Kesto!

Basil pesto, puh-leassse!  Let’s spice this sucker up by using kale instead. Kale pesto.

I know what you’re thinking, GENIUS! Ill be honest, it wasn’t my idea. It was my mother in-law’s. She is the mad scientist behind this recipe. We’re also using walnuts instead of pine nuts.

Kale is wonderful for so many reasons. It’s highly rich in antioxidants, high in fiber, high in iron, high in vitamin K and vitamin A, has anti-inflammatory properties, etc. 

Let’s just say IT’S REALLY GREAT FOR YOU!

Without further a-do here is the best kale pesto (aka kesto) recipe:

Tools:

- Food processor or food blender

Ingredients:

• 1 1/2 Cups of Kale
• 1/4 Cup of Walnuts (Chopped)
• 2 Cloves ofChopped Garlic
• 2/3 Cup of Olive Oil
• 1/2 Cup of Grated Cheese

Step 1: In a food processor toss in the kale, walnuts, and garlic. Blend them together until all of the kale & walnuts are finely chopped

Step 2: Pour in half of the olive oil and blend for about 30s. Then toss in the rest of the olive oil and blend again.

Step 3: Lastly, put in the grated cheese and blend. Here comes the best part, put it on whatever you would like. Ha! It is SO GOOD!! Enjoy it! 

What Kind of Socks Do You Need to Plant Squash?

…Garden Hose! Get it?!!

When you look at certain variations of squash (by the way, did you know there are more than 50 variations of squash) are you unsure how to eat it? You might say, “What the heck am I supposed to do with that?!” or “That doesn’t even fit on my counter!” Haha!

There are technically two types of squash, summer and winter squash. More popular types of summer squash include: yellow zucchini, crookneck squash, and Cocozella Di Napoli (Italian heirloom zucchini).

The most well known types of winter squash include: acorn squash, butternut squash, and kabocha squash (sweet with a mild nutty flavor). 

Today I am going to show you how to prepare one of our favorites, an acorn squash. It is soooo easy it will blow your mind. 

Ingredients:

-acorn squash

-olive oil (you can use coconut oil if you want to make it sweeter)

-salt & pepper

Step 1: Preheat oven to 375 degrees

Step 2: Wash the acorn squash and dry it

Step 3: Cut the top of the acorn squash to get rid of the stem so it’s easier to handle

Step 4: Cut the acorn squash down the center from the bottom

Step 5: Take out all the seeds and guts (you can use the seeds for a later time)

Step 6: Score the acorn squash vertically and horizontally. Score simply means to cut a line on the surface of what you’re cooking. I do this to allow the oil to get all the way through

Step 7: Rub the olive oil all over the acorn squash (except the skin) and season with salt and pepper

Step 8: Place it in the oven for 1 hour

Step 9: My favorite part. TIME TO CHOW DOWN ON SOME GRUB!!!

YUM!

Cauliflower Steak Anyone?

Let’s be realistic, there is actually no steak in cauliflower steak. Sorry to let you down so soon, but let’s just get that out of the way. Cauliflower is a great substitution for high carb ingredients like dough, cous cous, or mashed potatoes. 

Technically you could get cauliflower all year long, but the best season for it is in the spring. It falls into the cabbage family and it is more difficult to plant than most of the cabbages just due to the fact that it can’t handle climates that are too hot or cold. So, if you were thinking of planting any cauliflower, start planning to plant the seeds in the spring and keep the temperature around 60 degrees. If not, it will bloom too fast. 

Without further a-do here is the recipe for my cauliflower steak.

So here are the ingredients you need:

-Head of cauliflower

-Lime

-Lemon

-Olive oil

-Garlic clove

-Paprika

-Salt

Step 1. Pre-heat oven to 375 degrees

Step 2. In a bowl pour in some olive oil, lime juice, lemon juice, and crushed garlic (you can use garlic powder if you don’t have fresh garlic). Mix it and leave it to the side. 

Step 3. Wash your cauliflower and take off the leaves at the stem.

Step 4. Put a skillet on the stove at medium heat.

Step 5. Cut the cauliflower in half and then cut 1” slices all the way through the stem (the stem will keep the cauliflower together. Without it, it will crumble). 

Step 6. Wipe one side of the cauliflower with the olive oil mixture and season with paprika and salt. 

Step 7. Put a little bit of olive oil in the skillet and slowly put the seasoned side of the cauliflower face down. Cook each side for 6 minutes. 

Step 8. Season the unseasoned side of the cauliflower in the skillet the same way you did before. 

Step 9.  Flip cauliflower and let it sit for another 6 minutes.

Step 10. Take out a baking sheet and spray the pain with non-stick spray (we use Trader Joe’s coconut oil spray but you can use whatever is available). 

Step 11. Take the cauliflower off the skillet and place it on the baking sheet. Cover it with aluminum foil and put it in the oven for 20 minutes.

Step 12. Remove the cauliflower steaks from the oven. Uncover it and let it sit for 2 minutes to cool down.

Step 13. Enjoy the GREATNESS!!!