This has been my go-to salad all summer long since berries are in season and plentiful locally. Yuzu is a Japanese fruit similar to a mandarin. The fruit itself is rarely eaten but its essence is used in all kinds of things from vinegar, ponzu sauce, tea, liquor, marmalade, cakes, and body products. I used…
Hello everyone! I had a wonderful time away at camp, but it’s good to be back home. Now I’m in planning mode for my small book tour along the west coast. If you are in Seattle, Portland, San Francisco, Los Angeles, San Diego or anywhere in between please leave a comment so I can email…
Hope you had a wonderful weekend!! I will be honest with you, I haven’t been cooking that much except for creating new recipes for my cooking classes and cooking for my dad, which is simple macrobiotic food. Those new recipes for my classes will most likely go in my next cookbook, so I can’t share them…
If you are anything like me you are craving soup 24/7 in this cold winter weather. My favorite type of soup for this season is something thick and chunky or a velvety pureed soup. That’s what you got here and since it uses almond milk instead of cream, you’ve got a low-fat, divine creamy soup….
Cold Fall Nights Call for Spicy Hot Soup! By Meg Claire Chinese Hot Pot soups are a thousand year old tradition. Typically, it’s a fondue-type idea: frozen meats are sliced carpaccio-style and dipped into a pot of hot broth to cook. Truly, you don’t miss the meat at all in this vegan adaptation. Tons…
By Meg Claire Like any self-respecting Arab woman, I refuse to purchase mass-marketed hummus. No brand could possibly compare to homemade, and the attempts are alternately sour or bland. Not surprising when you realize it’s just a marketing job: forcing “Mediterranean” flavor profiles on something so perfectly simple to start with. My Syrian grandmother never…