Kale Miso Pesto Noodles #GutHealth

This week I made that announcement that I was closing Pump Cafe. Although my ACL & meniscus surgery played a big factor, it was ultimately time to move on. I worked day and night everyday for almost 2 years on it and because of my efforts, my social life suffered but my culinary game was taken to new levels. Currently I'm putting together my food photos & recipes into cookbooks, but it's quite a project and will take a lot of time before I can get it out there.  Seeing as I'm still designing dishes to aid with my ACL recovery, I figured I would get on to blogging so I can share now. Plus I'm hoping this will keep me connected to my friends. :)

As I mentioned, I'm 3 weeks post ACL Meniscus combo surgery. So my diet is focused on connective tissue rebuilding, a bit on muscle growth to help out this atrophied left leg, & gut health.  I did have to take some pain meds, which I did try to keep to a minimum and have not been taking any kind of NSAID, but every little bit can compromise gut flora. Not to mention all the wine I drank to self medicate the pain in my knee last year.

Time to hang out with some probiotics.

Miso is a fermented soybean. Fermented, not the sexiest sounding, but usually anything fermented is a natural source of probiotics. (not so much the wine unfortunately)  Probiotics provide our gut with healthy bacteria which helps with digestion, absorption & assimilation of nutrients. Nutrients that help us with body toning, muscle recovery, energy, skin glow, & mind health to name a few. 

You can find miso in the refrigerated section of health food stores, forward thinking grocery store chains, & Asian marts.  Always make sure to buy organic & non gmo as soybeans are commonly one of those GMO playas. 

This pesto is a little greeny tasting given the kale sunflower seed combo. You could always sub the sunflower seeds with walnuts which is a common combo or the traditional pine nuts. I wanted the Vitamin E of the sunflower seeds so that's why I chose them. 

Kale Miso Pesto

In a Food Processor:

1/2 bag of pre washed organic tuscan kale (any organic kale leaves would be fine)

3/4 cup sunflower seeds

1-2 garlic cloves (depends on how much garlic you enjoy)

3 Tbsp nutritional yeast

1 Tbsp white miso paste

1 tsp sea salt or more to taste

Juice from 1 lemon

Process till combined. Alone this provides a nice consistency but if you do want something more creamy you can always add EVOO (extra virgin olive oil). Add while the processor is running and just add until you are happy with creaminess. Don't go crazy though! 8 Tbsp tops! 

Mix into zucchini noodles. Which are made via a spiralizer, any new noodle gadget they have out there or with the food processor using the shredding disc. 

Massage pesto into noodles. If you like more crunchy eat right away or for softer noodles wait 15 min. 


Lyndsay Braswell


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