warm winter brussels sprout and butter bean salad pomegranate pine nuts leeks

 

There is no better smell than sautéed leeks on the stove. It reminds me of family gatherings of holidays past and warm meals being prepared with love by Grandma as the air chills the windows from outside. American Thanksgiving crept up on me this year since we were away last week, but I really wanted to share this recipe.   Canadian Thanksgiving is in October, but I never pass up an opportunity to use food as a way to gather…. to come together and celebrate each other and our blessings.  

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warm winter brussel sprout and butter bean salad pomegranates leeks pine nutswarm winter brussels sprout and butter bean salad with pomegranates pine nuts leeks

pecan tahini dressing
It was just the four of us this year at our table: my husband and I, Knox, and of course Harvey at our feet.  My quick, healthy menu consisted of a homemade cranberry sauce (easy peezy…just cranberries, maple syrup, fresh ginger, and a bit of orange juice), this bomb ass Brussels sprouts dish, Kale and Caramel’s Shaved Kale, Fennel and Asian Pear Salad, free range, local roasted turkey breast, and mashed potatoes with celery root (I can’t make mashed potatoes without parsnips or celery root! It adds so much flavour!).  And of course, don’t forget the vino!!  As I looked around the table, I couldn’t believe all that has happened since our last Thanksgiving. As any mother would say, I am beyond thankful for the biggest blessing of my life: my little boy.  He brings such joy to my life…sometimes I don’t know how I got so lucky.

Cheers to another year of many blessings! Hope you all had a bountiful Thanksgiving!!

SIGNOFF-A

 

 

 

warm winter brussel sprouts and butter bean salad with leeks, pomegranates and pine nuts

Warm Winter Brussels Sprout and Butter Bean Salad with Pecan Tahini Dressing

Serves 4 as a main; 6 as a side

Inspired by Green Kitchen Stories

 

Ingredients:

1/3 cup pine nuts

½ a fresh pomegranate

1 lb of brussel sprouts , 4 cups

1 leek

1 Tblsp ghee or coconut oil

1 can of butter beans, drained and rinsed or dried butter beans*

salt and pepper to taste

Dressing:

2 Tablespoons pecans

1 Tbsp extra virgin olive oil

2 1/2 Tblsps fresh orange juice

1/2 Tblsp tahini

1/2 Tbsp maple syrup

1/2 Tbsp apple cider vinegar

1 tsp dijon mustard

 

Directions:

Prepare the dressing: In a food processor, grind the pecans and olive oil until a paste forms.  Add the orange juice, tahini, maple syrup, apple cider vinegar and dijon mustard.  Pulse until well combined.  Set aside. 

Toast the pine nuts: in a large skillet, toast the pine nuts over medium-low heat for 1-2 minutes until toasty and fragrant. Stir frequently, being careful not to let them burn. Set aside.

Remove the pomegranate seeds: cut a pomegranate in half. While holding half in your hand, cut side down, bang the skin with a wooden spoon, releasing the seeds into your hand. Pick out the white membrane and set the pomegranate seeds aside.

Prepare the brussel sprouts: trim the brussel sprouts by cutting off the stubby end and removing the outer leaves. Cut each brussel sprout in half, lay each half down on a flat surface, and slice thin into shreds. Set aside.

Cut off the dark green portion of the leek. Slice the leek in half length-ways, then slice thin. In a large skillet, combine the leeks, ghee or coconut oil, and sauté for 2 minutes until soft and fragrant. Add the brussel sprouts, half at a time, and sauté for another 2 minutes.

Add the brussel sprouts and leeks to a large bowl. Stir in the pine nuts, pomegranate seeds, and butter beans. Toss with the dressing.

 

*If you would like to use dried butter beans, pick through the beans and remove any dirty or damaged beans. Soak the beans over night in fresh water (3x the amount of water to beans), and remove any “floaters” (these won’t cook properly).   In the morning, rinse off the water, and add beans to a large pot with more fresh water to cover. Bring to a boil, lower to a simmer, cover, and cook for 1.5 hours.  Add salt then cook for another 1-1.5 hours or until tender. Drain and use as you would canned beans.

 

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It’s quite ironic…I’m sitting on the beach, watching the waves softly lap in and out, sipping on some coconut water and writing a blog post about pumpkin bread.  Not something that typically comes to mind at the beach.  However, if you follow my Instagram, you can see I worked hard on this pumpkin bread over the past few weeks….too hard not to share the recipe.  It was another one of my crazy baking challenges: “I’m going to make the best damn pumpkin bread with whole grain flour instead of white flour, coconut oil instead of butter, and coconut sugar and date paste instead of white sugar.  And it’s going to be unbelievable.”.  Well, after the 2nd, then the 3rd, 4th, and 5th try, I was starting to wonder if this was ever going to happen.  My husband came home from work one day and says “What’s up with these things?? Are you making one every day?!”.  “Well, not intentionally!!”, I said! I tried everything: fresh vs canned pumpkin, different combinations of flour, beating the coconut sugar with the eggs instead of adding it to the dry ingredients, instant coffee vs strong brewed coffee….the list goes on.

