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When I was a little girl, my aunt would drive the

When I was a little girl, my aunt would drive the two of us into NYC often - this was back in the 80s + 90s before smartphones so she would have a little notepad with a list of new places she wanted us to checkout. After each place we visited, she would cross it off the list + we were onto the subway to checkout the next spot.

I only remember a few locations but what I do remember is the feeling I felt when I walked into a magical space I’d never seen before. Something about how the walls were painted, how the ceilings were insanely high + how everything looked so beautifully crafted. I didn’t know the word “ambiance” back then but now that I look back, I can feel how the ambiance of each place seemed to lift my spirit. The energy inside was so captivating + interesting + of course filled with the excitement of a variety of city folks.

All of these memories started flooding into me today when I stopped into one of my favorite places @lamercerieny @rwguild - there’s something about walking in here that uplifts me + takes me back to the days as a young girl in awe of the beauty in this city.

While many of the places I visited with my aunt are no longer around, I do still love exploring more recently opened ones that seem to create the same warmth + coziness inside of me.

This place is a gem. Part restaurant, part shops filled with the most stunning ceramics + home goods you could ever imagine. It’s a must if you’re downtown + in need of a warm, cozy feeling. ✨

When I make soup, I like it to be very, very simpl

When I make soup, I like it to be very, very simple. I bought a handful of red bell peppers last week + some almond milk + decided to make a soup with those two main ingredients + a few spices.

It turned out better than I thought it would + worked well served with dinner + lunch the next day. Let me know if you make it. This is a really good one!

Here’s how I made it:

I quartered six small red bell peppers (you can use 4 large), drizzled them with 1 Tbsp of olive oil + sprinkled them with 1/4 tsp sea salt. I roasted them on a parchment paper lined rimmed baking sheet at 425 degrees F for 25-30 minutes or until the peppers were very tender + golden brown on the edges.

I removed them from the oven, let them cook for 2 minutes then added them to a high speed blender (I used the @vitamix) with 2 cups of unsweetened almond milk, 1 tsp cumin, 1/2 tsp smoked paprika and 1/4 tsp cayenne pepper. I puréed everything until it was silky smooth + served it with crushed red pepper flakes on top + fresh basil.

You can store any leftovers in a sealed glass container in the fridge for up to 4 days. Enjoy!

#vegetariansoup #redbellpeppers #easysoup #dairyfreesoup #almondmilkrecipe

Tonight’s recipe is a great example of how I whi

Tonight’s recipe is a great example of how I whip up a quick + very simple weeknight recipe. I set out to make walnut pesto to share with you but when it was all done + ready to eat, I didn’t have anything to serve it with so…

I reached into my fridge + found leftover cauliflower rice (I really don’t love making this fresh from scratch because it is so messy so I buy it frozen from Whole Foods Market - many stores now have this in the frozen aisle - it’s like $2 a bag or so. It’s literally just rice-like sized pieces of organic cauliflower- so easy to digest)!

I make this frozen cauliflower rice at least 2x a week because my body loves it. I took the leftovers out of my fridge from last night + folded in the pesto. It was FANTASTIC.

You can serve this pesto with anything such as crackers or toast or you can fold it into pasta or any vegetable as I’ve done here. I hope this inspires you because this simple condiment (pesto) can revamp anything - even sad leftovers.

Here’s how I made the pesto:

I combined 1/3 heaping cup of walnuts, 2 Tbsp olive oil, a handful of fresh basil, a handful of fresh parsley, juice of 1/2 a lemon and 1/2 tsp sea salt in a mini food processor and pulsed it until my desired consistency.

I then scooped up all of the pesto + added it to about 2 1/2 cups of leftover cauliflower rice and used the back of a large spoon to literally press the pesto into the rice to soften it up + then I mixed it well + served it.

This can be served warm or at room temperature.

Store leftovers in a sealed glass container for up to 5 days in the fridge. Enjoy!

