Sweater weather calls for mugs filled with homemade tea. Over the past few months, my taste buds have appreciated more spice in its life – cayenne, red pepper, black pepper and jalepenos. So it was fitting that on the first official “cold” SoCal morning, I made a run to my local grocers to buy ingredients for scratch masala chai. Continue reading
With November here, my palate is excited to embrace the tastes and colors of Autumn: green, ruby, brown, orange; and tastes: spiced sausage, wild grains, tart cherries, crunchy nuts. This salad encompasses all of that and a little more! It is a comforting salad with a few surprises: tart dried cherries, crunchy pistachios and a classic vinaigrette. Not only does it look and taste festive but it’s forgiving on the calories! Continue reading
Fig season has come and past, but not without the annual fig flat breads. My parents have a fig tree in their backyard, and every year I go over and eat a few fresh figs then take some back home to put on a flat bread. This recipe is great on its own or as a dish to serve to friends during wine night. Continue reading
“Water” is translated in many languages but its’ purposes are universal: to cleanse and purify, to cook and to drink. Our need for water is essential and everyday. We are made out of water. Our environment thrives on water. And, our growth and sustainability depends on how much water we get. So, if you’re going to have a cup of water today, why not make it colorful and life-giving?
- Slice and chop lemons and cucumbers.
- Add mint.
- Add all ingredients to water.
- Let sit in the fridge for a few hours.
These ingredients combined naturally make this water alkaline. You’ll find that the addition of mint and cucumber is refreshing. Plus, it’s a treat to crunch on the cucumber and chew on the mint leaves (instant fresh breath and mint itself is beneficial for you).
I grew up in a family that enjoyed Chinese cuisine. I enjoyed the soups, noodles and especially the fried rice. Overtime, I developed an appreciation for the unique ways each restaurant made their own fried rice dish. But, just last year something changed the fried rice game for me. It was cauliflower “rice”! In this recipe, I take some of my favorite ingredients from different fried rice dishes and gracefully incorporate them into this recipe: pineapple, all natural bacon, cashews, green onion, eggs, cilantro and raisins. In the end, I skip out on the soy sauce and instead use a combination of amino acids, sesame oil, and a tad bit of fish sauce. Intrigued? Better be because you’ll be so surprised how this dish hits the spot and you didn’t even see it coming! Continue reading