The pre-primal me (see My Story) never would have eaten pizza: too high in calories, too high in fat, too high in guilt. Fortunately the primal me doesn't give a damn about calories and consumes healthy fat with wild abandon and pleasure. And life is really too short not to eat pizza. My digestive system really enjoys the grain free life, so figuring out the pizza crust situation involved experimentation.

Not only are fiddleheads beautiful and tasty, they are also a nutrition powerhouse! According to LiveStrong.com , fiddleheads are a fine source of Vitamin A, Vitamin, C, niacin, riboflavin, phosphorous and iron. 

Today I am sharing my favorite fiddlehead recipe: pesto! I used toasted pumpkin seeds, but feel free to substitute whatever you have on hand (pinenuts, almonds, walnuts, sunflower seeds, etc). Remember to begin by blanching your fiddleheads in boiling water for about two minutes, followed by an ice bath. 

As I mentioned yesterday, we are currently in the midst of fiddlehead harvesting. After work we headed back out to the river for another picking session. Even Tom finds fiddlehead collecting satisfying because they fill the container quickly!