
- 2 c chopped cilantro
- 2 c chopped mint
- ½ c unsweetened coconut
- ½ tsp sea salt
- ½ c avocado oil
- prep fresh herbs
- in bowl of food processor add first 4 ingredients.
- start food processor, while running pour oil in
- pesto should be a very fine paste, but not runny. (see picture)
- use immediately or keeps well in the fridge for a week. or can be frozen.
*shared on AIP Roundtable at Phoenix Helix