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 MoreIt's finally here! A probiotic-rich, fermented salad you can easily make in your very own kitchen! This Beet and Red Cabbage Sauerkraut boasts the good-for-you bacteria that we all want in (but are usually missing from) our diet. And I'm so excited to finally be sharing a friendly, approachable, and delicious fermented recipe with you!
Read MoreA playful mix of warm spices, roasted vegetables, fresh herbs, dates, and tahini, this salad is a cold-weather fridge staple not to be missed.
Read MoreHow are your lunches this month? Fall is all about returning to routine, and no-fuss, flexible, transportable lunches are on my mind. Whether you pack lunch for work or school, or you need a prepped-ahead meal for a midday break at home, I think you'll appreciate this Grape & Broccoli Quinoa Salad as much as I do!
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