Category Archives: Vegan
In the Kitchen: Five Shades of Red Salad
Green; serene and peaceful. Red; seductive and sensual. January was green – a cleansing month – green smoothies, kale salads and collard wraps. February is red – a love and lusty month – pomegranate seeds, beets and radish. Impress your … Continue reading →
In the Kitchen: Mint, Fennel and Black Bean Salad
November was a stagnate month. Everything felt sticky – even the air in New York was thick and intense. Fortunately, December brought a lighter energy and warmer weather. Inspired by that, I created a cleansing and vibrant salad for Monday evening’s … Continue reading →
In the Kitchen: Crunchy Curried Chickpeas
I rarely eat grains – wheat is my nemesis; I don’t care for rice; quinoa has a protein in it similar to gluten and buckwheat is really only good for pancakes. So, if I want something a little starchy, I’ll … Continue reading →
Keeping it Raw: Portobello Mushroom Burgers
August in New York is like August in Paris. The city is devoid of inhabitants. Taxis are vacant, restaurants deport their chefs to a beach outpost and tumbleweeds roll down Fifth Avenue. For those of us that can’t escape for the … Continue reading →
To the Beach: Quinoa with Caramelized Tomato and Arugula
2pm, Sat 3rd August – Montauk, NY We ate, we biked, we packed our bags for an afternoon at the beach – books, ipods, ipads, and sunscreen. But as we descended onto the beach, we were stopped with a jarring … Continue reading →
Drink Your Greens: Cucumber, Fennel and Lime
Even on a rainy New York morning, I’m up for a green juice. They are enzymatically charged shots of green goodness loaded with phytonutrients, chlorophyll, magnesium and potassium. They help oxygenate the blood, enhance vibrancy, boost mental acuity and produce peachy … Continue reading →
In the Raw: Zucchini Hummus
Last night my detox group reminded me that I had not shared my raw zucchini hummus recipe. What a dreadful omission. I’d much rather you be eating this than the traditional chickpea hummus. Not that chickpeas are inherently bad, it’s … Continue reading →
In the Kitchen: Kale & Warm Beet Salad in Tahini Dressing
Blown your budget on Charlotte Olympia heels and need thrifty lunch ideas? Me too… The strategy – start with a salad made of robust leaves like kale, Swiss chard or beet greens. These leaves are hearty enough to be a … Continue reading →
In the Kitchen: Vegan Potato Salad with Sesame & Chilies
Perhaps it was the London-esque weather on Sunday or the avoidance of pizza after the Knicks game on Saturday evening, but I was after something a little more carb-heavy than my de rigueur green smoothies and kale salads… And the blue … Continue reading →
In The Kitchen: Quinoa with Spinach, Goat Cheese and Sautéed Shiitakes
The weary traveller descends. Fourteen countries in 7 days. I took the challenge – creating a meal that would assuage jet-lag, boost energy levels and support the immune system. Jean Georges’ Quinoa and Spinach salad was my inspiration. I upgraded … Continue reading →