This apple dressing is simple and unusual. A whole apple is blended with apple cider vinegar, olive oil, water and preserved lemon. The preserved lemon acts in two ways; it adds briny acidity to balance the sweetness from the apple and it gives the right amount of saltiness so that actual salt is not needed.

This chop salad is straight forward. It doesn't require a formal recipe but it deserves to be presented in recipe form to celebrate winter's abundance.

The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.

I love making one-pot meals like soups, stews and curries as a streamlined way of getting everything I need into one bowl, without relatively little effort. Similar to a capsule wardrobe, there are numerous ways to mix and match staple ingredients (such as lentils, cabbage, spices, and herbs) and create seemingly limitless one-pot meal variations.

Black (or French green lentils), onions, garlic, and mushrooms simmer in a white wine, lemon, turmeric sauce and are layered over garlicky mashed potatoes. Serve this with roasted Brussels sprout salad with lemon and dill, and it makes a great holiday meal.

If you've been following along for a while you'll know my stance on cabbage. But just in case, I'll share it again. :) I believe cabbage is the most underrated vegetable, both for its easy flavor in soups and stews and its nutrient density. It's soft which make it's quick to prepare (just be sure to have a large cutting board so you can spread out). But simmer it with other soup-y ingredients, and after just 15 minutes it will provide a uniquely subtle depth and sweetness to the broth that no other vegetable can replicate.

There's a lot of anxiety, uncertainty and fear world-wide right now. With a hyper-active nervous system and the stress response triggered, we need nourishing food more than ever before. This is essentially a sheet-pan supper; a tray bake with eggplant, chickpeas and a Moroccan-inspired spice trio of cinnamon, ginger and cumin.

If there's one thing that keeps my weekdays humming along, aside from plenty of sleep, it's having good food prepped and waiting for me in the fridge. Depending on what I choose to prep ahead, it guarantees breakfast is a no-brainer, allows me to quickly pack an office lunch….

Not-so-traditional recipe inspiration for the holiday season. :)

As the mornings get cooler, if I'm not having a dal of some sort, I'll probably be making this Golden Quinoa or Blueberry Ginger Buckwheat porridge. Both are great options if you're bored of your breakfast routine but still want something warm and cozy in the morning.

I love this soup because not only is it full of vibrant vegetables (fennel, golden beets and dandelion greens) but the beets do all the heavy lifting. As they simmer away, they impart a subtle sweetness and turn the broth that gorgeous golden hue. No turmeric needed!

These lentils were inspired one weeknight when I wanted dal, a staple I've been making for a better part of the last decade, but needed something quick.

This is a model meal for winter comfort and efficient cooking. It's a smoky, hearty, substantial bowl that offers all the elements of a great taco, but in soup form. With the quinoa, sweet potato, ground protein trio for substance, smoky and earthy spices for depth, lime and cilantro for brightness, and toppings for crunch and creaminess, this meal really delivers.

If you click on the Middle Eastern tag or scroll through the photo summary of similarly-themed recipes at the bottom of this post, the long list reveals my love for the Middle Eastern and North African aesthetic of cooking. I can't get enough of their flirtatious play between sweet and richly savory.

These Chocolate Gingerbread Tahini Cookies must be the easiest, quickest holiday cookie you won't have to bake. Made sweet and creamy with tahini and honey, spiced with cinnamon, ginger, and allspice, and dipped in melted dark chocolate, these are essentially a festive, edible cookie dough.

With the fresh, bright flavors of citrus and cilantro, sweet caramelized carrots and garlic, and creamy umami from the miso tahini sauce, this Roasted Carrot and Black Lentil Platter makes a beautiful centerpiece for the holidays or any special meal.

Miso soup meets a broth-y Mexican tortilla soup. This is a warming Mexican-Asian fusion meal to boost immunity and gut health with bright, clean flavors of ginger, lemon, and fresh cilantro and an umami richness from probiotic-rich miso.

This humble soup delivers on the WOW factor. It packs a lot of flavor and goodness into each bite. But the best part is that it's made with pantry staples such as carrots, red lentils, spices and citrus, making it a fabulous weeknight dinner solution.

