I remember growing up when the froyo craze first started in my area, around like 2008 I wanna say??—and I was obsessssssed. I am a big proponent for the froyo craze coming back, why did it ever start to fade away?

It’s the best sweet treat. It’s tart and delicious (when made right). A lot of froyos out there are just soft serve & ice cream undercover, but I like a true froyo, where you can taste the cultures and the tart and it feels more refreshing than it does heavy. On the scale of sorbet to french ice cream, froyo should be directly next to sorbet in my opinion. Light, airy, fresh, but still deliciously creamy.

I have been on a kick of making frozen yogurt at home a lot, I just use my attachment ice cream maker that goes on my kitchen aid. I also have a creami & that works too (I’ll provide instructions for both). Plain tart is always my go-to flavor, I mean you really can’t go wrong, but I have been having soooo much fun using seasonal fruits to create more fun flavors, and I promise you this series will continue all year long!!!! Last week I made strawberry&rhubarb, and this week I present to you:

Triple Berries & Cream Frozen Yogurt

It is so fresh, so light, so tart yet creamy. It tastes like dipping peak season berries into a big bowl of vanilla bean whipped cream—which was my favorite dessert growing up. So combining berries & cream + froyo as one just made sense.

PS: I use all A2 organic & regenerative dairy!! Which is sooo nice because it just makes it that much better, easily digestible, and more delicious in my opinion.

Let’s get intoooo it….

Triple Berries & Cream Frozen Yogurt

Ingredients

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& we are highlighting it allll in this month’s seasonal menu: a beverage, an appetizer, an entree & ofc a sweet treat dessert.

• Strawberry Basil Refresher

• Stuffed Artichokes

• One Pan Spring Greens Chicken & Orzo

• Strawberry Rhubarb & Cream Frozen Yogurt

Let’s get intooo it….

Strawberry Basil Refresher

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We had so much fun in the kitchen developing two gorgeous seasonal, colorful & delicious recipes for you all!

They’re easy to put together (like actually easy! anyone can do it), and a guaranteed showstopper for any warm weather adventure you’re headed to this season. Sure to impress anyone and everyone. The platter will be licked clean, as it was for us lol. We hope you enjoy them as much as we did!

• Ramps Pesto

• Beet Carpaccio

Let’s get intooo ittt…..

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Ramps Pesto

Ingredients

• 1 Cup Ramps (stem & leaves roughly chopped)

• 1 Cup Basil (also used stem & leaves!)

• ½ Cup Pine nuts

• ½ Pistachios

• ¾ Cup Parmesan Chunks

• 1 Lemon (juice and zest)

• Salt & pepper (generous pinch, to taste)

• ½ Cup Extra virgin olive oil

Recipe

1. Add everything to the food processor besides extra virgin olive oil

2. Pulse until everything is roughly the same size, still chunky

3. Slowly drizzle in the olive oil, pulsing as you go, until you reached desired smoothness and consistency

4. Taste and add anything as needed

5. Enjoy!! Use as a a dip, with pasta, as a salad dressing, on a sandwich, on pizza, with roasted veggies, as a marinade, or dolluped on beet carpaccio!

Beet Carpaccio

Ingredients

• 4-5 medium sized beets (use a mix of red, golden & chioggia if you can find!)

• 1 large watermelon radish

• 2 oz goat cheese

• ¼ cup ramp pesto

• ¼ cup pickled onions

• Handful pistachios

• 1 blood orange

• Flakey salt

Recipe

1. Preheat oven to 400 degrees F

2. Clean beets and chop off the ends, poke little holes throughout with a sharp knife

3. Rub beets in extra virgin olive oil, then wrap in tin foil, place on a baking sheet, and bake for 50-60 minutes in the oven until soft, set aside to cool

4. Once cooled, peel skin off the beets

5. Shave the skin off watermelon radish

6. Using a mandolin, thinly slice beets and watermelon radish

7. Line a platter with beets and watermelon radish, like you would a ratatouille

8. Top with crumbled goat cheese, dollups of ramp pesto, pickled onions and pistachios

9. Zest half of the blood orange over the top, and juice the whole blood orange, drizzling all over the carpaccio

10. Finish it off with flakey salt and voila! Enjoy!

Always remember to measure with your heart! <3 We hope you enjoy these recipes as much as we doooo and they bring joy and smiles to your kitchen & home. Love you guys!!! XO - Ella & Keegan

PS: Let us know if you have any questions for us or there’s other recipes you want to see!!

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Hi! I’m Carly, the cook behind Donabe With Me—a cooking and gathering concept centered around my collection of donabes (Japanese clay pots) that I fell in love with and began collecting years ago. I host intimate dinners and events, and teach cooking classes in Los Angeles with a focus on simple, seasonal Japanese inspired meals that feel nourishing, approachable and special.

