1 pound pasta of your choice
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional)

1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
3. Enjoy!
4 cloves garlic, minced
3 tblspn refined coconut oil
3 tblspn Earth Balance vegan butter
sea salt to taste
1/2 tspn pepper
1/4 cup pine nuts
8 oz of whole wheat, quinoa or brown rice pasta (any shape you choose)
6 cups of chopped greens of your choice (I like to use kale, broccoli and zucchini)

Saute the garlic in the oil about 3 minutes, and then remove from heat. Stir in the butter and allow it to melt. Set aside.
Cook pasta as directed, and add the vegetables in for the last minute of cooking. Drain, but reserve 1/2 cup of the cooking water. Return 1/2 cup water, pasta and veggies to pot, and add in the garlic butter. Mix in the pepper, pine nuts and salt to taste. 

Adapted from "Skinny Bitch in the Kitch"


  • 1 frozen ripe banana
  • 1 small carrot, peeled and coarsely chopped
  • 1/2 teaspoon cinnamon
  • splash or two of almond milk (hemp or rice milk would do the job too)
  • pinch nutmeg (optional)
  • 1/2 tablespoon nut butter (almond, peanut or cashew butter work well)
Directions: In a food processor process the carrots until fine. Add milk and frozen banana and process, scraping the bowl frequently until mixture is smooth. Now add in the spices and nut butter and process more. Add more milk if necessary. Serve and enjoy!