This Coconut Mushroom Noodle Soup is a reflection of what I've been craving with our moody "summer" weather in Sausalito. Mushrooms float in a simple but rich and fragrant ginger coconut broth with cubed tofu. Ladle this over rice noodles and you’ve got a quick, simple and satisfying meal for your back-to-work/school routine this fall.

With just under one month of winter remaining (in theory), I'm anxiously waiting for the brighter, warmer spring days to arrive. But until then, I'm putting my favorite cold weather pantry staples to work in the kitchen to keep me out of a cooking rut and to beat the winter blues. Check out the video to learn what four staples I reach for weekly and why!

This is an excellent winter salad platter. Arugula, cilantro, and blood oranges provide the freshness we crave in the middle of winter while roasted beets, nuts, and dollops of pesto give it substance. But what's even better about this recipe is that it's a buildable formula with endless variations. You'll soon discover it's the only winter salad recipe you'll need!

There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!

It'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!).

Roasted butternut squash, fennel, garlic, lime, smoked paprika and apple are the main players in this soup. A playful sweet and tart offering that feels like a warm Autumn hug.

We've entered what I like to call hibernation preparation season. Which also means it's the season for warm, cozy drinks, like today's latte! With an herbal tea base and a simple topping of frothy maple-sweetened milk, this drink is never more than five minutes away from sipping. 

A playful mix of warm spices, roasted vegetables, fresh herbs, dates, and tahini, this salad is a cold-weather fridge staple not to be missed.

The weather has turned here in Madrid. And this Chipotle Tortilla Soup is a bit spicy and a lot warming, the perfect hearty, cozy meal to welcome in the cold weather.

Years ago, we lived in Swaziland for four months on a volunteer stint. This was pre-food blog days, but even then I kept loose notes on what we were eating and loving, fascinated with the exotic-to-me combination of flavors and ingredients that were staples of the Swazi cuisine. One such staple we often ate for lunch was a vegetable stew with a mild, creamy tomato-based curry sauce. I'm recreating this humble Swazi stew today.

There's nothing more comforting in winter to me than a steaming bowl of chunky beans and vegetables in a rich broth. This is a loose vegetarian interpretation of Fabada Asturiana - a bean and sausage stew from the mountains of Asturias in northern Spain. It's a hearty meal that's sure to get us through the final days of winter.

As the weather warms up, so does my appetite for smoothies and shakes. This shake is rich, creamy, and a fun combination of tahini, frozen banana, dried fig, cinnamon, and vanilla.

Large, meaty olives, sumac, and roasted lemon and garlic mingle with caramelized carrots and chickpeas. Once plated, finish with the zingy yogurt sauce for a fun, simple and streamlined meal.

This rustic, free-form tart is easily one of my favorite desserts to bake. If you don't like the fuss of baking projects, or even if you do, but you also appreciate simple elegance to highlight the best of the season's fruit, then this is your recipe.

Shopping at the farmer's market has taken on new meaning since the stay-at-home orders began in the Bay Area. A leisurely stroll on a Sunday morning browsing the offerings under warm rays of sunshine re-energizes me, but it's also a small way to support our local economy.

There's a lot of anxiety, uncertainty and fear world-wide right now. With a hyper-active nervous system and the stress response triggered, we need nourishing food more than ever before. This is essentially a sheet-pan supper; a tray bake with eggplant, chickpeas and a Moroccan-inspired spice trio of cinnamon, ginger and cumin.

Fresh herbs. Most people use them only as a garnish. But I think we should be using them much more generously. I consider herbs as their own category in a meal and encourage my clients to do the same. Did you know fresh herbs can help regulate different systems in the body? Here's the rundown on a few of the most common herbs.

The flavors of goats cheese, peas, lemon and dill make for a special meal. Yet it only takes minutes to throw this omelet together.

These lentils were inspired one weeknight when I wanted dal, a staple I've been making for a better part of the last decade, but needed something quick.

We all know Golden Milk (aka Turmeric Milk). But have you tried Golden Pasta yet? I take a favorite flavor combo you've seen a lot on the blog -- lemon and turmeric -- and turn it into a creamy, protein-rich, mac & cheese style pasta that can be dairy free and vegan if you need, by swapping Parmesan for nutritional yeast.

If you're looking for a spectacular and simple green side dish, you can stop here. Broccoli and asparagus are sautéed in ghee and olive oil until crisp tender and the edges are golden brown and caramelized. The supporting cast of flavors: fried capers, lemon zest and juice, and toasted hazelnuts.