• Intro to Donabe

• Why Cook with a Donabe

• How to Choose your First Donabe

• Join a Live Cooking sesh with Ella & Carly!

• Gingery Chicken, Spinach & Daikon Rice Porridge Recipe

• Grocery + Prep List

Let’s get into it!!!

A donabe is a traditional Japanese clay pot used for cooking everything from rice and soups to hot pot and slow-simmered dishes. Made from porous clay, donabe retain and distribute heat in such a magical way, allowing ingredients to cook gently and develop deep flavor with very little effort.

One of the things I love most about donabe is the balance of beauty and function. These pots are handcrafted pieces of ceramic—each one slightly unique—and they’re beautiful enough to live out on your stovetop or kitchen shelf. They feel like functional art that naturally becomes part of your kitchen: stove to table!!!

All of the donabe I source come from small, family-run kilns in Japan that have been making pottery for generations. Cooking in them feels like a small way of honoring and preserving that craftsmanship—traditions that have been passed down through families for decades.

Donabe cooking is also quite simple and very communal. Dishes can be brought straight from the stove to the table, still bubbling. There’s a special moment when you lift the lid and a cloud of fragrant steam escapes :) a small *unveiling* that reveals the meal inside and invites everyone to gather around. Never gets old.

There are a few reasons I keep reaching for my donabe again and again:

1. It builds incredible flavor.
   The clay traps heat and steam in a way that gently cooks ingredients and allows them to absorb flavor beautifully.

2. It’s naturally one-pot cooking.
   Rice, vegetables, proteins, broths—everything can cook together in the same pot, which makes dinner both easy and super satisfying.

3. The cooking style is nourishing.
   Many donabe dishes involve simmering, steaming, or broth-based cooking, which creates meals that feel warming and comforting.

4. It turns dinner into a communal experience.
   Donabe dishes are meant to be shared, brought straight to the table so everyone can gather around and serve themselves.

5. Beauty x Function.
   As I said: cookware, but also art collecting :)

I wrote a full guide to choosing your first donabe HERE! You always want to make sure it’s made in Japan—the quality of the clay and the craftsmanship really make a difference in how the pot cooks and holds heat. Choose a size that suits your kitchen and lifestyle. If you’re cooking for yourself and 1 other, you can choose a 6-8” let’s say, and if you’re cooking for more, choose one that’s 12” in diameter.

You also want to decide if you’ll use it mainly for rice dishes, or hot pots. My most used is this 3-cup rice donabe and this 2-in-1 steamer donabe that I use for hot pots, stews and steamed dishes. A “classic-style donabe” is incredibly versatile and you can still make rice in it, too.

Two of the easiest ways to get started are:

1. Donabe Rice:
   Perfectly cooked rice is one of the simplest and most satisfying things to make in a donabe. The clay pot creates a fluffy texture with a lightly toasted layer of rice at the bottom called okoge.

2. Simple Hot Pot:
   A brothy hot pot filled with vegetables, tofu, seafood, or thinly sliced meat is another great introduction. Everything cooks gently together in the pot, and you can add ingredients as you go.

Both of these dishes highlight the beauty of donabe cooking - simple ingredients, one pot, and a meal meant to be shared!

Seasoning Your Donabe

Before using a new donabe for the first time, it’s usually required that you “season” the pot. Easy to follow IG Reel here! This easy, one-time process helps seal the pores of the clay and strengthens it over time. You basically just make a thick rice porridge and let it cool fully inside the donabe:

To season:

1. Fill the donabe about three-quarters full with water.

2. Add about 1 cup of cooked rice (rice should fill the donabe just ¼ of the way up).

3. Cover with lid and bring to a gentle simmer over medium heat. Cook, covered, for about 30 minutes.

4. Uncover the lid, and cook for another 30 minutes or so, stirring frequently with a wooden spoon to avoid any rice sticking or burning at the bottom.

5. Once the rice thickens into a paste, turn off the heat and allow the pot to cool completely (about 1 hour).

6. Discard, compost or save your rice porridge. Rinse donabe with mild soap and water, and let dry completely on the stove before using!

Congrats! This creates a thin starch layer that helps protect the clay and makes the pot more durable. She’s now ready to go!

We’re so excited to invite you to a live Substack cooking class where we’ll cook a cozy donabe meal together.

If you’ve been curious about cooking with a donabe—or just want a simple, nourishing dinner idea—this class will walk you through the basics in a relaxed, interactive way. We’ll talk about why you’ll love cooking in a donabe, how to use it, and then cook one of our favorite beginner recipes together.

What We’re Making: Gingery Chicken, Spinach & Daikon Rice Porridge

During the class we’ll cover:

• a quick intro to donabe cooking

• tips for getting the best results from your clay pot

• step-by-step cooking of the recipe

• time for questions as we cook

You’re welcome to cook along with us or simply watch and make the recipe later.

