It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involving our favorite golden broth formula that’s helped numerous friends and family fight so many colds. The broth is infused with all kinds of anti-inflammatory and mineral-rich ingredients that are said to be immunity powerhouses – think ginger, turmeric, black pepper, garlic, kombu, shiitake, bay leaf, and more. It also tastes deeply nourishing and delicious, and has the most beautiful color. There are so many ways it can be served, too. Drink it on its own, use it as a base for dahl or curry, or very simply pour it over noodles and top with some seasonal vegetables, like in this recipe.



Today we are also sharing some natural cold remedies that we find to be powerful, especially when employed during the very first signs of a scratchy throat.

This is a recipe that we’ve been excited to share for a while! The number of plant-based yogurt options has been growing like crazy on health food store shelves, which is amazing, and I always love seeing how companies innovate in this field. Still, I rarely buy yogurt. There are a few things that I find less than ideal about it: the single-use (mostly plastic) packaging, the presence of weird ingredients or additives (gums, etc.), and/or the price, which can often be quite steep. Knowing that I can easily make really good vegan yogurt at home is another huge reason.

This recipe takes care of a few common problems that I’ve personally noticed when it comes to homemade, plant-based yogurt making: it’s not at all finicky (unlike coconut yogurt), and it’s not overly bland (looking at you, 100% cashew yogurt).

Coconut yogurt is notoriously tricky to make at home. The ingredients couldn’t be simpler (just coconut milk + probiotic), but achieving the right texture is not easy. It’s common for coconut yogurt to refuse to thicken and remain the texture of milk, albeit a probiotic one. This is when you start getting into the nuances of which brand coconut milk works and which doesn’t, and what probiotic capsules to use. Not very universal. There are some incredible coconut yogurt brands out on the market (like Anita’s and Coconut Cult), but they are very expensive, hard to find, and honestly so incredibly rich that I can only handle one spoonful at a time.

Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo retreat. It was a dream come true, and we’ll be sharing more about that very soon.

Before we get into our favorite snack lately, we wanted to talk a little bit about growth and evolution as it relates to this space. We’ve been posting recipes here for close to nine years. It’s a practice that has almost unfailingly kept us inspired and excited about the daily ritual of cooking and nourishing ourselves and others. This whole blog is sort of a family album at this point, since we can pinpoint certain posts to the life events that were happening around us while cooking the dishes. It’s also surreal to be able to put something out there and know that a certain number of people will check out the recipe or even cook it in their own kitchens. It’s a special form of connection that we have with the world, and every time we hear from someone who has made and enjoyed one of the recipes is amazing. It never feels normal or old, truly.

I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening more often than not is that they all get ripe at the same time, and I can’t use them up fast enough. My solution is to mash up the avocados with some lime juice, then freeze the mash in ice cube trays to use in smoothies, quick avocado pudding and this soft serve, which we are completely obsessed with.

Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardest time choosing which eggplants to get, since they are all so different and beautiful: plump, dark ones, speckled ‘graffiti’ ones, skinny Japanese eggplants… I want to buy them all. Eggplant is definitely up there among my favorite vegetables of all time. I also know that it’s quite a polarizing one, since a lot of people don’t enjoy the flavor or find eggplant intimidating to prepare.


Whenever someone tells me they don’t like eggplant, I try to point them in the direction of my marinated eggplant recipe – it’s in our latest cookbook, and it impresses seemingly everyone. Eggplant is spongy and absorbent, so marinating it transforms it into this super flavorful, velvety version of itself that seriously tastes like heaven. I also really like adding eggplant to curry or ciabotta and broiling it in the oven with a miso glaze. It has so much potential to be really delicious!




This eggplant fried rice is our latest obsession. It’s weeknight-friendly, satisfying, and full of fresh, late summer flavors.

I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever since I saw it in one of their issues this past year (there’s also a video of Andy Baraghani expertly making it here). The frittata is called kuku sabzi and is often served during Persian New Year that is celebrated on spring equinox, welcoming spring with the abundance of herbs in the dish. I’m obsessed with any food that requires a ton of herbs, and this frittata is loaded with parsley, dill, and cilantro. I also like making vegan ‘frittatas’ with chickpea flour, since I’m completely in love with socca, and chickpea frittatas are like socca x 100.

You guys, this tart! It’s one of our very favorite recipes that we’ve developed lately. Beaming with excitement to share it with you.Our days have been full to the brim preparing for our retreat in Italy, planning a commissioned magazine shoot, and working on a new project that we are hoping to launch in November. It’s amazing to have our hands full with work that we’re in love with, but I would also be lying if I said that it’s all smooth sailing. Stress and overwhelm always find their way to creep in, and it’s been so important to employ our favorite self-love tools and practices to counteract stress and anxiety (much more on this in our upcoming new project!). Slowing down to cook a nourishing tart is definitely one of them.We are genuinely grateful for summer produce right now, since it needs so little to taste delicious. A lot of it doesn’t even need to be cooked: just chop, season, and serve, which has all been so helpful during this busy time. This tart is not exactly in the chop, season, and serve category, as it requires a little more work and thought. It does, however, depend on the sweetness of late summer tomatoes and cauliflower, and it’s so worth the extra little bit of work than you might be used to during this abundant season.

The tart consists of three elements that seem to have been made for one another: a 4-ingredient, grain-free crust, a savory cauliflower ricotta, and a layer of juicy, caramelized tomatoes on top.

