This may be the most fool proof and versatile “healthy” dessert ever. It’s a simple combination of mashed bananas, rolled oats, ground almonds, and baking powder, leaving you with endless options for flavors. Throw in chocolate chips, dried fruit, shredded coconut, or your favorite spices. Tonight I made them with dried blueberries and nutmeg. Blueberry … More Banana Bites!
I’ve been playing around with sweet treats as an offering for my friend’s upcoming performance this weekend, The Gratitude Project. Lost somewhere in a bowl of melted dark chocolate, I found gratitude for simple pleasures: chocolate, nuts, dried fruit (and a little cherry brandy). Cherry Almond Chocolate Clusters Makes about 24 8 ounces dark chocolate, … More The Gratitude Project: Cherry Almond Chocolate Clusters
This was inspired by Ma Po Tofu, a dish that my father used to make when I was young. Although it’s typically made with ground pork and a spicy bean paste, today I made a vegetarian version using lots of fresh ginger and miso. Full disclosure: if they had ground pork at the store I would … More Tofu with Bean Paste, Garlic, and Ginger
It’s a lazy Monday, one of my last days off for a while. In anticipation of yet another rainy evening, I decided to put together a simple dinner while the sun is still out. Even better, I’m making use of some of our most abundant backyard herbs. Grilled Shrimp with Mint and Basil Serves 6 … More Grilled Shrimp with Mint and Basil
The weather is playing tricks on me. After another cool and rainy day, I’m just about ready to trade in my hot oven for warm summer evenings spent by the grill. Until that’s possible, I’ll settle for late spring warmers like this wonderful braised tempeh dish, adapted from Mark Bittman’s How to Cook Everything. … More Braised Tempeh with Mushrooms
For the last two years I have spent almost every Saturday morning in the kitchen at Integral Yoga Institute NYC. Here, I prepare family meals for the Institute’s staff with the help of some volunteers. I love this job for so many reasons, but mostly because of the unique and intimate experience of cooking a wholesome, … More Saturdays at Integral: Green Lentils with Onions and Dill
My friends and I had a blast catering a party in Chelsea last week. We were told to expect a hungry crowd and the biggest hit was the pizza with wild mushrooms and fontina cheese (thanks, Martha). Other offerings included Moroccan-style skewered beef, crispy chorizo bites, homemade red pepper hummus, and beet asparagus, and goat cheese salad in … More Asparagus, Beet and Goat Cheese Salad
Last Saturday over lunch, my friend Michelle, a fellow cook at Integral Yoga Institute shared some of her thoughts about becoming a vegetarian and, eventually a vegan. She said something that, to me, really cuts to the essence of healthy eating in general: “A lot of people think of vegetarianism as giving something up… but I … More Some Wisdom and Some Tofu: Tofu with Cashew Sauce
Well Fed Naima 