Date & Time: Sunday May 3rd at 5PM EST
Location: Live on Substack

Sign up Here

The recipe, shopping list & ingredient prep is below! So you can cook alongside us.

Donabe cooking is all about slowing down, cooking something comforting, and sharing it—and we can’t wait to do that together.

Gingery Chicken, Spinach & Daikon Rice Porridge

Ingredients

• 1 cup short grain rice, rinsed

• 4 cups dashi or chicken bone broth

• 2 tbsp mirin

• 2 tbsp soy sauce

• 2 boneless skinless chicken thighs (or breasts), lightly salted and cut into bite size pieces

• 1–2 inches ginger, grated or thinly sliced

• 1 medium daikon, peeled and sliced into thin rounds

• 1 cup spinach

• 1 tsp sesame oil

• 2 eggs (optional)

• Salt to taste

• 2 scallions, thinly sliced

Optional toppings: sesame oil, sesame seeds, chili crisp, lemon, herbs, etc.

Instructions

1. In your donabe, bring the dashi or broth to a boil over medium-high heat.

2. Once boiling, add the rinsed rice, mirin, soy sauce, ginger, and daikon. Stir, then cover.

3. Bring back to a gentle simmer, then lower the heat to medium-low. Let simmer for about 15 minutes, stirring occasionally. You can leave the lid slightly ajar to allow a bit of steam to escape.

4. Uncover, add the chicken, and cover again. Cook for another 6–8 minutes, until the chicken is cooked through.

5. Uncover, add the spinach and a pinch of salt, and gently fold it into the porridge. If using, crack in the eggs and gently stir them into the hot porridge.

6. To serve, ladle into bowls and finish with a drizzle of sesame oil and a handful of sliced scallions. Add on any additional toppings you like—scallions, sesame seeds, chili crisp, or fresh herbs.

Shopping List

Pantry / Staples

• Short grain rice

• Soy sauce

• Mirin

• Sesame oil

• Salt

Broth

• Dashi or chicken broth / bone broth *You can buy these dashi bags to make dashi in a pinch! Here is a vegan version!

Protein

• Chicken thighs or breasts

• Eggs (optional)

Produce

• Fresh ginger

• Daikon

• Spinach

• Scallions (optional)

• Lemon (optional)

• Fresh herbs (optional)

Optional Extras

• Toasted Sesame seeds

• Chili crisp

Prep List (Before Class)

Do this before we start cooking:

• Rinse 1 cup rice until water runs mostly clear

• Slice daikon into thin rounds or small cubes

• Grate or slice ginger

• Lightly salt the chicken

• Wash spinach

• Slice scallions / prep toppings (if using)

• Make dashi (if using instead of bone broth)

Optional:

• Crack eggs into a small bowl (if planning to use)

• Measure out soy sauce and mirin

So excited to cook alongside you guys!!!! Let us know if you have any questions.

XO - Ella & Carly

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I try my best to represent & uphold traditional Japanese matcha preparation, and prioritize some of the key pillars in Japanese culture as I prepare my matcha: gratitude, presence, mindfulness, seasonal awareness and a deep respect for nature.

Let’s get into it…

1. Quality Matcha

2. The Tools

Find my favorite elements here.

Quality matcha matters. This is the most important component. It will completely transform your bev from meh to incredible.

Unfortunately matcha is very unregulated in the US when it comes to certain claims, “ceremonial”, “high-quality” and “premium” have become marketing terms that don’t have the quality to back them up. In Japan, tea quality is much more nuanced and not judged based on one label.

Qualities to look for:

• The age & harvest date of the tea leaves

• Growing practices

• Shade-grown cultivation

• Stone-milled vs machine-milled

• Region

• Flavor & Texture & Color & Aroma

A high-quality matcha is made from first harvest, young leaves and shaded for the maximum period of time to develop more chlorophyll, and higher levels of antioxidants and amino acids. The longer the shading, the more vibrant green color and smoother flavor profile. The farmers grow in mineral dense, alive soil without the use of pesticides or synthetic fertilizers. Quality matcha should be 100% stone milled, resulting in a better flavor, texture and nutrient profile.

Your matcha should be a vibrant green, with no bitterness. It should be rich, creamy and smooth in taste and texture.

There is way too much matcha out on the market today to represent the time and effort it takes to make a high quality matcha. The demand from the West is just too high to keep up with. True high quality matcha is precious, it is rare, and it reflects the time, care and love the farmers put into their process. Unfortunately a lot of conventional matcha is heavily fertilized with synthetics, sprayed with lots of pesticides, and machine-milled—aka produced with lots of shortcuts.

The matcha I am reaching for every day is of course, Matcha Kokoro. It meets all these standards AND MORE. You guys sold it out last week, and as people have started to receive their matchas the reviews are flowing in and they are reflecting exactly how I feel when I drink it!

