Kale & sunflower pesto spread


Pesto is one of my favorite summer treats and  with the abundance of basil and greens I end up using pesto on everything! This spread is delicious and makes a ton so you can share it with your friends or  freeze it for those winter months when you crave green.

I am not a huge fan of pine nuts but I always have raw sunflowers around for salads and home made trail mix so I used them in this recipe and with kale added this pesto becomes a great source of iron and nutrients!  Try adding hemp seeds  or a bit of spirulina to boost it even more.

Try this pesto on grilled cheese, fish, pizza, bagels, eggs or my favorite  baked with cheese for a yummy chip dip!

What you need

  • 1 c raw sunflower seeds
  • 1 large  bunch of kale
  • 1 cup of basil, this was 2 bunches for me
  • 1/4 c olive oil
  • 1/2 c shredded asiago cheese ( you can use parmesan too I just prefer asiago)
  • 1/4 c water
  • salt to taste

How to make it

  • put sunflower seeds in blender or food processor and pulse until ground to a powder
  • chop up kale, removing the spine ( the large hard part in the middle of the leaf)
  • add kale  and olive oil to blender and pulse, add a bit of water as needed to get it to blend
  • add basil and cheese and any more water if needed and blend until smooth
  • you may have to stop the blender and push the pesto down and mix it up  every few seconds
  • add a bit of salt to taste
  • store in a freezer bag in heh freezer or in a Tupperware in the fridge.

*For pasta sauce add water and more olive oil to make it a bit thinner .



Whole wheat pizza & garden sauce

whole wheat pizza & garden sauce

I call this the “hurry up and get in the over before someone cries or breaks something” crust

It was Pi day yesterday and even better it was super warm and sunny. At first I planned to just make chocolate hazelnut milk ice cream ( recipe tomorrow) and sit in the sun, but after some peer pressure and a case of the hungries I caved and made  a deep dish pizza.

This is my favorite go to recipe for pizza, it is super easy and quick to make and comes out light and fluffy and perfect in every way. I adapted this recipe from Edible Wasatch’s summer pizza recipe but took out the white flour, added some more wheat flour  and yeast and made some changes to the crust. If you like a more traditional  bread like pizza crust and not a super airy one  like this then  try theirs out, its delicious!

My garden sauce is a prefect way to use up some  veggies that may be going bad soon, I like to make this sauce in big batches ( this recipe makes 8 cups)  and freeze it in  freezer bags to use for pasta or pizza later. Feel free to experiment and add any veggies you like, it’s a garden sauce so you can use anything from your garden!

Make 2 small  thick crust deep dish pizzas or 1 extra-large thin crust pizza

What you need:


  • 1.5 C warm water
  • 2 tbsp olive oil plus extra for crust
  • 2 tbsp honey
  • 1 tbsp  dry yeast
  • 3 C whole wheat flour
  • 2 tsp salt
  • a few tbsp of corn meal ( optional)


  • 1 16 of organic tomato sauce ( so added spices )
  • 1 6oz can of organic tomato paste
  • 1 8 oz can of organic crushed tomatoes
  • ** muir glen uses bpa free cans for their organic canned tomato products
  • handful each of basil & parsley
  • a few sprigs of rosemary & thyme
  • 3 zucchini
  • 1 onion
  • 4 cloves of garlic
  • 1/2  head of cauliflower
  • 2 handfuls of spinach
  • 1 package or 2 cups of mushrooms
  • salt to taste

How to make it


  • mix water, honey,oil,  yeast and salt in a bowl until everything is dissolved together
  • slowly add flour until it forms a ball
  • knead for a couple of minutes to form a smooth ball
  • cover with plastic or a damp towel for 20 minutes
  • for deep dish split dough into 2 and stretch dough out until its slightly bigger than a 9 inch pie dish
  • lightly oil your pie dish and sprinkle with corn meal
  • press dough into dish and fold over edges  to form a thick crust
  • for thin crist roll out  all of the dough and press into a large baking pan or pizza pan
  • brush  crust with olive oil and dust with coarse sea salt
  • add sauce, spinach (optional) and cheese
  • bake at 350 for 15 minutes or until cheese bubbles and crust s light brown on edges
  • you can double this recipe and freeze dough for months!


  • in a stock pot add  a few table spoons of olive oil , chopped onions and garlic
  • cook garlic and onions until translucent
  • add veggeis, rosemary and thyme
  • mic and cook for a few minutes
  • add canned tomato sauce, paste and  crushed tomatoes
  • let cook  at a low boil for half an hour
  • add everything to a blender
  • add basil and parlsey and puree
  • return to pot and cook for another half hour
  • after you use some for pizza, let cool and add to freezer bags and freeze for later, it  will be good for months