There's something incredibly warming and satisfying about mixing up a new spice blend heavy on ginger and cinnamon, warming it in ghee and tossing it with chewy brown rice noodles, snow peas (in my case frozen peas, adapted to the current winter season), crunchy toasted almonds, and plenty of bright cilantro. That's exactly what you get in this Thai Noodle Salad. It's one of many recipes in Laura Plumb's soon-to-be-released Ayurvedic cookbook that you won't want to miss!
Read MoreWould you believe me if I told you this bowl comes together in 6 minutes? Assuming the hummus is already waiting for you in the fridge, you can soft-boil the egg in five minutes, drop asparagus in to blanch the last two, and warm the beans while the egg is cooking. And after all that, there's still a whole minute left to peel the egg and assemble the bowl. Okay, maybe I'm exaggerating a little.
Read MoreThis is a favorite pureed soup of ours, and every fall I come back to it because it's creamy and sweet, subtly spicy, and light but also substantial thanks to the cannellini beans. Sometimes we'll have soup and sandwich night, and this soup is usually on the menu along with....
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