The next Matcha Kokoro drop is tomorrow April 16th at 10AM EST! You can also pre-order now to be first in line.

Get Matcha Kokoro

A good whisk (chasen): A good whisk is what helps to make a frothy, smooth & creamy texture. It creates light microfoam on top and fully blends the tea so there’s no lumping or gritty texture.

Whisk stand (kusenaoshi) : This is what helps keep the whisk alive & well. Not only does it allow the chasen to dry properly and prevent them from bending and cracking, it’s also what helps to keep the whisk in shape, making it last much longer.

Chawan: The chawan is wider and deeper than a typical cup/bowl to give room to whisk properly. The space lets the whisk move freely and build foam without spilling, while also holding heat well so the matcha stays at the right temperature.

Mesh sieve: This can help further with smoothness. It helps break up any clumps before even adding water, and helps the matcha dissolve evenly for better texture.

Bamboo Scoop (Chashaku): Used to measure and transfer matcha powder into the chawan. The curved shape is designed to gently lift the powder without compressing it, keeping the texture light and easy to sift.

How I Make My Perfect Latte or Usucha

Step 1: Bloom Whisk

This is a step that is often overlooked, but can help so much with the longevity of your whisk and also with the texture of your matcha! When the whisk is dry the bamboo tines are stiff and fragile, so its important to soften them before whisking.

HOW: Soak your whisk in hot water (175 degrees F) for 3-5 minutes. If your whisk is brand new, do this for at least 10 minutes.

Step 2: Sift Matcha into Chawan

Sift your ideal grams of matcha into your chawan using the mesh sieve. I also like using a bamboo scoop (Chashaku) to scoop & help sift my matcha.

Step 3: Pour Hot Water Over Matcha (175 degrees F)

Ideal temp is right around 175 degrees F. I prefer to add 2 TB water and form a paste, and then add the rest of my water (see recipe below).

Step 4: Whisk!

Whisk briskly in a loose “W”/zig-zag motion using your wrist (you will feel it in your forearm lol). Whisk at the bottom for a 10-20 seconds, then move the whisk up to the middle (you don’t want to be pressing on the bottom the whole time). Once you see a layer of small bubbles (microfoam!), slow down and lift the whisk straight up to avoid breaking the foam. Do a less vigorous whisk just on the top surface to break up any remaining bubbles, do a finishing swirl and voila! You’ve done it!

Step 5: Choose your Adventure

Serve as a vibrant usucha or a creamy latte!

My Everyday Kokoro Latte*

Ingredients

• ~1.5 tsp matcha kokoro

• 3/4 cup milk of choice (I love A2 Whole and/or Coconut)

• 1/2 cup hot filtered water (176 degrees F)

• 1/2 tsp virgin unrefined coconut oil

• 1/2 tsp maple syrup or honey

• 1/4 tsp vanilla

• Pinch of salt

• Extra hot water to bloom whisk (176 degrees F)

Recipe

1. Bloom whisk in hot water

2. Sieve matcha into chawan or bowl

3. Pour 2 tbsp hot water slowly over matcha, use bamboo whisk and lightly tap down to evenly distribute, then perform a zig zag motion until matcha forms a glossy and smooth paste

4. Add in another 2 tbsp hot water and whisk until it becomes frothy

5. Separately, steam milk with coconut oil, maple syrup, vanilla and salt until hot and frothy

6. Serve matcha and frothed milk in a mug

7. Use the remainder of the hot water to get any extra matcha in the chawan and top off latte

8. Stir, sip & enjoy

*To be honest, when I make my matcha everyday I don’t measure. I really play by heart. Sometimes I do less matcha, sometimes more. Sometimes I do 1 tbsp maple syrup or none at all. Sometimes I do a heaping scoop of coconut oil or none at all. More vanilla powder or not. Sometimes nothing at all. I play around with it each and every time. So measure with your heart and find what works for you!!!!!

So excited for you all to try Matcha Kokoro & hear what you think! Cheers!

Please let me know if you have any questions at all! & would love to hear about how you prepare your matchas :)

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New month means new seasonal produce!!! And this month is all things greeeeen. When I think of April I think of fresh, light & herbaceous, and I wanted to incorporate all of that into this month’s menu.

With all of the fresh floral blooms, comes all of the pollen and allergies as well, so for my beverage we’re making a medicinal hot nettles lemonade to help combat that. Nettles is in season so if you see it at the farmers market go grab some!! It is a natural antihistamine and can help with all the uncomfortable symptoms that allergies bring. I pair it with some lemon, using the juice because sour foods are wonderful for supporting a healthy liver, plus the bitter peel to help stimulate digestive enzymes before eating. I make it hot versus iced because this helps with stagnation and promoting healthy flow of digestion. Each ingredient has a purpose!

