Light Late Summer Dal

Light Late Summer Dal

Dal is incredibly versatile and has become a dish that I turn to again and again for a fast and satisfying meal. The versatility is really what makes me swoon.  By making a few small changes to a basic recipe, you can create a whole new dish. I love to change up dal by adding different veg - depending on the season. You can also be playful with different spice profiles, as well as different mediums for the broth. For a light version use water, for something heartier go for coconut milk. Finding staple recipes that you can easily and satisfyingly change up is the KEY to cooking for yourself at home! . . .

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This method of "roll up a bunch of tasty fresh veg and dip in something delicious” is great for summer time eating, when the produce is abundant and spending time in the kitchen is less savory. I also love "rolls" for camping or big family gatherings, because it's fun to make and eat outside, and you can get everyone in on the roll up fun! I find this can be especially good for picky eaters, young or old. Kids that are picky eaters like to have some authority over their food. Allowing them to pick the fillings will give them a connection to their food that will get them excited about eating their creations!

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Lean, Green, Clean Machines

Lean Green
Lean Green

Tonight was a sweltering one, the air heavy with humidity, which left me hankering for something crisp, cool and GREEN! These little tasties whipped together nicely with some bean thread noodles, nori and some of the green vegetables I had kicking around—which pretty much makes me as happy as can be. I adore having the right ingredients around to whip up something as tasty and satisfying,  as it is beautiful!

Below is the recipe for these beauties pictured. I encourage you to experiment with the veggies you have lying around.

Create your very own clean machines!

Lean + Clean + Green Machines



Prep time:

15 mins

Total time:

15 mins




  • Two bunches bean threads
  • 4 sheets nori
  • 1 avocado cut into slices
  • 1 bunch of blanched green beans (chilled)
  • 1 cucumber, speared
  • 1 cup (ish) sprouts
  • For the Dip:
  • 2T peanut butter
  • 1/4 c Bragg’s Liquid Aminos
  • Juice form half a lemon
  • 1 T Toasted sesame oil


  1. Place bean threads in a bowl of warm water to soften. (About 10 minutes)
  2. Once softened, place a hearty pinch of bean threads on your nori wrapper
  3. Add your veggies, fold you nori over all your goodies and kind of tuck under.
  4. With damp fingers roll the rest of the way so you have a nice tight roll.
  5. To make the dip, Add all ingredients to a jar with a lid and shake to combine. I love to use the little 6oz canning jars typically used for jams and jellies.


Cut rolls in half, gasp at how incredibly lovely they are, then serve with dipping sauce.