I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with the home cook in mind.
THIS needs to be your two-ingredient summer, everything beverage.
Two-ingredient magic. Plump, juicy, citrus segments coated in thin, crunchy, sugar shells.
An extra special baked oatmeal - banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic.
A vibrant ginger grapefruit curd recipe & scans from my Marrakesh photographs.
A spectrum of citrus salts made from all sorts of winter citrus zest - clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn't be simpler.
The citrus gin sparkler you want to be drinking.
Rustic orange-scented oat scones peppered with currants inspired by a recipe in Romney Steele's new Big Sur-based My Nepenthe cookbook.
The best tempeh recipe I've highlighted to date - it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully.
This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a citrus-soy dressing. Simple and delicious.
My go-to poppy seed pancake recipe. Made with buttermillk, a generous amount of poppy seeds, toasted sunflower seeds. Drizzled with an simple-to-make, chunky citrus syrup.