Kale Pesto
Kale Pesto is a bright and nourishing staple that pairs well with pretty much everything.
Pesto is one of my favorite things to make. It’s one of those versatile recipes that can transform a meal in minutes. I always keep a jar in the refrigerator and frozen pesto cubes ready to go in the freezer! This recipe is one of my secret weapons for sneaking in a little extra dose of green goodness.
I tell you, it makes any meal feel gourmet. We add it to eggs, spice up our mayo, toss our veggies in it, use it as a ‘pasta’ sauce, whip a salad dressing, and top our salmon with it baking. The sky is the limit!
And the best part... this recipe takes less than 10 minutes from start to finish.
What You Need…Generally Speaking.
I love pesto because you can be a little loose with your ingredients: less Kale, more basil, or even no basil. Skip the cheese. Have it with nuts or without. Try it with hemp seeds or pepitas. Use this recipe as a general guide and adjust it to what you have on hand and to your taste preferences of the day.
As a quick aside, I like to make this pesto with walnuts. That fat content is just right for consistency, plus walnuts increase the Omega-3 potential.
RELATED POSTS
When perimenopause crept into my world and my business shifted online, my once-reliable sleep started doing its own thing. So, I dove into what I call “micro-dosing nutrients”
Tart cherries are high in melatonin, the hormone that controls the sleep-wake cycle, and a few small studies have shown that they have promising effects on sleep.
A friend recently requested a Quinoa recipe and I instantly thought of this super-duper yummy Quinoa Breakfast. In fact, this is my favorite summer breakfast meal. It is simple, and I always feel ready to take on the world after eating it. I hope that you do too!
A Few Quinoa Facts
Quinoa (pronounced KEEN-wah) is actually a species of Chenopodium grown as a crop primarily for its edible seeds. Yum! It is a pseudocereal rather than a true cereal as it is not a grass and its leaves are also eaten as a leaf vegetable.
The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa." Yay!
This dreamy recipe will tantalize your tastebuds and nourish your dream-state.
Tart cherry juice is one of the powerhouse ingredients that live up to the ‘food as medicine’ hype. Research has shown that it can help to improve sleep, reduce muscle soreness & inflammation, and may even reduce belly fat. That’s a lot of goodness packed into these little antioxidant nuggets of juicy joy.
I love soups. In fact, every Sunday (Soup Sunday), I make soup for the week — especially during the cooler months. Having soup on hand makes for easier meal prep throughout the week. Plus, most soups freeze well. So I can stock the freezer for days when I don’t have the time or bandwidth for preparing a meal from scratch.
In my household, we have different nourishing needs. My partner often prefers more meat. I prefer more vegetarian meals. For this recipe, I cook it up until the point where the lentils are fully cooked. After that, I divide the soup before I serve. I add the kale and corn to my soup and the Polish Sausage and spinach to his.
I hope that you enjoy this recipe as much as I do.
I love the taste of cardamom for sweet treats and savory dishes. Most of the cardamom bought here in the states is green cardamom. It has a strong, sweet, pungent flavor and aroma, with hints of lemon and mint. But there’s also black cardamom with a smoky note and hint of menthol. Green cardamom pairs nicely with sweet treats (think Scandinavian baked goods), fruit, and savory dishes like curries and kababs. Yes. It is that dynamic.
Today we’ll create some simple Cardamom Bliss Balls for a super simple tasty treat. They’re a perfect match for your morning coffee or afternoon tea.
The star of this dish is rooty dish is the knobby celery root. But this funky root doesn’t party alone. It’s joined by its skin-loving companion, the carrot, and Omega-rich fish friend. If you’re looking for a new dish to add to your menu that will nourish you through the midlife ‘pause (hello perimenopause) and be great for the family and on the go, then this Polish fish dish is for you.
This year our Crab Apple trees are fruiting to the point of limbs nearly touching the ground.
Now, if you are in upstate New York and have an apple tree in your yard, then you know that all apples are about to start abandoning their post. You may have already experienced these tiny tarts dive-bombing your car and your head. You might even be enjoying the sweet stench of those that are composting themselves right there on your lawn.
When a branch finally made contact with my thick head the other day, I realized that I needed to do something about it. Really?! Why on earth was I letting these wonderfully organic and insanely accessible food bits go to rot? And why-oh-why wasn't I enjoying the reaching up, squatting down, and all the wonderful movements associated with gathering my harvest. So I grabbed two of my largest bowls (one for each tree) and started collecting my bounty.
You can’t beat a warm and gooey baked banana. This super simple recipe is a perfect dessert for quenching your sweet-tooth without the guilt. Plus, these delicious morsels will make your house smell divine!
Baking bananas bring out the fruit's natural sweetness and turn them golden with a soft, gooey texture. They taste amazing all on their own, or you can dress them up with a range of toppings. I like mine with toasted pecans, walnuts, or coconut.
Here's a little background on this probiotic delight. I think you'll find that it be your new go-to gut-loving drink. They're super easy to make, and once you have the hang it, you can experiment with a flavor of the season.
Kvass is a traditional fermented Slavic and Baltic beverage commonly made from rye bread. The bread-based Kvass tastes a bit like a sweet, non-alcoholic beer. From my research, Kvass only has up to 1% alcohol content (usually less). My first experience of this bubbly beverage was a somewhat traditional Beet Kvass. Since then, I've experimented with gluten-free recipes like the sweet and rooty Orange, Ginger, and Carrot Kvass. Now that peaches are in season, it's time for a different brew.
I love the simplicity of this recipe. A shortlist of ingredients makes prep a breeze. Plus, these pancakes keep well for 2-3 days and reheat quickly in a toaster oven. So I always double or triple the recipe so that my efforts can continue to nourish me over the course of a few days.
You’ll get the best results with this recipe if you use ripe bananas: go for the ones that already have brown spots. You'll also find that making smaller pancakes will give you the best results. The larger ones tend to break apart when they’re flipped. Pile up a big stack of pancakes on your plate, top it all off with some coconut yogurt, berries, and drizzle maple syrup (or honey, if you like), and enjoy!
Buffy Owens
Buffy Owens is a somatic practitioner and embodied mentor with over two decades of experience guiding people into a more sustainable relationship with their bodies. Her work integrates somatic movement, nervous-system awareness, and the SOMA Framework to support clarity, self-trust, and embodied living—especially during transitions.