Vegan Recipes
129 recipes
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Catching the tail end of rhubarb season with this savory rhubarb balsamic sauce. I wasn’t in the mood to cook anything...
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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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The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addit...
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Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. ...
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I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and al...
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Hi friends! If you’re in need of one more super simple but stunning veggie dish for your holiday table, we’ve got yo...
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I love making galettes because they are pretty much impossible to mess up. As long as you have a dependable dough recipe...
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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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Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a ...
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Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the ...
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This post was created in partnership with OXO. Today we’ve got a festive veggie roast recipe that’s ma...
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Think of this super minimal granola recipe as a great introduction to the vast and delicious world of homemade granola. ...
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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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Stopping by with a different way to celebrate rhubarb season today. Think strawberry milk, but made with beautiful, pink...
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We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spi...
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These potatoes are extra in every way. They take extra ingredients, extra work, and come out extra flavorful as a resul...
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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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This has been our favorite, warming drink this fall/winter. Chai is surprisingly easy to make at home, and fills your wh...
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Hi friends! Today we’re sharing a new video as part of a video series we are working on, where we’ll be going throug...
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This may or may not be news to you, but a really good slaw is easy to make when you’ve got the foundation of nicely s...
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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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Today we are sharing a super refreshing and summery recipe from the beautiful new cookbook Cook Share Eat Vegan by Aine...
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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...
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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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This post was created in partnership with Nuts.com. With the long weekend coming up (4th of July aka Indep...
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This post was created in partnership with Nuts.com. Since Mother’s Day is this weekend, we thought we wo...
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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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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. 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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I grew up with home-pickling and fermenting as the norm. Food in the Soviet Union was not only scarce, but also highly s...
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I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper. ...
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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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Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-co...
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Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that�...
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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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Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panza...
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I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted...
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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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Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like t...
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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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I didn’t grow up drinking strawberry milk and thus have no nostalgic connection to it, nor did I have any particular i...
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This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four year...
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Earlier this spring, I talked a little bit about what an explosive strawberry season we experienced this year. I couldn...
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My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a f...
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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’m generally one of those people that won’t eat ice cream or drink smoothies when it’s cold outside, but as soon...
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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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This is the time of year that I start having uncontrollable cravings for all things bright, fresh and fruity. I want mor...
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I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the...
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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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This creamy amaranth porridge is another cozy breakfast recipe we developed for Nuts.com. Amaranth is the superstar of t...
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There’s something very powerful about turning a pile of vegetables into a proper meal. The satisfaction/general victor...
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Hope your weekend’s been great so far! Checking in with a fun, immunity-boosting smoothie bowl recipe that we develope...
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It’s interesting how motivating the tiniest tips from people you care about or respect can be. I was recently on a s...
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Yes, calling this drink eggnog is a bit of a stretch, but it does have most of eggnog’s better properties – creamy,...
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Most of us know that feeling that usually rolls around at around 3 pm on a workday, when it seems as if you’ve hit a ...
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I’ve recently been putting more emphasis on having plenty of good fats in my diet. Hormonal balance, healthy brain fun...
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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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We’ve got a little upgrade on classic creamy butternut squash soup for you today. This one still has plenty of buttern...
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Ending an emotional week with a light, fizzy drink and a giveaway for the beautiful Moscow Mule copper mugs you see in ...
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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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Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her fr...
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This post was created in partnership with Infinity Jars. Having recently finished a cookbook manuscript wi...
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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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A friend of mine is from Korea and frequently has a pot of Jujube tea simmering away in her office kitchen. It sends the...
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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 post was created in partnership with Moringamio. This little blog started out as a raw foods recipe j...
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A bit on the state of things around here – The kitchen renovations have been put off until October, and ...
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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 sure I’m not alone in my desire to live off salads during these hot summer months. Leafy greens are in abundance...
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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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An easy one today, requiring a blender and not much more. Piña Coladas were my jam upon moving to tropical Florida fro...
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Cookbook manuscript submitted – check, kitchen renovations begun – check, long weekend ahead to relax – check! Now...
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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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My kid is completely obsessed with sushi rolls, and I’m starting to figure out that it’s the format itself that elic...
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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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The hotter the weather gets, the more I find myself substituting meals with just a ton of watermelon, mango or papaya, o...
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Florida is on its own schedule when it comes to growing seasons, and we usually have our local strawberries in March. Th...
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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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Every weekend, I try to make time for preparing snacks for the week, along with a few other essentials like a big batch ...
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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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My reason for posting this festive cake today is not only a holiday related one. I’m very excited to finally announce ...
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Paloma and I made it to my hometown in the Southwest of Russia, where we are thoroughly enjoying our stay at grandma’...
