Have you always wondered how to cook with cast iron pans? This is one of my favorite kitchen tools, and I’ve shared all my best tips here for how to season, clean, store, and cook with cast iron, along with some great examples of the types of foods you can cook in cast iron pans.
Beautiful purple miso glazed sweet potatoes pair well with our perfect kale salad and easy quinoa pilaf: all recipes are great to prepare ahead and stock yourself for a week of easy meals.
This week we’re making Homemade Pickles using fresh local carrots, zucchini, and cucumbers. You’re not going to believe how easy and delicious these quick pickles are!
Kamut is an ancient wheat that is making a great resurgence. Learn more about this wholesome grain and how to use it in a pretty, wholesome salad.
There is still a silly rumor that vegan diets are expensive, but it’s just not true! When based on whole foods, beans, grains, and veggies, a vegan diet can be cheaper than an omnivore diet (and also better for you and for the planet!)
This summer, treat yourself to these super light Summer Salads: easy to make, beautiful to look at, and deeply nourishing for your beautiful body.
I love using spelt as an alternative to wheat. In this article, I’ll talk about some of the differences between spelt and wheat, and share a recipe for using spelt flour and share a totally new recipe using whole rolled spelt for a nutty, wholesome granola.
Making homemade pickles is easy and quickly rewarding: they are ready the same day! You can play with the flavors via herbs and spices, and make them spicy, sweet, or keep them sour! There are endless flavor possibilities when making this quick vegetable pickles.
What if you could make enough homemade hummus for a whole month? I love making hummus in bulk because I can customize my flavors, reduce the amount of plastic purchased, and help save money. Check out tips for making the best beans, the easiest hummus prep, and 8 flavor variations to ensure you don’t get bored + there is a cute dinosaur cartoon!
What’s in your healthy pantry? Learn some tips about how I’ve built out a healthy pantry over the years, and which ingredients are most helpful to have on hand.
Lentils are cheap, easy to cook, infinitely versatile and SO DAMN YUMMY. Here I’ve shared the best reasons to eat lentils (plant-based protein! Fiber! Minerals!) and about a dozen ways to cook them into delicious homemade meals.
Learn how to cook with kañiwa, a delightful and funky pseudo-grain related to quinoa. The dark brown, fluffy gluten-free grain is great for salads, porridges, and for this globally-inspired brothy coconut soup. This is a new grain to the market, and can be helpful for those looking to expand their cooking experience.
Beets are best at this time of year, and here are 4 easy beet recipes with just a few simple ingredients to help you make the most of this wholesome and wholly underrated root vegetable.