Do you ever flip through a cookbook and a recipe catches your eye but wonder how to turn what looks like an appetizer into a full hearty meal for your family?
These sweet potato cakes with preserved lemon yogurt sauce are allergy friendly with dairy free, soy free and gluten free options.
Continue reading “Sweet Potato Cakes with Preserved Lemon Yogurt Sauce”
This Pumpkin Chocolate Chunk loaf is easy to whip up and can be made with fresh or canned pumpkin. It’s nut free and can be made dairy free. Continue reading “Pumpkin Chocolate Chunk Loaf”
A few months ago, I was scrolling through my Instagram feed. Jessie from Sporks and Foons (I love the name) posted a picture of her delicious waffles. In her caption she mentioned that the waffles were topped with vanilla bean ghee.
Continue reading “Vanilla Bean Ghee”
My sister brought my beautiful niece named Luna over last week. It was a Friday and I wanted to celebrate by making a special yet easy and quick lunch. Continue reading “Socca Pizza with Beetroot Spread”
Nowadays it seems like everyone is busy; overscheduled and overbooked. We have apps to help manage our lives, supposedly making things easier for us, however with the accessibility of technology, we still seem to be stressed out. When a crisis strikes, we find ourselves in the midst of chaos struggling to hold on until the storm passes. If we are lucky, we have family close by to help with simple things such as providing a meal or household chores. Continue reading “Carrot-Sweet Potato Soup”
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”
This Fig Almond Cake is one of my favorite ways to enjoy seasonal figs. This cake is made with a combination of spelt and almond flours. It is lightly sweetened with organic cane sugar, honey, cinnamon and cardamom. Continue reading “Fig Almond Cake”
Now that it is September, apple season is upon us. Last month, I was lucky enough to receive these beautiful Pink Pearl apples from a friend who shared her harvest from her tree. Pink Pearl’s are such a unique apple. They taste sweet and tart with a delicate floral hint. They are grown on the west coast, harvest season is short- only about three weeks starting in mid-August. They are a bit tricky to find unless you see them at a farmer’s market or local orchard. As I write this, they may have already come and gone. But their color is to pretty not to share. Continue reading “Whole Grain-Almond Flour Pancakes with Sautéed Apples”
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”
My little sister, who is not so little anymore, is going to become a mama. For the first time, I am going to become an aunt. I am a mom of two young girls so I’ve been through the drill of pregnancy and early motherhood but becoming an aunt is so special.
Continue reading “Blueberry-Almond Muffins”
Are you wondering what to do with your jar of preserved lemons? I made a large jar this winter and this Pearl ( also known as Israeli) couscous salad is a great vessel for these salty beauties. Continue reading “Preserved Lemon Pearl Couscous Salad”