Favorite Plant-Based Holiday Recipes
Here comes the annual round-up of our favorite, plant-based holiday recipes. We’ve got you covered on mains and hearty...
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Here comes the annual round-up of our favorite, plant-based holiday recipes. We’ve got you covered on mains and hearty...
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I make a variation of these overnight oats all the time. I love that they come together super quickly, make for a great ...
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Few desserts embody summer as well as a lush, fruity sorbet. This one is very straightforward in ingredients and prepara...
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I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer...
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You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpki...
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So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It defin...
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Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy desser...
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I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless,...
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Happy 2019, friends! Hope you’ve been having an inspiring beginning to the year. Today we’re excited to announce tha...
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Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These bab...
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Having wholesome, nourishing snacks around is my way of preparing for success. I’ve never been able to have three squa...
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This post was created in partnership with Nuts.com. We’ve got a subtly red-white-and-blue treat for you...
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There are still a few spots left in our Abruzzo Forage and Cook Retreat in Italy this coming October! We thought we woul...
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This post was created in partnership with Nuts.com. There are a lot of healthful, chocolatey nut spread r...
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Before we get to this heavenly Banana Cream Tart, we’re going to squeeze in a quick word about our very first vegan/ve...
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This post was created in partnership with Nuts.com. Pudding/mousse-like desserts are my favorite, and comi...
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This post was created in partnership with Nuts.com. If chocolate chip cookies, oatmeal cookies, and banana...
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This post was created in partnership with Nuts.com. Sorry we didn’t post these guys for you before Valen...
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Today we are sharing another step-by-step video we filmed of one of our favorite recipes from Simply Vibrant, in order ...
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This post was created in partnership with Nuts.com. My love affair with the combination of matcha and sesa...
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Happy New Year, friends! We wanted to stop by with a round-up of vegan and gluten-free New Year reset-friendly recipes ...
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Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we...
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This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. ...
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It’s been difficult for me to contain my excitement about these Blueberry Coconut Bars ever since I nailed the recipe ...
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We’re trying to get all of this summer’s most successful ice cream recipes out while it’s still prime time for fro...
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I often buy those nets of not-yet-ripe, organic avocados to have them ripen later in the week. What ends up happening m...
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Paloma’s been taking an active interest in cooking and working on fun food projects with me in the kitchen. This newfo...
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This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-sc...
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A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float,...
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This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here...
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Out of all the desserts in the world, I crave the pudding/mousse-kind the most. A tiny cup full of something light, crea...
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Checking in really quickly today with a recipe and step-by-step video of this gluten-free and vegan Strawberry Cobbler. ...
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Strawberry season happens much earlier in Florida than in most places, and it’s already come and gone. Thankfully, I h...
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Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and the...
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I’ve been dreaming about making no-bake lemon bars for a while now and finally got around to the idea a few weeks ago...
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March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss abo...
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These cheesecake truffles are another fun recipe I developed for Nuts.com. Chocolate truffles full of healthful ingredie...
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Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bough...
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Happy New Year! Checking in with a quick breakfast recipe idea that was born out of my struggle to feed my very picky e...
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Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time...
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This post was created in partnership with Smiley Honey. Roasting pears is the easy road to a sophisticated...
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Focusing on love, peace and hope today and sending all those vibes your way, but we know you come here for the pie, amon...
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This post is created in partnership with MightyNest, keep reading for a great discount. Right off the ba...
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I have a whole lot of cozy fall and holiday recipe ideas bouncing around in my mind, even though it’s still warm out a...
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Every time I feel a hint of sadness towards the closing of August, I have to remind myself that summer is not at all ov...
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Every one of us has, at some point or another, felt at a loss when tasked with making a meal. Sometimes there’s just t...
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Yesterday, Paloma turned eight, and we celebrated with this magical ice cream cake. Then we went on a road trip to Orlan...
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This week, I wanted to re-create my favorite Ben & Jerry’s ice cream flavor, making it vegan (though B&J came ...
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I’m so excited for today’s ice cream flavor, I could hardly wait until Sunday to share it. These delicious ice cream...
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It’s been so hot! Every summer, without fail, my general appetite decreases, while cravings for all things fresh, cris...
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We made and photographed these beauties this past winter, but they kept getting pushed back on the blog post schedule, ...
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Papaya is one of my favorite things to eat this time of year, so figuring out a papaya sorbet recipe that worked was ve...
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This Sunday, we are going for something very light, summery, fruity, and very nutritious. More particularly, a green sm...
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To continue with the herbal/floral theme from last week, this Sunday, we’ve got Chamomile Honey-Lemon Ice Cream. We’...
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This Sunday’s flavors are lavender, chocolate and tahini. I’ve talked about my love for lavender on this blog quite ...
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I think I first got the desire to make rhubarb frozen yogurt when I saw a photo of Nigel Slater’s Rhubarb Eton Mess....
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As part of my recipe development process, I do a lot of research, whether related to ingredients or techniques. One of m...
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Recently, I’ve been working on developing very light, very mildly sweetened, mousse-like dessert recipes for the new ...
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Call me crazy, but I’ve never been attracted to sticky cinnamon buns. I blame the fact that I didn’t grow up eating ...
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Dukkah is an Egyptian spice mix traditionally made of various nuts, sesame seeds, herbs and spices like coriander and cu...
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I want to wish you all a happy holiday season and thank you for your readership, for trying our dishes and for buying ou...
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Today I’d like to talk about At Home in the Whole Food Kitchen, a book I’ve been cooking from non-stop since getting...
