beachgreens bounty and walnut basil pesto without all the fat

our beachgreens veggie/fruit was delivered on thursday and its always such a nice surprise to find out what goodies we got this week. this crate included: japanese eggplants, chard, corn, onions, giant, juicy heirloom tomatoes, oranges, first of the season apples, avocados!, grapes (so good!!), green beans, teeny purple bell peppers, fennel, cucumbers, zucchini, and basil.
we currently have an overabundance of basil right now, thankfully, the cabbage worms that have devoured most of our garden have somehow spared our basil. that reminds me, anyone have any advice on destroying those cabbage worms? argghh....

thursday was a nice breezy and warm day. we spent most of the day at a wonderful place up in l.a. called The Treehouse Social Club (click above for the direct link). we were pooped and needed a quick and healthy meal. i whipped up a batch of basil walnut pesto, a batch that doesn't bust the gut and added it to some whole wheat couscous tossed with grilled zucchini and tomatoes. i suppose you could add more olive oil or more cheese but it tasted divine the way it was plus, all those walnuts still make it pretty deliciously fatty.

enjoy!

3-4 cups fresh cleaned, organic basil
3 peeled garlic cloves
2-3 tbl parmesan cheese
2-3 extra virgin olive oil
1/2 cup chopped, toasted walnuts
salt and pepper to taste

whip it all up in a blender and enjoy!

vegan summer peach-coconut cobbler

we received our beachgreens bounty of veggies and fruits thursday and it was overflowing! after a day of picking peaches at a friends house we ended up with more than we could eat. this summer peach cobbler is a great way to use up peaches and its vegan! what could be more of a treat! you can of course use unsalted butter for the coconut oil... i use coconut in place of all butter in recipes now and the ratios stay the same.

enjoy!

a bunch of fresh, ripe peaches- scrubbed clean and sliced (i used 6, maybe 8?)
1/4 cup organic pure maple syrup
cinnamon, nutmeg- as much as you would like
half the juice of 1 lemon
2 tsp cornstarch

-combine all together in a glass baking pan. set aside. preheat oven to 425F.

1 cup organic whole wheat flour
1/2 cup organic pure cane sugar
more cinnamon and nutmeg- add to your taste
1 tsp aluminum free baking powder
pinch of sea salt
1/2 cup unsweetened, organic flaked coconut
6 tbl unrefined, organic coconut oil
1/4 cup boiling water

comine flour thru coconut. with fingers mix in coconut oil until combined and grainy. stir in water and combine.
with spoon dollop over the peaches in baking dish. sprinkle with oatmeal and some cinnamon.

bake for 30-40 min until golden and bubbly.