Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)

If I had to make a list of things I could eat forever and never get sick of, hummus would be at the top. It has been a while since I’ve made a traditional hummus, so this batch felt monumental. And my reason for not making hummus lately involves lemon. Funny story.. I inadvertently gave myself a sensitivity to lemon while living in California where the citrus trees were abundant. Long story short, what you’re eating at a given time dictates what your immune system reacts to. In my case I was eating way too many lemons, so I guess I took the ELISA test at just the right time to slow myself down.


Continue reading “Sprouted Garbanzo Bean Hummus (with Apple Cider Vinegar)”

Dukkah Roasted Carrots

Dukkah is one of those seasonings that warms you from the inside out without actually being spicy. Ideal for the weak of stomach, if you will. This blend of spices, herbs, nuts, and seeds comes to us from Egypt but finding it already blended to buy can be tricky. Dukkah doesn’t contain many wild ingredients, so fear not the process of making your own aromatic blend.


Continue reading “Dukkah Roasted Carrots”

Sprouted Oatmeal Date (or Raisin) Cookies

I asked on instagram in a story poll whether dates or raisins were the move for oatmeal cookies. 46% said dates, 54% won with raisins. A closer call than I predicted. I have nothing against raisins, don’t get me wrong! But I’m a fan of using medjool dates here since they’re chewier and less acidic than the traditional raisin. If you’re not into dates, luckily raisins taste just as well inside this cookie and I’ve provided the appropriate portion conversion.

One of the most popular recipes I ever published with Spoon was gluten-free vegan oatmeal raisin cookies. Little did I realize back then that vegan butter was made from cringey vegetable oils and that gluten free flour was nutritionally devoid of anything really useful. A few years later and wiser, I present the redone oatmeal date (or raisin) cookie.


Continue reading “Sprouted Oatmeal Date (or Raisin) Cookies”

Sage Roasted Kabocha Squash

Squash is back, and oh my there is a lot of it. Copley Square Farmers Market had squash everywhere this week. New England never has a lack squash in the fall and winter, even come spring there are still local squash leftover. Kabocha is similar to what most of us know as a pumpkin. It’s a Japanese variety that’s just a bit sweeter and starchier. As I mentioned in my instagram post, an excellent arm workout is the best way to describe how a kabocha squash is prepared.

Kabocha squash can be used in sweet and savory applications, and doesn’t necessarily need to be heated to eat. Plus, a singular squash makes an abundance once cut. Having this ready to roll for my week makes more time for things like taking walks and acting on responsibilities. Continue reading “Sage Roasted Kabocha Squash”

Carrot Gnocchi

I focused a lot of my energy this week on fermentation. Specifically starting a gluten-free sourdough culture. I love getting absorbed into the process of everything. Sure the goal is to eventually create a gluten-free boule of bread, but putting in the effort to cultivate natural fermentation has been enthralling (and a bit tedious). A packet of yeast isn’t how our ancestors made bread, and there’s nothing beneficial about that process. It’s quick, and the nutrition of the ingredients making the bread get minimized by such a shortcut.

There’s little to no thrill in buying new products in a grocery store anymore. It’s especially noticeable when I go to one and return with almost no produce or items in packages, rather bulk bin items like grains and nuts, some cans of coconut milk to make yogurt with, or the occasional block of Miyoko’s (because they use real organic ingredients and natural culturing). The real thrill of food for me comes from being able to make it myself with ingredients optimal for wellbeing.

Until the farmer’s market closes in November, I’ll be coming home from the grocery store without much of anything fresh. The majority of the animal proteins and produce will be gathered on Tuesday mornings in Copley Square.

Taking a break from fermentation, I looked to replace the potato in a gnocchi recipe with the bunches of carrots that came home from Tuesday’s trip. White potatoes are a nightshade unfortunately. Nightshades, while not inherently troublesome for all, can cause an inflammatory response in some people like myself. They run in the same race as eggplants, tomatoes, peppers, etc…


Continue reading “Carrot Gnocchi”

Salt & Vinegar Cauliflower

I once read a quote that said something like money can’t buy you happiness but it can buy you salt & vinegar chips, which is the same thing. And I thought, huh that’s not wrong. Using cauliflower as a vehicle for my favorite seasoning is a much smarter and satisfying choice these days.

Isn’t it kind of wild a food that used to be such a treat has zero appeal now? I’ve been tempted to try some health(ier) alternatives to salt & vinegar chips, but the thought of anything fried just about brings on acid reflux. So, cauliflower it shall be.


Continue reading “Salt & Vinegar Cauliflower”