Simple Thai Pesto

Simple Thai Pesto

I am a huge pesto fan! I use it all the time. It is amazing on pasta, to dip bread in, in hummus, on a chicken sandwich, on pizza or just about anything. I guess it could be considered more of an addiction, a good one though, right? My standby is a dairy free version that is made creamy with cashews.

Recently I had an extra bunch of Thai basil on hand that I didn’t have the time to make the dish I had planned on so instead I decided to use it to make a simple Thai pesto. It’s is the same basic idea of traditional pesto sans cheese with Thai flavors like coconut oil, peanuts and Thai basil. It takes minutes to make and is perfect on top of meat, rice or noodles.

Simple Thai Pesto
Cuisine: Thai
  • 2 cups thai basil, packed
  • ⅓ cup unsalted peanuts
  • ⅓ cup coconut oil
  • 2 cloves garlic
  • ½ tsp unrefined sea salt
  1. Add all the ingredients to your blender. Blend on high until compleatly smooth.
  2. Keep in the refrigerator for up to a month.

Thai Pesto

Simple Peach and Honey Ice Cream


Simple peach ice cream, it’s the prefect summer treat! There are few things better than fresh peaches and ice cream in the summer. That is why I decided it was time to marry the two for this creamy, frozen dessert. Hot summer days always seen to be better when you can enjoy a bowl of fresh homemade ice cream.

I’m over at The Nourisning Gourmet sharing this simple peach and honey ice cream!



Soothing Lemon Chamomile Popsicles


Children of all ages love popsicles! Okay, so do adults, who are we joking here. I still remember the days at friend’s houses when we would suck on cold bright-colored pops. I loved them but those will never be seen in my house if I have anything to do with it.

Thankfully I have a mama that raised me right and knew the harm that sugar can have on people, especially little children. Instead we had tasty homemade popsicles made from fruit juices. The freezer was always full of them and if for some reason we did run out new ones were made right away.

I’m over at Modern Alternative Mama today sharing these soothing lemon chamomile popsicles!

How to Can Peaches in a Simple Honey Syrup

How to Can Peaches in a Simple Honey Syrup

Peaches are the fruit I look most forward to in the summer time! Well, I guess I have to add in strawberries , cherries and nectarines as well. California’s Centural Valley has some of the best summer fruit in the nation! I beg to differ that our peaches might even be better than Georgia’s but I’ve never been there so I better watch what I say! There is one thing I know, you can.not. buy peaches from the store! No questions asked, if you do and you’re happy with them you don’t what you are missing out on. If I can’t buy them fresh and local there is no way I am even eating them. I tried that once, big mistake.

Peaches are the perfect summer fruit, sadly their growing season is short. There are three options:

  1.  You enjoy them in the summer and that is the end of them
  2. You freeze
  3. You dry them
  4. You make fruit leather
  5. You can them

As much as I love and promote eating with the seasons sometimes it is nice to have a bit of peach sometime later on in the year.

Fresh Peaches

I have very limited freezer space so I only freeze a few gallon size bags of peaches each year. The past few years I have either dried, made fruit leather or canned peaches. My prefered form of preservation is canning.

Canned peaches are the perfect after dinner dessert or topping for oatmeal. Most store-bought canned peaches are canned in high-frutose corn syrup. Then there is the BPA concern so I haven’t bought peaches from the store in years. When I was little we did get to eat some that were canned in a light syrup ever so often. I like to make a simple honey syrup for my peaches. Sometimes I’ve run out and just canned them in water and not noticed the difference.

Organic peaches are always preferred but can be a bit pricy. I tend to haunt the farmer’s market and buy peaches from the “sceconds” bin. Seconds are fruit that are bruised or otherwise blemished making them not able to be sold full price. I’ve found that many time there are only slight bruising or spot so I always buy them. I end up only paying 1/4 of the price!  It makes the farmer happy to be rid of it while at least getting a bit of money and it makes me happy too since I’m saving lots of money.

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How to Can Peaches in a Simple Honey Syrup
  1. Peel your peaches. You can peel them with a paring knife which is what I normally do since I am using bruised fruit. You could also freeze them whole for about an hour and them rub the skin off under running water. Lastly you could put them in a pot of boiling water for 30 seconds and then place them in a bowl of ice water for another 30 seconds. Pick the peach up and the skin will come right of.
  2. Cut your peaches. You can cut them in half or slice them to your desired thickness. Place them in a bowl.
  3. Fill each jar with your cut peaches. Pour the lemon juice over the peaches. Use 1 teaspoon for each pint jar and 2 teaspoons for each quart jar.
  4. Bring the lids/seals to a gentle simmer.
  5. Bring the honey and water to a simmer to make a "syrup". Once the honey is dissolved turn off the heat.
  6. Pour the hot syrup into each jar, just filling to where the threads of the jar start.
  7. Wipe the rim and place the seal and lid on the jar. Twist on the ring, being sure not to make it too tight.
  8. Place the jars in a water bath canner or pressure canner with out the lid.
  9. Cover the jars with water and bring to a boil for 20 to 30 minutes.
  10. Remove the jars from the pot with a jar clamp and place on a counter or table covered with a dish towel.
  11. Allow to fully cool and seal before storing away.
  12. If you have never heard a jar seal before, it is music to the ears!

Have you tried canning before? What is your favorite thing to can?









Lacto-fermented Roasted Bell Pepper Hummus

Lacto-fermented Roasted Bell Pepper Hummus 7

Hummus is a beautiful food! There is no way around it, it so delicious and versitle that it is the only dip I make. For those of you that don’t know know hummus is a dip make from grabanzo beans (chickpeas), tahini (sesame seed paste) and well as other ingredients. Your typical hummus found the throughout the Middle East is a gem all on it’s own. When I spent time in Israel a few years ago I was thrilled to eat it everyday. As soon as I got back home I started making my own and have never stopped.

Join me a GNOWFGLINS to learn how to make this tasty hummus!