a latin affair.

{south of the border.}
{Grilled Nopales Salad.}
{Sweet Baked Plantains w/Citrus.}

{Mushroom Tamales in Banana Leaves with Mole Poblano.}


Grapefruit & Thyme Nut Brittle

3/4 cup sunflower seeds
1 cup almonds, chopped
1 cup cashews, chopped
1/4 cup maple syrup
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp cardamom
1/4 tsp ground ginger
1/4 tsp sea salt
1/2 tsp fresh thyme, minced
1 tsp grapefruit zest

Preheat oven to 350˚.

Prepare a baking sheet with parchment paper.

Mix sunflower seeds with half of the maple syrup. Combine spices and add to nuts. Stir in all other ingredients.

Spread nuts on the baking sheet and bake for 15mins. Check and cook for additional 15mins.


flavors of india.

{South Indian Vegetable Curry. Kurma.}

{Vegetable Biriyani.}

{Roasted Eggplant with Tomatoes and Peas. Baigan Bharta.}

a taste of harvest.

{squash & apple soup w/crispy prosciutto garnish.}



{a japanese spread.}

{Soba Noodle Salad.}

{Rice Balls Stuffed with Umeboshi Plum. Onegedi. Or little ninjas.}

{Sauteed Halibut w/Teriyaki Sauce and Daikon Noodles}

{Burdock Root and Carrot Saute. Kinpira Gobo.}



trip to thailand.

{feast of flavor.}

{Red Curry Squash with Brown Jasmine Rice.Kang Hunglay.}

{Green Papaya Salad.}

{Pad Thai.}


nutritious mallows.

Cocoa Dusted Marshmallows.
1 1/2 Tbsp gelatin
1/2 cup ice cold water
1/2 cup honey
1/8 tsp. salt
1/2 tsp. vanilla extract
2 Tbsp cocoa powder

Combine 1/4 cup of cold water with gelatin in a chilled bowl. Let sit for 5 mins.

Meanwhile, mix remaining water and honey in a saucepan over medium heat. Bring to a soft boil making sure honey is fully dissolved.

Pour honey mixture into gelatin. Start whisking until it becomes white and frothy. Once soft peaks are achieved, stir in salt and vanilla extract.

Transfer to a parchment lined pan, or dish. Let set for at least 30mins. Once set, cut marshmallows into desired shape and size. Put cocoa powder on a dish and toss marshmallows until evenly coated.



another trip to the mediterranean.

{lost somewhere along the eastern mediterranean & north african coasts.}

{North African carrots w/harissa.}

{baked falafel w/tahini sauce.}

{fall veggie tagine over couscous.}

{Levant-style stuffed cabbage w/yogurt sauce.}

{Labneh stuffed dates.}


mediterranean travels.

week eight.{chicken marbella.}

{fennel, orange, mint salad w/ herb roasted olives.}

{rustic wild mushroom risotto.}

{provencal artichoke ragout.}


savory baking.

pumpernickel & pizza.
{gluten-free pumpernickel & multi-grain bread.}

{gluten-free flatbreads.}

{Roasted red pepper-olive tapenade. Artichoke. Feta cheese. Spinach. Kalamata Olives.}

{Caramelized Onions. Figs. Goat Cheese. Thyme. Balsamic reduction.}

{Pesto. Veggie. Olive.}


pear scones.

{minus the gluten.}

1 cup brown rice flour
3/4 cup almond flour
1/4 cup coconut flour
1/2 tsp xanthan gum
1/2 tsp sea salt
1 Tbsp baking powder
1/4 tsp ground ginger
1/4 tsp ground cinnamon
6 Tbsp butter, cubed
1/2 coconut milk
1 tsp lemon juice
1 egg
1/4 cup maple syrup
1 cup diced pear

Preheat oven to 400˚ and prepare a cookie sheet with parchment paper. Combine flours, xanthan gum, salt, baking powder, and spices together in a large bowl or standing mixer. Cut cold butter cubes into the dry mixture. In a separate bowl, add lemon juice to coconut and stir until blended. Add remaining ingredients except for pears. With the mixer on low, slowly pour wet mixture into your batter, 1/3 at a time. Once batter is well mixed, fold in pears. Roll dough into a 3-4” diameter log. Slice dough at about a 60˚ angle, forming about 15 triangle scones.
Bake 25 mins until tops are golden brown.


natural baking.

{Almond cake. Banana kudzu filling. Coconut chocolate ganache.}

{And other variations.}


chick, chick, chicken.

week seven.

{braised chicken w/green mole.}
{pan-roasted chicken w/mushrooms, shallots, & rosemary.}

{roasted chicken a la chez panisse style.}

{poached curried chicken salad in lettuce cups. }