Tag Archives: citrus
It happened. I finally caved and put turmeric in my oatmeal.
I resisted creating turmeric recipes for a while because of my own bias against anything labeled a superfood. I don’t like it when people treat single ingredients as the ultimate fix for health. I loved turmeric, but I didn’t want to hop on the turmeric-hawking recipe train. Because I’m stubborn. 🙂
But ultimately, I didn’t want that to stop me from creating a delicious recipe (with a beautiful golden yellow hue). So turmeric it is. (more…)
Forgive me for my spotty posting this year. (That sounds pretty dramatic considering it’s only the second week of the year.) The constant lack of sunshine in NYC (on the days I’m home) have been really killing my vibe. As I’ve said before, I need natural light to photograph my recipes, so a string of cloudy days results in a tragic lack of posts.
This week, I’m ready to attack! First up for your consumption (literally) is this simple and citrusy baked oatmeal. Yes, I’ve been slacking in the baked oatmeal department for a year or two–but here’s a new one! (more…)
Since Citrus Pear Oatmeal was a success, I decided I could give it another go, this time with chocolate. 😉
I’m currently relaxing at my family’s home in Minnesota, so I won’t make this post very long. But if you like Citrus Pear Oatmeal, or you like those orange chocolate thingies, this oatmeal will have a lot of flavors you will enjoy. And it’s easy, too! (more…)
It’s a pear recipe! 😱 And I liked it!
Many of you have asked me why I keep attempting pear recipes even though I claim to hate pears. The thing is, I am determined to find a recipe that makes me like them. I’m convinced there has to be way to prepare them via oatmeal that makes them not simply tolerable, but enjoyable.
This recipe worked for me. 👌
I can’t remember the last time I had an authentic “breakfast cake.” First of all, my IBS has never really allowed me to enjoy anything with the word “cake” in its title for breakfast (or anytime of day). Same with most breakfast “breads,” like zucchini bread, pumpkin bread, gingerbread, and banana bread. If I ate any of that for breakfast, the rest of my day would be spent drinking peppermint tea to calm my troubled tummy.
Mi novio recently told me the smartest thing ever. He claims cha in Japanese is “tea.” Think about it: kombuCHA. MatCHA. It’s also not a far cry from chai, which means “tea” in languages such as Arabic and Hindu (based on my very quick research). Brilliant.
I am becoming more comfortable with matcha as I learn how to combine it with other flavors. Initially, it seems like it wouldn’t pair well with anything else, but after trying Matcha Marketplace oatmeal packets, I see that it’s far more cooperative than I realized. As matcha becomes more popular here in the USA, I think we will see it incorporated into increasingly unexpected products. Are Matcha Skittles in our future?? 😜 (more…)
POSTED IN: berries, citrus, coconut, matcha, overnight, strawberries, tea, veggies, zucchini
I love combining citrus with hearty produce like sweet potato or winter squash. It adds so much brightness, making porridges like this acceptable year-round, not just in November.
I highly recommend using a fresh lemon. This oatmeal is actually pretty simple in terms of ingredients, and the lemon is the primary flavoring. That means you want it to be stellar, and we all know that fresh lemon juice is unquestionably better than bottled. Plus, only a fresh lemon can give you zest, and fresh lemon zest elevates any dish.
I adore mango, especially when I can find a way to temper the sweetness a bit. What calms sweetness better than a swirl of tahini?
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
I love kombucha so much. I used to feel pressure to limit my kombucha intake (due to the fact that the good bottles cost like $5 each), but now that I make it at home, I can have one nearly every day!
One of my favorite flavor creations was mango + cayenne, which came about because I had some incredibly tough dried mango that I no longer wanted to snack on. As an expirement, I cut them into thin strips and tucked them into bottles of a fresh batch of kombucha. Sure enough, two days later (carbonating time!), my kombucha was delightfully mango-flavored, and I had found the perfect way not to waste that jaw-ripping mango.
Looking up various ways to elevate that flavor, I decided to try cayenne. It was an obvious choice, considering my favorite storebought kombucha is Health-Ade’s Cayenne Cleanse. I love spicyspicyspicy. <3 (more…)