Discover a delicious Pistachio Pesto recipe paired with gluten-free pasta. Perfect for a healthy, flavorful meal that everyone will love!
Deliciously Nutty and Healthy: A Perfect Pairing for Your Next Meal
Pistachio pesto is a delicious and healthy alternative to traditional pesto, making it a perfect choice for those following a gluten-free diet. This vibrant sauce combines fresh basil, organic kale, and soaked raw pistachios, enhanced with organic moringa and nutritional yeast. The addition of lemon juice and garlic provides a burst of flavor, while extra-virgin olive oil contributes to its rich texture. This nutrient-dense pesto can be paired easily with gluten-free pasta, offering a satisfying meal that is both tasty and nutritious.
When selecting gluten-free pasta, it is essential to read labels carefully. Many plant-based pastas contain added rice flour, which can increase the net carbohydrates. Instead, consider options like lentil or black bean pasta, which are higher in fiber and protein, benefiting overall metabolism. The use of moringa in this recipe adds an extra boost, as it is recognized as a superfood packed with essential nutrients. This dish not only caters to those with dietary restrictions but also promotes gut health by avoiding common irritants found in processed foods.
Elevate Your Pasta Game: A Vibrant Twist with Pistachio Pesto Delight!
Everyone welcome to my kitchen you’re in the kitchen with KK we’re going to continue our series of Summer related videos for summer health we’ve talked about the organs of Summer being the heart and its partner the small intestine so tonight we’re going to be talking more about food and the small intestine so my name is really Knox I am.
A certified Integrative Health coach you know my passion is about education and inspiring people to get back into the kitchen to heal their bodies their families with just real simple Whole Foods and so let’s get on with this because so many people have been uh affected by Luton it really didn’t come into the market vernacular until around.
2010 and that’s when I started hearing about gluten-free and my ears perked up and then of course the corporate food companies started making gluten-free food it’s not all healthy but let’s dive into how and why we need to protect our small intestines so the heart is the king of the body is considered the King.
All the other organs will team up to help it and the small intestin very important the reason it’s the partner this is where the absorption of nutrients take place the major part part of our absorption the small intestine is supposed to be alkaline however with the standard American diet with the undigested fats and protein from a.
Sluggish liver from glow stomic acid Etc and candida from too much sugars and junk food alcohol are small intestine is not always working optimally many different issues like sibo and uh candida overgrowth Etc we uh we really need to keep this in Balance so that because we’re not what we eat we’re what we absorb at the end.
Of the day so um you know that I’m an author of simple cooking for Vitality I wrote this book as a passion to help people become more mindful have a healthy reverence for food how important the choices are but each area and in the small intestin area I write up a little knowledge about that area so that you can have more understanding and interest.
And the food that helps support it and nutrients so um one of the uh the biggest problems we have is leaky gut it comes on slowly there’s different variations gradations of leaky gut I suffer from leaky gut and I’m still healing that Dr Mark Hyman suffered from leaky gut and other issues so um it talks about that here uh the number one.
Health issue we have is gastrointestinal type of diseases it’s a big area down here and a lot of stuff can go wrong and it creates a lot of nuisance because generally people are eating three times a day and adding to the issues so one of the food sources El glutamine I’m talking about the food sources in here where you can get it you can take a.
Supplement doesn’t taste half as good as fresh cabbage Kela and things like that barsley um asparagus falina and bone broth of course I have a bone broth recipe in here so um we also want to talk about um simple glutenfree and understanding what that is and there’s gluten in so many things today you know the pizza the pasta the.
Breads the this so what we have to do is find Alternatives now I’m going to bring up a few I’ve cooked up this fili and um so there’s different ones this is a chickpea fili actually um and this is a rice and lentil so you’re going to have to understand that sometimes the bean is mixed in with uh rice flour what that does is it.
Increases the overall carbs and uh it might lower the fiber as well because uh explore brand makes a black be pasta where the sugar conversion meaning your net carbs H is so low that it’s helpful especially with people that are borderline type two diabetes or type two diabetes so we have to take this into account and you’re going to want to read.
The carbs on the back um bentia b n t i l i a is a brand from Italy I ran out so I’m not using that one right now uh but you are going to be getting more protein in these types of of H pastas so it produces something a little bit more productive than just your typical um pasta now of course you can get pasta imported in from Italy and you’re not.
Going to have generally the same problems so um we’re going to be putting on a simple pesto and the pesto is going to include Moringa now Moringa was my superfood back in 2016 I keep this little thingy in here so I can remember but uh so in the small intestine section I do have a recipe for.
Kale moranga pesto we’re going to be utilizing um spachos as well putting in extra really good proteins but meringa itself has two times the amount of protein three times the calcium four times the iron and 2.5 times the fiberous kale so when you mix them together and I often suest suggest that people mix in meringa to their smoothies.
You’re increasing the nutrients and that’s what we’re doing we’re feeding the cells in the mitochondria we want the most nutrients possible of course we have fresh basil and uh this is a tusking kale it’s really great for uh peso you can use the curly kale or the um the red curly kale as well so we’re just going to feed this into the food.