For our appetizer, I am making a light & fresh quinoa salad with all of the gorgeous spring herbs and greens. This pairs perfectly with our roast chicken (which whenever I make a full roast chicken I ask myself why I don’t do this all the time because it is just the best meal ever) with roasted spring asparagus and radishes and lots of lemon, soooo juicy and delicious.

And then ofc the iconic pairing of rhubarb and strawberry wraps up our menu in this beautiful crumble. A crumble is my favorite way to celebrate seasonal fruit because it really highlights the flavors and it’s also soooo easy to make. It’s light and warm, perfectly sweet with a touch of tart, and so good with some fresh whipped cream or vanilla bean ice cream.

I hope you enjoyyyyy. This may be my favorite menu yet. The perfect way to find our rhythm with spring.

• Bev: Hot Nettles Bitter Lemonade

• Appetizer: Fava Beans & Greens Quinoa Salad

• Entree: Spring Vegetable & Lemon Roast Chicken

• Dessert: Strawberry Rhubarb Crumble

Now let’s get into ittt…..

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Hot Nettles Bitter Lemonade

makes 2-3 beverages

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I am lucky enough to have a drawer full of citrus in my fridge coming towards the end of citrus season. I had reaally been wanting to bake something with my meyer lemons and was leaning towards a loaf, but after making banana bread loaves every week I was ready for something different, so muffins it is!!!

These muffins are perfectly sweet, moist, fluffy and light. Made with maple sugar and oat flour so they are both gluten and refined sugar free. Using meyer lemons gives them a sweeter, more mild&floral&herbaceous, less acidic muffins, since meyer lemons are a cross between a normal lemon and a mandarin. You can totally sub them for normal lemons as well if you don’t have meyer lemons, but it will make a stronger, more citrusy/lemony muffin! So good both ways.

These are the perfect intro to spring baked good, I hope you enjoy!!!

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Meyer Lemon Poppyseed Muffins

Makes 6 large top heavy muffins

Ingredients

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Alec’s just released their new Mint Fudge Brownie ice cream, which inspired me to make a deconstructed fudgey ice cream sandwich.

Mint chocolate chip is one of my favorite ice cream flavors and this is like the elevated, more decadent version of that. Silky mint ice cre…

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I too am quite picky about the fish I eat, I feel like a lot of fish really varies in flavor and texture and there is little transparency about the sourcing & the process used.

For this recipe, I am using Seremoni Grade Black Cod

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I love when the first of the month falls on a Sunday. ‘tis the month winter turns into spring and I literally cannot wait. It snowed this morning but now the sun is shining which I feel like perfectly encapsulates how this month is going to feel.

We gotta lot of color this month showing up at the farmers market, and so of course we’re using it all in March’s seasonal menu. One bev, one appetizer, one entree & one dessert. I am highlighting citrus, radish, chard, carrots & more.

On the Menu:

• Bev: Citrus Apéritif

• Appetizer: Watermelon Radish Salsa

• Entree: Chard & White Bean Chili

• Dessert: Salted Sesame Granola Cookies

Let’s get into it!!!

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I have continued to do warm lemon water or warm ginger & lemon, or loose leaf teas in the mornings and it is my favorite little ritual.

One of my favorite meal shortcuts for the past few years has been prepping ginger & lemon digestion cubes in the morning so that I can easily pop them in hot water and have ginger&lemon warm water without having to take out all the ingredients and tools every morning. It’s been so fun seeing you guys all use this shortcut too for your rituals. What started out as an obsession of ginger and ginger shots turned into my ginger digestion cubes.

But with making ginger shots & ginger digestion cubes comes all the pulp! All that wonderful flavorful fibrous pulp. Now if you have a composter, that is always a great option, but this pulp can be used for many delicious recipes too. Since I am making my ginger digestion cubes week over week, and you all are too, I wanted to share my favorite no-waste ways to use that leftover pulp!

On the Menu

• The OG Ginger&Lemon Digestion Cubes

• 4 Ways to Use Leftover Lemon Carcasses

• Ginger&Lemon Pulp Cubes

• Ginger Simple Syrup

• Ginger Gelatin Gummies

• Ginger&Lemon King Kong Brekky Muffins

Let’s get into it….

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Ginger&Lemon Digestion Cubes

Ingredients

• 12 lemons (3 with the peel)

• 1.5 cups ginger slices

• 1/4 cup filtered water

Recipe

1. Wash & scrub ginger and lemons

2. Slice ginger and add to a large blender

3. Slice three lemons and add to blender

4. Juice the remainder for the 9 lemons and add to blender

5. Add filtered water, and blend until smooth

6. Use a cheese cloth and/or a mesh strainer to strain out liquid (save the pulp*)

7. Freeze liquid into an ice tray overnight

8. Once done, remove and store in an air tight container in the freezer

9. When you want warm lemon & ginger water, pop a few cubes in a mug and top with hot water!!!! voila! enjoy!

*Leftover Pulp Recipes

Also a few ways to use leftover lemon carcasses:

• Save to sanitize & deodorize wooden cutting boards, process here

• Get limescale stains out of kettle (just boil water as usual with the lemon carcass and pour it out, should be nice & clean!)

