Friday, August 13, 2010
Milk Free Pesto
As a breast cancer survivor milk is something I leave out of my diet. This decision was made after reading the writings of Professor Jane Plant a fellow breast cancer survivor.
Jane Plant gives evidence of the link between hormonal cancers and animal milks. A recognized scientist with a CBE her evidence is well researched and compelling reading.
But with a large amount of basil in my garden and a love of pesto I needed to find something that tasted as good without the cheese.
So my Milk Free Pesto evolved.
A handful of basil and a handful of cashew pieces were put into a blender along with home grown garlic gloves, organic olive oil, a sprinkle of salt and pepper and water to create the desired consistency.
The result a delicious pesto as tasty as any of the cheese added varieties.
The choice of organic olive oil is a conscious decision after reading Jane Plant.
I now like to know just which oils I consume. Organic olive oil is a standard and I only occasionally fry foods.
Food label reading is also a must. If a label is not specific about which oil is in a product it is left on the shelf.
Brought cakes, biscuits, and sweets are the big ones for not saying which oils are used, even the best brands.
Bad food makes me feel bad so it is not so hard to say NO.