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The Simplest Lentil Soup from Abruzzo

Lentil soup The Simplest Lentil Soup from Abruzzo

Today we are continuing with our Abruzzo recipe series, where we share traditionally plant-based dishes from Abruzzo, Italy. We are hosting a vegan/vegetarian retreat there this October (there are still a few spots left!), and we’ve been having a ton of fun researching local, plant-focused recipes for our menu. Our co-host and Abruzzo local, Anna, learned this recipe from Nonna Aida (pictured below while carefully sorting lentils) from the village of Santo Stefano. Nonna Aida, who has since passed away, cooked this soup over the course of her whole life, so this is a solid, time-tested, and absolutely delicious recipe.

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1199 Hits

No-Recipe Creamy Soup

No-Recipe Creamy Soup

Yesterday was our new cookbook’s pub date, which is sort of like a birthday in the book world. It feels so good to finally have it out there, and thank you guys so much for all the support! We have a few book events coming up, and the first one is this Saturday, February 10th at Williams Sonoma in Tampa, FL. I’ll be doing a cooking demo for a chocolatey cake from the book and signing/selling copies. I would love to see you there. Click here to learn all the event details.


Now onto the no-recipe soup, which I’m so excited to share. I love simple, creamy soups and make them all the time, especially in the winter. I find that they are incredibly forgiving and perfect for utilizing whatever produce I have on hand that needs to be used up. The thing is, I pretty much never use a recipe. Instead, I’ve developed a sort of formula that I apply to basically any vegetables (and some fruit), and those soups always come out ranging from very good to really delicious. It’s not complicated, and anyone with a blender can do this. In fact, I bet you might have the ingredients for a tasty creamy soup in your refrigerator/pantry right now. I thought it would be helpful to share that formula here. 
 

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1132 Hits

Hibiscus Orange Blossom Turkish Delight

Hibiscus Orange Blossom Turkish Delight
Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box.


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  3313 Hits
3313 Hits

Summery White Bean ‘Tuna’ Sandwich

Summery White Bean ‘Tuna’ Sandwich
Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack.


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  2835 Hits
2835 Hits

Portobello Nachos

Portobello Nachos by Golubka Kitchen - This post was created in partnership with Newman’s Own Organics.
Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low-maintenance spread for last minute company. In the winter, I’ll bake an assortment of roots rubbed with plenty of spices, and slather them with herby sauce or tahini/cashew cream to go alongside some beans or grains. In the summer, it’s all about the slow-roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil. Nachos definitely fall into this throw-together oven meal category, and we tend to crave them often around here, so I’m constantly thinking about ways to freshen up the format.
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  1803 Hits
1803 Hits

Babamesco Dip

Babamesco Dip by Golubka Kitchen
Baba ganoush + romesco = babamesco! One fine day, I had some but not all of the ingredients to make romesco, as well as a few baba-ganoush appropriate items, and I was craving some kind of powerful dip/spread/sauce. I combined the two and ended up with something really special. I’m pretty sure that everyone who sampled it loved it, and that goofy name that I threw out in the moment really stuck. I’ve had friends call me and seriously ask me when I’ll be making another batch of babamesco. Now I can’t imagine calling it by any other name. A few ways it can be used: as a dip for pita chips, sandwich spread, pizza sauce, veggie bowl component, sauce for vegetables (try it with grilled ramps or roasted cauliflower).
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  1883 Hits
1883 Hits

Perfect Pressure Cooker Beans + Quick Marinated Beans

Perfect Pressure Cooker Beans + Quick Marinated Beans
Fagor recently sent me their 6 quart pressure cooker, and I was very excited since I’ve never had one before and knew that it would be a very practical addition to my kitchen. Aside from stews, soups, and rich veggie broth, I was especially thrilled about the prospect of perfect home-cooked beans. I’d heard that cooking beans in a pressure cooker makes them amazingly creamy, yet firm and intact, on top of significantly speeding up the cooking process. As an example, soaked kidney beans only take 5 minutes of active cooking time in the pressure cooker. Crazy stuff!
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1590 Hits

Quick Rhubarb Soft Serve

Quick Rhubarb Soft Serve
Have you ever heard of the quick soft serve ice cream technique, where you freeze coconut milk in ice cube trays and then blend the cubes with fruit, sweetener, etc. into into a perfectly spoonable frozen treat? It’s been on my radar for a while, but I have an ice cream maker, which I’m very faithful to, so I’ve been slow to warm up to the idea. I finally gave the whole thing a shot recently, and now I see what the big deal is about. This is entirely different from the typical ice-cream making experience. When I set out to make ice cream, I know that it will be a process, and I’m quite fond of the little bit of fuss that it takes. This soft serve is its own thing – delightfully quick and easy and with little fuss to speak of, especially if you already have the coconut ice cubes ready to go.

