An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.
An on-point, one pan, black bean skillet dinner from Melissa Clark's new book, Dinner: Changing the Game. Topped with lime yogurt, avocado, and quick pickled red onions.
A quick video demonstrating how to slice avocado to fan out on grain bowls, salads, and open-faced sandwiches.
An extra special baked oatmeal - banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic.
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
Highlighting a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl - a mixed berry and chia smoothie base topped with a rainbow of seasonal ingredients.
If you've got hard-boiled eggs and five extra minutes, you can make these beauties! They're the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar - beautiful, quick to make, and delicious.
Ten ingredients in a blender and you've got a potent, alkalizing green soup - spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power.
The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.
Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated tea blend for when an immunity boost is needed, or for the times when you're feeling stressed, over-worked, or dragging just a bit. I add a good bit of saffron, and lemon peel for dimension and flavor.