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tea salad kit

Greens and Mushrooms with Fermented Tea Leaf

Inspired by my Korean cooking course, I went seeking more fermented products, and came across something especially tasty from Burma: fermented tea leaf (laphet.) The beloved San Francisco restaurant Burma

Miso Soup with Kale, Lentils, and Mushrooms

After a few days in which Río was miserable over his teething process and we all got precious little sleep, I craved eating something medicinal and restorative. Enter this wonderful

Green Goddess Bowl

Across the street from the baby store and community center Natural Resources, where Río and I go for classes and activities and to meet other new parents and babies, is a

Squash-Kasha Patties

Still living off the soaked kasha from two days ago! Today, I mixed about a cup of it with a cup of pureed butternut squash, added some herbs and flavorings

Spring Greens Stir Fry

I know I’ve posted numerous stir-fry recipes here and quite a few recipes for greens. But this particular combination was such a success that I really wanted to share it.

My Favorite Wrap

My favorite wrap, these days – one that does not require any sophisticated cooking and relies on store-bought stuff – consists of the following delicious combination: Sprouted Corn Tortillas! Vegenaise!

Kidney Support Meal

How do you deal with exhaustion, nutrition-wise? We discussed this at home a few days ago, because we were both feeling tired from the holiday cooking/hosting/working/playing frenzy. We decided to

Seder Preparation: Episode 3

This quiche is brilliant. I was looking for something that would enable me not to use flour, and in this dish, the grated potatoes do a great job. It’s full

Quinoa and Greens in Soy Sauce

Simple and fun, and make use of all those amazing spring greens out there. Potential filling for Passover tomatoes (we’re of the grain-eating persuasion). 2 cups quinoa2 carrots, grated3 garlic