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
Happy New Year! January seems like the appropriate time to make resolutions and goals. But alongside change, comes reflection. Looking back at the past year, one of the biggest changes I made was cutting out sugar. I mentioned a few blog posts back why and how I made the decision. With something sounding drastic and restrictive has been liberating and spiritual. It became less of an experiment and more of a lifestyle. It made me reexamine the foods I was eating and realized that sugar is in practically everything. In fact, it would be quite difficult to fully exclude sugar, especially going out to eat, you never know if someone has added a teaspoon of sugar here or there. But here are some of the few things I’ve noticed: Read More
A cold house; low morning light fills the East-facing rooms with a glow. Others remain dark. The teapot kettle is refilled and hungry for fire. The blue gas hums. Quiet. Another burner is lit and warm milk simmers to a boil. A morning ritual that has claimed the colder weeks, and a breakfast porridge that warms and settles just right in the belly (it begs to be eaten patiently and mindfully!). This is my Banana + Hemp Milk Porridge.
A few months ago, I made the decision to cut out sugar... Read More
This post will be short (and I would say “sweet” but this is a savory breakfast bowl we are talking about!). I am writing with one hand, as the other is inflamed with what I hope is not carpal tunnel. Writing, photographing, and editing recipes proves to be quite difficult at the moment, but this recipe is so good that I have to share it with you!
Normally we think of oatmeal as a sweet and creamy breakfast, paired with fruit, nuts, milk, and honey. But this one is a bit different... Read More
I have been on an ombre theme as of late — not the hair, but in food. I made a pink ombre cake for my friend’s birthday and decided one recipe was just not enough. I wanted to make more, more shades, more gradients, more colors! So I embarked on an ombre adventure, only to find myself with a delicious jar of... Read More