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This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own. Chances are, during the summer, I’m grilling halloumi skewers once a week. There’s nothing like putting fire to vegetables and cheese. I love the charred flavor and crisp cheese. In this recipe, I’ve paired the skewers with a delightful peanut butter sauce because who can refuse grill vegetables and a delicious sauce? Halloumi Skewers: forever grilling Because we don’t buy meat, I don’t mind spending money on the halloumi. This tasty, salty cheese is the perfect star of the show for a vegetarian main. If you can’t find halloumi or don’t want to spend the money, there are different grilling cheeses (literally called grilling cheese). The other option, which would make these easily vegan, is to use extra firm tofu. That Peanut Butter Life If you were to ask my family what one pantry staple they couldn’t live without, it would be peanut butter. We go through it qui

We have this “breakfast cookie” recipe going out to our Cooking Club members this week and I wanted to put the recipe here too. The feeding babies section is a crowd favorite, and my kids plow through these. Healthy-ish, grab n’ go, and what not - that’s what ya’ll seem to love about the kids recipes I’ve included around here. It’s tough to find a cookie or muffin that hold together that are both gluten and egg-free, but these work. Report back if you make them, or let me know what you changed. I love seeing your photos! Our son turned FIVE this weekend. It felt like a big birthday - every increment of five does to me for some reason. My mom always made a big deal of birthdays and I thought it was so fun - I love making him feel like the star of the weekend and the one to make all the calls. We packed the weekend with Legoland, camping with cousins in San Clemente, rocket launching in a field, Chuck-e-Cheese with grandparents, meals of his choice, sprinkle cupcakes etc. etc. It soun

I love a good rice bowl and I'm finding that more often than not, I'm most happy when it's topped with vegetables and a handful of crispy tofu. This recipe is a solid addition to your weeknight meals. Bok Choy Bok choy is one of my favorite plants to watch grow. I love how concise the plant is while producing beautiful green leaves. However, I don’t use it as often as I should, primarily because I keep greens on hand that I can use both raw and cooked. If you want to use something you might already have on hand, try wilting chard or kale in place of the bok choy. I find this is just as delicious and another good way to eat your leafy greens. One note: I cook the bok choy in this recipe so that the greens are soft but the stems still have quite a bit of texture. If you want similar texture for the leaves and stems, separate them and slice them into similar-sized pieces. Cook the stems until just tender then add the leave and cook until just wilted. The Grains I went

We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book. from Green Kitchen Stories http://bit.ly/2YV7pUj Green Kitchen Stories May 27, 2019 at 12:28PM

What does it take to heal the seemingly inevitable onslaught of a migraine? I have worked with hundreds of patients to successfully discover the causes behind the migraines and relieve their suffering. If you’re interested in uncovering the causes and combatting your own migraines, here’s what you need to know : Migraines are caused by a blood vessel contracting inside of your brain and then expanding quickly. This can be triggered by quite a few different things, including: Hormonal imbalances, food related allergic or chemical reactions, a genetic imbalance called methylation and severe fatigue. Each of these causes can be discovered and healed in a few different ways. Hormonal Imbalance The best treatment for a hormonal imbalance is to use acupuncture and herbal medicine. These techniques do a great job of helping to balance your hormones at certain times. Food Related The first thing I advise to patients who suspect a food related reaction or trigger is to start with cutting o

If you’ve ever tasted pesto in Italy you know that the pesto here in the United States just isn’t the same. I received a lesson in how to make pesto from a real Italian grandmother last week and now I understand the difference and what makes this pesto recipe so special. A Special Pesto My friend Francesca makes the trip from her small town near the pesto-epicenter of Genoa, Italy to San Francisco once or twice a year – this time (lucky for us) she brought her mom and two-year old son Mattia. Her mom makes a beautiful pesto (and perfectly light, potato gnocchi to go along with it) and offered to show me and my friend Jen how it is done. I have to say, it was a complete game-changer. If you love pesto, you really have to try this. Her technique results in an incredibly special pesto. Chop by hand or blender? Most of the pesto you encounter here in the U.S. is different for a few reasons. First off, most of what you see is made by machine, usually a food processor or hand blender

This, my friends, is how you want to use that rhubarb you’ve been seeing at the market lately. It’s a syrup, sure, but I’d venture to guess it’s a syrup unlike any you’ve tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that’s anything but shy, and the wildcard finish – rosewater. The resulting syrup is strong, and lovely, and a kiss of it is just what a bowl of yogurt, or glass of soda water needs. And it really couldn’t be simpler to make. Chop a few stalks of rhubarb, toss with sugar, then let it sit around until everything settles into a cold, sweet stew. Fire up your burner, and simmer until the rhubarb breaks down, then strain out the solids. You’re left with a vibrant rose-hued liquid. When you cook this down with a bit of fresh lime juice you end up with a fragrant, beautiful gem of a syrup. A finishing splash of rosewater is the final surprise – the je ne sais quoi factor. As I mention up above, I use this syru

