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
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