Homemade Pesto

Homemade Pesto

As you might have seen from my last post, I am up to my ears in fresh herbs (which is such a good thing)! I have been making this Homemade Pesto recipe lately on a weekly basis to go over pasta, served alongside grilled chicken or shrimp or as a topping to fresh salmon. This recipe is so easy to make—my fifteen year-old, Zachary made this batch for me. Toss fresh basil, garlic, Parmesan, olive oil, salt and a touch of a fresh lemon juice in a blender or food processor. It’s that easy!

Similar to cilantro, basil if filled with many health benefits including helping to rid of acne, help replenish iron and more. Basil is a good source of vitamin A and can help with cardiovascular health. Basil is also an anti-inflammatory food so it can also help individuals with inflammatory health problems such as rheumatoid arthritis or inflammatory bowel conditions. Try this recipe and enjoy fresh basil all summer long.

Eggnog Milkshakes

eggnog milkshakes

If you’re overwhelmed with the holidays, take a deep breath and read on. These Eggnog Milkshakes take only 5 minutes to prepare and you really only need 2 ingredients. If you’re having a group of kids or adults over, or just want to make something sweet for your family, these are simple and delicious! For adults, if you want to add bourbon or rum for a nighttime dessert treat, go right ahead. This is my newest favorite Christmas milkshake although everyone still emails me for my recipe for Peppermint Milkshakes from 2008. Find the recipe here.

Peppermint Milkshakes

NBC Television “Daytime Alabama: Alison Lewis, Brooke Smith and Kale-Lentil Soup

012110 014

So many ask people ask me about my television work. I love to do food television, and have been fortunate enough to do so many shows in the past year. I thought I would show a glimpse of us in action from yesterdays tapings for NBC 13 “Daytime Alabama” in Birmingham, Alabama. On one of the shows I featured “kale”. Everyone loved the recipes and was so excited to learn about kale and ways to use it in quick and healthy recipes. I made an awesome Kale-Lentil Soup filled with kale, lentils, garbanzo beans , andouille sausage and farro. I also made a Kale Saute with dried cranberries, walnuts and a drizzle of balsamic vinegar that I developed for Clean Eating Magazine. It was so much fun, and I thank Brooke Smith, Wes, Nicole and Alatia for all their great work and so much fun!

012110 017