A heartfelt thank you for all who participated in the Junction’s Summer Solstice festival. We braved the rain as and enjoyed the sun to enjoy leisure massages/reflexology and Cindy’s beet juice and pea pesto. Cindy Willems registered holistic nutritionist gave two presentations that day. Fresh foods and prepared goods were supplied by the Sweet Potato-amazing grocery store. Thank you Sweet Potato.
one of her presentations featured a pea pesto on crackers. Here is the recipe she used.
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook’s Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced
For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
Top with tomato halves and serve.
*Cook’s note: If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
source: Giada De Laurentis
Jerry Getty and Shani Scherenzel both certified reflexologists gave reflexology treatments.
Jerry giving a reflexology treatment.
Giovanni Salvia shiatsu therapist and registered TCM practitioner gave shiatsu treatments.
Giovanni Giving a shiatsu treatment.
Over all a very fun filled day. We’re looking forward to the next event. Thank you to the Junction BIA for organizing and hosting the event.