It’s been a while since I posted. A lot has been going on. Good and bad. I got a new camera I am so excited to be working with, I’ve been continuously cooking, working, and making new recipes. The not so good includes having my external hard drive sporadically breaking, and not being able to receive my photos, videos and content I use for this blog and my instagram. Quite upsetting, even more to find out to fix it would cost more than a computer! Just yesterday I found out my sim card for my camera still has photos of my celeriac soup and mini focaccia loafs, which means I’ll be posting the recipe for these soon!
But the biggest news of all may be...
After the first major snowstorm, seems like we are in the midst of winter. I woke up the other morning to a whiteout outside my window. White flurries dancing in the air and a white fog encapsulating the city. The day prior to the snowstorm was a warm 60 degrees, unusual for a northeast winter, but hey, it got me thinking about spring and that in almost a few weeks we’ll be in march, the month of the spring equinox.
I may be jumping too far in excitement, but... Read More
Let’s go back 8 years when my friends and I first went to a local vegan restaurant. On the menu were chickpea fries. Intrigued, we ordered them and instantly returned to the restaurant, to the menu, for those fries. They were earthy and spicy and served with an aioli of sorts. I never thought to make them, maybe because I was unsure of the ingredients and I don't normally like to deep fry. So when the thought emerged that I might set out to make these crispy fries, I intended to do so with a healthy twist (and without sacrificing flavor)... Read More
It’s been hard for me to write these past few weeks. In the past, I like to keep posts cheerful and uplifting. To make food fun and invite the reader to participate in my sugar-free adventure. But these last few weeks have been particularly difficult given the climate. I don’t normally write about these things, but somehow it feels wrong not to acknowledge what’s going on... Read More
I just got a new juicer for the holidays! I am so excited about this one. It’s a slow juicer, which is believed to extract more juice and retain more nutrients from the fruits and vegetables. It also takes up practically no kitchen space and only murmurs a slight hum when juicing. So of course a new juice recipe in light of the many juices I’ve been making is due.
This recipe, I originally called Ruby Red Juice for its rich and deep-red color, is full of vibrant seasonal fruits and vegetables. You’ll find beets, parsley, ginger, carrots, Swiss chard, oranges, lemon, celery and apples in this juice. With a swath of ideas, I’ve been reliably turning to these rich and nutrient-dense red juice. You'll find along with the seasonality of produce, this juice is an ode to the one of my favorite winter colors (re: my past post on the colors of season)... Read More