I’ve never been a huge fan of carrot soup. I think it’s the limited texture and mouthfeel, so I get bored eating it. Lately we’ve been blessed with an abundance of beautiful purple carrots so I decided to make a soup that would satisfy my tastes. I jazzed this up with corn, sesame seeds, and chives. It makes for a great light dinner with plenty of crunch. Continue reading →
In Japan, Houzuki is a “ground cherry.” It’s not that the fruit is mashed up, but that it is a low growing plant. When ready to be eaten, it tends to drop its fruit on the ground, hence the name I suppose. They ripen in their husk to a golden hue. I’ve heard the ground cherry likened to a gooseberry, but can’t attest to the similarity.
The ground cherry has a lively flavor that is at once sweet and acidic, like pineapple or tomato. The local farmers markets are flush with beautiful fruits, so I wanted to make a fresh fruit salsa. Continue reading →
I’ve been on a chutney kick lately. Chutney goes well with rice, pasta, corn cakes, and idli (fermented bean and rice cakes). It makes a great dip, but it’s so good that I’ve been known to eat it by the spoonful. If you struggle with finding new ways to pack a ton of vegetables into a meal, then chutney is a great choice. Continue reading →
Abhyanga is a warm oil massage, and it is one of the most important parts of a self-care routine. In Hindi, sneha means oil, and it also means love. It is a truly wonderful thing to do for yourself. This DIY body oil can be applied before or after a shower, and anytime your skin needs some affection. Continue reading →
I spent the past week working at an organic farm on Okinawa. Gee whiz, the life of a farmer is rough! The work is hard and the rewards are great! In addition to feeding pigs (blech!), I learned about the farm-to-table concept. Husband and I talk about a small farm of our own one day, so I was testing the waters. I think it will be a good fit, so long as we can find farmland, in the middle of the suburbs, for a great price. This experience afforded me plenty of opportunity to practice Japanese and eat delicious organic food. Continue reading →
Mikans are a seedless variety of tangerine. After zesting six mikans for another recipe, I knew that I had to act fast before they dried out. I wasn’t going to eat them over the course of a day, so I did what anyone with a high-powered blender would do. . . I drank them.
To be clear, this is a dessert, and probably the best fruit smoothie that I’ve ever had. It’s bright, warming, and comforting. The tiny specs of vanilla bean warm my heart and I’m pretty sure that I’m in love. Continue reading →
If you brew kombucha, then I’m sure you’ve asked yourself what to do with all of the extra SCOBYs. After nurturing these babies like a mother, you can’t just throw them away, right? You’ve already given one to everyone you know . . . twice. If there are no more vacancies in your SCOBY hotel, then I invite you to make some kombucha candy. Continue reading →