Butternut Squash Dal

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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.

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Slow-Roasted Tomato Sauce & Soup

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Hi Everyone,

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”

Roasted Golden-Beet Salad

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Most days, whatever I have leftover in the fridge will serve as lunch. Sometimes, it is as simple as a can of sardines, mixed with yogurt, salt & pepper and a side of avocado. Other days; dinner leftovers. I was lucky enough to have roasted these beautiful golden beets a few days earlier.

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Preserved Meyer Lemons

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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”