With this hot summer sun, I’ve been craving a cold soup for weeks now, but haven’t felt inspired to test out any new recipes. Then I came across this recipe on Sarah Britton’s blog, My New Roots, for a chilled parsley and green pea soup. Her recipe was a cooked variation served cold. It looks incredible, but without onions or broth around, I opted to test …Keep Reading
Posts in 'Recipes'
An ode to a HOT summer….
dripping down fingers and chins,
thirst-quenching and leaving you with grins.
Yes, this heat has me dreaming of soft sandy beaches
and cold ocean swims.
Here’s my ode to 100-degree days and warm balmy nights.
HIBISCUS HONEY LIME + BLACKBERRY PALETAS
5 hibiscus tea bags
64oz hot water
4-5 tbsp raw honey
2 limes, juiced
12 blackberries, sliced
Bring 64oz of water to a boil. Place hibiscus …Keep Reading
My first introduction to real tabbouleh was through my Lebanese friends in DC. My college roommates and closest friends were from Beirut, so we’d spend a few evenings throughout the year eating incredible home cooked Lebanese food with their families. I was straight up spoiled. They had a big influence on my culinary tastes, and you’ll find my kitchen always stocked with za’atar, sumac, and plenty of fresh …Keep Reading
Get ready for a slew of summer dessert posts! Right now, I’m inspired by all the fresh berries and gorgeous produce that’s in season now. This post in particular was inspired by my summers growing up in Southeast Alaska, where rhubarb grew like weeds in our backyard. Not much really grows in the leached out soils of Ketchikan, where the annual rainfall can be as much as 200 …Keep Reading
To activate nuts means to soak and dehydrate them, releasing the enzyme inhibitors and naturally occurring chemicals that protect the nut from animals, bacteria, viruses and weather. This compound, called phytic acid, is the principle storage form of phosphorous in plant tissues, especially found in bran, nuts and seeds. Phytate, as it’s called in salt form, is not digestible to humans or non-ruminate animals because we lack the enzyme phytase …Keep Reading
Kale Chips. Pure & simple. There are so many varieties out there now, but I still love ’em extra crispy with some coarse pink or sea salt. Around here, we’re hooked on nutritional yeast, so for all you cheese-flavor lovers, you have the option of tossing in some nutritional yeast and cayenne for an added kick to your kale chips. Enjoy!
SIMPLE KALE CHIPS
1 bunch kale
1/4 cup olive …