Happy Greens for your Health and Wellness



Growing in the Summertime is so much fun!

Here are a few of my greener than green things!



I plant a few things in the spring to get in touch with my healthy side of life in the summer. This year I planted basil, 2 kinds, a purple basil and green. The purple does not taste differently, but smells and looks intense. And the darker the leafs the more nutritious it is, so purple basil has more vitamins.

I also planted rosemary, sage and 2 different kinds of celery which are a bit more bitter than our regular variety of celery. Last but not least, I planted some chives for some great taste to add to any meal. I tried to plant garlic but it did not make it.

The lettuce got washed out, but my tomato plants look great.

Some sage and rosemary

Some sage and rosemary

Here is a recipe for some green dressing that you can use as a fresh pesto with some pasta:

Greener than Green Dressing

All you do is pick some of your herbs. I used basil, sage, rosemary and cilantro,  and chives, totaling about 1 cup of mixed herbs.

I first chop all the herbs and then put into a food processor with 1/4 cup olive oil and a fresh clove of garlic.  I add some water if I want the dressing thinner. You can also add a teaspoon of rice vinegar for more zip!

I use this recipe as a dressing for my salad or as a pesto for my pasta. Works well for both.


The dressing is better after it has been refrigerated for at least 1 hour. It keeps for about 1 week.

There is nothing like fresh herbs. They taste so much better, and have more nutrient content.