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This past summer was a summer of ice cream for us. Since I bought an ice cream machine five years ago, I haven’t been ...
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There are three foods from back home that I find myself missing consistently – wild mushrooms, black currants, and sou...
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Paloma and I are leaving for Russia today, and here is one of the snacks I will be bringing for the long flight. Lately,...
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Finally, our plans have been set in stone, the tickets have been bought and all the arrangements made. Paloma and I are ...
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Granola bars have always presented somewhat of a challenge to me. I haven’t been able to find a wholesome store-bought...
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I must admit that I’m not very skilled when it comes to proper cake making. I could tell you about several disasters, ...
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Today we celebrate our book, The Vibrant Table, being available for pre-order and all the work on it – successfully c...
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Finally, the weather broke and the steaming Florida September heat began to give up. I can’t wait for the day when we ...
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After all these years of living in Florida, I’d never seen, let alone tasted a local fig until very recently. I heard ...
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When it comes to ice-cream, for me, the stranger and less common the flavour, the better. My track rec...
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Frozen Berry Cheesecake on a Sunflower Crust Food blogs have become a big part of my life, and there are s...
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Today we are so happy to welcome a guest poster, Laura, a beautiful lady behind The First Mess. In case you are not fami...
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Today I’ve got a guest post for you that I am very excited about. When Karolina Eleonóra of The Raw Dessert Kitchen...
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The cookbook manuscript has been submitted! And even though there is still a lot of work to be done in the editing stage...
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This post is also available in: French Aran Goyoaga hardly needs an introduction. Her a...
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Happy Holidays, everyone! To celebrate, here’s a fudge cake made with black beans and studded with the fruit of the se...
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Today, I don’t want to say much, just that our hearts go out to the victims and families of the terrible tragedy in CT...
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Hope everyone in hurricane Sandy’s path is staying safe, warm, and dry. Now to pears – what a perfect ...
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This post is also available in: French Before it gets too cold, here are two...
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This post is also available in: French La Tartine Gourmande is a cookbook I’ve been spend...
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This post is also available in: French Here is a (lighter) version of a ca...
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This post is also available in: French I’ve always associated late summer with plums,...
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Thank you all for participating in the Wholistic giveaway. The rose mist goes to The Best Decade, please email us your a...
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It’s time for apricots, that sweet part of the summer when the sun gets bright enough to make their delicate skins blu...
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Hello from chilly San Francisco! We just arrived, and the weather forecast is promising sun and high 60s all week. A ver...
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This one is for all the recent graduates. Congratulations, it’s quite an accomplishment, what you did! We have our own...
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One of the things I miss the most about the home country is dacha. I can only describe it as the most comforting place o...
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Recently, we attended a birthday party that left me incredibly impressed and full of hope for the future. In fact, it wa...
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Today we continue our series of posts, describing the preparations for our Argentinean tango inspired 3D gathering, whic...
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A salad of roots like jicama, fennel, and daikon radish. We’re blessed with the growing season in the midst of the wi...
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We’re deep into New Year’s preparations this morning. There’s salad to be chopped, coconuts to be cracked, ice cre...
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This year, we are giving edible presents. Since I spend so much time in the kitchen, it makes sense to prepare delicious...
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We thought it would be nice to share a comforting treat, when a large part of the country is waiting for Irene, and so m...
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Like many committed at-home cooks, I’ve lived through a full-on love affair with Nigella Lawson. It was so long ago, b...
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I love visiting Asian markets – they are always full of surprises and things that to me are unknown and curious. As a ...
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Summer in Florida is challenging. It is hot. Your only chance of catching some decent breeze is at the beach. Local prod...
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Last week, I promised to make a savoury dish for the next post, but I’d completely forgotten that Easter is just aroun...
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Last week, I decided to hop on the adventure that is the Master Cleanse and just recently completed the ten days. Fastin...
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A few weeks ago, David and Luise from Green Kitchen Stories asked us to do a guest post for their wonderful blog. They a...
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The first time I tried macarons was at the Macaron Café in Midtown, Manhattan. I had seen many photos of them prior to ...
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This Halloween is not only the first one that Paloma can understand as a holiday, but, in a way, the first one for me. A...
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Ever since making our savoury avocado truffles, we’ve been thinking about creating a dessert version of this much love...
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Paloma loves to eat. In that way, we are very fortunate. It’s quite a rarity for her to turn down food, and she’s al...
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Autumn is coming and there is no stopping of it. We’re excited – in the world of food that means more savouries, com...
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This post is a kind of tribute to the lovely season that is quickly drawing to a close, summer. Here is our celebration ...
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Parfait is a wonderful thing. It allows those of us who find boredom in single-flavour desserts to enjoy many tastes and...
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Paloma turned two on Friday, and we can hardly believe how fast time flies. Last year, for her first birthday, we had a ...
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I have a small linen bag of dried lavender hanging on my bedpost. The herb is said to calm the senses and help with slee...
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I must confess, I never liked gathering blackberries. Their bushes are covered with sharp little thorns that make the pr...
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We’ve finally gathered up the courage to buy an ice cream maker. Very quickly, this smooth white friend ...
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This time of year is when stone fruits have finally become sweet, sun baked, and worth the buy. The ultimate way of eati...
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Napoleon is one of the most beloved desserts in Russia. That version consists of layers upon layers of rich and moist cr...
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These avocado truffles were once again inspired by Luxirare. The challenge was to use raw ingredients and create some ki...
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A rich option for all the sweet-teeth out there who find it difficult to control themselves. This cake tastes like it co...
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