Is your Instant Pot used all year round? It’s perfect for every season. This Instant Pot Apple Crisp is full of flavor, and incorporating oatmeal makes it healthy! From Ayurvedic Point of View: Apples are perfect for Kapha balancing. While raw, sour apples are Vata and Pitta aggravating, cooked apples, on the other hand, help […]
This macronutrient-rich dish is Gluten-free, Paleo, AIP-compliant, and GAPS-friendly. Apple-Delicata Squash Porridge is simple to make, tasty, and naturally sweet! Apple-Delicata Squash Porridge is a perfect fall and winter breakfast, easy to prepare, high in nutrients, nourishing and soothing, well enjoyed by both kids and adults. From Ayurvedic Point of View: Apples are perfect for […]
You’re going to enjoy the versatility of this recipe. I’ve been refrigerating the leftovers, and they tasted just as great when heated throughout the week. It’s a perfect “E” breakfast. Mix it with a little vegan Greek yogurt for added protein. It takes about 10 minutes in the Instant Pot, which isn’t bad. It’s got […]
Ingredients makes two ½-pint jars This is a simple recipe to make use of mini sweet peppers. I often add them to sandwiches, and they are always a hit when I make vegan cheese boards for parties (Miyoko’s vegan cheese for the win!). If you can’t get mini sweet peppers from a farmers’ market, I […]
With the diversity of winter squashes available, it would be a shame not to incorporate them into lots of meals during peak season. In this book I employ a number of techniques for cooking winter squash—from roasting to pureeing—so I want to offer a few tips for preparing it. First, thoroughly wash and dry your […]
This is the type of food my grandparents made every day. They sourced fresh ingredients mostly from their home gardens; they let the vegetables and legumes shine through, seasoning them simply with salt and pepper; and they made sure that the dish was juicy with broth, so one could sop it up with cornbread. Ingredients: […]
Summer officially starts when you make this dish for a cookout. This is peak party food—seasonal, salty, colorful, crunchy, dredged, and delicious. The idea for this recipe came after I read an article about ancient Africans making cheese. The piece described how archeological scientists at the University of Bristol in the United Kingdom analyzed organic […]
This coconut milk—laced soup is a fun way to use crookneck or straightneck yellow squash during the summer. The flavor profile of the soup is inspired by herbs and spices that one would find in Jamaican jerk seasonings. Many of them are pureed into the soup. Others go into a topping that includes pecans, thyme, […]
I was inspired to make this recipe after having a remarkable dinner at Hart’s Restaurant in Brooklyn with my good friend, the brilliant filmmaker Shalini Kantayya. Hart’s packed farm-fresh banana peppers with Hoppin’ John—a black-eyed peas and rice dish popular in the South—and it spoke to my soul. Fresh banana peppers may be difficult for […]
One of my favorite fall snacks is blistered shishitos—Japanese chile peppers. They typically have a mild, sweet flavor that makes them delicious to eat on their own. In restaurants, they are often served with a simple shoyu sauce or something acidic like cut lemons and limes or a ponzu sauce. I prefer eating them with […]
This is a simple recipe to make use of mini sweet peppers. I often add them to sandwiches, and they are always a hit when I make vegan cheese boards for parties (Miyoko’s vegan cheese for the win!). If you can’t get mini sweet peppers from a farmers’ market, I have seen mixed bags of […]
