Garden Box Pesto



o   1 bunch of basil (1 packed cup)

o   1 bunch of parsley (1 packed cup)

o   1 bunch of cilantro (1 packed cup)

o   1 bunch of mint (1 packed cup)

o   2-3 cloves of garlic

o   ½ cup of pumpkin seeds

o   Juice of ½ lemon

o   ½ cup of cold-pressed extra virgin olive oil

o   Sea Salt, to taste


1. Wash the fresh herbs in a fine mesh strainer removing any dirt or debris.  Remove any large stems.

2. Combine the garlic cloves, pumpkin seeds, fresh herbs and lemon juice into the food processor and pulse until well combined

3. Gradually add extra virgin olive oil in a steady drizzle to the food processor until it turns into a smooth paste.

4. Add sea salt to taste

5. Store in the fridge in an airtight container


  • Use as a spread on wraps or sandwiches
  • Toss into whole grain salads, potato salads, or green salads
  • Toss into a brown rice spaghetti pasta
  • Scramble into eggs
  • Bake ontop of chicken or fish
  • Add to a bean dip such as white bean pesto dip, or pesto hummus
  • Add a dollop ontop of soups such as tomato

Strawberry Rhubarb Crumble X Carrot Cake

I can sometimes be indecisive... Especially when it comes to dessert. 

My mom had some beautiful stalks of rhubarb growing in her garden, and I instantly thought strawberry rhubarb crumble! But, it was Easter after all, so maybe carrot cake since all the little bunnies love that (and by bunny's I mean my nephews). Well, why not combine them?!

I did just that, and it was deeelish!! Even my little bunny Beckett asked if he could bring some home (I bet he didn't know there was carrot it in). 


  • 3 cups of chopped rhubarb 
  • 3 cups of frozen strawberries
  • 2 small oranges (2 tsp. zest & 1/2 cup juice)
  • 1 cup finely grated carrot (about 3 carrots)
  • 1 cups of rolled oats
  • 1 cup of raw crushed walnuts
  • 3 tbsp. of raw honey
  • 2 tbsp. of pure maple syrup
  • 1/4 cup of coconut oil


  1. Preheat the oven to 350F
  2. In a large saucepan, add chopped rhubarb, strawberries, 1 tsp. of orange zest, freshly squeezed orange juice, and raw honey. Bring to a boil and then let simmer for 10 minutes on low while you prepare the rest of the ingredients. Note: it's going to be quite juicy but don't worry the oats are going to absorb it all up when you bake it. 
  3. In a large mixing bowl, add oats, walnuts, grated carrot, maple syrup, 1 tsp. of orange zest, and coconut oil. Stir well with a fork.
  4. In a medium pyrex glass dish, layer half the carrot oat mixture on the bottom, then the cooked strawberry rhubarb mixture, and finally, top with the remaining carrot oat mixture.
  5. Bake for 25minutes, or until toasty on top & juices are bubbling. 
  6. Serve with a scoop of coconut ice cream or whip