In a food processor, combine kale, basil, pine nuts, garlic, parmesan cheese and a few grinds of fresh pepper. Pulse a few times and slowly add in olive oil & vegetable broth until desired consistency. 

Add the pesto to a small pot (or microwave) and heat for a few minutes. Makes about 1 ½ cups of pesto. Refrigerate and save any leftovers.

Preheat oven to 350°.

On a parchment lined baking sheet, spread the carrots and radishes, drizzle with  olive oil  &  ½ teaspoon sea  salt. 

Place in oven and roast for approximately 20 - 30 minutes.

Place 1 cup of dry quinoa into a slightly heated pot. Toast grain for a few minutes before adding the 1 ¾ cups of vegetable stock. Bring to a boil, then simmer & cook covered,  for approximately 15 - 20  minutes, until all of the stock is absorbed. Fluff with a fork and let sit covered. 

Steam the yucca root for 10 minutes (in a steamer basket or double boiler). When done, squeeze ½ lemon juice over cooked yucca root & sprinkle with sea salt to taste. Keep covered & set aside.

In a sauté pan, heat 1 tablespoon olive oil, and braise the bok choy for approximately 5 minutes. Sprinkle with sesame seeds. Set aside.