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By the time this post goes up, Paloma and I will be in Russia spending some much anticipated time with grandma. I will t...
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To this day, the recipe for the gluten free Lemon Bars with Pistachio Crust from our book gets brought up most often...
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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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This winter I rediscovered parsnips and have been roasting them weekly, unable to get enough of their unique, sweet flav...
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Paloma often asks for açaí for breakfast, meaning the açaí bowl. It’s an easy and nutritious thing to make if you ...
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Both my husband’s and my family live far away, so instead we celebrate Thanksgiving with the other family – our frie...
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When creating recipes, I keep in mind a few key points for what my dishes should be: flavorful, healthful, new, accessi...
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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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I’m always looking for ways to include vegetables in every dish, desserts included. After making vegan sweet potato mu...
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The number of amazing people I’ve met through this blog keeps growing. One that I’m very grateful for is Cathryn Fo...
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Boy, do we have a treat for you today. A few weeks ago, the ladies from a Brooklyn-based juice company Jus by Julie rea...
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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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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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It may sound strange to some, but from time to time I truly crave tofu. I used to cook with it a whole lot years ago, du...
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As healthy as I always try to feed Paloma, and as many green smoothies and juices she drinks daily, I never dreamt of he...
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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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This week, I’ve really been craving vegetables – I always do – but it comes in waves, some are bigger than others....
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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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Last week we learned that our cookbook will be much bigger, over fifty pages longer, than originally planned. We’re ve...
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Cold pureed soup is something that I didn’t know about when growing up but absolutely cannot live without now. Every s...
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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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We’ ve been traveling quite a bit for the past couple of weeks, mostly within Florida. One of the beautiful places we ...
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For as long as I can remember, I’ve been crazy about yogurt, the plain kind, for its pleasant and subtle tart flavour....
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I’m so excited to finally be sharing a recipe here, I’ve missed it so much. And what a special recipe it is – easy...
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This post is also available in: French This Sunday’s guest is Sarah, a self-taught baker from Minneapol...
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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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Spring continues to be cool down where we are in Florida. I’ve lived here for ten years and never experienced such a c...
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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 Dearest readers, In the beginning of t...
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Happy 2013 everyone! Wishing you a year of health, peace and many delicious meals. We’re so grateful for yet another y...
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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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Citrus season has taken off here in Florida. I’ve noted at least five different varieties of oranges, as well as tange...
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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 I’ve always associated late summer with plums,...
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This post is also available in: French More often than not, a new post on Golubka is born o...
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I’ve been cooking a whole lot lately, which tends to happen to me every summer. I don’t know if it’s the energy fr...
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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...
Read RecipeMasha with Raspberry and Lemongrass Tiramisu Well, hello there. Another round of warm gratitude to the won...
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Say hello to our next guest bloggers, the Alkaline Sisters. Julie and Yvonne write a beautiful blog, where they inspire ...
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Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey ...
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One of my favourite things to do when shopping at the market is to ask the vendors how they like to prepare and eat thei...
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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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We hope you’ve been having a nice start to the new year. I’ve been hearing much talk of resolutions, many of them fo...
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We haven’t posted a drink recipe here for a while now. That’s a bit strange, since we enjoy some kind of shake or ju...
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We always get so busy this time of year. I don’t know what it is about fall that does that to us, but probably the com...
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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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Last weekend, I got a chance to travel to New York, a city I love very much. I had a few particular places to visit in 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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Everyone has that one particular place where they feel most inspired. Where ideas rush into the mind, after which comes ...
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There are not many dishes as desirable on a hot summer afternoon as a well chilled gazpacho. This particular one stands ...
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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 decided to hop on the adventure that is the Master Cleanse and just recently completed the ten days. Fastin...
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Today, we have a hearty recipe for you. We’ve been enjoying these cakes all throughout the winter. They work equally w...
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We’ve got a new staple food. One that often acts as an accompaniment to breakfast tea, or as a snack at work, or a des...
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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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My professor once told me that everyone’s personality has a distinct shape, much like a zodiac sign. She said that she...
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Some foods have a distinct seasonal disposition. Ice cream for summertime, apple pie in the autumn, hot soup during wint...
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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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The idea behind this post is quite simple. During my childhood back home, street vendors sold all kinds of snacks in sma...
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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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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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The other day, we were taking a walk on the beach and recollecting our many summers spent on the Black Sea shore. Sochi ...
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When we first put together this plate of green, red, and pink, we were not expecting much of the result. After all, how ...
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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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As much as we love our chocolate granola, the time came to try something new for breakfast. Here continues our quest for...
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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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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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