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
Holiday season has been craving carbs, warm + crispy. So a potato pizza must be in order. This is a classic dish made in Italy. Thin slices of potatoes are layered onto homemade, springy dough. At high heat, the pizza develops a golden brown crust and a crispy potato layer. Typically yellow potatoes are used in this recipe, because they are soft and creamy and easily develop a golden brown crust. But if you saw in my last potato recipe, I love combining different... Read More
It was a few weeks ago. I had just eaten at a ramen bar and was quite possibly transfixed on the mushroom broth. How was it so flavorful, so mushroom-y, peppery, so meatless-ly meaty, and still light. Partial to thick soups and stews, I often forget the world of delicate broths. But forget no more. In fact, immediately upon returning home, I quickly sorted out ideas for a recipe. And so resulted my Mushroom + Leek Broth Soup. This recipe has... Read More
I usually associate seasons with colors. Perhaps it’s the child in me, or the dramatic northeast climate that creates a clear four seasons, but there are colors unequivocally belonging to each season. Winter, the sky is icy, the shadows grow long, and the light is brilliant and unobstructed. Winter is a wonderful time for photography. The luscious earthly plants dry and hibernate; and we are left with a skeleton of the world. Low light makes for dramatic, angular impressions, the trees are stripped bare and what once protects us with shade now exposes us to the world. Winter is the season of dark reds and greens, and cold, blue. To celebrate the season’s colors, I have a healthy, vibrant bowl of winter veggies to share, and this my Winter Green Goddess Bowl... Read More