Yes, these pancakes really do remind me of strawberry shortcake, but they're absolutely appropriate for breakfast. In fact, they're a staple in my house and have become a go-to weekday breakfast when I need something fun and playful.

What do you do when it still feels like winter in April? You make a soup that tastes like spring but keeps you warm! This Spring Greens & Beans Soup is flavored with thyme, oregano, dill, and lemon and loaded with tons of spring greens, chickpeas, orzo, and mung beans (or green lentils).

There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!

What do you do with leftover rice and a few lonely vegetables hanging out in the crisper drawer? Fried rice, of course! Quick to prepare, resourceful, and endlessly versatile, this is another one-pan weeknight wonder. 

These millet muffins and roasted strawberries are two tried and true recipes I've enjoyed over the years, often together. They come from Heidi's Swanson's second cookbook, Super Natural Every Day.

As an Integrative Nutrition Health Coach, Spring is when I'm asked about detoxes and juice cleanses. When we're eager to reset food habits, slim down, and lighten the load on digestion, I know a five-day detox program promising a quick-fix looks tempting. But while detoxing makes us feel like we're doing something proactive for our health,.... 

It's spring and the sun is out in Madrid! I've heard even Madrid is not immune to cool and rainy spring days. But for now it's warm, and I'm celebrating with a smoothie! Today I have for you an energizing, mood-boosting, creamy and very blueberry smoothie.

Last year before we left Switzerland, I took the train west to visit a good friend in the Swiss Alps. It was a trip I'll always remember. These pink-hued Beet & Quinoa Bowls with pea pesto, red onion and a simple French vinaigrette were inspired from this trip. 

This is another one pan weeknight wonder that happens to also be elegant enough for Saturday dinner. Plus, it represents all that I love about spring meals; fresh and bright flavors, light but filling, and another excuse to use asparagus. 

Happy Spring! Depending on where you live, it may not feel like it yet. So to ensure spring sunshine in all our kitchens this week, I thought you might like to have these bright and cheerful breakfast jars. Their soft golden hue from turmeric powder reminds me of warm sunshine, and eating them is light stepping out into fresh spring air.

Years ago, we lived in Swaziland for four months on a volunteer stint. This was pre-food blog days, but even then I kept loose notes on what we were eating and loving, fascinated with the exotic-to-me combination of flavors and ingredients that were staples of the Swazi cuisine. One such staple we often ate for lunch was a vegetable stew with a mild, creamy tomato-based curry sauce. I'm recreating this humble Swazi stew today.

In my group cooking and nutrition program, I share a recipe formula for a make-ahead refrigerator salad with a base of massaged purple cabbage or kale. Today's recipe, with purple cabbage, beets, and coriander seeds, is an extension of this refrigerator salad formula and an especially easy way to work those blue/purple foods we're often lacking into our everyday meals.

If you haven't tried an omelet wrap yet (remember the za'atar wrap with the arugula cherry salad?), I hope today's version will convince you. A reminder that spring is on its way, this open-face omelet is topped with a bright and creamy pea and avocado pesto. 

A bit of shortbread, fruit, and crumble packaged in a convenient bar that is loaded with tart, sweet, and nutty flavors, these crumb bars are a spring picnic essential. That is, if your weather looks better than ours. They live up to their name too; a bit ....

Making fun, fresh, and sturdy salads like this is my favorite way to cook. The process is streamlined; everything goes into one bowl, no kitchen chaos, no fuss. Yet the formula for making these salads is completely flexible. Mix and match....

I had another recipe planned to share with you this week. But strawberries are everywhere now, sweet, juicy and delicious. And I couldn’t allow another week to pass by without celebrating them, especially once I made this pudding for breakfast and decided it was too good to not share.

This salad has made it onto our table twice recently; once to start off a dinner party, another as part of a Middle Eastern meze-style brunch. I like this salad because it's spring-fresh, tasty, and the perfect dish to prep ahead. In fact it just gets better the longer the cucumber, tomato, and red onion marinate in the dressing.

Orecchiette. Asparagus. Ricotta. Lemon. Garlic. Herbs. These were the makings for a really tasty pasta dish we enjoyed last week to officially welcome in spring. The days are growing longer and this was the first dish of the season I was actually able to photograph at dinner time.

