strawberry jam and polarities.

July is a month of opposites. The intoxicating thrill of hot weather casts a spell of electrifying delirium, but also a stupefying and mind-numbing glaze. Office workers are scant – all having escaped to the lake by Thursday at 2 pm, or at the very least, cool basements – while university students flit by on […]

brothy soup for murky times.

Buckle in, because I’m going to talk about death, grief, and fatigue – but! There’ll be a great soup recipe at the end! Balance! I hesitated sharing this, because it would appear that I have already talked a lot about death on here. Sorry. Unless you’d prefer I’d talk about one of life’s other inevitabilities, […]

tahini zen circles.

There is a meditation practice in the Buddhist tradition of drawing circles. Using a calligraphy brush, the Zen circle is drawn with one quick stroke. It exemplifies directness, simplicity, presence. A dubious ripple indicates an unsteady mind; an unfortunate ovoid betrays overthinking. Once, I stumbled upon a video of Thich Nhat Hanh drawing perfect Zen […]

navigating life, with cardamom.

This past September has marked eight years of teaching yoga, and fifteen years since I started studying food science formally. Over the years, yoga has been a template to help figure out how to live well, and food has been an equally interesting medium for that too. In the journey of navigating life (and deciding […]

pumpkin ginger cranberry snack bars.

These were the second type of bars that I made for my yoga/Ayurveda workshop!  Woo! I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger.  These are based off of the […]

winter sun granola bars.

Virginia Woolf famously said, “One cannot think well, love well, sleep well, if one has not dined well” – so I felt it was very important to make some delicious granola bars for the students that came to my yoga/Ayurveda workshop this wintry weekend.  We started with a gentle yoga class, took a break for snacks and tea, […]

retreat-worthy: beet and black rice salad.

The key to successfully cooking for other people while they are on a meditation retreat is to think thoughts of love and compassion, so as to channel those same qualities into the food you make, hence providing nourishment that dares to delve into a world beyond physical.  With this intention in mind, I like to […]

i like you. here’s some food.

Over the weekend I baked a large carrot cake for my friend’s birthday.  It was served at a party with lots of our friends, and our friends are nice people, so they congratulated me on how delicious and beautiful the cake was.  My outward response was, “Thanks!” but inside I thought, “Well I guess they […]

retreat-worthy: shiitake mushroom and veggie soup

Another soup, just in time for the cold weather!  This recipe is derived from the version in Amrita Sondhi’s The Modern Ayurvedic Cookbook.  My mom used to cook with dried shiitake mushrooms all the time, and I hadn’t until now – turns out it’s really simple!  You just let them soak in room temperature water for at […]

retreat-worthy food: moroccan-inspired couscous

Next up: Moroccan-inspired couscous, or to be more exact, Ottolenghi-inspired couscous.  Besides having written several truly gorgeous and inspiring cookbooks, Yotam Ottolenghi runs several restaurants in London, UK, that venerate vegetables and tastes that reflect his Middle Eastern upbringing.  This recipe is based off of the “Ultimate Winter Couscous” in his book, Plenty.  It was part of […]