speed of sound

It is the last day of February!

Can you believe it?

March is set to be an amazing month. It starts with a weekend in Long Beach, California!!

I will be attending a conference for school, the Institute for Integrative Nutrition, which will host many guest speakers. One will be Seane Corn who I am super excited to see. She has had a huge influence and has been an inspiration for my yoga practice and teaching style.

http://www.seanecorn.com/

I will have lots to share when I get back!!

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A new recipe.......from Barbara Mendez!!

rootsandseeds.com

I finally gave this recipe a try. My husbands favorite sauce is Pesto. Since we started dating I have been trying to make a tasty version that is vegan. Some have been edible and some not so much!

This recipe is the closest I have come to a great tasting green sauce!

KALE PESTO

INGREDIENTS

4 shallots

4 cloves garlic

1 cup nuts toasted, I used 1/2 walnuts & 1/2 pine nuts

1/2 cup extra virgin olive oil

1 Tbsp lemon juice ( to start )

pinch pepper

few pinches salt

big bunch of kale ( curly )( hard stems cut off )

pasta of choice

DIRECTIONS

-bring a large pot of water to a boil

-add shallots and garlic

-boil 3 minutes

-toast nuts

-put aside

-add nuts to high speed blender

-along with the evoo, lemon, pepper & salt

-add kale to boiling water for 10 seconds

-remove shallots and garlic first into blender

-then kale into blender

-blend until smooth

TASTE TEST!!

-add more lemon & spices if desired

I added a ton of lemon and a little salt.

Boil pasta, in the same water, I like brown rice or quinoa pasta.

Serve with salad, sundried tomatoes, or caprese salad!

Try it out and let me know what you think!

Have a beautiful day.

xoxoxo