A few weeks ago, my fingernails started peeling. I’d wake up in the morning with crazy bizzaro aches in the middle places of my bones. Something was strangely wrong and I started asking questions, hitting the inevitable Google message boards, and searching to figure out what was wrong and how I could fix these physical warning signs. Guided by new friend, and nutritional guru, Thor, I started reading Weston A. Prices book Nutrition and Physical Degeneration and listened to several podcasts with Lierre Keith, while also delving into some experiments with food, trying to see how my body would react to a few tweaks in my diet. Namely, I started adding in grass-fed beef, and dramatically eliminating soy.
Sure enough, within a couple of days, I could see a difference. I had more energy, fewer cravings for naughty snacks (Oreo’s are vegan, yo, but that doesn’t make them good for you), and my recovery between workouts and morning runs was significantly quicker than it had been before. The fingernails came back strong and unpeely, joint and bone pain gone-o. I’m still in the process of asking questions and finding the right answers for my own body, but for now, veganism is on hold and London Broil photos have taken their place on this here blog, just after the jump.
I thought it was fair to warn you. London broil can be so in your face if you don’t know to expect it. Attention hog.
I called Amy yesterday at 4p.m. and said, “girrrrrl. What’re you having for dinner because I have a London Broil in my fridge but not a single idea for it.”
She said she was making pesto.
I said that sounded good. But I felt lemony.
She said add lemon.
I licked the bowl clean after spreading it on our seared meat by dragging my finger over and over around the glass jar. You simply don’t want to waste an ounce of this stuff. The lemon IN the pesto?
This is why I have brilliant friends.
I called Amy and told her as much.
She’d added lemon to storebought pesto and said the fam raved through mouthfuls of the stuff.
We decided to make it again for the party we be throwing in one week. Because it’s too good to have just once.
Twice probably won’t be enough either. But, we’re taking our new food crush one day at a time.
Lemon Pepita Pesto & London Broil
2 cups fresh basil
2 cloves fresh garlic
1/2 cup roasted pepitas or pine nuts
2 tablespoon-sized chunk good quality parmesan cheese
3/4 teaspoon salt
juice and zest of 1 lemon
1/3 cup coconut oil, melted
Place all ingredients into a food processor or industrial-sized blender (like the VitaMix). Blend until pureed.
Serve over London Broil with oven baked new potatoes.