These mini crumbles are bright, juicy, and perfectly balanced between sweet strawberries and tart rhubarb. AND they are vegan, gluten and grain-free and refined sugar free, without sacrificing an iota of flavor and texture. A lighter, refined take on the classic, with a gently sweetened seasonal combo and a tender, golden crumble topping. They are so cute too, in their little ramekins in lieu of a larger baking dish. They are a quick and easy little dessert or any time treat. Best served warm—with whipped cream, coconut cream, or a scoop of vanilla ice cream. I made these three times last week. My 11-year-old Roman can’t get enough of them. And I made them recently for a ladies night and everyone loved them.
This recipe was inspired by a cookie I had in Santa Fe at one of my favorite little brunch spots, not far from the Georgia O’Keeffe Museum, called La Mama. It was a pecan chocolate chip cookie—crispy on the outside, yet moist and chewy on the inside. Not only was it mind-blowingly good, but it was also grain-free, which is right up my alley. I was shocked to learn it was made without any flour other than pecan meal.
I love a good fritter. I already have a broccoli fritter on the site, and while this version is similar, I decided to put a new spin on it—because I’m such a fan of both fritters and broccoli. This one features another of my favorite vegetables: the sweet potato, making it even more nutritious.
As I try to stay away from cow dairy, I often use sheep yogurt as a substitute for dips and toppings. However, a non-dairy option such as coconut yogurt works beautifully as well.
I learned to cook by making soups, and I will always love soup. Although we have moved into spring, the cool evenings still warrant a cozy bowl. In California, cauliflower is still widely available at the farmers market and will peak in April, so there is still time to enjoy this velvety, perfectly spiced soup topped with my latest obsession: Coriander Crunch.
All the pumpkins this season have me craving all the different kinds of pumpkin seed creations. These toasted sweet-and-savory pepitas (green, shelled pumpkin seeds) are so versatile — perfect as a grab-and-go snack, sprinkled on a salad or soup, added to a party cheeseboard, mixed into yogurt for breakfast, or used as a topping for a sweet treat like a muffin, crumble, or cookie.
These wholesome muffins highlight the best of fall spices and ingredients. Walnuts and cranberries shine as the stars of this anytime Paleo treat — perfect at the start of your day with a cup of coffee, as a mid-morning snack, or an afternoon indulgence with tea.
I picture you sitting by a cozy fire, enjoying one of these muffins!
This Hawaiian-inspired twist on the Amalgam Kitchen classic GF School is In Banana Bread is golden, moist, and full of island vibes. While it makes the perfect after-school snack, here’s the good news—it’s just as much for the grown-ups. Picture coming home from teaching, cutting a warm slice, and enjoying it with a cup of tea—iced or hot, depending on the weather. You might even pair it with my Lemon Verbena Iced Tea. Kids love it too, but it’s especially a treat for parents, teachers, and caregivers.
This savory popcorn is a go-to in my house whenever we head to the movies. No way are the kiddos eating theater popcorn when this cheesy, salty, and buttery version exists. No one complains—it’s that good. Everyone gets their own little bag, which makes it extra fun.
Zucchini’s are still in full swing here in Southern California and are abundant at our farmer’s markets. I truly love the classic hummus but because of my bean intolerance, I wind up bloated each and every time. This bean-free version hits the spot. My kids who love traditional hummus, love this and I recently made it for some girlfriends and had wonderful responses. I learned a version of this years ago in the catering kitchen and I am bringing it back now. I can’t remember if it was Akasha or Darra who first taught me a zucchini could fill the place of garbanzo beans. This dip is perfect with sliced veggies and crackers of choice.
When I tell you people freak out when they try these muffins, I am absolutely serious, no joke. These moist gluten-free muffins are filled with and topped with a creamy nutty Nutella-like hazelnut chocolate spread. I use Good Good Belgian Coco HazelSpread which has no added refined sweeteners, which makes this muffin the perfect healthyish after school sweet treat. Grown ups and kids alike are crazy about this muffin. Because they are peanut-free, sugar-free and can be made vegan, they are the perfect baked good to bring to school to share.
There is nothing more gratifying than a cool and refreshing beverage on a hot day. I love a nice cold glass of ice tea but don’t always want the caffeine.
Summer is my favorite fruit season. Juicy, vibrant, and bursting with summer flavor, I love stone fruits like peaches, plums, cherries, and apricots are the stars of these irresistible recipes. Whether baked into a delicious crumble, simmered into a jammy compote, or tossed in a fresh salad, these dishes celebrate the natural sweetness and tang of the season’s best produce. Perfect for summer warm-weather gatherings. Enjoy these fresh and delicious recipes created and featured in Edible Magazine.
I am generally a savory breakfast kind of girl. But when I am craving something sweet using my absolute favorite berry, the blueberry, these delicious muffins are one of my go-tos. The sweet juicy morsels set in the tangy lemony grain-free moist muffins pop in your mouth.
This smoothie is one of my pre and post workout go-tos. It is packed with nutrition. My teenage son, who can be picky, also loves it.
The perfect Summer Zucchini Salad With Pine Nuts, Pecorino and Fresh Mint. This is a beautiful, fresh Italian side salad inspired by a wonderful Italian woman named Lalitya, a wonderful chef, I knew in Italy many years ago.
I love when my kids join me in the kitchen. One of my son’s Roman’s passions is making desserts, which include frozen treats like sorbet. At this point he is seasoned and with a little guidance he created this delightfully refreshing and perfect for the heat of summer cucumber sorbet, with a lovely undertone of mint.
In my little town of Ojai, we have a fabulous restaurant called Rory’s Place, a fine dining experience and next door is Rory’s Other Place, with more casual fair. Every Friday night they have been doing a fun, casual pop-up and one night my new friend Euni, a wonderful chef and farmer, who’s expertise is Korean food, featured her delicious creations.
This salad was first featured in my 2009 cookbook, Easy Green Organic, so it is tried and true. Although arugula is a peppery lettuce, it's a versatile one. In Italy it is often eaten with endive and radicchio or tossed into a fresh pasta. And one of my absolute favorites.
The blend of sweet from strawberries, tang from rhubarb and creaminess from coconut is so deeply satisfying and hits the spot in this perfect summer popsicle treat.
This Pistachio Pesto is next level. This recipe posts as I am in Italy most definitely enjoying….pesto, of many varieties. I make a lot of different pestos in my kitchen, Nasturtium, Shiso Arugula, Lemon Parsley Almond and of course the classic basil with pine nuts.
I love everything about soup season. There is something about the fall and winter months, and sitting with a warm bowl of soup, that is so comforting, inviting and nostalgic.
This soup is filled with cleansing veggies, garlic, onions, leeks, dandelion, turnip and radish leaves to support the body during the detoxification process. Broccoli, filled with vitamins, minerals and bioactive compounds. Hemp seeds for protein and Japanese Umeboshi vinegar, a potent liver cleanser. I drink this soup, which is actually more like a sipping broth throughout the day when I cleanse. It is cleansing and nourishing. I do not use any oils in this soup when I sauté the alliums with the goal to truly give the body a break from processing too much.
I love to drink bone broth when I am fighting something but vegetarians will shy away from bone broth. This broth is for everyone and can be enjoyed throughout the day.
Yuzu has been a trend flavor in all things culinary for a while now, from cocktails and mocktails, in chocolate, ice cream and other infused specialty items, yuzu is here to stay. It is a well loved ingredient in Japanese cuisine. It is one of my favorite citrus flavors, incredibly aromatic and high acid and I am constantly finding ways to use it.