Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.
Continue reading “Butternut Squash Dal”
The end of August marks a goodbye to summer and the beginning of school for our kids. It’s a bittersweet time where many of us ask ourselves “where did summer go?” Time seems fleeting especially in summer when many of us are busy traveling on holiday and hosting family and friends. As we wrap up summer and head into fall we have a few lovely things to hold onto like the end of summer produce. Continue reading “Slow-Roasted Tomato Sauce & Soup”
It’s been quiet over here on the blog front. We’ve been in the midst of summer, happily enjoying visits from out-of-town friends, swimming, cooking and of course eating delicious meals together. My sister had a beautiful baby girl. YAY! Most recently, we were in Minnesota visiting family and took a little road trip to Madison, Wisconsin. Continue reading “Honey-Millet Cornbread”
In honor of a past Cinco de Mayo, I whipped this avocado crema up as a dip but you could also use the crema as a topping to a variety of foods such as eggs, vegetarian burgers, zucchini fritters or fish. It is the perfect accompaniment to taco night.
Continue reading “Avocado Crema”
Now that summer is officially upon us, it is the perfect time to think about party food. Barbecues and pool parties create the most relaxed backdrop for finger foods such as sliced watermelon, chips, guacamole and hummus.
Continue reading “Cannellini-Bean Dip”
Today was Pie day. All over Instagram, there were beautiful posts of delectable pies. I wish I could make pie but I am a little bit challenged in the baking department. Saira, my eldest daughter has asthma and eczema so we try to stay away from butter & most dairy products. Which is why when I do bake, I try to find alternatives. We use olive oil a lot. I sometimes feed her yogurt, creme fraiche and ghee because these foods are fermented, easier to digest and the probiotics are good for gut health. Continue reading “Chickpea Popovers”
A few months ago, I was sick on a Saturday. Matt took the kids out so I could get some rest. When I am sick, I find great comfort in watching cooking shows. PBS has a string of culinary delights on Saturday mornings. Since I’ve never watched Joanne Weir before, I decided to give her a try. One show and I was hooked. Continue reading “Oatmeal Craisin Cookies”
In September 2014, I enrolled myself in culinary school where the focus was an emphasis on holistic nutrition. It changed my perspective on food and cooking. I realized that so much of what I learned about the importance of preserving food, my mom had already been doing for years. Food preservation was something she learned from her own mom, grandmother and great grandmother. Continue reading “Preserved Meyer Lemons”