After hearing my best friend Nicole rave about it, and already being familiar with their amazing jams, I just had to try Sqirl for myself – needless to say, it did not disappoint. What began with Jessica Koslow’s incredible jams, toast, and coffee, this East Hollywood cafe has evolved into one of the best (and most popular) breakfasts in town. With a menu that changes daily, and a small storefront perfect for stocking your pantry, I will most definitely be back.
Food & Drink
Even though our chilly days this time of year aren’t terribly chilly, it’s always nice to have an excuse to stay in and make a big pot of soup. This recipe for Red Lentil Soup with Lemon from one of my go-tos, 101 Cookbooks, is the perfect thing for this sort of occasion. With its comforting flavors (and brown rice accompaniment), it’s the kind of soup you’ll want to make again and again.
Earlier this week, Pamela shared her thoughts on the plusses and particulars of soaking your grains. But grains and legumes aren’t the only foods that can benefit from this process – nuts and seeds should also be soaked for the same reasons. Here are her helpful how-tos for soaking nuts and seeds.
The perfect way to kick start the new year in a healthy way, this smoothie from clinical nutritionist Kimberly Snyder is as delicious as it is beneficial. My friend Ali gave me her book and I have been making the smoothie without banana and absolutely loving it.
I have already shared my love for Pamela’s amazing Vegan Gingerbread, so it’s no surprise that her Gingerbread Cookies are also at the top of my holiday list. In my house, they are just as much a hit with the adults as they are the little ones.
I always love a good Chai, so when Annie offered up this amazing recipe, I was so excited. With the perfect amount of spice and my favorite, almond milk, it’s as delicious as it is comforting, and just the thing for a chilly day.
I’m powerless to the charms of an amazing cheeseplate any time of year, but during the holidays, I find it especially hard not to give in. Either as the perfect start to a great meal or as a great meal in itself, I love creating cheese plates for a big parties, and even more, for a party of two. With so many variables involved and so many fantastic possibilites, I asked my friend, caterer and party planner extraordinaire Annie Campbell, to share her tips and tricks for creating the perfect cheese plate. I hope you enjoy!
The quintessential holiday appetizer, these delicious potato pancakes with all the fixings are courtesy of the wonderful Annie Campbell – she made them for me and I just had to have the recipe. Needless to say, I will definitely be adding them to the menu for this year’s Hanukkah party!
When I spotted this recipe on one of my favorites, Heidi Swanson’s 101 Cookbooks, I knew I had to add it to my to-make list. It looks delicious, festive, and the perfect bowl of soup for October or November.
I shared one of our family favorites, Heidi Swanson’s Sushi Rice Bowl, a little while back. This Kale Rice Bowl, also from her wonderful recipe journal 101 Cookbooks, is a great alternative, and every bit as yummy.
Pumpkin muffins are my go-to for October and November – I love them and so do my kids. And this wonderful recipe from Pamela Salzman incorporates great ingredients that make them far less guilt inducing. I love to make them with currants and sometimes sneak in some chocolate chips for the kids.
Almonds are one of my favorite healthy go-to snacks, but this simple yet insanely delicious recipe from Barrett at Valleybrink Road takes it to another level. I am thinking that even the healthiest snack can become not-so, if you can’t stop eating it.
I love finding recipes that are as versatile as they are delicious, and Valleybrink Road’s Heirloom Tomato Salsa is just that. Packed with some of my favorite flavors, it pairs just as easily with chips and quesadillas as it would grilled chicken or fish.
My new favorite restaurant, despite having just celebrated its ten-year anniversary, A.O.C. moved to its new location on 3rd Street at the beginning of this year, and brought with it an incredible new menu and craft cocktail selection.
One of my favorites, Pamela Salzman’s delicious Kale, Mushroom and Brown Rice Bake is a hit with the whole family, and the perfect recipe for the transition from summer to fall. For Richard, we skip the cheese and use hemp milk and it’s almost as yummy.