It's easy to forget that we are all perfect in our own design. Sometimes we muck it up with habits and choices that do not serve us. 

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Sweet Potato Gnocchi With Walnut Pesto & Sage

Sweet Potato Gnocchi With Walnut Pesto & Sage

Don’t be scared off by home-made gnocchi, they are easier than you may think and the process is one worth learning. I feel it is a right of passage everyone should take. To make your own pasta, knowing it has been made with real, whole foods is not only satisfying but the knowledge that you can make delicious easy gluten-free pasta using nutrient dense ingredients is pretty special too!

The dough or uncooked gnocchi can be frozen for easy suppers when you don’t have time. If you don’t have a gnocchi rolling board you can use the end of a fork to give the gnocchi a quick curl to create the same characteristic effect.  

The best walnut pesto I ever had the pleasure of making was in Italy when the fresh mid-autumn walnuts were in season. Over time, walnuts become bitter so it is best to source freshly shelled walnuts when possible. It will make all the difference to this pesto.

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1481 Hits

Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans

Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans

Hot soup has always been my ultimate comfort food, and I know I will be needing lots of it in the months to come. Vietnamese pho is king when it comes to soups that warm you from the core, and I’ve been experimenting with vegetarian pho recipes during the past couple of weeks.The main component of any pho, but especially vegetarian pho, is the broth. This pho broth is first and foremost based on toasted spices – star anise, cinnamon, coriander, cardamom, peppercorn, and clove – each bringing its individual character to the flavor profile. I’m not normally the biggest fan of cinnamon in savory dishes, but in this broth it balances with tamari, brown rice vinegar and chili to create a fragrant and deeply nourishing broth.

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1226 Hits