This easy breakfast porridge gets a nourishing update from turmeric, honey, cardamom, and other warming spices. It’s worth waking up for.
Morning people are annoying. “Oh, I’ve been up since 5 doing crunches and curing cancer. I just can’t seem to sleep in!” they trill. Usually they’re saying this at noon when I’ve just managed to roll out of bed. My first instinct is to punch them.
Soaked cashews blended with coconut milk, cocoa, and fresh mint syrup make dreamy vegan fudgesicles that taste like sticking your nose in a bunch of freshly picked mint leaves.
IT’S DONE. I completed the last step of my cookbook yesterday: I packaged up the final round of proofs and shipped them straight to China, where they’ll be printed into thousands of books. It’s been a wild ride!
Floral, tart, and not too sweet, this pretty-in-pink cousin to the margarita gets a kick from fresh ginger and vibrant hibiscus.
Happy Cinco de Mayo! To celebrate Margarita Week, hosted by the lovely Kate of Hola Jalapeño, we’re drinking a whole lot of these palomas – and not just because I made way too many of them during this shoot. Also because YUM.
Rosewater is the secret ingredient that makes these strawberry rhubarb galettes in a flaky whole-grain gluten-free crust taste like pure magic. Adapted from Sweeter Off the Vine by Yossy Arefi.
I’m listening to Gregorian chants while I edit photos of these flaky little pielets. Choral music often helps me focus, but today it seems especially fitting because biting into one of these sweet treats, especially when warm from the oven and smothered in drippy ice cream, is a religious experience. Crisp crust shatters against tender fruit, and flavors emerge one after another: floral vanilla, tart rhubarb, sweet berries, earthy oat and millet flours, butter, lemon, and finally a whiff of perfumy rose that forces you to take another bite, then another, before you can stop yourself.
Soaked cashews blended with miso, garlic, and lemon make a dreamy vegan Alfredo sauce for gluten-free pasta and spring vegetables. Parmesan is optional. Adapted from The Love & Lemons Cookbook.
Yesterday I went to our co-op to get the ingredients for this dish. I also grabbed some make-up – a bit of eyeshadow and face powder. I don’t wear the stuff much, but I’m performing with my salsa class this weekend and have to get done up in false eyelashes, a gold sequined halter top, and skintight red pants – totally my style. Anyway, Jay put the groceries away while I answered emails. He set the eyeshadow on my desk and I asked where the powder was. “There was no other make-up,” he said. The powder was on my receipt, so I checked the grocery bags, my purse, the car. Nothing. I called the co-op to see whether I had left it behind. They didn’t find it, but offered to continue looking. I figured I must have forgotten to put it in my bag and the next customer had accidentally picked it up. I was bummed – it had cost $22 and wasn’t even something I wanted. So I did what I do when I’m frustrated: I opened the refrigerator to get a snack.