Carb Celebration (a de-shaming occasion)

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Whether you’re on a strict diet or simply mindful of your diet and health, there’s one particular group of foods that are shamed within the realms of most classic dieting practices – carbs and starchy foods. It’s drilled into us that potatoes and chips, in particular, are a truly bad food, something to avoid at all costs. Cutting out carbs is such a popular notion, and yet this group of foods certainly doesn’t have to be avoided for you to have a healthy diet. No, if enjoyed in moderation, potatoes, and starchy foods provide a great source of energy within the macronutrient world and are an important player in keeping us feeling full. So let’s stop with the shaming and enjoy carbohydrates, in moderation and a healthy manner.

Of course, a grease dripping portion of deep fried chips aren’t going to do wonders for your health, but there is a healthy way to enjoy most foods in life, so here is a recipe for vegan pesto potatoes, a treat to celebrate carbs and starchy foods:

Pesto Potatoes (vegan-friendly)

Total time required: 35 minutes



  • ½ cup basil leaves, packed
  • ¼ cup raw cashews
  • 1 clove garlic
  • ¼ tsp sea salt
  • ½ tsp shiro (white) miso
  • 2 tbsp nutritional yeast
  • 2 tbsp hulled hemp seeds
  • 3 tbsp olive oil
  • 3 tbsp water

Roasted Potatoes

  • 1 – 1.5lb bag of The Little Potato Company’s Terrific Trio Creamer potatoes
  • 1 tbsp olive oil
  • sea salt



  1. In a food processor, pulse basil, cashews, garlic, and salt, until cashews are finely chopped and evenly textured.
  2. Add the miso, nutritional yeast, and hemp seeds. Pulse until combined.
  3. While the processor is running, very slowly pour in the olive oil, followed by the water.
  4. To prevent oxidation, spoon pesto into a small jar and top with a thin layer of olive oil. As you use the pesto, you can stir the oil in or discard/reserve for later.

Pesto Potatoes

  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Cut any larger potatoes in half.
  3. Combine potatoes, olive oil, and a generous sprinkle of salt. Mix well.
  4. Spread potatoes onto a baking sheet. Bake for 15 minutes. Flip, and bake for another 10-15 minutes, or until potatoes are fork tender and golden brown.
  5. Mix potatoes with a generous amount of pesto. The potatoes taste best when coated thoroughly.

Recipe source:

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