Post sponsored by Bob's Red Mill. See below for more details. As we prepare for Mack to head to school, I’ve been working on my tiny-finger lunch game. He’s a solid eater but I do like having fun options. Plus, these vegetable crepes aren’t just for kids. I love to pack these cream cheese roll-ups for car trips and hiking trips. Why Crepes for Cream Cheese Roll-ups? I love a good lunch sandwich but sometimes we don’t have bread or I like something a little lighter. These crepes are easy to make once you get the hang of the pan swirl and best of all, you can make large batches to freeze. Bob’s Red Mill Wheat Flour One of the other reasons I love crepes: they are super easy to make with alternative flours. Whole wheat is my go-to which is why I was excited to make these crepes with Bob’s Red Mill Whole Wheat flour. Of course, you could always switch it up and use all-purpose or even oats (like in these other savory crepes I’ve made!) Vegan-it While there are some brands of

You all know by now how much I love a rustic, family-style dessert. And really, the list of desserts that fit the bill better than a simple fruit crumble is short. For those of you who’ve never attempted a crumble, it’s quite simple. Start with fresh seasonal fruit, top it with crumbled dough, and into the oven it goes. Before you know it, golden-topped dollops of baked goodness are crisping up in a shallow sea of bubbling fruit. In this version I combined rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble. Sounds a bit fancy, but really, it couldn’t be easier to make. With this particular crumble, you can prep the ingredients up to ahead of time if you like. Combine the dry ingredients, cover, and set aside. Chop the fruit, cover, and refrigerate. The rest of it comes together in a flash whenever you’re ready to assemble the crumble and bake it off. Enjoy the crumble, I know many of you are seeing rhubarb and strawberries in your m

When it comes to the cheap and easy plant-based bulk bin items, you can’t go wrong with lentils. These powerhouse protein legumes are always on hand at our house. I keep red, green, and either black or French on hand at any given time. Each lentil variety has a place in these lentil recipes. Vegetarian Lentil Recipes Soups Leading with the most obvious, lentil soups and stews are hearty and filling. I will say, however, I don’t make your traditional lentil soups. I love big flavors, like those found in curry and berbere blends. Best of all, these soups are really up to the challenge of pairing with loads of vegetables. Berbere Black Lentil Stew Curried Carrot Soup Coconut Curry Red Lentil Soup Spiced Lentil Stew   Tacos/Enchiladas Next up, my favorite category. Typically you’d see beans as the basis for tacos and enchiladas but I love a good hearty lentil in the mix. Lentils especially come in handy if you don’t have any beans already cooked since most the lentils are c

A fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. Enjoy! – Watching This: Street Food – the Jay Fai episode is gold. – Excited about: Heirloom, Single-Origin, 100% Pesticide-Free Cardamom – This Podcast To Cook: Hetty’s Gozleme , this , this , this , this , & this . – Reading this: Normal People (Sally Rooney) – Watching this : But would recommend reading this first. And then listen to this as you watch the series. – Wishlist: these , this (update: bought it & LOVE it), this , more of this , & all things this . – Rick Steves – A Piece Apart Woman: Elisabeth Prueitt – Wayne got a Criterion subscription for his birthday (xo Souris ! & JP) – Agnes Varda’s Uncle Yanco , 1968 Mexico City Olympics , Les Blank’s Gap Toothed Women (1987) Also! I scored a rather large community garden plot(!), and will post more about it over time on my Instagram , but let me know if you have any favorite gardening books, or resources. I need all

Sprouted Kitchen turns ten this week. TEN! My goodness. I had some Instagram friends tell me their favorite SK recipes and it was so neat to hear what your favorites are. The ones that were on repeat were the pumpkin muffins , lentil meatballs , salads in general , strawberry leek quesadillas , goodness wraps , fiesta kale slaw , enchiladas, lentil soup and the salmon tacos and honey fudge from SKCC , amongst others. I have never considered myself a chef - I am a home cook who chose to be doing her learning and experimenting in a public space. I am so grateful that you’ve trusted me with your dinner plans and feeding your families. I have always felt a bit outside of the online life - sort of there, but not fully - never putting two feet in, as this business has felt so fleeting. Until Cooking Club , my work with Sprouted Kitchen has never been the one, full-time job I’ve had, it has always been in tandem with x, y, and z other gig. I liked those other jobs, I enjoyed being around