This is not your average chili. It is dark and sultry with rich and complex smoky notes that place it somewhere between chili and a Mexican mole. But unlike a mole with it's 100+ ingredients, this chili gets its deep, rich flavor without the fuss.
Read MoreMy final recipe to wrap-up this month's cleansing series is more of a cleansing ritual than a proper recipe. But I wanted to share it with you and offer a few variations because I know I'm not the only person who enjoys lemon water. Lemon ginger tea (or some variation of it) is my morning elixir several times a week.
Read MoreThis is a no-cook breakfast porridge. I'll keep it simple and say that it's a lifesaver of a breakfast. Whether you're bored of your breakfast routine, you've just run out of granola midweek and have nothing fresh in the house, you have an early start to work and need something made-ahead to grab and go, or you've been feeling sluggish and heavy from a weekend of indulgences (or a month of indulgences), this is what will save you.
Read MoreThis chickpea flatbread (known as Socca) is my go-to choice when I want a quick bread to compliment soups, such as these previous two cleansing soups, or a saucy meal. It's a flatbread native to southern France that is traditionally cooked in a wood-burning oven and served as street food. Consisting of chickpea flour, water, and salt in it simplest form, it's a
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