lemon-sourdough pound cake (vegan)
This delicious recipe by Aran Goyoaga was shared in her newsletter. I adapted it slightly by making it vegan, replacing the three eggs with ground flaxseed, adding baking powder, using maple syrup instead of honey, and reducing the glaze by half. I have recently entered the world of sourdough bread, and every Monday, I make […]
anne’s magical sesame-tahini-ginger dressing
Our Christmas and New Year were spent in Boulder’s beautiful, snowy mountains, visiting our oldest and dearest friends. A daily ritual was established as soon as we arrived: cooking and sharing meals, morning and evening, and communicating around a big table and warm fire. On these nights, Anne would arrive with a basket of organic […]
barley salad with roasted-spiced fennel & carrot
The plum trees are blossoming. Spring has arrived. A delightful spring salad with substance. A perfect salad for the early weeks of spring when the days are still cool and the season´s beautiful ingredients are starting to trickle in. I love the chewy, nutty texture of the cooked barley, the satisfying sweetness from the roasted […]
sesame lemon biscotti (vegan)
This is a gift to you – a celebration of sunshine, the hint of spring approaching, the lingering scent of jasmine and just the gratefulness of life. Kristin made these while attending another magical retreat with our teachers. She made them to send back with a friend, who was returning to India. They were discovered […]
