Chicken Pho with Spaghetti Squash Noodles

I am a total soup fiend, I love it in all its forms and all year long. Blended veggie soups are my go to, I love congee and other porridges, tom ka gai and tortilla soup are obsessions of mine, but pho ranks up there as one of my favorites. Pho has so many complex flavors, some fresh, bright and aromatic, some rich, deep and comforting.  A dish with such complex layers understandably requires a laundry list of ingredients and hours to develop,... Read More

Home Remedy for Dry Cough

This time of year it seems like most people are over the hump of cold and flu season but many people still have coughs that linger for weeks on end.  Dry coughs especially can be hard to recover from without the proper support.  There are herbs you can take and acupuncture is important too, but whenever a patient is trying to kick a dry cough I always recommend adding steamed pear to their diet until the cough subsides. Pears and apples in Chinese... Read More

Nut-free/Grain-free Banana Bread Muffins

I have always loved banana bread, but not everyone can enjoy it because of nut allergies or gluten-free/wheat-free diets.  The good news is that the already fruity flavors of banana bread are easily made more healthy with other natural ingredients. These little treats are extra special because I think they are the first baked good I have ever successfully made that are completely wholesome.  I didn’t need to use any processed sugars or flours,... Read More

Cranberry Persimmon Chutney

I recently took a short trip up to Solvang for the weekend and found it just lovely.  They have an abundance of good food and wine for such a small town, and one of my favorite places was Succulent Cafe & Trading Company.  We went there for dinner the first night and liked it so much we went back for bunch before we drove home.  We also stocked up on some of their delicious preserves like Sauvignon Blanc Jelly, Dill Pickles, Santa Ynez Sage... Read More

Parsnip Muffins and Blood Orange Mimosas

I rarely follow recipes word for word.  I’ve been toying around with the proportions in this Whole Wheat Apple Muffin recipe from Smitten Kitchen, but with everything except apples.  I tried them with blueberries, pear, and now, shredded parsnip.  I got the idea for from a very gingery parsnip cupcake I had at Four Cafe.  I bulked up these muffins with some extra ground flax seed, as well as fresh and ground ginger. I made them with some... Read More

Christmas Cinnamon Buns

I was away for the holidays, celebrating in the Boston area with my boyfriend and his family.  I worked up quite a few recipes that are currently on deck to be posted, but since it’s been a busy week back at work and school I’ll appease you for now with these drool-worthy cinnamon buns I made on Christmas morning. I based them on this Cinnamon Swirl Bread I made in the past.  Just cut into pieces after rolling up (I used dental floss... Read More

Maple Cookies with Marmalade Glaze

My kitchen activities have been adapting to the cold and windy days lately.  I’ve been making weekly pots of stew, roasting nearly every veggie I eat, sprinkling cinnamon and maple syrup in most dishes, and preserving the glut of citrus I’ve happened upon in the form of marmalades and candied peels.  It takes a bit more time, but when it’s dark and cold outside I don’t mind snuggling up to my nice warm stove, eagerly awaiting... Read More

Pomegranate and Dark Chocolate Chunk Scones

Scones have become my go-to baked good as of late.  I like how they can be a hardy catch-all for whatever ingredients seem to be lying around, they aren’t overly sweet, they keep well, and I’ve already got a killer recipe that can flex to my specifications.  All you really need is a pastry cutter, some cold butter, flour, sugar, and a hefty tablespoon of baking powder.  Everything else is adaptable. I used to make vegan scones by... Read More

Spring Fruit and Rosemary Oat Cobbler – On The Grill

Happy Memorial Day!  This recipe would be perfect if you’re celebrating today around the barbecue. After the winter, which is the season of lots and lots…and lots of oranges (maybe a few apples or pears) even once the weather warms up it takes a while for the good fruit to start coming back.  But when it does, the cherries and peaches can bring seriously tears to my eyes.  Even the first ones of the season are sweet and juicy and smile-inducing.... Read More

Vegan Chocolate Chip Gingerbread Cupcakes with Cardamom Infused Frosting

This recipe started as a far cry from what it ended up as.  It began with a gingerbread persimmon upside-down cake that was a true disaster.  All the persimmons stuck to the pan, the cake wasn’t sweet or moist enough, and most of all it had no chocolate!  But 4 or 5 tries later and the result is an amazingly fluffy and moist squad of cupcakes with little chocolate chips tucked inside of them. To top them off is a recipe I’ve been playing... Read More

Vegan Apple Cinnamon Stuffing

I spent a lot of time playing around with recipes for a turkey substitute.  The idea of a tiny seitan loaf stuffed with tasty stuffing and surrounded by roasted vegetables excited me to no end.  I thought I would finally find a lovely way to bring the whole vegan thanksgiving dinner together with a main dish, so it felt like more than a bunch of side dishes. But whether it was too crunchy, too chewy, or not flavorful enough, I couldn’t... Read More

The Natural Goodness of Ginger

Ginger has been used for thousands of years in chinese medicine to treat stomach disorders like persistent nausea, motion sickness, morning sickness, loss of appetite or anorexia.  But it also treats mild lung disorders, like upper respiratory tract infections, bronchitis or a simple cold and cough. It is anti-bacterial, which explains why ginger is always served with sushi – to battle the bacteria in the raw fish.  Because of its warm nature... Read More

Yam and Asian Pear Sauce

Last year I made Homemade Pumpkin Applesauce, a real Autumn favorite.  Packed with cinnamon, vanilla, and brown sugar, it was a decadent traditional treat made fresh with organic ingredients.  But i’m on a low sugar kick lately and wanted to make a much lighter version. Instead of brown sugar, I sweetened it with the fresh juice of fuji apples, the first of the season.  Since Asian pears and yams are in abundance at the farmers’... Read More

simply cinnamon tea

summer is the season of iced tea.  and what better than a naturally sweet, caffeine-free tea that’s easy to make on the cheap.  all you need is a few sticks of cinnamon, some water and some time on the stove. depending on how much sap the cinnamon bark contains, the tea will vary in sweetness.  experiment yourself and see what you come up with. Read More  Read More

a raw oat breakfast for two

i’ve been working at my local juice bar for a few months now where we make all the milk for our smoothies fresh daily.  we make coconut milk by blending the meat and the water – we make almond, oat and buckwheat milks by simply soaking, blending and straining the grains or nuts. the pulp that’s left over after straining is a shame to throw away as it’s just as nutritious as the milk but is loaded with all the fiber. as such,... Read More