My cookbook Alternative Baker hits the shops in less than two months! To celebrate, I’m sharing a favorite recipe from the book today: fudgy brownie-like cookies threaded with chopped chocolate and buckwheat flour and topped with flaky salt. A few small tweaks make these the ultimate vessel for roasted cherry ice cream – we can’t keep our hands off ’em.
Gussy up your garden-variety zucchini soup with loads of leeks and basil, piquant pickled sweet corn, and a swirl of tangy crème fraîche; it’s equally good hot or cold.
Karl the Fog is back in full force here in San Francisco. And while the rest of the Northern Hemisphere is sweltering with smoothies and popsicles, Catamus and I can be found cozied up under blankets, sipping tea, and writing lovingly about warm bowls of soup.
Coconut water adds natural sweetness and tropical notes to this mango agua fresca kissed with fresh ginger and enhanced by rum and lime.
Here’s a simple drink that can function as a morning juice, afternoon snack, or happy hour tipple. I made it in my fancy new blender from Blendtec, which I fell in love with at Sarah‘s one day while we were styling a shoot for the New York Times. It has a slick touch screen, a large pitcher for blending up big batches of soups and smoothies, and dull blades that are easy to clean. It’s by far the nicest piece of equipment in our kitchen, and I feel like a million bucks every time I use it.
Maple syrup and vanilla enhance deep, dark blackberries swirled with cashew coconut cream – summer goodness on a stick.
Wit and Vinegar’s Popsicle week is one of my favorite times of the year, a time when bloggers from around the world outdo themselves making frozen sweet treats of all ilks. However, this popsicle week got off to a rough start.
Almonds, cashews, maple, and coconut form the base for this über-lemony tart topped with coconut cream and summer berries. Naturally vegan, gluten-free, and refined sugar-free.
Today, June 10th, is a special day – my mom’s birthday. HAPPY BIRTHDAY, MOM! I wish I could serve you up a big slice of this tart, because I know you’ll love it. A classy lady needs a classy dessert on her birthday. You’re the one who introduced me to the wonders of healthy desserts 15 years ago – who knew I’d be making them in lieu of traditional butter-flour-sugary desserts years later? They are every bit as delicious – creamy, decadent, and just sweet enough. Thanks for teaching me so much about health and wellness. I’m lucky to have a mom like you.
This savory, rustic tart makes use of the whole beet – from leaf to root – all tucked into flaky gluten-free pastry with ricotta goat cheese custard and slathered in brilliant green pesto. A collaboration with Imperfect Produce.
Are you a beet lover or hater? I’m a lover, most of the time. With their intense color and earthy-sweet flavor, beets can be a polarizing ingredient. I never thought much about beets until I met Jay, who simmers the little roots, then slices them into green salads tossed with shallot vinaigrette and crumbles of feta. Beets pair beautifully with cheese, whose creamy salinity helps to temper the roots.