I prefer pumpkin spice in my nut butter, not my coffee.
I’ve been using this batch of the creamy spread to slather on bread, spoon into oatmeal, and drizzle on breakfast sweet potatoes.
The recipe is simple, but you’ll need a solid food processor. And a little patience. As you watch the butter swirl round and round, achieving a creamy butter may at first seem impossible. But eventually, the seeds begin to slowly release their oils. This turns the consistency of the butter from chalky to velvety smooth.
Feel free to adjust the spices to your liking. You can also play around with toasting the seeds. Sometimes I’ll also add a few walnuts to the food processor, too.
The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.
This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.
Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.
For an instant boom of color, toss in a beet.
Add it to your pasta. Your tabbouleh. Or your hummus, as showcased here.
Just a few roasted cubes will do the trick.
I make hummus often. While it’s always a crowdpleaser, it can also feel unimaginative.
And yet, when it’s hot pink, it can easily outshine all other appetizers at a dinner party.
Beets’ earthy flavor is quite powerful, so start with 1/4 cup. If you desire more color, you can add from there.
Cooking has always been a form of meditation for me. Fueling up on nourishing foods always feels right.
Lately, I’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.
The broth is light. And you can swap the water for bouillon cubes if you have them.
But the variety of veggies naturally fills this with flavor.
Top each bowl with a sprinkle of nutritional yeast. It adds a slightly nutty and almost creamy finish to every bite.
You’ll also want a slice of crusty bread to pair with it.
Hey there blog fam. It’s been awhile.
I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily. I’m hoping to start livening up this blog again as we move into winter.
Someone hold me to that.
First up is this vegetable-loaded soup, perhaps inspired by a little too much holiday feasting. If you’re like me, and turn into a cookie monster whenever sweets are in sight, you may need this just as much as I do.