l e m o n . p e r s i m m o n . s c o n e s

thanks to these tasty treats, my tiny little home smells like butter, sugar, and vanilla.

i used this recipe with extra vanilla, zest of one lemon (and a small squeeze of juice), and 1 cup very finely chopped fresh persimmon (not peeled) as my add-in. since the dough was rather wet, i skipped brushing the tops with milk and just went straight to dusting with cake lair‘s orange sugar.


: because it’s good to indulge once in a while!


w a r m . a p p l e . s a g e . k a l e . s a l a d

it’s no secret that i love salad. there is a bag of vibrant greens in my fridge at all times, and i bring a salad to work almost every day. they’re just so quick and versatile, you can easily tailor the flavors and textures to the seasons. warm salads help keep my habit strong throughout the colder months.

tonight’s salad was inspired by this delicious masterpiece i made a couple weeks ago. i had all the ingredients on hand (although i wish i also had dried cranberries), and putting it together took less time than it would to go to a drive-through, redefining ‘fast food’.

//  R E C I P E //
serves 1

/ i n g r e d i e n t s /
1-2 tbs olive oil, plus 1 tbs for dressing
1 apple, sliced thinly
4 small leaves fresh sage, chopped
3 leaves flat-leaf kale, stems removed, sliced into short thick ribbons
1 tbs rice vinegar or other white vinegar
1/2 tsp dijon mustard
2 tbs raw or toasted pecans

/  p r o c e s s /
over medium heat, saute the sage and apple slices in olive oil until soft
meanwhile, slice your kale into ribbons and set in a bowl place the sauteed apples and sage atop the kale
in a small bowl, whisk together oil, vinegar, and mustard; drizzle over salad
top with pecans and enjoy!

kale: is anti-inflammatory and packed with iron, calcium, potassium, and vitamins a, k & c
apples: are mildly inflammatory and provide dietary fiber and vitamin c
pecans & olive oil: provide healthy fats to help absorb nutrients
sage: may help improve concentration, and provides vitamins a & c

c h a n n a . m a s a l a

i ate a lot of channa masala as a newly declared vegetarian traveling through india almost three years ago. to this day it brings me back to the land of beauty and wonder, offering comfort and nostalgia on a cold autumn night.

// R E C I P E //

/ i n g r e d i e n t s /
2 tbs extra virgin olive oil
3 cloves garlic, minced
1/2 yellow onion, chopped
1 can (15 oz) chickpeas, drained (refill with fresh water)
1/2 tsp yellow curry powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp garam masala or 1/8 tsp each of the following: coriander, cumin, cardamom, cloves
2 large handfuls kale or spinach

/ p r o c e s s /
in a large skillet, heat olive oil and saute garlic and onion until soft and fragrant, about 5 minutes
add the chickpeas with fresh water. stir in spices and simmer until chickpeas are soft, about 10 minutes
introduce leafy greens and cook until most of the water has been absorbed and kale or spinach is bright green
serve over brown jasmine rice or with warm naan

chickpeas: are a very good source of fiber, protein and copper
may improve the immune response
curry powder:
may help control blood sugar and lower cholesterol
has strong antioxidant properties
provides iron, calcium, and vitamins a & c

k i m c h i . s c r a m b l e d . e g g s

with greek yogurt and kombucha’s recent rise in celebrity, probiotics have become a major buzzword in the healthy living realm. kimchi – spicy fermented cabbage popular in korea – may not be glamorous yet, but it sure will make your gut happy. scrambled eggs provide a contrasting sweetness to the tangy kick of the kimchi, and the addition of spinach or kale will start your day off right with one serving of leafy greens under your belt.

// R E C I P E //
s e r v e s  1

/ i n g r e d i e n t s /
2 tbs extra virgin olive oil
2 large eggs, whisked
1 handful fresh spinach or kale
1/4 cup kimchi (store-bought or homemade)

/ p r o c e s s /
heat olive oil in a pan or cast iron skillet over medium heat.
add eggs, spinach, and kimchi and cook thoroughly.
serve piping hot.

spinach or kale: are good sources of iron, calcium, and vitamins a, c, & k
kimchi: can be a great source of live cultures, which promote gut health and are generally absent from the western diet