Chicken Vegetable Soup

If you are feeling overloaded from holiday food and looking for something light to get your digestion back on track, or if you have been battling with a low immune system all season, then this is just the soup for you. What better for digestion and immunity than homemade chicken soup, made with a whole chicken, bones and all. While with soup makes a great base if you’d like to add noodles or rice, without any heavy starchy components this... Read More

Roasted Butternut and Broccoli

When it comes to weeknight dinners I tend to keep it pretty simple.  Especially during the winter and early spring when seasonal veggies can get a bit monotonous this often means roasting whatever I have on hand.  Tossed with some coconut oil and flavored with garlic powder and aleppo pepper is one of my favorite ways to do it. You can really use this technique for almost any vegetable you have on hand – carrot, sweet potato, zucchini, cauliflower,... 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

Butternut Squash Butter

Due to some unforeseen technical difficulties I had with the blog the past few weeks, I didn’t get a chance to post the rest of my recipes from Pivot’s December Food Demo.  They are all holiday recipes that work well throughout the winter, so I will be burning through these recipes in the next few days so that I can move on to prepping for the January Food Demo.  The theme is All Things Green and will be on January 26th at 3pm.  More... 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

Guava Jelly

I found this recipe from last year and can’t believe I never posted it.  I made it as part of my Christmas gifts and everyone who tried it loved it, so it must have been the flurry of the holidays that distracted me from getting it up here.  There is no better time than now to get started because this is the season of guavas. Last year at this time one of my professors would bring big bags of green guavas to class and pawn them off on all... Read More

Blended Winter Veggie Soup

I know it/s a mouthful, but these winter veggies blend together to make a beautifully creamy mixture that is slightly sweet and spicy.  I have made many soups like this one before, like the Carrot Garlic Soup I made a few years back or the Spicy Carrot Apple Ginger Soup that I made when I first started the blog, but I had never stumbled upon this mixture before a few weeks back. The ingredients found each one weekend when I wanted to make... Read More

Blood Orange Sorbet

Blood oranges have been so tasty this year and I’ve had plenty around thanks to Sweet Tree Farms.  I have been trying them out in lots of different recipes, like my Blood Orange Mimosas, Natural Blood Orange Soda, and Blood Orange and Poppy Seed Spelt Muffins, but I knew I had to try this recipe when I spotted it here.  I made it to accompany the Flourless Chocolate Cake I posted earlier in the week, and they paired fabulously. This... Read More

Whole Lemon and Ginger Tea with Honey

Between the farmers market and Chinese medical school, I get a lot of different recipes relayed to me in short little snippets, usually no more than 15 words or so.  Off the top of my head I think of the Sweet Pickled Carrots and Daikon or the Okra and Miso Marinara, both of which the farmer I work for told me about.  But there are many, many more that have found their way into my diet. This recipe is one someone at my school gave me on a day... 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

Natural Blood Orange Soda

I used to be a big soda fiend when I was a kid.  When I got older and learned how terrible the stuff is for you, I tried to just give it up all together.  Occasionally I would have a root beer or coke made with cane sugar, but it become a real treat for me. Then a few months ago I started drinking sparkling mineral water.  It gives the same fizzy sensation that we all love so much, but without any added sugar.  Sometimes I add a little... Read More

Parsnip Purée topped with Almond “Parmesan”

Before this year I didn’t even know what a parsnip was.  It looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  But it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  This dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own. This classic dish much resembles... Read More

Roasted Fennel over Couscous

Fennel is an interesting vegetable.  When eaten raw I find it to have a celery-like texture with a hint of licorice flavor, which is not my favorite of all the flavors.  But like most vegetables, when roasted it mellow out and gains a toasty and buttery quality. I don’t roast the stems because i find them quite stringy, but I do save some of the fuzzy greens to chop up and season the bulbs with while they cook.  Afterward, they’re... Read More

Garlicy Turnip, Kohlrabi and Purple Yam topped with Fried Sage Leaves

I’ve been listening to The Splendid Table a lot lately, which is an awesome weekly radio show about cooking that you can download as a free podcast.  In one of the episodes the host, Lynne Rossetto Kasper, very quickly mentions making something like this for dinner that week.  She commented on how easily it was and how buttery it tasted without actually having any butter in it. That is definitely the case.  The veggies are sauteed up in... Read More

Grapefruit and Mandarin Oranges in Chamomile Jelly

I saw the inspiration for this post on Foodgawker a while back and the idea has since stuck in my head.  I wanted to make the dish with my own twist so I chose chamomile tea instead of white, agar agar as a vegan alternative to gelatin, and a mix of seedless Mandarin oranges with sweet oroblanco grapefruits, which are hardly tart at all. If you struggle as I do with sweet cravings, this is a lovely little snack that helps satisfy.  The flavors... Read More