Honey & Hearth Cocktail {bourbon, yellow chartreuse, ginger, lemon}

A bourbon cocktail that gin drinkers will love, too, the Honey & Hearth Cocktail is bright, herbaceous, and boozy with notes of smoke and spice. Adapted with permission from The Daisy in New York City. 

Honey & Hearth Cocktail {bourbon, yellow chartreuse, ginger, lemon}

This morning I woke up from an anxiety dream in which I was in a New York City elevator trying to get to the 45th floor, but because it was such a tall building, instead of the regular buttons going up to 100+, it only had buttons from 1-9 that you had to push in sequence. I was trapped in the elevator going up and down, up and down, until a kind soul entered and showed me the way out. Was this dream a metaphor for my life? Perhaps. It wasn’t until I shot (and drank too many of) these cocktails this afternoon that I remembered getting trapped in the confusing elevator at the New York Times building when I visited last month during a two-week trip to the East Coast. It probably didn’t help that I’d drunk a few delicious cocktails the night before at The Daisy. Turns out NYC is a good town for cocktails; elevator systems, not so much.

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Jasmine Ice Cream with Cacao Nibs & Dark Chocolate Magic Shell

Jasmine ice cream gets a floral green tea infusion, a dusting of crunchy cacao nibs, and a crisp chocolate magic shell topping for ice cream ecstacy. From Kale and Caramel: Recipes for Body, Heart, and Table by Lily Diamond.

Jasmine Ice Cream with Cacao Nibs & Dark Chocolate Magic Shell

When I lived in Bologna during college, I was surprised – nay, shocked – to learn that the gelato shops (i.e. the single greatest reason to live in Italy) closed down during the winter months. In California and in my mouth, it’s ALWAYS ice cream season. Which is fortunate because I’m obsessed with this ice cream, which comes from Lily’s beautiful new book Kale & Caramel: Recipes for Body, Heart, and Table, and I plan to eat it all year round.

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Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet & carrot lentil salad. Adapted from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons.

Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill

We’re just back from a 2-week romp on the East Coast (more on that later!) But today I’m excited to share this roasted beet & carrot lentil salad from Andrea Beamis‘s beautiful new cookbook Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons.

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Hibiscus Berry Smoothie Bowls {gluten-free, vegan}

These creamy hibiscus berry smoothie bowls taste like soft serve ice cream kissed with tart hibiscus and floral honey. They’re packed with nutrients from hempseed, chia seed, oats, and cashew butter to keep you going long after breakfast. 

Hibiscus Berry Smoothie Bowls

Happy Earth Day! Jay and I are headed to Washington DC next week to join the climate march, and we’ll be there in spirit with our Science Marching brethren today. Speaking of activism, I’m extra excited to share today’s post for two reasons. First, we’ve been eating these smoothie bowls for breakfast every day for the last month – that’s way longer than I like to withhold favorite recipes from you! And second, I’m sharing photos from my happy place: Marin County’s Mount Tamalpais, home to Muir Woods National Monument, where Jay and I have been hiking every other weekend this year. A bunch of Mother Earth-loving bloggers have banded together in celebration of our national parks and Earth Day thanks to Eva and Sasha; you’ll find links to loads of national park love at the end of this one. And what better way to fuel up for a day in nature than with a nutrient-packed hibiscus berry smoothie bowl?

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Tarragon Gin and Tonics

These spring green tarragon gin and tonics taste like G&Ts plucked from an herb garden, with soft notes of tarragon melding with herbaceous gin and sharpened by quinine and celery bitters. Sponsored by The Botanist Gin.

Tarragon Gin and Tonics

There’s nothing quite like a classic gin and tonic made with excellent ingredients: bitter, sweet, aromatic, tangy, and ice cold. Around here, we drink G&Ts on the regular when the weather turns warm, and few drinks make for easier entertaining than this simply stunning combination of ingredients. Over the years, we’ve tried various types of gin, tonic waters and syrups, garnishes, and bitters. We’ve loved them all!

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Lemon Artichoke Hummus + Pure Delicious

Stupid easy and bursting with the flavors of spring, this lemon artichoke hummus makes all your dipping dreams come true. Vegan, gluten-free, and adapted from Pure Delicious by Heather Christo

Lemon Artichoke Hummus

Hello hello! It’s been a packed few weeks around here, but luckily I’ve had this delicious hummus to see me through, snack after snack. I gave a talk on food photography and Lightroom at the Adobe Headquarters (watch it here!), shot my next Alternative Baking article for GFF Magazine (the current issue is out now with 3 new recipes and photos made with coconut flour, including this beautydownload the issue here!), styled a bunch of recipes with Sarah for the New York Times, shot some delicious cocktails for The Botanist Gin (stay tuned for another one this week!), and tried to maintain my sanity (and combat the effects of all those baked goods) through dance, pilates, and the occasional hike in the woods.

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