[VIDEO]: It's arugula season!

Unsure about what to eat this season? That's why I'm sharing my BONUS spring seasonal cooking guide. If you're wondering what to feed yourself this week, chances are you'll feel awesome if you eat a few of the foods on the above list.

Unsure about what to eat this season? That's why I'm sharing my BONUS spring seasonal cooking guide. If you're wondering what to feed yourself this week, chances are you'll feel awesome if you eat a few of the foods on the above list.

Here in America, we are so used to eating our favorite produce 12 months out of the year that the concept of seasonal eating seems foreign! Regardless of what's sold in the store, your body knows what it needs to thrive. Just think about it...ever notice how you crave heartier, grounding foods in the winter like sweet potatoes and butternut squash, and then fresher, raw foods in the summer like salads and tropical fruit? That's your body telling you what's up! We thrive when we eat in accordance to the seasons. If the temperature around us does not mirror the foods we eat, our bodies require more energy to adjust to the surroundings. [More on the benefits of seasonal eating here.]

Given that spring is in full bloom, I am jonesing for all the new greens that are in their peak, including everyone's favorite, arugula. Even though this leafy green is in the store year-round, its prime is in early spring and fall.

Check out this week's episode of #MichellesMondayMinute below for more deets on what this distinctly flavored leaf is, why your body loves it, and how you can use it easily in your cooking. Don't forget to try the recipe below the video for my dairy-free Arugula Pesto, and share your creations with others! The more others see how easy it is to make home-cooked food, the more others are inspired to do the same for themselves. What a concept! Enjoy :)

Arugula Pesto
Servings: 1 cup

Ingredients:
4 loose c. arugula
1/2 c. raw walnuts
2 small cloves garlic (or 1 large)
Juice from 1/2 lemon, plus more to taste
1/4 - 1/2 c. extra virgin olive oil
Sea salt/pepper to taste

Directions:

  1. Toast walnuts in a 350* oven for 5-10 minutes, tossing halfway through, until nuts release a nutty aroma. Be careful not to burn! Transfer to a plate to cool.
  2. Add arugula, walnuts, garlic, lemon juice, and salt/pepper to food processor or high-speed blender. Pulse a few times until combined.
  3. Turn food processor on and slowly add extra virgin olive oil through the top nozzle until a paste forms (amount of olive oil will vary each time you make this, use your chef intuition!).
  4. Taste for seasoning. Adjust with additional salt and/or lemon juice if needed. 

 

Ways to enjoy homemade pesto:

  • On top of almost any animal protein (chicken, seafood, steak)
  • Whipped into scrambled eggs or frittata
  • Over roasted veggies -- my fave is broccoli!
  • Sauce for your gluten-free or fresh pasta
  • Base for pizza instead of traditional tomato sauce
  • Lick straight from the spoon (I won't judge)