INGREDIENTS:

• 3 cups of Basil (freshly harvested, rinsed & spun on salad spinner) Get Basil Seeds

• 1/2 cup Watercress (freshly harvested, rinsed & spun on salad spinner) Get Watercress Seeds

• 4 TBS of EVOO or MCT Oil

• 1/2 cup of rough chopped Pumpkin Seeds + Walnuts + Almonds (I just do a equal part mix of all)

• 3 TBSP of Hemp Hearts Powder (or a protein powder of your choice)

• 5 tsp of Garlic (minced)

• 1 tsp Swerve Natural Sweetener

• 1/2 tsp Pink Himalayan Salt (Fine)

• 1/2 cup Water

• 1/2 cup Parmesan Cheese (Reduced Fat)

• 1 TBSP Lemon Juice

 

SAUCE INSTRUCTIONS:

1. Make an ice bath and add 1 TBSP of Apple Cider Vinegar. Take bowl to where your basil and watercress are growing.
2. Harvest 3 cups of loose basil leaves from your personal Tower Garden. To harvest, take a sharp pair of clean pruning scissors and cut about 1/4″ above two leaves. Remove leaves from stem and place basil leaves immediately into ice bath after cutting. Leave in ice bath for about 10-15 minutes. Place basil leaves in salad spinner and spin until all water droplets have been removed. Put in a ziplock bag and set aside in refrigerator until you’re ready to make your pesto.
3. Harvest 1/2 cup of loose greens of Upland Cress or Watercress from your personal Tower Garden. To harvest, take a sharp pair of clean pruning scissors and cut about 1/4″ from base of plant. Leave some leaves in plant to encourage further growth. Remove leaves from stem and place Watercress leaves immediately into ice bath after cutting. Leave in ice bath for about 10-15 minutes. Place watercress leaves in salad spinner and spin until all water droplets have been removed. Put in a Ziplock storage bag and set aside in refrigerator until you’re ready to make your pesto.
4. After your greens have been cleaned and water removed, you can begin to make your pesto. Take your blender and add the ingredients listed above.
5. Blend on low speed at first and then scrape down sides down as needed.
6. Increase blend speed until on high and all ingredients have been well macerated and combined. I usually blend for around a minute.
7. Pour pesto mix into a refrigerator safe storage container and place lid on top. Store up to one week in refrigerator. For long-term storage, place in freezer-safe container and remove any air and store in freezer for up to one year. When you’re ready to use, simply take out and thaw.
8. When you’re ready to use your fresh pesto, simply scoop desired amount — remember a little goes along way! Enjoy!!!

 

OTHER TOOLS YOU MIGHT NEED:
• Silicone spatula
• Food Blender
• Salad Spinner
• Bowl with ice bath + Apple Cider Vinegar + ice cubes
• Spoon

This recipe is Gluten-free, Corn-free, and Refined Sugar-Free

Recipe Source: GrowYourHealthGardening.com

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INGREDIENTS:

• 2 lbs Boneless Skinless Chicken Breasts

• 2 cups of Basil (freshly harvested, rinsed & spun on salad spinner) Get Basil Seeds

• 1/4 cup Watercress (freshly harvested, rinsed & spun on salad spinner) Get Watercress Seeds

• 2 tablespoons of EVOO or MCT Oil

• 1 TBSP of Hemp Hearts Powder (or a protein powder of your choice)

• 2 tsp of Garlic (minced)

• 1/2 tsp Pink Himalayan Salt (Fine)

• ⅓ cup White Cooking Wine

• 2 TBSP Grated Lemon Rind

 

INSTRUCTIONS:

1. Make an ice bath and add 1 TBSP of Apple Cider Vinegar. Take bowl to where your basil and watercress are growing.
2. Harvest 3 cups of loose basil leaves from your personal Tower Garden. To harvest, take a sharp pair of clean pruning scissors and cut about 1/4″ above two leaves. Remove leaves from stem and place basil leaves immediately into ice bath after cutting. Leave in ice bath for about 10-15 minutes. Place basil leaves in salad spinner and spin until all water droplets have been removed. Put in a ziplock bag and set aside in refrigerator until you’re ready to make your pesto.
3. Harvest 1/2 cup of loose greens of Upland Cress or Watercress from your personal Tower Garden. To harvest, take a sharp pair of clean pruning scissors and cut about 1/4″ from base of plant. Leave some leaves in plant to encourage further growth. Remove leaves from stem and place Watercress leaves immediately into ice bath after cutting. Leave in ice bath for about 10-15 minutes. Place watercress leaves in salad spinner and spin until all water droplets have been removed. Put in a Ziplock storage bag and set aside in refrigerator until you’re ready to make your dish.
4. Blend lemon zest, basil, watercress, lemon juice, and salt in a blender and then add in wine. Blend.

CHICKEN INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Heat MCT Oil or EVOO in a small pan over medium heat. Add garlic and cook for 1 minute. Remove from heat.
3. Arrange chicken in a 9 x 13-inch baking dish. Season chicken with salt and pepper.
4. Pour lemon basil sauce over chicken and bake for 30 to 40 minutes or until cooked. Check chicken temperature with meat thermometer for doneness. The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius).

 

OTHER TOOLS YOU MIGHT NEED:
• Silicone spatula
• Food Blender
• Salad Spinner
• Bowl with ice bath + Apple Cider Vinegar + ice cubes
• 9 x 13-inch baking dish
• Meat Thermometer
• Spoon

This recipe is Gluten-free, Lactose-free, Corn-free, and Refined Sugar-Free

Recipe Source: GrowYourHealthGardening.com