• Make a natural lemon-y all purpose spray, recipe here

• Save and freeze and add to stocks and stews and broths to flavor

Ginger&Lemon Pulp Cubes

Ingredients

• 1 cup leftover ginger&lemon pulp

• 1/2 cup filtered water

Recipe

1. In a large bowl, mix together leftover ginger&lemon pulp and filtered water

2. Scoop out, one tablespoon per serving, a bit of the mixture into an ice cube tray

3. Once the tray is filled, tap the bottom to reduce any air bubbles and flatten the cubes

4. Freeze the ginger&lemon pulp cubes overnight or until hardened

5. Once done, remove and store in an air tight container in the freezer

A few ways to use these

• Use these cubes as you would loose leaf tea! Add 1-2 depending on how strong you want it to a tea strainer/infuser and pour over boiling water. Let steep for 5-8 minutes, remove strainer & enjoy!!

• Throw these cubes into your smoothies!

• Blend into sauces or stir fries to add extra flavor.

Ginger Simple Syrup

Ingredients

• 1 cup ginger&lemon pulp

• 1/2 cup maple syrup, honey or sugar

• 1 cup filtered water

Recipe

1. Add ginger pulp into a pot with filtered water and sugar, stir to incorporate

2. Place pot over medium heat and bring to a boil, stirring consistently

3. Once boiling, reduce heat to low and simmer for ~30 minutes, stirring occasionally

4. Once done, strain through a mesh strainer and allow liquid to cool

5. Store in the fridge and use 1-2 tablespoons to flavor beverages!

I personally like using this to make homemade ginger ale soda or ginger margaritas!

Ginger Gelatin Gummies

Ingredients

• 1 cup filtered water

• 1/2 cup leftover ginger&lemon pulp

• 1/4 cup grass-fed gelatin (I like GooseGoods, discount is glowwithella)

• optional: 1/4 cup maple syrup or honey

Recipe

1. Add ginger pulp into a pot with filtered water and sugar, stir to incorporate

2. Place pot over medium heat and bring to a boil, stirring consistently

3. Once boiling, reduce heat to low and simmer for ~30 minutes, stirring occasionally

4. Once done, strain through a mesh strainer and allow liquid to cool

5. Let gelatin bloom in ginger&lemon juice in a pot (no heat)

6. Once bloomed, place pot over low heat and stir until gelatin is combined and dissolved

7. Remove from heat and stir in sugar of choice (optional) until dissolved

8. Add to molds and place in the fridge for a few hours or overnight to firm

9. Enjoy!

Ginger-Lemon King Kong Brekky Muffins

*makes 10-12 muffins depending on size*

Ingredients

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If someone waits till their bananas are overripe, takes the time to bake a lovely loaf, and gives it to you, that is a way of saying I love you.

Food has always been my love language, I guess in the broader sense it’s acts of service because I just love cooking for people and putting a smile on their face. But banana bread in general is something that is loved by ALL, like truly, have you ever met someone who doesn’t like banana bread? I don’t think I have and I would be worried if I did.

I also think whatever state of mind you are in, a bite of banana bread can put a smile on your face. So whether you are asking someone to be your valentine, galentine, or just wanting to bring joy to someone’s (or even just yourself) day, I recommend making them some banana bread.

Like I said this banana bread is for everyone, including the friends that can’t have gluten, we’re not leaving anyone out.

PS: I added raspberries&jam for a little pink factor (I feel everything has to be some form of pink the first half of this month) but if you aren’t a raspberry lover you can skip them and just make it original almond vanilla bean which is also very lovely. OR add in chocolate chips and/or chunks if you are a chocolate lover. Walnuts if you like a lil crunch factor. Or keep it plain. Switch up the add-ins. You do you boo.

Now let’s get into it…

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Raspberry Almond Banana Bread

Ingredients

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It’s a new month which means we’re highlighting new seasonal produce! Even though the temp is dropping below zero and snow is covering the sidewalks, the farmers are still coming out for us and it’s truly so inspiring, I feel so so grateful for them, so if you can make sure to go support!!

I feel like it’s so easy to stay cozy & comfortable in my apartment all day, but I also don’t realize how stir crazy I get until I actually go outside. Bundling up and getting fresh air makes me sane.

Since it is the month of loveeeeee, we’re doing a menu of all-things-pink. I have done this in years passed and it always makes me so happy. Idk why pink food & bevs is just joy inducing, and tastes better?