As the weather warms up, so does my appetite for smoothies and shakes. This shake is rich, creamy, and a fun combination of tahini, frozen banana, dried fig, cinnamon, and vanilla.

This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.

A simple lemony, coconut-milk based custard batter that as it bakes, the creamy custard settles at the bottom and the spongey cake layer rises to the top.

Large, meaty olives, sumac, and roasted lemon and garlic mingle with caramelized carrots and chickpeas. Once plated, finish with the zingy yogurt sauce for a fun, simple and streamlined meal.

The farmer I purchase corn from at our farmer's market says the corn should keep growing until December, if there's no rain. I'm taking full advantage, and I've recently been transforming that corn into this ginger-y, peanut-y corn dish.

In the summer we get amazing dry-farmed Early Girl tomatoes and green heirloom tomatoes from Tomatero Farm. I'm always looking for ways to highlight these tomatoes in a meal so that it feels celebratory to eat them. This flatbread is what I've been making lately.

What makes summer feel like summer? There are many factors for me, as I'm sure there are for you. But one is experiencing the ease and lightness of assembling no-cook meals that allow summer produce to shine at their very peak.

This rustic, free-form tart is easily one of my favorite desserts to bake. If you don't like the fuss of baking projects, or even if you do, but you also appreciate simple elegance to highlight the best of the season's fruit, then this is your recipe.

Shopping at the farmer's market has taken on new meaning since the stay-at-home orders began in the Bay Area. A leisurely stroll on a Sunday morning browsing the offerings under warm rays of sunshine re-energizes me, but it's also a small way to support our local economy.

Now that I've been blogging for six years, I'm realizing there are some hidden gems tucked away in the recipe archives that might be getting lost in the shuffle. I keep returning to these recipes over the years, making some fun tweaks along the way. And I'm eager to share them with you again…because they're that good. These custard cups are one such recipe.

This is my farewell-to-peaches peach cobbler. My favorite stone fruit guy at the farmer's market drives several hours from the Central Valley to the Bay Area every Thursday and Sunday for our markets. He's still harvesting peaches and nectarines but plums are quickly taking over and persimmons should be arriving in a few weeks.

Meet ratatouille's sassy Sicilian cousin! Caponata is a complex, sweet and sour dish of stewed eggplant, spiked with vinegar, capers and tomato. To clarify, it's complex in flavor, not in preparation.

Is it too late in the summer to be posting an okra recipe? I hope not because this is one of those simple, can't-mess-up, flexible summer meals that (I hope) will put a smile on your face as much as it does mine.

It's so gratifying to cook with summer produce at its peak ripeness because very little need be done to make it sing. Summer squash (and corn, which is also in this skillet) are the perfect example. They’re sweet, crisp, and the happiest yellow hue ever.

When salad looks like THIS, who could resist? Just in time for summer picnics and barbecues (and 4th of July in the US), I'm sharing my take on the classic watermelon, feta and mint salad.

Fresh herbs. Most people use them only as a garnish. But I think we should be using them much more generously. I consider herbs as their own category in a meal and encourage my clients to do the same. Did you know fresh herbs can help regulate different systems in the body? Here's the rundown on a few of the most common herbs.

We all know Golden Milk (aka Turmeric Milk). But have you tried Golden Pasta yet? I take a favorite flavor combo you've seen a lot on the blog -- lemon and turmeric -- and turn it into a creamy, protein-rich, mac & cheese style pasta that can be dairy free and vegan if you need, by swapping Parmesan for nutritional yeast.

This Berry Crumble, with a tart sweet berry base and a grain-free almond pecan topping, is one of my go-to desserts. It's always a crowd pleaser, it accommodates fresh or frozen berries, and it can be made in advance.

This Coconut Mushroom Noodle Soup is a reflection of what I've been craving with our moody "summer" weather in Sausalito. Mushrooms float in a simple but rich and fragrant ginger coconut broth with cubed tofu. Ladle this over rice noodles and you’ve got a quick, simple and satisfying meal for your back-to-work/school routine this fall.