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3264 Hits

Braised Leeks with Cauliflower White Bean Mash

Braised Leeks with Cauliflower White Bean Mash
Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :)

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  2088 Hits
2088 Hits

No Bake Coconut Lemon Bars

No Bake Coconut Lemon Bars
I’ve been dreaming about making no-bake lemon bars for a while now and finally got around to the idea a few weeks ago. The goal was to have absolutely no oven time required for both the crust and the lemon filling, while having solid bars that stay together nicely and, of course, taste delicious. The idea to include coconut in the mix came about naturally, since I knew that I would have to use coconut milk for the creamy lemon mousse anyway. I decided to take it one step further and incorporate dried coconut flakes into the crust, and I loved the way all of the flavors came together. I’ve made these bars three times within the past couple of weeks, and each time they disappeared before I knew it. Definitely a universal crowd pleaser.

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  2425 Hits
2425 Hits

Almost Savory Raw Chocolate

Almost Savory Raw Chocolate
We are so excited to share our very first cooking video today! This has been a dream of ours for years now, but it has stayed on the back burner for way too long due to the laborious nature of video-making. We loved the process so much, and will have more step-by-step videos to share in the near future.

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  2316 Hits
2316 Hits

Sweet Potato Toast, Two Ways

Sweet Potato Toast, Two Ways
I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the internet. Our instagram post about it generated a lot of interest, so I thought I would go into more detail here today. Basically, the whole idea is replacing bread with thinly sliced, toasted sweet potato and topping it as you would any toast. I know, why mess with an already perfect concept like toast? For one, it’s great for those trying to take it easy on grains or gluten. It’s also perfect for sweet potato lovers just looking to change things up for breakfast, snack, etc. (me). It’s a fun way to eat a nutritious root vegetable, and I have a feeling that it could easily be made very kid-friendly. It is decidedly its own thing, not toast, but totally stands on its own as tasty and filling fare.
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1823 Hits

Upside Down Citrus Polenta Cake

Upside Down Citrus Polenta Cake
March is tricky. It’ll throw out a few of those luxuriously warm days in a row, which cause collective memory loss about the fact that it’s still winter, and you’ll suddenly see a few dazed people out on the street wearing shorts. And then it gets cold again, and it might even snow soon, and the warm coat you so optimistically tucked away into your closet has to come back out. By this time, you might also be really tired of root vegetables and stews, and all things earthy and hearty. I am. Thankfully, there is citrus. Bright, sweet, lush, like little suns in fruit form. I’m continually amazed by the variety of citrus fruit available at the grocery store this time of year. Based on my last scan of the citrus section, there are at least three types of oranges, the blood variety being the star, about as many kinds of grapefruits (red, pink, white), and don’t even get me started on the numerous hybrids, smooth-skinned, wrinkled and everything in between. I wanted to make a treat that really captures that brightness and abundance, so an upside down cake was in order. It looks involved to those not in the know, but it’s actually the easiest kind of cake to make.
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  2079 Hits
2079 Hits

Spaghetti Squash Mung Bean Lasagna

Spaghetti Squash Mung Bean Lasagna
I’ve always thought of lasagna as an intimidating dish in terms of its layered preparation, though I love the flavor and find myself craving it often during the cooler months. I set out to change my outlook with this simple and nourishing spaghetti squash version that tastes every bit as comforting as the original.
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  2073 Hits
2073 Hits

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp
Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bought kind, and how the amount of control I have over the process and ingredients makes it all worth the tiny bit of fuss. I’ve noticed that whenever I discuss making nut milk with anyone, the question of utilizing the leftover nut pulp is bound to come up. No one wants to throw it away, but not many people know what to do with it, either. I was in the same boat for years – sometimes, I would freeze the pulp for later use in place of almond flour in baked goods, which didn’t always work out because the pulp is not quite as dry as almond flour. Other times, I tried incorporating it into granola, but If I’m being honest, I often ended up throwing it away, not without some serious guilt. About a month ago, I opened up the question on instagram and got so many fascinating suggestions that went way beyond baking/granola: a base for stuffing, a thickener for smoothies, chicken feed, face scrub (!), and energy balls. I found the idea of pulp-based energy balls to be really compelling and set out to make both a sweet and a savory version. I’m really excited to share the results!
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  1870 Hits
1870 Hits

Cauliflower Rice with Zingy White Beans and Kale

Cauliflower Rice with Zingy White Beans and Kale

There’s something very powerful about turning a pile of vegetables into a proper meal. The satisfaction/general victorious feeling that I get from finding a place for produce in our daily meals is one of the main reasons I’m attracted to cooking with plants, besides the more obvious nourishment factor. Another powerful feeling is finding a way to whip up a solid, plant-centric meal when you seemingly have no food left in the house. For me, that usually involves surveying the bottom of my crisper and pulling heavily from my pantry. That was the case with the recipe I have for you today, which took me from panicking about not having enough groceries to being well-fed and quite satisfied. I had a head of cauliflower I’d been ignoring, kale that was getting dangerously old, a bag of random Florida citrus, and mushrooms that didn’t make it into a stew (which are also optional in this recipe). The rest of the ingredients came straight from my pantry.

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  1857 Hits
1857 Hits