Welcome!

After many requests, I am finally starting my own food blog. Since beginning my naturopathy degree, I have discovered a real passion for wholefoods cooking. Now that I have my own family, ensuring we eat nourishing and healthy foods is a priority of mine.
We tend to visit a farmer's market every weekend. Most of the vegetables I purchase are organic, and fruit where possible. I purchase organic grains at the supermarket (Safeway have a good range within their Macro brand), and go to organic stores from time to time.
A lot of the recipes I use are from Jude Blereau's books. I also love Anne Marie Colbin's books, which are predominantly vegetarian. I recently purchased a Patrick Holford book, and also Frugravore by Arabella Forge, which I am just starting to get into now.

Anyway, today I wanted to post a recipe for an organic basil pesto that I made today. I went to the Croydon farmer's market and visited my favourite organic stall (Green Gully Organics from Cockatoo). They were giving away a free bunch of basil with every purchase so I made that the inspiration for tonight's dinner.

Organic Basil Pesto
1 cup firmly packed basil leaves
125 ml extra virgin olive oil
40 g pine nuts
2 cloves garlic, crushed
2 tablespoons lemon juice

Place all ingredients in a food processor or blender. Mix until smooth. Add 60 g of grated parmesan and stir through.

I used the organic basil pesto in tonight's chicken, green bean and mushroom fettucine. I stirred through 4 tablespoons and it went down a treat! There was still some leftover some I'm going to pop it in the fridge and make pesto muffins to go with a soup, at a later stage.