Category Archives: From Another Kitchen

Hemp Seed Pesto


I wish I could take full credit for this recipe but unfortunately I cannot.  I am not sure why it has never crossed my mind to make pesto with hemp seeds.  We always have plenty of them in the fridge and they are a perfect change to the typical nut pesto.  The recipe pictured above is from Oh She Glows.  Such a beautiful spring meal!  It’s sun-dried tomato basil-hemp pesto with asparagus, leeks, and peas.  It was amazing.  This pesto is both nut free and vegan.  Normally I’m not a fan of dairy free pestos but when made with hemp seeds I truly did not miss or notice the lack of cheese.  Of course the sun-dried tomatoes added a nice zing to the flavor profile too.  I loved her idea of adding this pesto to asparagus, leeks, and peas so I went ahead and followed her recipe minus the julienned carrots.  It does not disappoint!


Since this pesto was such a hit I decided to make another batch of hemp seed pesto, this time using pecorino romano and omitting the sun-dried tomatoes.  Delicious.  I served it with zucchini noodles, mushrooms, leeks, and smoked mozzarella.  Nothing fancy but still yummy.  And I should add in I recently added a new toy to my kitchen collection, a 14 cup Cuisinart food processor.  We all have our priorities on what we choose to spend our money on but if you don’t have a food processor or are looking to upgrade I highly recommend this one.  I have already done it all from doughs to pestos and it works like a charm.  When you have good quality appliances or gear it always makes the activity, in my case cooking, more enjoyable!


  • 1 small clove garlic
  • 3/4 cup fresh basil leaves
  • 1⁄4 cup oil-packed sun-dried tomatoes
  • 1⁄4 cup hulled hemp seeds
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • Scant 1/4 teaspoon fine-grain sea salt or pink Himalayan sea salt, or to taste
  1. Add the garlic into a food processor and process until minced.
  2. Now add in the basil and sun-dried tomatoes and process again until smooth.
  3. Finally, add the rest of the ingredients and process again until combined and smooth.

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Hemp Seed Pesto

  • 1/2 cups basil leaves
  • 1 small clove garlic
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh grated pecorino romano
  • 1/2 cup hulled hemp seeds
  • s&p
  1. Add the garlic to food processor and mince.
  2. Add basil, olive oil, pecorino romano, and hemp seeds and process until smooth.
  3. Season with s&p


Food is Beautiful

I wanted to share a picture from the appetizer I had at lunch recently.  We ate at Leaf Vegetarian, one of my top lunch spots in Boulder!  They have a small but perfect menu.  I can never seem to order salads at restaurants but this is one of the few places I will.  The Asian Mizuna Salad: wakame seaweed, mizuna, jicama, sugar snaps, bamboo shoots, mung bean sprouts, sesame sweet chili vinaigrette.  It is AWESOME!!!!!  The bamboo shoots are julienned, truly, the only way to eat those things!  But more so it’s the complete experience of all the flavors.  They really are spot on!  So my last meal there was a half order of this salad, a sweet onion tart, some sweet potato fries, and a shrub – their homemade fruit infused apple cider vinegar drink.  I know that sounds intense but I’ve been eyeing them forever so I went for it.  Blueberry shrub.  It was incredible.  In fact I’m going to figure out how to make my own.  It’s something along the lines of letting some fruit and sugar sit in apple cider vinegar creating an intense elixir and then serving it with some sparkling water.  Yeehaw!  Anyway here’s a picture of the sweet onion tart I enjoyed:




I figured I’d so something fun and show you a photo guide of our favorite take out meal, pho.  This winter we were having this soup at least every other week.  The broth is generally made by simmering beef bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare.  Seasonings can include Saigon cinnamon, star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove.  It’s the most delicious tasting broth and great for an immune boost.  We always order beef pho which comes with brisket and raw beef, along with rice noodles, bean sprouts, fresh basil, onion, and fresh cilantro.  YUM!!

Take Out!

Box includes: rice noodles, bean sprouts, basil, cilantro, onion, brisket, raw beef, jalapeno, and some chili sauce…

Deliciousness! (Josh did order extra bean sprouts which come free of charge)

If you haven’t noticed I’m weird about food texture and organization so I have a process for assembling this soup.

First the broth is added to a saucepan…


To the broth I add the onions since they come raw.  To Josh’s I also add the jalapenos so they can add some extra spice to his broth.



While the broth heats up and softens the onions I prepare our bowls.  Since I love the broth the most I use less beef and noodles than we are given.

Noodles go to the bottom of the bowl.  Next in is the meat.  I pull any fat off the brisket before adding and also flatten out the raw beef.  It comes wrapped in plastic wrap and if the raw beef is balled up when the hot broth is added it will cook and hold it’s shape, I prefer thin flat strips.  Lastly I chop up the basil/cilantro and add it to the bowl.

Prepared Bowls

The broth should now be hot enough to be poured over the soup.  Top with bean sprouts.



Bi Bim Bop

Bi Bim Bop served with Miso Soup & Kimchi

There is a little tea house in town called Healing Tea.  Josh and I love this establishment but only seem to think of it on Sundays when they are closed.  Well not this weekend!  They make some amazing tea blends which never fail to leave you feeling good both mentally and physically.  The food is wonderful too.  Very clean distinct flavors and no grease!  Here I ordered beef bi bim bop.  Everyone seems to have their own variation but it’s a bowl of rice topped with numerous veggies, each prepared/pickled in their own way, topped with a fried egg, and some meat.  The 7 grain rice is topped with carrots, cucumber, radish, yellow squash, purple cabbage, spinach, and zucchini.  I love this kind of food and wish it were easy to cook, but having each item prepared separately is a bit time consuming.  The meat was marinated in a mild but flavorful sauce and each bite was extremely tender.  It’s served with some sort of soy sauce blend and chili sauce.  They also make kimchi which is super delicious too.  A bit of spice and fish sauce flavor but nothing overpowering.  I wish I could eat this food every day!

West Indian Cuisine!

While in St Thomas, I took Joshua to a local restaurant downtown, Gladys’ Cafe, so he could get a taste of the West Indian Cuisine.  We got the best compliment us ‘tourists’ could get from our waitress when she asked if we were local due to the food we ordered.  All the other tables around us were getting bacon burgers and were scared at the thought of getting a whole fish, bones and all.  Come on people live a little and embrace the culture!!!!

See how shiny I am... Cooling down from the heat with a Pain Killer!

Conch Fritters... I LOVE CONCH!

Josh's Pan Fried Snapper with fungi and sweet potato, the real white kind

My Pan Fried Ole Wife with fungi and sweet potato... seriously the best fish ever!!!! (aka Trigger Fish)

Cleaning that plate!