#pesto #dairyfreepesto #cauliflowerrice #cauliflowerricerecipe #vegetarianrecipes

🤍 #quoteoftheday #consciousness #gentleness #o

🤍

#quoteoftheday #consciousness #gentleness #overcomingobstacles

Today. ☀️ #nyc #soho #lifeisbeautiful

Today. ☀️

#nyc #soho #lifeisbeautiful

One of my favorite things to do in the cooler mont

One of my favorite things to do in the cooler months is roast squash for dinner. Delicata happens to be one of the easiest varieties of squash to make, in my opinion because they tend to be on the smaller side + they’re not rock solid to slice into. Their skin is edible (although I eat the skin on all types of roasted squash) and they have such a naturally sweet taste so there’s not much you need to do to prep ‘em.

Here’s a simple way to roast them for a no-fuss weeknight side dish.

I started with two delicata squash, removed the ends + sliced each squash into 1/4 inch rings. I used a small spoon to scoop out + discard the seeds, then I place the rings into a medium sized bowl + tossed them gently with 1 Tbsp olive oil, 1/2 tsp cumin, 1/2 tsp ginger, 1/2 tsp sea salt and 1/4 tsp cayenne pepper until glossy and well coated.

I placed them in a single layer spread out on a rimmed baking sheet lined with parchment paper. Note: Make sure the squash rings are not touching - this will cause the rings to steam and not roast, which is not what you want.

Roast at 450 degrees F for 20-25 minutes or until golden brown and tender. Remove from the oven, set aside to cool for 2 minutes and serve warm.

Store leftovers in a sealed glass container in the fridge for up to 5 days.

#delicatasquash #wintersquash #roastedveggies

I cleaned my fridge this weekend + I find I’m ab

I cleaned my fridge this weekend + I find I’m about 10% happier when I do. It’s funny, isn’t it? Those little things that somehow make your life feel better.

I mean, the difference between opening a clean fridge + one with crusty old parsley leaves wedged in between the drawers is huge. I don’t think I’m alone here.

So, in honor of my clean fridge, here’s what’s inside this week. It’s not very full because I’m learning how to be a New Yorker + actually dine out + it’s fabulous. (I’m sharing where I dined tonight in my stories + more on my Facebook page).

Onto the fridge, here is what’s inside this week.

I tend to keep a handful of red onions in my bottom drawer because I love making caramelized onions - if you want, I’ll show you how I make ‘em. Let me know if you’re into it. Nearby there’s a solo shallot along with a lemon + enough avocados to feed my building.

The next drawer up is home to a head of green cabbage (I was inspired to buy this because I want to share an easy cabbage recipe with you that I love so much). Three golden beets are hanging out nearby along with a bag of arugula. I like buying beets without the greens attached because the greens add so much dirt to my fridge - plus I find the beets are larger when sold without greens.

The first shelf has red bell peppers (I’m working on a new soup for you), some old garlic that needs to be used up this week, fresh basil + eggs.

Next up are a few leftovers from recipes I made this weekend in glass containers - I’ll be sharing these recipes soon. These are hanging out alongside tomato paste, ground seeds, walnut oil + chilis.

The top shelf sort of never changes - it’s where my condiments hang out. Olives, capers, coconut oil, quinoa + lentils among others.

Not pictured is the shelf on the door, which houses two heads of fresh parsley in glass jars with water, almond milk + balsamic vinegar.

That’s it! 🥬🍋🥑🧅🫒🥚

Early morning silence. ✨ #soho #nyc #ilovethisc

Early morning silence. ✨

#soho #nyc #ilovethiscity

I started making my own tahini lately instead of b

I started making my own tahini lately instead of buying the store bought version, which never tastes as good as the homemade recipe. It’s rich + creamy + a good source of calcium, which is great if you’re like me + don’t eat dairy.

I serve tahini with everything from roasted chicken and poached eggs to salads and roasted vegetables. You can see this recipe served + plated in action in my Roasted Onions video (two posts prior to this).

Think of tahini as the cousin to peanut butter but instead of peanuts, we’re using sesame seeds. It’s quite easy to whip up and it happens to pair well with just about everything. Here’s how I made it.

