Mr. Bijoy Writes

I was once asked if I could make a pesto that was cleaner and healthier than what's available in stores. Since pesto is based in oil, it's difficult to make it super-healthy, but if you add kale, you get the kick you need! So here's a recipe for some pesto that has better levels of potassium, vitamin A, and vitamin C. What ya need: 1/4 cup of roughly chopped Walnuts  1 teaspoon of fresh-ground black pepper  20 leaves of fresh basil  1 teaspoon of kosher salt  2 tablespoons of lemon juice  3 cloves of garlic  1 and 1/2 cups of chopped Kale  1/3 cup of Extra Virgin Olive Oil Ok, so:  Throw everything into a food processor and blend until slightly chunky, but smooth. You can freeze this and store it for a month or two as well.

It's winter, and I think winter is the season for soups. So here's a delicious, warm bisque for all of you vegan/gluten-free folks to enjoy when it's cold outside! What ya need: 3 cups of vegetable stock 4 cups of butternut squash, peeled and cubed 3/4 cups of carrots, diced 1/2 cup of coconut milk 1/2 cup of onion, diced 1 tablespoon of canola oil 1 tablespoon of vegan butter, unsalted 1/2 teaspoon of kosher sea salt 1/2 teaspoon of fresh ground black pepper 1/4 teaspoon of ground nutmeg Ok, so- In a large pot, melt the vegan butter in the oil over medium heat. Stir in the diced onions until tender and translucent. At that point, add the carrots, squash, vegetable stock, salt, pepper, and nutmeg and increase the heat to bring it all to a boil. Once boiling, reduce the heat and let it all simmer until the carrots are fork tender. Now, transfer this mixture, a little at a time, to a blender and puree until smooth. Once it's all pureed, return the mixture...