Kale is one of those polarizing topics among friend groups, like religion or politics. Some of us loooooove it (like me!), and the others can’t stand it, won’t try it, are never ever ever gonna like it. Well, unless all of your friends like kale in which case you have cool ass friends and I want in to your circle. In the wellness world, kale is the gold standard — it’s dense in fiber, nutrients, and vitamins B and C. Its bitter flavor is often the reason for its unpopularity, but there’s a short, simple step you can take to draw out bitterness and make kale… edible again, especially in its salad form.
Hey all! The time has come – that’s right, the temperatures are inching lower, the days are shortening up, and the leaves are shade-shifting. Autumn is upon us, bringing with it a slew of seasonal fruit and vegetable options. I can’t wait to get all cozy in my comfy pants with a bowl of something warm and filling… maybe a bowl of cauliflower purée with this perfect mushroom gravy on top?
I love spicy food. Curry speaks to my soul, and Sriracha might as well be my boyfriend. Even better? Spicy Mexican-inspired foods. I’ve always loved foods with Latin flair because they’re creative, delicious, filling, and packed with plant-based potential. Food is so culturally rich too, with the ability to transport us to dreamy locales in just one bite. Hand me a fork, a knife, and a margarita because these poblanos are no exception!
Hello everyone! Not gonna lie, this is a little scary… but welcome to my food blog! If you haven’t clicked around this site yet, this blog is dedicated to fresh, seasonal, plant-based recipes. I’m still learning, so why not share it with others, ya know? You can learn more about me and the blog here.
But now… let’s do it.