Kale-Hazelnut Pesto

1⁄2 cup pepitas (or hazelnuts)

1 small garlic clove

1⁄4 cup grated Parmesan cheese, or 1 tablespoon nutritional yeast

1⁄4 teaspoon sea salt

Freshly ground black pepper

2 packed cups chopped curly kale

2 tablespoons lemon juice

1⁄2 cup extra-virgin olive oil

In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add

the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.

Add the kale and lemon juice. With the food processor running, drizzle in the olive oil,

and process until combined. Season to taste.

Notes

Tip: If the kale pesto is too bitter, add 1⁄4 teaspoon maple syrup or honey.

Remolacha Salad

Beets, boiled

Parsley or dill, rinsed and chopped

Fresh minced garlic

Olive oil

Sherry vinegar

Sea salt

Boil beets until for tender. Chill. Using a mandolin, slice into thin rounds. Lay out on a

plate and top with herbs garlic (or shallot), oil and vinegar. Tip with a pinch of sea salt.