This has been my go-to salad dressing all summer long. I make a big batch for the week and drizzle it over my favorite summer salad (shown in the video below) or a quick lunch of a poached egg over grilled asparagus, or toss it with grains, Fattoush, pasta, beans or grilled shrimp.
Read MoreA simple lemony, coconut-milk based custard batter that as it bakes, the creamy custard settles at the bottom and the spongey cake layer rises to the top.
Read MoreLarge, meaty olives, sumac, and roasted lemon and garlic mingle with caramelized carrots and chickpeas. Once plated, finish with the zingy yogurt sauce for a fun, simple and streamlined meal.
Read MoreThese naturally gluten-free muffins are mildly sweet and citrusy with a soft, tender crumb that is held together with almond flour, brown rice flour, eggs, applesauce and olive oil. I've opted for coconut sugar which made the batter darker. Feel free to use regular sugar if you'd like to keep the batter lighter so there's more contrast with the poppy seeds.
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