Today's recipe turns Elote, a popular Mexican street food of grilled corn on the cob slathered in a lime and chili powder-infused creamy spread, into a one-bowl meal. A base of quinoa is topped with an Elote-style grilled corn salad, spiced tempeh crumbles, fresh tomato and avocado, cotija or feta, and a smoky lime dressing.

This cool sweet/tart green smoothie makes the most of tangy goat’s milk kefir (or coconut kefir) by balancing it with the sweet and uniquely tropical, fruity flavor of pineapple. I add spinach and flax seeds for some greens and fiber. And peanut butter and hemp seeds give it richness and staying power.

What do you do when it still feels like winter in April? You make a soup that tastes like spring but keeps you warm! This Spring Greens & Beans Soup is flavored with thyme, oregano, dill, and lemon and loaded with tons of spring greens, chickpeas, orzo, and mung beans (or green lentils).

There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!

I know it's technically fall, but can I get a one-week extension on summer? I just have to share these delectable Grilled Corn & Lime Quinoa Bowls first. Here's the flavor rundown: smoky grilled corn & juicy peaches, tangy ranch dressing, lime, and.....

Technically there's still a few more weeks left of summer. With Madrid's recent cool nights and daytime temps relatively low, baking a summer cake rose to the top of my list. This is what resulted. With a naturally gluten-free base of almond flour, this blackberry-studded cake is flavored with.... 

Sometimes when I publish a blog post, I feel silly doing so. Why should it be okay to talk about subjects of food, nutrition, feeling good in our body, and Whole Nourishment when the world has real problems? But I always come back to this, perhaps overly-simplistic, conclusion: If we don't have....

Summer's not complete without a picnic-worthy pasta salad. Am I right? There are endless variations of pasta salads out there. In my version, I'm tossing some of summer's freshest veggies together with a fun shape of short-cut pasta, my go-to vinaigrette recipe, and a few favorite toppers, including toasted pine nuts, fresh herbs, and feta.

I wanted to share something simple and refreshing this week because I'm still very much in summer-cooking mode. This ginger-spiked coconut water is a hydrating afternoon pick-me-up that I think you'll love!

The change of seasons prompts changes in our wardrobe and routine. But does it do the same for our food choices? It should! In today's video, I share some of my favorite summer pantry essentials, explain why they work so well for this time of year, and ideas for incorporating them into summer meals.

This apple dressing is simple and unusual. A whole apple is blended with apple cider vinegar, olive oil, water and preserved lemon. The preserved lemon acts in two ways; it adds briny acidity to balance the sweetness from the apple and it gives the right amount of saltiness so that actual salt is not needed.

This chop salad is straight forward. It doesn't require a formal recipe but it deserves to be presented in recipe form to celebrate winter's abundance.

The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.

Black (or French green lentils), onions, garlic, and mushrooms simmer in a white wine, lemon, turmeric sauce and are layered over garlicky mashed potatoes. Serve this with roasted Brussels sprout salad with lemon and dill, and it makes a great holiday meal.

If you've been following along for a while you'll know my stance on cabbage. But just in case, I'll share it again. :) I believe cabbage is the most underrated vegetable, both for its easy flavor in soups and stews and its nutrient density. It's soft which make it's quick to prepare (just be sure to have a large cutting board so you can spread out). But simmer it with other soup-y ingredients, and after just 15 minutes it will provide a uniquely subtle depth and sweetness to the broth that no other vegetable can replicate.

The farmer I purchase corn from at our farmer's market says the corn should keep growing until December, if there's no rain. I'm taking full advantage, and I've recently been transforming that corn into this ginger-y, peanut-y corn dish.

If there's one thing that keeps my weekdays humming along, aside from plenty of sleep, it's having good food prepped and waiting for me in the fridge. Depending on what I choose to prep ahead, it guarantees breakfast is a no-brainer, allows me to quickly pack an office lunch….

As the mornings get cooler, if I'm not having a dal of some sort, I'll probably be making this Golden Quinoa or Blueberry Ginger Buckwheat porridge. Both are great options if you're bored of your breakfast routine but still want something warm and cozy in the morning.

I love this soup because not only is it full of vibrant vegetables (fennel, golden beets and dandelion greens) but the beets do all the heavy lifting. As they simmer away, they impart a subtle sweetness and turn the broth that gorgeous golden hue. No turmeric needed!