I toasted 1 cup raw sesame seeds in a large skillet over medium-low heat, stirring often, for about 3-4 minutes or until the seeds were fragrant, toasty and golden brown. (Keep an eye on these seeds because they can burn quickly). Remove the seeds immediately from the skillet and let cool in a small bowl for a minute before adding them to a mini food processor.

I processed the toasted seeds in the mini food processor with 1-2 Tbsp olive oil, as needed and 1/4 tsp sea salt, plus more to taste.

The end result is a thick and creamy spread you can add to anything your heart desires or simply enjoy a spoonful for an afternoon snack.

Store leftovers in a sealed glass container for up to 2 weeks.

#tahini #tahinisauce #sesameseeds

One of my greatest joys in NYC is the little bodeg

One of my greatest joys in NYC is the little bodegas that line the street corners in every neighborhood. They somehow manage to squeeze everything under the sun inside - but my favorite part is the flowers + fresh greens outside that seem to greet me on the sidewalk + lure me in.

Once a month, I purchase a bundle of fresh greens, bring them home, toss them into a large glass jar with water + place them on the little island that sits in the heart of my kitchen. It magically makes my city abode feel less city-ish and more like I’m in nature.

As you’ll see in the video, I have lots of branches throughout my home - I purchased these from the shops uptown in the Flower District (if you haven’t been, it’s incredible) two years ago + they still look beautiful.

Many of you have asked about the greens + branches standing quietly behind me in my videos in the last few years so I wanted to share this little sliver of my life. I really can’t express enough how much just a little touch of nature grounds me everyday along with candles, soft music + incense.✨

This is one of those recipes I make over + over ag

This is one of those recipes I make over + over again. Whenever I’m entertaining, I make these. Every holiday, I make these. When I have nothing left in my fridge but a few sad onions starting to wither away, I make these. Tonight, we’re making Roasted Onions.

Not just any roasted onions. We’re making the ones that melt in your mouth like butter. So tender + sweet.

It doesn’t get much easier than this + all you need is two red onions, olive oil + sea salt. The roasting does all the work for you.

Here’s how to make ‘em.

Peel + quarter two large red onions. Place them face up on a rimmed baking sheet lined with parchment paper + drizzle with 2 tsp olive oil + 1/2 tsp sea salt.

Roast them in the oven at 400 degrees F for 40 minutes or until the onions are very tender.

Remove the onions from the oven + serve warm. I served these with a homemade tahini recipe that I’ll be sharing with you this week (stay tuned).

Store leftovers in a sealed glass container for up to four days in the fridge.

#roastedveg #redonion #roastedonions #simplefood

I’ve been hesitant to share such simple recipes

I’ve been hesitant to share such simple recipes like this one but when I really think about what I eat each week, it’s quick + simple recipes I love most.

I’ve always felt that in order to share a recipe with you, it needed to be a bit more elaborate of a recipe but I love simplicity.

I live a simple life + I eat simple foods + that’s what has helped me on the path to healing. So, without further ado, a very simple yet very delicious recipe…

It has felt more like spring this week instead of January so my body was craving sugar snap peas. You know, those vibrant + juicy pea pods that snap in your mouth + release a burst of spring flavor? They’re my favorite to snack on raw but I wanted to add a winter-y spin so I roasted them. I was a bit unsure how these would turn out but they’re fabulous. Do try!

Here, I tossed 1 pound (16 oz) of sugar snap peas with 1 1/2 Tbsp olive oil, 1/2 tsp sea salt + 1/4 tsp cumin until all the pea pods were glossy and well coated. I laid them out on a rimmed baking sheet with parchment paper and roasted them at 450 degrees F for 20 minutes. I removed them from the oven, listened to them sizzle for 2 minutes and served them with a small handful of torn flat parsley leaves.

I stored the leftovers in my fridge in a sealed glass container for up to 3 days.

#roastedveggies #snappeas #simplerecipe