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  • 💰Liquid Gold💰the tahini dressing you didn’t realize you need. But you do, trust. 2 tablespoons of tahini 1/4 cup of ice water (has to have ice cubes in it) 2 ice cubes Juice of 1 lemon 1 garlic clove, grated on a microplane (grating is better than choosing for flavor but chopping is fine) 4 tablespoons olive oil 1/2 teaspoon of berbere seasoning (if you don’t have that, do 1/4 tsp ground cumin and 1/4 tsp paprika or sumac) Sea salt and pepper In a medium sized bowl add tahini and ice water. Start to whisk. When it starts to thin out, add two ice cubes and continue to whisk. (Ice helps it stay airy rather than dense and heavy) add lemon juice, garlic, olive oil and continue to whisk. Season with salt and pepper. Pair with a romaine based of crunchy leafy green salad ✌🏽
  • Having battled compulsion over many things, food, drugs, alcohol..I know the feeling of leaning on/depending on routine and control to feel safe. Take me out of routine and I was lost, terrified to be left to my own devices. That is until I begun my healing journey. Through feeling, saying yes, choosing love over fear I healed day by day. It took years but now despite my surroundings, I’ve found an inner safety that I am taken care of, I don’t need outside circumstances to dictate how I will deprive or reward myself. I am because I am. I know this time is difficult. In so many ways for so many people. For those still working on these issues, I know the loss of routine, outside sources and being home can reawaken many deep seated fears. I’m offering my Bonberi Body Love Course (value $100) devoted to intuitive eating and freeing yourself from compulsion for FREE to those who have been affected by this crisis. If you have lost their job or have had your income affected at all, please email info@bonberi.com for a special code. If you truly feel you need this and are unable to pay, this applies to you. I used the steps in my healing journey for years and now they ingrained in my consciousness, I hope they serve you as they served me ❤️
  • 🍜🍃Homemade green curry broth with veggies over mung bean noodles🍜🍃 Green curry paste: 1 bunch of cilantro 1 bunch of basil 1 bunch of mint 1 jalapeño de-seeded 2 garlic cloves Lime zest 1 inch lemongrass if you have it (fine if you don’t) 1 tablespoon avocado oil Blend in food processor, will be chunky, that’s fine. Soup: 1 can coconut milk 1 yellow onion thinly sliced 6 cups water Veg of your choice (I used bok choy, broccolini, tomato and green beans) 2 tablespoons coconut or brown sugar 1 lime Sea salt Add a little oil to pot. Add onion and green curry paste. Sauté for 2 minutes until fragrant. Add 2 tablespoons of coconut sugar. Add veggies and cover w coconut milk and water. Bring to a boil then simmer for 10-15 minutes. Squeeze juice of 1 lime. Ladle into bowls with your fave noodles or rice. Garnish with leftover herbs and jalapeño.
  • Wishing everyone a happy and light-filled week! ☀️☀️☀️
  • Ode to the long lasting veg in my fridge when most of the leafy greens go into my juice..radish and cucumber salad w olive oil and flaky sea salt, tamari glazed broccoli stems and florets with @instantpotofficial tomato rice and garbanzo beans..if this is not a quintessential quarantine meal 🏡🏡🏡
  • Major throwback to my 30th bday at one of my favorite restaurants @palmanyc many moons ago when we rented the carriage house out back and threw an epic dinner party. Restaurants and bars are the heartbeat of New York City. Currently about half a million people have abruptly found themselves out of work, with no ability to earn a living from home. With paychecks and tips lost overnight, service workers don't know how they will cover next month’s rent, put food on the table, or pay for medicine, school, child care and more. @roar.ny is partnering with @robinhoodnyc and created a restaurant employee relief fund. To donate, visit https://www.roarnewyork.org. Thank you @claire_olshan for the challenge, I nominate @danielleduboise @aliyaleekong @claire_cee @linnebotanicals to share their favorite restaurant memory and help bring awareness and hopefully help bring our favorite haunts back and better than ever. 🌃
  • My Foolproof Eggplant..was always too impatient to salt eggplant. Not worth it I’d say, who has an hour? Welp, turns out I do. And then some. So I generously salted thick slabs of eggplant (wait, using a veg peeler, strip the skin a few to create a 🦓 pattern) let sit on a flat baking sheet for an hour and preheat oven to 375 (I used fine sea salt but you could also use kosher salt).. after an hour passes, pat it down with a dish towel, put down parchment paper and place egg plant pieces back on, generously drizzle with olive oil. No extra salt. Season w some dried oregano and black pepper. Roast at 375 for another 30 min then a couple minutes under the broiler to brown. Let cool and magic. 🍆🍆🍆
  • Birthday smiles and cupcakes for Dada 🧁🎂🧁🎂
  • Happy birthday to our ☀️ and 🌛@djnvm the best daddy, best friend, partner in life. There is no one in the world I’d rather go through this journey on 🌏 with. Ten years and counting. I’ll take a hundred more. You’re our rock and make everything possible. We love you ❤️❤️❤️

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