With almond flour and cornmeal as the base and coconut oil, applesauce and ground flax to bind and moisten, this cozy, cinnamon-spiced autumnal treat just happens to be vegan and naturally gluten-free.

These lentils were inspired one weeknight when I wanted dal, a staple I've been making for a better part of the last decade, but needed something quick.

This is a model meal for winter comfort and efficient cooking. It's a smoky, hearty, substantial bowl that offers all the elements of a great taco, but in soup form. With the quinoa, sweet potato, ground protein trio for substance, smoky and earthy spices for depth, lime and cilantro for brightness, and toppings for crunch and creaminess, this meal really delivers.

If you click on the Middle Eastern tag or scroll through the photo summary of similarly-themed recipes at the bottom of this post, the long list reveals my love for the Middle Eastern and North African aesthetic of cooking. I can't get enough of their flirtatious play between sweet and richly savory.

With the fresh, bright flavors of citrus and cilantro, sweet caramelized carrots and garlic, and creamy umami from the miso tahini sauce, this Roasted Carrot and Black Lentil Platter makes a beautiful centerpiece for the holidays or any special meal.

If I could be a salad, I'd choose to be this one. With massaged kale, toasted almonds, dried cherries, a grain such as quinoa, feta and avocado, it's the ideal hearty, crave-worthy salad meal.

Miso soup meets a broth-y Mexican tortilla soup. This is a warming Mexican-Asian fusion meal to boost immunity and gut health with bright, clean flavors of ginger, lemon, and fresh cilantro and an umami richness from probiotic-rich miso.

This humble soup delivers on the WOW factor. It packs a lot of flavor and goodness into each bite. But the best part is that it's made with pantry staples such as carrots, red lentils, spices and citrus, making it a fabulous weeknight dinner solution.

This Coconut Mushroom Noodle Soup is a reflection of what I've been craving with our moody "summer" weather in Sausalito. Mushrooms float in a simple but rich and fragrant ginger coconut broth with cubed tofu. Ladle this over rice noodles and you’ve got a quick, simple and satisfying meal for your back-to-work/school routine this fall.

With just under one month of winter remaining (in theory), I'm anxiously waiting for the brighter, warmer spring days to arrive. But until then, I'm putting my favorite cold weather pantry staples to work in the kitchen to keep me out of a cooking rut and to beat the winter blues. Check out the video to learn what four staples I reach for weekly and why!

There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!

Roasted butternut squash, fennel, garlic, lime, smoked paprika and apple are the main players in this soup. A playful sweet and tart offering that feels like a warm Autumn hug.

We've entered what I like to call hibernation preparation season. Which also means it's the season for warm, cozy drinks, like today's latte! With an herbal tea base and a simple topping of frothy maple-sweetened milk, this drink is never more than five minutes away from sipping. 

A playful mix of warm spices, roasted vegetables, fresh herbs, dates, and tahini, this salad is a cold-weather fridge staple not to be missed.

The weather has turned here in Madrid. And this Chipotle Tortilla Soup is a bit spicy and a lot warming, the perfect hearty, cozy meal to welcome in the cold weather.

Whether you're feeling run down or wanting to take proactive steps to boost immunity and ward off colds, this is a must-have soup for your winter kitchen toolkit. It's bright from lime and cilantro, sweet from coconut milk, sweet potato, and curry powder, spicy from ginger and chili, and rich in green cleansing power from kale, cauliflower, and cilantro.

If you saw last week's recipe, you've probably noticed a theme here. Dried cranberries and pickled onions are making a repeat appearance this week, and for good reason. This is a festive salad/grain combo side dish, perfect for....

You guys really seemed to like the Green Couscous Platter I made last year for the holidays, so I came up with another one this year that I think you'll love just as much. It makes a particularly stunning meat-free centerpiece, and is another...

I get excited about Whole Nourishment recipes. To make it on the blog they must pass the "gut check". Are they...

In the spirit of Halloween coming up, I made you an especially delicious orange and black soup. It's a smoky Mexican-inspired black bean soup, topped with.....

A hearty tray bake like today's recipe is another favorite quick weeknight meal solution. It's the oven equivalent to a one-pot meal on the stove. Everything is roasted together on the tray, and any remaining ingredients not needing to be cooked are tossed in at the end directly on the tray, leaving you with