Recipes
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  • Day 2 of the #bonberihomecookchallenge ..hit up my local farmer’s market today and even though this time of year is usually bleak, I scooped up a lot of root veg and shoots and figured I’d freestyle. So this is the result! Stewed some turnips in a homemade vegan dashi using dried shiitake mushrooms, kombu seaweed and tamari (less intimidating than it sounds) til they were soft and buttery, shaved some watermelon radish, roasted oyster mushrooms in tamari, avocado oil and black pepper, topped w kimchi, pea shoots, avocado and seaweed over a bed of coconut sticky rice. Feeling so grounded already by gathering and cooking for myself and my fam (kiddos had simple baked and steamed taters from the market today). Not too late to join my challenge! 🍠🥕🥦🥔
  • I have a confession. I’ve been a delivery junkie lately. With two kids, building a startup, the allure of takeout is too enticing. Order while babies are in bath, have my dinner waiting the second they’re down. But no matter how clean I customize my orders, I just don’t thrive. My body and vibration isn’t at its best. So I’m challenging myself to go back to basics and for the next ten days (save a holiday dinner out or two), I’m committing myself to cooking for myself and family. No cleanse, just an emphasis on raw greens, lots of warming veggies, grains and delicious spices that my body has been craving. Day one: arugula dressed in lemon, brown rice pasta with quick cherry tomato sauce and spinach, Ezekiel toast w vegan mayo, avocado and sliced Persian cucumbers. I’m actually excited! Are you? Tag me in your home cooked meals so we can inspire each other along the way 🥣🍽🧂🥒🥑🍝 #bonberihomecookchallenge
  • Let it be known that I’m getting through this winter via toast dinners..I also feel it’s kind of French of me, non? Just add 🍷. Seen here..white bean tomato toast with massaged lacinato kale and Ezekiel bread. Recipe below... 🍞🍅 ❣️ ❣️ ❣️ 1 can of cannellini beans or white beans (comes out to about 1.5 cooked beans if using dried) 2 cups of crushed tomatoes or your fave marinara brand 3 cloves garlic, thinly sliced 1 teaspoon of dried or fresh rosemary sprigs 1/2 small lemon 1/2 cup of thinly sliced kale or spinach 1 bunch of fresh parsley chopped Good olive oil Sea salt Black pepper Crushed red pepper Sea salt flakes Ezekiel bread or your fave bread In a medium size pot, heat a generous glug of olive oil. Add sliced garlic and lower heat so they sizzle, then add rosemary. Before garlic browns too much, add marinara and strained beans. Bring to a boil then simmer for 10 min. Add fresh greens and half the parsley. Simmer for another 5 minutes. Add in lemon juice and another glug of olive oil. (This makes us creamy without cheese.) season with salt, pepper and chili flakes. Transfer to a serving dish. Garnish with remaining parsley and sea salt flakes. Toast the bread and rub each piece with half of a garlic clove. Serve with Ezekiel toast and salad.
  • Just in time for 🎅🏽! @domingabrooklyn MISO chocolate chip cookies, 💯 vegan and gluten free...now exclusively available at the Bodega 🍪🍪🍪🍪 #vegan #gluten-free #cookies #sweet #plantbased #bonberibodega
  • Feeling all kinds of festive at Bonberi Bodega thanks to the install of our dreams...come by and give the gift of wellness, from green juice gift cards to customizable baskets to healthy treats, we’ve got you covered 🎄🎄🎄Thank you @vanwyckvanwyck @bronsonvanwyck for your holiday magic 💫💫💫(📸 @lindsaymeyer ) #bonberibodega #happyholidays #healthyholidays #lovebleecker
  • As a freelance writer, I remember getting my first tiny byline in the @nytimes and feeling like my life was complete. “I can die now,” I half jokingly said to my husband. That was 8 years ago, pre babies, pre Bonberi. I remember as a very lost 20-something craving something more. Around the same time an article in the @nytimes came out about women moving from fashion to wellness and making a career out of it. I sat on my boyfriends bathroom floor the morning after a drunken fight about some girl, his roommates in the next room over filled with diner food, hungover, lost, emotionally spent from the highs and lows of insecurity, a few pounds away from my “ideal” body, longing for that life these women had conquered. I knew I had to get there, but how? How could I make my quiet yearning a reality? And even more how could I ever make it my vocation? It was a dream but I had no idea how to get there. Cut to a tiny idea with a good friend, I started to shed. Shed my old habits, shed things that didn’t serve me, and just follow what healed me. That’s it. I just kept following the healing and the things that genuinely nourished my mind, body and soul. I didn’t have a game plan, I just kept doing one thing that felt good after another. Then something happened, sharing what made me feel good started to make others feel good and the high of serving took over. It immediately took me out of the equation. It became about the work. Not me. All this time I was worrying about me and when I realized I have little to nothing to do with it, I was free. Years later, same husband literally stripping floors and walls at 3am to make a real life Bonberi to recruiting the best team in the game who passionately cook up deliciousness in the kitchen and a team who cares so much to scout the market to discover the most effective and delicious products out there, I hope we can continue to serve up more goodness for all of you guys and that this is just the beginning. Thank you @karinnelson23 for this incredible article, the whole #lovebleecker team and all the amazing businesses on the block and beyond inspiring us to keep it moving! #longliveprint #bonberibodega #grateful #lovebleecker
  • 💫Learn to pivot when things aren’t working out💫Do the work and get your hands dirty💫When finding a mentor get specific with your questions💫Stay curious💫Write thank you notes💫Buy a Dutch oven, a scale and a garlic peeling tube 💫Some of the words of wisdom thrown down at tonight’s Women in Food panel with @melaniedunea @trulyumber @elisholder and @havenskitchen . So inspired by these women breaking glass ceilings and in the most delicious way👊🏽🔪 #womeninfood #careergoals #bosses #wellnesswednesday #bonberibodega
  • Takeout the Bonberi way 🥦🥕🥒🥬 When I want to eat clean but also don’t have the energy to cook, I just order double, triple the veg dishes and ditch the grains with emphasis on salads before and nutty nourishing squash, a gentle cleansing savior during the cold months. Ditching the grains for more root vegetables is a gentle way to keep lean with feeling like an indulgence rather than a punishment. Thank goodness for squash! Steaming denser varietals like kabocha or Japanese yam is a super clean option to roasting and since it’s their season they’re so sweet and nourishing without anything but a little tahini dill dipping sauce never hurt anyone either 😉 #vegan #plantbased #eatclean #grainfree #winterfoods #squash #souen
  • ✨Feeling so grateful ✨Thank you @karinnelson23 and @nytimes for this insanely cool article about the revival of Bleecker Street...so honored to be included among such amazing and inspiring female founders who are hustling to make it all work and doing something good for the 🌎...ps, still haven’t learned how to properly hold chopsticks even though I’m half Asian 🤷🏻‍♀️🥢 Link in bio for full story (📸 by @stefaniacurto for @nytimesfashion ) #femalefounders #lovebleecker #grateful

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