Processor here now I’m using my food processor a lot double the amount of basil and uh this is such a simple recipe how how much garlic you love so um I’m going to love a little bit more than maybe some people so I’m putting in a generous amount of cloves the blades are going to blend this all up for us and uh I’m going to be using very.
Good high quality olive oil and we’re going to be using nutritional yeast we’re not putting in pest keeping all of the inflammatory factors down because and many people even if you’re not feeling it it creates a silent inflammation so you really do need to limit even if you think you’re okay with dairy um generally the be.
Blood types tend to be able to handle a little bit more it appears but that’s something you have to work out but when you go off gluten and dairy what you feel is all of a sudden you’re going to feel your joints not aching that happens so often and that’s why in my cop book it is fully gluten and dairy free just to show you how you can do that with.
Real food so we’re putting in a half of a large Lemon if it’s a small lemon you can put the whole thing in and then we’re going to be adding in the meringa now if you’re a starter with meringa you don’t need a full tablespoon just like um half of that amount is fine I’m putting in this little scoop right here.
We go and we’re going to drizzle on a little bit of olive oil add some more after so let’s get this going gonna make so um these little spatulas are so helpful when you’re making something like this get this down now that I broken up the greens we’re going to be putting in the pistachios.
Now how how do you do that I soak them in boiling water it also gets off any residue but I buy raw pistachios roasted because often roasting is going to be adding different oils let’s just protect my my fun shirt here oftentimes nuts are roasted in oils that.
Are inflammatory so it’s best to buy raw it’s okay to have them lightly salted anyway this is going to take it off so let’s get in now we’re going to be adding in some really good protein here and then when you’re done you can always add a few on top of the pasta just for extra prank so great to have a good food.
Processor it saves you time and energy makes things super easy press the button now that you have a good meal blend it up well we’re just going to finish it off with some more olive oil and you’ll get your consistency this a very quick recipe it’s also a recipe that you can.
Freeze which is perfect put it in smaller jars that way you have it out it’s great put on top of avocado toast augment in many different ways so this is looking amazing so the normal nuts that you would use is a pine nut in most pesto some people have allergies to pine nuts very severe ones you and you can also use walnuts so.
This is a way to get extra uh good fats Omega-3s uh pistachio is a great one you can also do a soak macadamia nut pesto so you can get really creative here now this is pasta that’s already done here I like to use the uh the facility because I like the way the pesto gets into the mix here so it gets into the I’m going to add a little bit.
More oil it gets right into the pasta uh creases there so it creates such a delicious extra flavor so here you are getting lots of really good plant-based protein you’re not getting gluten to disturb the mucosal lining I’m going to save some of that to uh to freeze but you can see this was.
Really quick honestly this is a 15minute meal because these plant-based pastas take about 10 minutes max to cook strain them rinse them and also add a little bit more really good olive oil but this is looking fantastic now if you want to if you want to add more of if you want to get in more.
Protein and fill up a little bit more on a plant-based meal and generally Whole Food plant-based or plant rich is really great when you’re going gluten-free because you are getting nutrients that are easy to break down and that’s the biggest thing if you do have stomach issues of course doing an entire day on just bone broth is great.
Getting a fast of 24 hours if you can that will help your stem cells in the gut start to repair themselves um he here are white beans these are canelli beans generally very easy to digest the thing with beans the lectins they must be soaked properly this brand Eden brand does a very good job of soaking pressure cooking and cook in seaweed so this is.
My preferred brand if you are getting a can otherwise you need to soak and Sprout and properly pressure cook them on your own so you can add some beans to this add in some pesto we’re going to clean up come back I’ll show it all put together this is super simple super fragrant and you’re definitely going to want to cut up some fresh basil on.
Top this is so satisfying but just know that you’re getting some carbs in there so this has to be on a carb loading day or you just have to make sure that your total net carbs that day were not already eaten up I love a ribbon cutting the fresh basil here so anytime you’re adding a fresh herb now mind you the entire pesto is.
Raw so you’re not compromising any of the nutrients you’re not heating up the uh really strong powerful phytonutrients that are found in the basil anti-inflammatory so cellular protective you can mix in the white beans or just add them to the side a little bit of Cracked Pepper a little bit of sea salt you notice they didn’t add extra salt.
The jar is all ready to go into the freezer I love these Wide Mouth Jars now if you’re not doing a pasta because you really do need to keep your net carbs way down down I suggest the explore brand which is this brand here explore brand Cuisine locally they sell it at Warren but you also can get this on Amazon um I suggest doing some kelp.
Noodles this way you get the feel of noodles but here with with the kelp you are getting uh literally um five let’s see total three uh you’re getting two grams of net carbs so you’re not really getting any sugar conversion here um so kelp noodles are a really great opportunity so I hope you like that out of the small intestine we really do need.
To think about the absorption of nutrients why we’re not feeling good the disruption starts uh from your digestive system low stomach acid unperformed underperforming liver nonperforming or sluggish bile so that all Cascades down to the heart and that’s why heart disease is so directly related to our metabolic process so yum yum enjoy this.
Is a 15minute meal that’s fantastic thanks for joining me here in KK’s kitchen please share my videos if you like them give me a like if you want to get notified you know how to do that do the Bell follow my channel thanks for tuning in bye everyone
