Birthday Food Drive and Pesto . . . .

This month for my daughters birthday, we did a drive by birthday party with a food drive for Out of the Garden Project. This program has been really stretch thin since the virus has hit the US. Previously they were able to go and purchase pallets of canned goods from a warehouse store. But it's just not a reality now.  If you are inclined to donate, they can use could use more food donations of canned meats and vegetables. They already have enough beans, plus who wants to eat so many beans. So if you have a little extra food or money you can donate to an organization who is taking care of those who have been hit hardest by this pandemic please consider them. They are serving the children with the greatest need for food during this time. Previously they sent home backpacks of non-perishable food for the weekend when these children were in school. 

This weekend I made PESTO again!!! Yes, but this time I made it with kale, basil, walnuts and garlic scapes. We don't use dairy because 2 of my family members are intolerant to dairy. It is too inflammatory for their bodies. We used the pesto last night on a new recipe I saw posted by Dr. Mark Hyman,  No Cheese, "Cheesy" Cauliflower Bites with Basil Pesto. OMG!!! We loved it. Actually we did not tell my daughter what the name of the dish was because she has a thing about cheese. blegh However once we got her to taste it with the pesto she was SOLD!!! I highly recommend making it. ​ (We used a different pesto recipe, see below.)

Vegan Pesto

• 8 basil leaves
• 3 large leaves of kale
• 4 garlic scapes (we got ours from PTB Farm)
• 1/2 cup of walnuts or whatever nuts your prefer
• 1 tsp sea salt
• 2 tablespoons of lemon juice
• 1/4 cup of olive oil

Instructions:

1. Put kale, basil and garlic scapes in high power blender or food processor. Plus until mixed.
2. Add walnuts or whatever nuts you prefer. Plus until combined
3. Add lemon juice and olive oil in a cup. Turn on blender or food processor, slowly add the lemon juice and olive oil until fully combined.
4. Store 1 week covered.  If you cover the pesto with a bit of olive oil it will stop the oxidation (darkening of the pesto)