When you’ve got a turbo blender, all you need to make this is fruit (and a little cinnamon) (and a little stevia).
Asparagus is a harbinger of Springtime. Eggs symbolize rebirth.
Two ancient grains, with salty oil-cured olives, and sweet-tart dried cherries.
This is a snap to make, and a colorful, cleansing salad (it’s the beets and ginger). Lemon *and* lime juices add complexity of flavor.
What is halvah? Halvah is a quintessential dessert in the Eastern Mediterranean, Middle East, and India — as much a part of these cuisines as ice cream and apple pie are to America’s.
Our kitchen makes this lovely soup, and you’re right that it doesn’t appear in our cookbooks, so we’re sharing it with you here even though it’s proprietary. We’re trusting you with a “secret” recipe because we love you.
Another soup for winter. This one has ginger, to aid digestion, and sweet carrots. Red lentils are unlike the brown lentil you might know. They dissolve when you cook them.
When did we start expecting cornbread to taste sweet like cake? When did we start adding other flours in addition to corn meal? This recipe makes a rustic, real-deal cornbread that is not sweet.
Made here with full-fat coconut milk so it’s dairy free. I also love this recipe with cow or goat milk.
A shortcut to Indian food. We used canned chickpeas, and a spice packet. You add oil, and your own optional vegetables. Just heat and eat!
The traditional Ethiopian pancake bread uses a sourdough fermented batter, and the gluten-free grain, T’eff. It’s easier than you think!