Photo Cred Lisa I love this recipe, everyone loves this recipe. It's delicious, extremely simple to make and good for you. Still feels like a novelty, right! Typically pesto is made using pine nuts, but they're pretty pricey at $20+ a pound. I made a batch using hemp and it was fantastic. So here we go again, honestly you will not be sorry. Both Cat and I smother it on everything from zucchini noodles, to crackers, to our index fingers. Best Hemp Pesto Ever  3 cups basil leaves, tightly packed 2 cloves garlic 2-1/2 tsp lemon juice 2 tbsp miso paste 1/2 cup cold pressed olive oil 1/2 cup hemp seeds
Blend all the ingredients on medium speed, and enjoy!

Ginger Ale Drank I have some of the greatest friends, have I mentioned that? I was over at the Jones' this week for dinner and was lucky to have Bray make an amazing, almost vegan meal that was incredibly delicious and incredibly time-consuming. What a guy! He started things off with mushroom lettuce wraps drizzled with a tamari reduction, followed by two amazing salads (one of which his too young for words wife made) and the main consisted of a ridiculously amazing breaded eggplant topped with tomato pure casserole thing that I can't even describe. The guy knows what he's doing. And if that wasn't enough, I was also treated to an amazing ginger ale made from scratch! Good lord this man. Here is the recipe for the drink, the other items involved too much blood, sweat and tears for me to post. Ginger Ale Drank*  1/2 cup ginger, grated 3/4 cup sweetener - honey, coconut sugar, etc 2 cups water 2 cinnamon sticks San Benedetto sparkling water Reduce all ingredients to a syrup, add to sparkling water and enjoy! I feel like you could make a raw version by blitzing the ingredients in your blender rather than reducing. I'll try and let you all know if it works out. Thanks Jones, I love you guys (that includes Penny and Moses too)! xo *Mr. Jones asked I give credit for this recipe to his friend Kate Ziegler.

Girls Birthday Dinner I am lucky to be surrounded by so many wonderful people who believe in real food. I celebrated my belated birthday with my girls this week and Miss Patti Ann was a killer hostess without actually killing a thing. The meal was so delicious and satisfying I begged her to let us share the recipes with all of you.
Wheat Berry Salad*
1-1/2 cups wheat berries
1 lemon, zest & juice 1/2 cup parsley, chopped
3 tbsp sesame oil
mineral salt & pepper
Bring wheat berries to a boil and cook uncovered for 1 hour, or until tender. In a large bowl, mix all ingredients by hand and season with salt and pepper to taste.
Paco's Failsafe Soup
1 onion, fine chopped
1-2 leek, fine chopped
3 cloves of garlic, minced
1-1/2 cup dry bean mix i.e. lentils, split peas, barley*, black eyed peas
White wine OR rice wine vinegar
1 carrot, chopped
1 cup crushed tomatoes
1 cup tomato paste
1 cup veggie stock
2 cups water as needed
Mrs Dash OR herbs of choice i.e. thyme, bay leaf, salt, pepper Steamed kale and hemp hearts to garnish (optional)
Saute onion and leeks in olive oil until soft (avoid caramelizing but that won't hurt), add garlic and stir until fragrant. Add grains/dry bean mix and stir for a few minutes until well coated. Pour in white wine or rice wine vinegar to deglaze the pan, stirring until liquid has evaporated. Mix in tomatoes, carrots, tomato paste and herbs. Add veggie stock bring to a boil then let simmer for 12-20 minutes. Add water as needed and season with salt and pepper to taste.
Note from PA - don't worry about following the steps exactly - it's pretty failsafe.
*Sorry kids, wheat berries and barley are not gluten-free

Clinton Shines More soup! Here is a simple recipe inspired by Jennie from Calgary*, my friend and amazing housemate in Arizona. It's a basic soup and quick to make. I like the extra bit of spice, warms you up like a hot bath. Squash Your Soup  1 tbsp coconut oil 2 cloves garlic, minced 1/2 onion, chopped 1 tsp thyme 1 medium/large summer squash, peeled and chopped 1/2 lemon, juiced 1 cup water (add more as needed) mineral salt & pepper to taste dash of my special spice OR cayenne Sauté onions and garlic in coconut oil until soft and fragrant, add salt, pepper, thyme, squash, lemon and water. Cook until squash is soft, roughly 20 minutes. Transfer contents to blender, add water for consistency and blend until smooth. Season to taste. *I miss you lady!

burrito Lisa inspired me yesterday with her gorgeous delivery salad wrap that I thought I'd make a version for dinner.  It really got me thinking about the uselessness of tortillas in a burrito.  All those white processed carbs & gluten just make me soooo tired and then if that's not bad enough, it then makes me crave pure sugar which in turns makes me feel sick.  So why bother when you can use romaine lettuce leaves instead. Pack those suckers with all the lovely fillings of a burrito and away you go.  Dinner last night was a revelation and it may just be an encore performance tonight.  Yes, they were that good and super easy. The Big Up Your Styles Burrito 3 large romaine lettuce leaves 1/4 cup hummus (or more if you want) Sauté onions & peppers & mushrooms in coconut oil (with garlic, onion power, cumin, sea salt & pepper to taste) Sliced avocado Salsa Layer all the fixing on top of the lettuce leaves and roll them up.  Have as many as you want - these little guys are solid gold. Yum!