Recipes

Chana Saag

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4 cups greens (I used spinach and curly kale) 1 can chickpeas, drained and rinsed  2 garlic cloves, minced  1 …

Roasted Acorn Squash

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FOR SQUASH: 1 acorn quash 2 tablespoons avocado oil  1/2 teaspoon cinnamon  1/2 teaspoon ground coriander Sea salt to taste  …
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  • ✨FOOD NOSTALGIA✨One thing I’ll never understand is trying to separate food from feelings. As a former emotional eater, I struggled for years trying to “eat when I’m hungry,” “stop when I’m full,” and not when I’m sad, overly happy or anxious. I agree mindless eating and trying to fill an emotional void is something one must heal, that is important work.. @mariannewilliamson @louise_hay_affirmations have written beautiful books on the subject that have helped me tremendously.. but once I realized food and feelings are a big part of the joy in nourishing ourselves, it was completely freeing and actually healing. For each meal, I wonder, what will make my body and my spirit sing? That is when I feel truly full. This meal reminds me of my dad. Every day he would have a tuna fish sandwich with chopped celery, tomato on toasted pita and a pickle. When I visited him at work, I would have the same plus a bag of Wise potato chips. I wanted to have what he was having because he got so much joy from his everyday lunch and I wanted to feel what he felt. The routine was comforting. As he would take calls and meetings, I would munch and crunch in the corner happily feeing like I was part of the business too. I don’t eat tuna fish anymore and my dad is no longer here but meals like this bring me back to sitting in his office. The comforting crunch of toast, the sour kraut, the juicy veg, the salty chips, it’s home and it feeds my belly and my soul, and I feel whole because of it ❤️
  • Saturday salad bowl 💫 Arugula, pea shoots, cucumber, cherry tomatoes from the farmer’s market, @bonberionbleecker beluga lentil salad and roasted plantains drizzled w @rio_bravo_ranch olive oil 🥗🥗🥗
  • When all you want is hippy food for dinner. ✌🏽
  • 🇰🇷Kimchi Mung Bean Pancakes aka Bin Dae Tteok🇰🇷 I grew up having these at home and korean restaurants and it was always my favorite thing. Still are! Naturally vegan and gluten-free they are the perfect dose of crispy and chewy on the inside. I love a spicy pancake but can totally omit for kiddos and play around with your fave veg! Recipe below ☺️ 1 cup of soaked split mung beans (yellow and red lentils will work too!) 1/4 cup water Sea salt Pepper 1/4 cup kimchi Thinly sliced red bell pepper Thinly sliced onion Handful of baby spinach 2 scallions, roughly chopped Dressing: 6 tablespoons tamari 1 tablespoon toasted sesame oil 2 tablespoons rice vinegar 1 teaspoon of sesame seeds Soak mung beans or lentils in 3 cups of water overnight or at least 6 hours. Strain and rinse beans. Place soaked legumes in a large food processor or blender. Add kimchi and half the water. Blend into forms a pancake like batter. You may need to add a little more water. You want the batter thick and not too runny. Add kimchi and blend again. Using a shallow skillet, heat 2 tablespoons of avocado or coconut oil. Once glistening, spoon 2-3 tablespoons worth of batter onto the skillet to form a small pancake. Lower heat and let sizzle. Add a few pieces of pepper, onion and spinach. Once browned on one side, about 3-4 minutes, flip. Let sizzle another 3-4 minutes and transfer to plate. Whisk all ingredients of dressing in small bowl. Serve as dipping sauce!
  • Yay! My favorite recipe to film ever is up with my LUMINOUS friend @melissawoodhealth ! What did we make?? Juice pulp burgers! The yummiest way to repurpose what’s left after all of that nutrient packed veg juice. Head to her YouTube for the full video and also Bonberi.com for written recipe 🍔🍔🍔🍔
  • Making "Zaru Soba"!
  • 🌿Green Goddess but make it RICE🌿 Recipe for both @instantpotofficial And stovetop below 🍚 🍚 🍚 1.5 cups white basmati rice Water (see for amounts below) 1 yellow onion, minced 2-3 cloves garlic, minced 1 handful of fresh basil leaves 1 handful fresh parsley 1 handful of fresh scallions or dill or cilantro Sea salt to taste 2 tablespoons olive oil or grass-fed butter INSTANT POT VERSION Set pot to sauté, add a drizzle of avocado oil and minced onion and garlic. Sauté until onions begin to become fragrant and translucent. Add rice, 1/2 teaspoon salt and 1 cup of water. Cancel cook and set to high pressure/manual setting for 4 minutes. Close instant pot and seal vent. While rice is cooking, add all herbs to small food processor, chop until created a fine mixture. (Can also hand chop finely as well.) Set aside. Let natural release for 10 minutes. Remove lid, fluff with a fork and season more to liking. Add olive oil or butter, chopped herbs and mix well. Reserve some of the chopped herbs to garnish on top. Serve hot! STOVETOP VERSION: In a heavy bottomed pot, bring to a high heat, add a drizzle of avocado oil and minced onion and garlic. Sauté until onions begin to become fragrant and translucent. Add rice and 2 cups of water and 1/2 teaspoon salt. Bring to a boil, then simmer for about 20 minutes covered, stirring occasionally. While rice is cooking, add all herbs to small food processor, chop until created a fine mixture. (Can also hand chop finely as well.) Set aside. Once rice is cooked, remove lid, fluff with a fork and season more to liking. Add olive oil or butter, chopped herbs and mix well. Reserve some of the chopped herbs to garnish on top. Serve hot!
  • Saturday night ⚡️
  • Lived in @hatchgal everything my last pregnancy and fell in love how chic and simple the pieces were 💖 Enter: the new @jcrew x @hatchgal collab for my back-to-work uniform 💁🏻‍♀️And big thank you @heymamaco for introducing me to so many new mamas at your matchmaking event this eve! Things I learned.. 🍼don’t sweat the small stuff 🍼real face time matters at work, show up in person 🍼if you want it done the way you want, do it yourself 🍼TRAVEL with kids 🍼go for the third 😬 (I may or may not take all of this advice lol) #ohheymama #jcrewxhatch #withatwist #hatchtagged #hatchland #hatchgal #sponsored

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