Recipe: Yuca Waffles and Pesto

Coming off my month-long infection-busting protocol (and feeling AWESOME!), I've had a difficult time wanting to jump back into eating all the "regular" food. When you eliminate basically every possible inflammatory food for your body for a good chunk of time, you give yourself a chance to come back into balance. By the end of it, I was amazed that the bloating and general GI heaviness I had long ago assumed were normal had disappeared! I had truly forgotten how it could feel to wear jeans ALL DAY without the strong urge to throw on sweatpants as soon as my day's activities were complete. My weight didn't change, I assure you. My digestion was just given a much needed break and is now functioning like it should :)

So, I've been hesitant to mess with a good thing. I'm slowly introducing foods that were excluded and noticing how they affect my body. Often it's the dose that's the poison, not the food itself. As long as I don't overdo any one food (or combo, er, such as peanut butter & chocolate!) then I seem to be able to tolerate pretty much anything. 

Fortunately, though, all the ingredients below were on my "clean" list for the month so I continue to eat meals like this in ample quantities. This isn't your typical waffles and maple syrup, obviously, but it's my savory take on the concept, and it's even good enough to receive my middle schooler's stamp of approval...

YUCA WAFFLES AND PESTO

WAFFLES:
*recipe given to me by Tracey of Raise Up Health
3-4 cups frozen yuca pieces (thawed)
1/4 cup. avocado oil
1-2 tsp. salt

1.  Cut yuca pieces in half and cut out the middle root on each side
2.  Place all yucca into a large stock pot. Cover with filtered water and bring to a boil
3.  Boil on high for 20-30 minutes depending on the size of your yuca pieces
4.  Drain all water and let cool slightly
5. Place yuca, oil and salt into a food processor with the “S” blade. Puree until no clumps are visible
6.  Transfer the “dough” onto a cutting board
7. Preheat waffle iron (I love this one)
8. Place 1/2 cup dough into a waffle maker. Press down tight to close all the way. Allow it to complete one full cooking phase (if your iron has  this feature) or cook for 5-7 minutes.
9. Pop out the waffles with a fork 

CLEANSING CILANTRO & OREGANO PESTO:
*adapted from Christa's recipe found at The Whole Journey

1 bunch fresh cilantro, washed and dried, ends clipped
2 tablespoons fresh oregano
1 lime, juiced
3/4 cup extra virgin olive oil
1/3 cup pumpkin seeds, hemp seeds or pine nuts (optional)
2 cloves garlic, minced
sea salt to taste

Blend all ingredients together. Use as a thicker salad dressing, a dip for vegetables, an easy pesto pasta salad, or as a topping for these yuca waffles!

• • • • • • • •

TIP #1 - If you don't like cilantro feel free to sub any pesto. We really like a simple nut-free, dairy-free pesto with just fresh basil, garlic, lemon juice, hemp seeds and a touch of salt. I'm not big on measurements (it's a stretch for me to come up with them for the few recipes I post!), but there are plenty of food bloggers out there for that.

TIP #2 - Make a few batches of these to freeze them. Place parchment paper between them and store in a covered storage dish. They will last in the freezer for at least a month. Simply defrost/reheat in the toaster oven.

TIP #3 - Well, this isn't a tip as much as a forewarning. Your food processor will be a bitch to clean. Feel free to offer any cleaning suggestions in the comments below!