Happy Winter Solstice, return of the Light, the Sun, and a call to remember the hope we can find in the darkest night, which feels infinitely important in these dark days. This soup is a celebration of light in the form of food. I believe in the power of color and intention that goes into … More Seasonal Ramen w/Miso Squash Broth
This is a recipe from an article I wrote for Edible Magazine in New Mexico for their December Wellness Issue. Edible publications are some of my favorite to read, and we have a substantial collection of issues from all over the country that we have collected on road trips. It was an honor to share … More Blue Corn and Almond Flour Donuts
Spring brings all the most beautiful flowers here, and redbuds are one of my favorite edible flowers to add to recipes. They contain more Vitamin C than an orange, which also gives them a bit of a tart taste, perfectly complimenting any sweet or savory dish. You can make capers with the closed buds, and … More Blood Orange and Maple Donuts w/Redbud Flowers
So, I make this cornbread pretty much once a week when the weather gets cold up here in the high desert. It is hearty, but light, and blue corn is high in protein and my personal favorite thing : ANTHOCYANINS. Blue corn has the same concentration as blueberries and in studies has been shown to … More Rustic Blue Cornbread with Honey Calendula Butter
I have always been enamored with all things Italian; I studied Italian in college, read Italian cookbooks to fall asleep, and married a Sicilian man. Olive oil is the quintessential Italian oil, and it varies in complexity and flavor more than any other oil out there. Almonds (also an Italian staple) are a natural, sensual … More Floral Almond & Olive Oil Honey Cake
I love Indian food for all it’s complexity and possibility. I once had a 10 year visa to India, and planned to spend time in the colorful wildness wandering. . . I grew up visiting Devon Avenue in Chicago, a street lined with vendors and Indian restaurants; a street that knows no traffic rules and … More Red Lentil & Carrot Dal with Raw Beet Raita
Spring is the time when everything is shockingly beautiful where we live. It’s shocking because we spend months kicking up the dust and gazing out to a very sienna landscape, punctuated by moments of sagebrush. But daaaaamn, Spring, you do it right over here. It helps that we live on a farm not far from … More Black Ramen with Nettle Miso Broth
I spend a lot, and I mean A LOT of time thinking about what I am going to bake/cook/create in the kitchen. Every one of my memories is associated with food. Every place I have traveled or want to go has meals that go with it. I married my husband because he was the most … More Blood Orange and Olive Oil Tart
thewildandthetamed 