This rosemary and grapefruit olive oil cake is everything. The flavors are fresh and light, with a hint of bitterness that makes it irresistible. And it’s topped with a simple grapefruit glaze that you don’t want to skip. The glaze adds a lovely pink hue read more
self-care season Golden milk is a traditional Ayurvedic drink that has been used for thousands of years to promote whole-body health. It’s comforting, nourishing, and soothing, a super-charged glass of warm milk before bed. Most golden recipes out there are complicated- requiring up to 10 read more
self-care season Adaptogens are herbs that help the body adapt and respond to stress. For my post-concussion symptoms, I’ve been using the adaptogen ashwagandha to support my nervous system, reduce anxiety, and help calm my brain’s fight-of-flight response. Combining ashwagandha and ghee is a common read more
A weeknight dinner staple with sweet carrots and succulent turnips, this Indian-inspired red lentil soup gets its flavor from a hefty dose of the spice blend garam masala and is topped with cilantro chutney. soup season Red lentil soup is one of my weeknight dinner read more
Earthy beets, crisp and buttery olives, nutty pepitas, and bright miso lemon dressing deliciously meld together in this irresistible grain salad. It tastes even better if made ahead, great for a potluck or for make-ahead lunches. clean eating season Beet and quinoa detox salad is read more
thankful season The week before Thanksgiving includes the anniversary of the concussion that changed my life. In those first months after my concussion, I was stuck on the couch and couldn’t stand up without feeling like the world was spinning. I could barely get off read more
first frost season Maple-glazed sunchokes and shiitakes make a cozy side dish for the cold nights of spring and fall. In this recipe sunchokes are treated like potatoes- boiled in salted water until tender and then browned in a cast iron pan along with shiitake read more
first frost season One-pot farro is a great way to use up less than spectacular end-of-season tomatoes and green beans before the first frost hits. Other cold-tolerant veggies, like fennel or greens (Swiss chard, kale, or mustards) also make good additions. One of my favorite read more
harvest season The late season abundance of apples, squash, and kale inspired this fall harvest kale salad. A maple mustard vinaigrette ties together this salad’s sweet and tangy flavors. ingredients for fall harvest kale salad delicata squash A couple of weeks ago, my partner brought read more
tender greens season Every spring I plant Swiss chard in my garden, and all summer struggle to use it in the kitchen and curse myself for wasting precious garden space on it. Swiss chard is best cook in liquids, either braised in a skillet or read more