On the Menu

• Bev: Creamy Salted Pink Citrus Lemonade

• Appetizer: All Things Pink Radicchio Chopped Salad

• Entree: Spicy Pinkish Pasta

• Dessert: Pink Heart Thumbprint Cookies

So whether you are celebrating galentines, valentines, or just the beautiful abundant pink seasonal produce, let’s get into it…..

Creamy Salted Pink Citrus Lemonade

Ingredients

• 3 meyer lemons

• 1 blood orange

• 1 pink grapefruit

• 2 tsp raw honey

• 1 tsp extra virgin olive oil

• 1 scoop of collagen

• pinch of salt

Recipe

1. Juice lemons, grapefruit, and blood orange and add to a blender

2. Add in raw honey, olive oil, collagen and salt and pulse for 5-10 seconds to blend together until combined and frothy

3. Serve as is or over ice, and enjoy!

All Things Pink Radicchio Chopped Salad

Ingredients

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I’ve always been a tea gal, but it’s only been the past few years that I’ve prioritized loose leaf tea. I love b…

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I am definitely partial to an overripe hachiya persimmon where the middle literally turns to jam, but I also have a special place in my heart for fuyu (especially because they don’t test your patience like hachiya).

How do I explain the flavor of a persimmon? So many of my friends say they’ve never had one and ask me this question. I think a sweet and overripe persimmon literally tastes like a vanilla & honey custard. With a hint of some apricot and citrus.

Persimmon can go well with savory & sweet dishes, it’s quite versatile, but I knew I wanted to make a baked good with my fuyus this time around. At first I was thinking I would make a persimmon upside-down cake because they are just gorgeous, but then I pivoted because what I was really was craving my sour cream & walnut coffee cake, and I thought what if I somehow incorporated persimmon into that? That is when this persimmon bread was born. Winter’s version of a banana bread.

The perfect loaf to make on a snowy winter’s day. Enjoy <3

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Persimmon Bread

Watch me make it here

Ingredients

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I have been putting miso in basically every single thing I eat lately, and literally eating heaping spoonfuls of black sesame + drizzling it and blending it onto and into everything I eat and drink. When I like something…..I go all in. It’s just my personality.

Recently I have been on a mission to make the perfect cookie with einkorn flour and no refined sugars. I knew I wanted to make a chocolate chunk cookie because I grew up in a family that preferred chunks over chips always, and I knew I wanted to put miso in it because, well, I am putting miso in everything.

So I went to work on a spiced miso chocolate chunk cookie, adding cardamom & ginger, I made so many batches and it just was not right. I settled on making a plain old miso chocolate chunk cookie…as basic as it was…and then at the last minute I decided to dump in some of my black sesame paste (why hadn’t I thought of that earlier???) all the sudden….it was perfect. My two favorite things right now, my two hyper-fixations, made magic. AND I AM SO EXCITED TO SHARE WITH YOU!!!!

It’s just the best combination of flavors. The salty & slightly umami taste of the miso with the creamy nutty black sesame, brought together perfectly with maple. Just yes. & everyone has a different take on what they think the perfect cookie is (thick, fluffy, thin, crispy, soft, crunchy) and this is mine: crispy on the outside, soft on the inside, and this satisfies both.

Also this recipe is perfect for winter because 1. baking brings joy and that is necessary during winter and 2. black sesame is wonderful in the winter time (I will be doing a deeper dive soon on how to eat to thrive in winter and you will see why!!!)

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For substitutions—I have not tried any other than what is in this recipe. So if you do try substitutions let me know how they work! I am not promising any results. Since the ingredients are unique and I get a lot of questions about them I’ll share the exact brands that I use:

• Butter: Maple Hill Creamery Grass-Fed (Kerrygold works too)

• Maple Sugar: Crown Maple

• Blackstrap Molasses: Wholesome

• White Miso Paste: Organic Thrive Market

• Vanilla Bean Paste: Simply Organic

• Egg: From the Farmers Market Pasture-Raised

• Einkorn Flour: Jovial All-Purpose Einkorn Flour

• Baking Powder & Soda: Thrive Market

• Dark Chocolate: Beyond Good 70%

• Black Tahini: Kevala (I stir it well to make sure all the oil is evenly incorporated, kinda like peanut butter)

• Flakey Salt: Maldons

& let me know if you have any other questions!!! So excited for you guys to try these :)

Miso Chocolate Chunk Cookies (with a black sesame swirl)

Watch me make them here.

Makes 11-12 Cookies

Ingredients

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It’s January, peak of Winter, and it’s time for this month’s seasonal menu. Each month I create a menu (aka a beverage, an appetizer or side, an entree & a dessert), highlighting produce that is in season at this time of year. This has been one of my favorite series because it helps me get creative cooking with seasonal produce.

