This cold sesame soba noodle salad recipe is a favorite from my cook book, Anna Getty’s Easy Green Organic, published by Chronicle Books in 2010.

It’s official, popsicle season is here. Nothing like a refreshing, juicy and sweet cold treat to beat the heat. Strawberries are still in season, shining stars at the moment but run don’t walk to your nearest farmers market as they are peaking now.

I originally developed this recipe 16 years ago for my cook book Anna Getty’s easy Green Organic. It was one of those recipes I tried over and over again to get it just right. It is by far my favorite quick bread, over the Gluten-Free School-Is-In Banana Bread and my Sweet Potato Bread with Walnuts and Cranberries, and those are both really really good.

I promised you some smoothies after I posted my Velvety Hemp Milk and here are my favorite three smoothies this spring.

This hemp milk is more than creamy, it is velvety and silky. The two things which make it so are 1) The Cap Beauty Daily The Coconut Butter , which is a 100% stone ground, next level in texture and taste coconut butter. The fat from the coconut butter makes this milk last in the fridge for an epically long time, up to 7 days. 2) And using Ellie’s Best Nut Milk bags , which every time yield, the perfect pulp-free nut milk.

What can I say about this sauce? This Creamy Miso Tahini Sauce is the sauce of all sauces. Full of flavor and creamy goodness, it is simple, quick and easy as it gets. Toss 7 ingredients into the blender or food process and puree till smooth. It stores in the fridge for up to seven days. It is perfect poured over quinoa, steamed Japanese sweet potatoes and avocado.

This salad was inspired by my favorite salad at the now closed, Campanile, created by renowned chef Nancy Silverton (of Osteria Mozza), Mark Peel and Manfred Frankl. It has actually been closed since 2012. Sniff, sniff. The restaurant was beautifully housed in one of Charlie Chaplin’s former offices on La Brea Boulevard in Los Angeles and the food was uncomplicated yet inventive and impeccable.

One of my most favorite things about traveling to Britain is the afternoon tea service. Complete with cucumber tea sandwiches, petit-fours, a tea pot with hot tea and scones with jam and Devonshire clotted cream. The service is decadent and such a beautiful ritual to share with good friends and family.

Asparagus tall and honorable, embodies the crisp and bright days of Spring. Asparagus is rich in fiber, folic acid, Vitamin K, chromium and amino acids. It is on the top of my list of my favorite spring veggies.

This recipe was originally developed for my cookbook, Anna Getty’s Easy Green Organic. I was a long time fan of deviled eggs and adding curry powder was my special touch. Now I have revamped the recipe to include crispy Basmati Rice and Indian lime pickle which is at once spicy and tangy.

I have been a fan of Coffee Cake for a long long time, however, it is normally made of gluten and filled with refined sugar and so I don’t eat it. I love the moist cake and the thick layer of the crunchy crumble topping.

This dish is probably the most requested and made dish in my household. My husband adores it and asks me to make it frequently. I call it the kitchen sink quinoa salad because I generally tend to empty out my fridge and use up whatever is in there, in the dish and it always turns out great.

This salad highlights the season’s citrus, and we are lucky in California as we do get some citrus year-round. But now is the time. The bitter chicory complements the sweet, and the toasted hazelnuts add crunch. The sumac and the fennel pollen always make people ask me, “oh my gosh, what is IN that dressing?"

I drink a Matcha Latte almost daily, made with home made nut milk and ceremonial grade Matcha tea. My mother-in-law used to teach green tea ceremony from Japan and gifted me, years ago a large can of ceremonial grade matcha. It is difficult to drink anything else. So naturally when I thought about creating this tapioca pudding dessert, I used the same tea. But honestly, don’t feel the pressure or necessity to use ceremonial grade, I am sure other matcha’s will do the trick

This garlicky, lemon artichoke dip is a real crowd pleaser. Perfect for entertaining, the last time I made it, it disappeared in 5 minutes flat, I am not exaggerating. I think it was the crispy Charred Shallots. The artichoke dip itself, is made with canned or jarred artichokes, available year round. It is garlicky, lemony and creamy, great with sliced vegetables, almond crackers or chips.

It’s cooling down a bit this week on the West Coast and this dish is the perfect cozy, cinnamony, filling and warm breakfast dish for chilly mornings although I do enjoy it as an afternoon snack. I love serving it with a bit of extra nut milk, sheep yogurt or dollop of coconut whip cream, my guilty pleasure is Truwhip.

Here, finally is that nettle soup I promised you a few weeks ago. Nettle is another one of my favorite nutritional powerhouses. High in minerals and antioxidants including vitamin C. It may reduce inflammation, treat hay fever, lower blood pressure, aid in lowering blood sugar and treat enlarged prostate

Radishes are one of my top favorite vegetables. There are beautiful to look at, available year round in most parts, versatile and highly nutritious.

Let’s be honest though, there is nothing like homemade nut milk. What makes a homemade nut milk work? It needs to be creamy and rich without being too thick.