It's finally here! A probiotic-rich, fermented salad you can easily make in your very own kitchen! This Beet and Red Cabbage Sauerkraut boasts the good-for-you bacteria that we all want in (but are usually missing from) our diet. And I'm so excited to finally be sharing a friendly, approachable, and delicious fermented recipe with you!
Read MoreIt's a new year -- Happy 2018, you guys! There's something about starting a new year - even though, technically, I know nothing has changed between the 31st and the 1st - that makes me feel lighter, refreshed, and inspired. But in all honesty, we don't need to wait for January for a fresh start. I'm sharing a two-minute strategy I use to reset and get clear on my intentions, any day, any month. And in terms of food, this Everyday Dal is the ultimate reset, whatever the need. It's been one of my go-to recipes for years, whether I need a warm and nourishing pantry meal or a hearty breakfast (yep!).
Read MoreThis was almost as fun to make as it was to eat. That's because the crust is simply made of toasted pecans, maple, coconut oil and salt blitzed up in a food processor. And the dark chocolate mousse filling comes together quickly in one sauce pan on the stovetop. Once the two components are layered into a pie plate, the pie goes into the fridge (or freezer, if impatient) for a few hours to set. No baking involved, naturally free of gluten and dairy, and only simple ingredients required.
Read MoreGrab a cup of tea and pull up a chair. Because this week I'm dedicating a longer post to introduce tempeh (an Indonesian protein staple you'll want to get to know) and share tips for managing holiday stress. This may be one of the more polarizing recipes I've posted. Polarizing in that you may feel strongly about the timing of this recipe, the choice pairing of ingredients, and the ingredients themselves, namely the tempeh. Keep reading to find out why!
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