Eating seasonal is not a new concept, it really is just going back to basics, eating what nature provides us. Different produce thrives at different times of year, and by leaning into that we are able to better find our rhythm with the seasons. I have found the benefits of seasonal eating to be abundant.

In winter, there isn’t a lot of produce in peak season. There is produce that thrives in cold weather more than others, like kale, cabbage, carrots, leeks, winter radishes, turnips & parsnips. We also have overflow from our beginning of winter produce, like potatoes, winter squash, apples and pears. And then winter is also the season where citrus, oranges, mandarines, tangerines, grapefruit, lemons and limes, thrive. I find it quite amazing that the season where we struggle most with immunity, nature gives us citrus rich in vitamin C, and hearty root vegetables to warm our bodies.

Today’s menu highlights ginger, fennel, daikon radish, lemon, lime, and pear. I went back and forth on the direction I wanted to take this month—it was originally going to be something heartier. But after the holidays and spending time back in my kitchen, I found myself craving food that felt lighter and fresher. This menu still leans into seasonal produce, warmth, and nourishment, while keeping everything bright and refreshing.

• Beverage: Ginger-Lemongrass Tea

• Appetizer/Side: Herbaceous Fennel Slaw

• Entree: Creamy Coconut Poached Salmon with Daikon Radish & Miso Butter Rice

• Dessert: Steamed Pear with Cardamom Crumble

PS: this menu serves two!

Now let’s get intoooo it….

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Ginger-Lemongrass Tea

Ingredients

• 2 springs of lemon-grass

• 1 large finger of ginger

• 2 slices of lemon peel

• 2 star anise

• 2 cups of water

• 2 tbsp lemon juice

Recipe

1. Wash and peel ginger root and slice very thinly

2. Crush lemon-grass, clean & slice lemon peel and add to a saucepan

3. Add ginger root and star anise to saucepan and cover with water

4. Bring to a rolling boil, then reduce heat to low and cover, let steep for 20 minutes

5. Strain out tea and add in fresh lemon juice

6. Enjoy!

Herbaceous Fennel Slaw

Ingredients

• 2 small fennel bulbs

• 2 tbsp finely minced cilantro

• 1 tbsp finely minced mint

• 1 tbsp finely minced basil

• 2 tbsp extra virgin olive oil

• 2 tbsp lemon juice

• 1 tbsp rice vinegar

• 1 tsp honey

Recipe

1. Clean fennel and thinly slice on a mandolin, add to a bowl

2. Finely mince cilantro, mint and basil, add to same bowl

3. Add in olive oil, lemon juice, rice vinegar and honey, mix until everything is thoroughly combined (I like using my hands for this step)

4. Cover and let sit in the fridge for at least 30 minutes to soak up flavors

5. Enjoy on it’s own or served with coconut poached salmon

Creamy Coconut Poached Salmon with Daikon Radish & Miso Butter Rice

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2025 was a year of color, adapting to the seasons of New York, and also so much growth in the kitchen.

When I look back at the recipes I created over the past few years, I can see how much I’ve evolved in the kitchen. I’ve learned so much along the way, and I’m proud that this growth is reflected in the food I create. It makes me so so excited to see what 2026 will bring, and one of my biggest goals moving forward is to continue sharing recipes that are thoughtful, intentional, always of the highest quality, and most importantly made with love.

With that being said, choosing 10 recipes out of all my recipes the entire year felt impossible. I started with a list of 40, then brought it down to 30, then told myself I could do a top 25 of 2025, and then decided no I have to stick with the top 10 series and limit it down. I phoned a friend to you guys to help and that is what led to this list.

To make this possible I decided not to include any bevs/sweet treats in this list, so if you want a follow up top 10 in those categories, let me know.

These are the top 10 recipes that you all loved and made the most of this year, which brings me so much joy.

On the Menu

• King Kong Muffins

• Sticky Date Custard Oats

  • & Brown Sugar and Sticky Date Persimmon Oats

• Pink Salsa

• Autumn Kale Ceasar

• Corn & Steak Salad

• Big Fat Soup

• Spring Chicken Soup

• Sweet Potato Gnocchi with Fennel Apple Meatballs

• Pumpkin Chili, In a Pumpkin

• Golden Harvest Bowl

So with that being said, let’s get into it….

1. King Kong Muffins

*makes 8-10 muffins depending on size*

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In a month where winter is coming & the weather is getting colder, the days shorter & grayer, I feel especially grateful for all of the color we get in our produce.

So to celebrate this month’s produce, were highlighting it in a beverage, appetizer, entree & dessert!

• Bev: Kompot Winter Spiced Fruit Punch

• Appetizer: Radicchio Winter Salad

• Entree: Spaghetti Squash Pesto Harvest Bowl

• Dessert: Dark Chocolate Covered Citrus

So let’s get intoooo it…..

Kompot Winter Spiced Fruit Punch

Ingredients

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