When I heard that people in the Blue Zones tend to eat a lot of beans, increased my legume intake. I often batch cook a different one every week –
read moreRomesco’s more complex cousin. A base of roasted red peppers and walnuts are seasoned with Aleppo pepper, pomegranate molasses, cumin, lemon and tahini to make a savoury, sweet, smoky, kinda
read moreI keep a jar of these pickles in my fridge at all times. I love the crunch, brightness, and salty sweetness. A lot of the time when I’m eating a
read moreI started making fermented salsa in my quest for the perfect spicy condiment. I love hot sauce, but it doesn’t have much in the way of texture. I love chili
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