I love making ‘ricotta’ with almonds or cashews, but thought that my usual recipe would be too heavy for this tart, since I needed a fairly good amount of it to fill up the whole crust. Cutting the nut ricotta with some steamed cauliflower worked amazingly well. If anything, the cauliflower contributed to the nutty and savory flavor of the cheese even further, while making the texture fluffy and light. It never hurts to add a dose of cruciferous veg to your meal, either ;) The richness of the ricotta is the best compliment to the sun-fed, juicy caramelized tomatoes that crown the tart. Add a (vegan) buttery crust to that, and you’re really in business.Because this tart is plant-based and doesn’t contain eggs to thicken the ricotta, and because I didn’t want to over-complicate the recipe with any vegan thickeners, the ‘cheese’ is quite soft straight out of the oven. It’s still possible to get a nice slice though, if you work with a sharp knife and a dependable pie server. The ricotta layer does thicken up after a night in the fridge, so your leftovers will be even more sliceable. We hope you’ll give it a try!

Click for GRAIN-FREE TOMATO TART WITH CAULIFLOWER RICOTTA Recipe Serves: one 10" tart

I’ve been on a raw food kick lately. I find that it’s what my body craves in the summer heat, and it always helps me feel lighter and more alive if I’m feeling down, dull, or generally far from my higher self :) I’ve been eating a ton of salads, zoodles, juicy melon mono-meals, and pureed soups.


So, gazpacho has been a weekly staple for us. I like to vary the recipe every time I make it so as to not get bored, and also because there are so many possibilities to explore in the gazpacho realm. Check out our Red Lentil, Spicy Strawberry, Watermelon, and Pineapple Cucumber gazpacho recipes.


This mango version is so refreshing with its lovely balance of sweet, savory, and spicy notes. It couldn’t be easier to make, too – just throw everything in the blender, chill, and enjoy.

We lean on this meal at least once a week, especially in the summer. It’s dead simple to make, requires pantry staple ingredients, and the flavor is so impressive. I was a little hesitant to share this recipe, because I thought it might be too basic, but I wish I knew about it a few years ago, when putting together a quick but tasty weeknight meal was still a creative struggle :)


This recipe is all about two things: 1) the sauce and 2) keeping your ingredients as cold as possible. The sauce is a combination of everything that’s good in this world. It’s spicy, salty, creamy, and a bit sweet. It’s great for so much more than slathering on noodles, too: dip anything in it, like summer rolls, raw veggies, your fingers…

Today we are continuing with our Abruzzo recipe series, in which we share traditionally plant-based dishes from Abruzzo, Italy. We are hosting a vegan/vegetarian retreat there this October (there are still a few spots left!), and our research of local ingredients and eating traditions has led us to cooking and trying some amazing plant-based meals from the region.


This simple summer vegetable stew is the perfect example of the genius simplicity and quiet elegance of Italian peasant food, which mostly depends on the freshness and quality of the ingredients. Ciabotta (also known as ciambotta) is a common summer dish in Abruzzo, as well as all throughout southern Italy, and it’s everything we want to be eating this summer.


My aunt back in Russia makes something similar to ciabotta, a dish that she invented herself, and I’ve been craving it so much this summer. I was super excited when Anna, our retreat partner and Abruzzo local, told me that southern Italy has a similar dish that I should try making.

While walking in Astoria, Oregon on a blustery, rainy day, I saw the most beautiful fern growing out of a derelict wharf. Although the wharf had been abandoned when the cannery closed, and the sea was reclaiming the remaining pilings, there was new life. Amidst the wind, rain, and neglect, the bright green fern had found a way to persevere. We humans like to see ourselves as different and separate from nature; yet, we, too, find ways to grow and thrive, even when there are outside forces fighting against us. Life always finds a way, no matter the obstacles…although it might not always be how or what we expected.

Do you remember the Rubix Cube? Every move affects a future move and every twist depends on the previous one. Just as in nature, everything is interconnected, which makes me wonder… Did the fern grow in spite of the harsh conditions or because of them?

When I was a child, my friend and I decided we could speed things up on the Rubix Cube by removing the colored stickers and repositioning them. Unfortunately, not all the stickers were easily detachable. So, instead of achieving our ultimate end, we made it so the game would never be winnable. There are times in life to break rank, and there are other times when more is gained from ebbing with the tide and allowing each action to be the building block for the following one.

We’ve got a subtly red-white-and-blue treat for you today. Donuts! First though, let’s get this out of the way: these donuts are vegan, gluten-free and baked, so there’s nothing classic about them. There will inevitably be textural and flavor differences, when compared to the (delicious) fried donuts that you would acquire at a donut shop. These baked donuts are so good in their own right though: they’re studded with blueberries, sweetened with maple syrup, and made extra special with a sunny tanginess from lemon juice/zest. There’s also a perfectly glossy, four-ingredient coconut glaze that’s completely irresistible. Making these guys is definitely a much easier venture than frying up proper donuts at home, so that’s another bonus. In fact, though they look impressive, they do not take long to prepare at all.

Want to have a summer party that is both festive and healthy? These tips, foods, and healthy July 4th recipes will help you enjoy get-togethers that nourish your body and support your health deliciously.

 

Sitting in the sunshine all day, burgers and hot dogs sizzling on the grill, plates piled high with mayo-drenched potato salad, fireworks shooting across the sky, and red, white, and blue everywhere you look.

 

For many Americans, this is an annual tradition. And like most holidays, the 4th of July — U.S. Independence Day — is known for some unhealthy practices. You probably don’t expect to find healthful foods at most parties. But what if you want to host a summer get-together, or attend one, without sacrificing your health?

 

The following tips and recipes will help you create (or participate in) a 4th of July celebration or another summer party that won’t disrupt your healthy lifestyle.