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I finally inlisted the help of a fellow Holistic Nutritionist/Chef and she suggested date paste.  Of course! This is how I make my banana bread…what was I thinking?! I also realized that brown rice flour was lending somewhat of a grainy texture so swapped it out for oat flour.  This seemed to do the trick and what developed is what you see here: A moist, perfectly spiced, pumpkin coffee bread with dark chocolate and nut crumble topping.  It has more of a texture like a cake…but who would complain about that?!

With American Thanksgiving approaching and the abundance of fresh pumpkins back home, I can’t think of a better time to share this recipe…

anise-signature
 
 
 
 

spiced pumpkin coffee bread with dark chocolate

 

Spiced Pumpkin Coffee Loaf with Dark Chocolate 

 

Serves: as many want to enjoy! Makes one 9″ x 4″ loaf

 

Ingredients:

Sugar and Spice Nut Topping:

(optional; can also top with plain nuts, seeds, chocolate, etc.)

1/3 cup pecans or walnuts, crumbled

1 1/2 Tablespoons pumpkin seeds

2 Tablespoons maple syrup

1 Tablespoon coconut sugar

1/4 teaspoon cinnamon

1/8 teaspoon vanilla powder

 

Dry Ingredients:

1 cup oat flour

½ cup almond flour

½ cup arrowroot powder

2 teaspoons baking powder

½ teaspoon salt

1 ½ teaspoons true cinnamon

1 ½ teaspoons vanilla powder

1 ½ teaspoons fresh grated nutmeg

1 teaspoon ginger

½ teaspoon cardamom*

¼ teaspoon clove powder*

 

Wet Ingredients:

1 cup canned pumpkin puree or fresh pureed pumpkin

6 Tablespoons date paste

1/3 cup + 2 Tablespoons coconut sugar

2 free range organic eggs

1/4 cup melted coconut oil

1 teaspoon fresh orange zest

50 grams or 1/2 bar organic, dark chocolate, cut into chunks

4 oz decaf, strong brewed coffee

 
*These two spices are nice additions if you can find them.  If not, this recipe will still taste great!

 

Directions:

1.  Preheat oven to 350.  Line a loaf pan with parchment paper and set aside.  
2.  In a small bowl, mix together all “nut topping” ingredients and set aside.    
3.  In a medium-sized bowl, sift all dry ingredients together.  Set aside.
4.  In a food processor or high-speed blender, combine the pumpkin puree and date paste.  This may take a few minutes.  Set aside.
5.  In a separate medium-sized bowl, whisk together the eggs and coconut sugar until well combined.  Add the pumpkin and date paste, melted coconut oil and orange zest.  Stir to combine then gently fold in the chocolate.
6.  Add the dry ingredients to the wet ingredients and gently mix to combine well; stir in the coffee then pour into the loaf pan.  Top with nut and spice topping.
7.  Bake at 350 for 45 minutes or until a toothpick inserted comes out clean.  
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  • Brooke @ Chocolate and Marrow - Girl. This looks absolutely amazing! I love all of the different ingredients…and have SO been there with the multiple tests. When you get it right, though, that’s just something truly special.

    And these PHOTOS! Don’t even get me started. I want the half pumpkin in a frame in my house.

    xoxoReplyCancel

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Asian gluten free rice ramen with garlicky greens kale swiss chard broccoli aramame seaweed

Fallen leaves which scatter the ground, turn the earth into a mosaic of light green, amber and bright orange.  Autumn, my favourite season in Calgary, is upon us.  A season of transition and change: signalling the end to long summer nights, and the beginning of cozy fireplace cuddles and a new hockey season.

With the emergence of gourds in all sizes, shapes, and colours lining the market isles comes enthusiasm of a new season of produce, yet, I still don’t want to say goodbye to fresh summer vegetables.  I know its inevitable…but not quite yet.  

As we returned from a recent trip to visit family abroad, my husband came home and harvested the last of our garden goodness: swiss chard, kale, spring onions, potatoes, carrots, peas, and a few lone tomatoes still clinging to the last bits of summer. Colder days have brought back noodles in our home….a perfect canvas for the greens.

 

Asian gluten free brown rice ramen garlic greens kale swiss chard broccoli aramame seaweed soy sesame

Asian gluten free rice ramen with garlicky greens kale swiss chard broccoli aramame seaweed

Asian gluten free rice ramen with garlicky greens kale swiss chard broccoli aramame seaweed

Asian gluten free rice ramen with garlicky greens kale swiss chard broccoli aramame seaweed

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This transition into a new season, with its great promise of change and “clean starts” will be an inspiration for new recipes with comforting fall produce, learning new things in photography, getting more involved in my local food community….

Lots to be excited about.

But right now, lets get excited about this dish, because its damn good!

Side Note: I absolutely LOVE Lotus Foods Rice Ramen! They are gluten free and have simple ingredients such as millet and brown rice.  Lotus Foods also works with small family farmers to preserve rice biodiversity and grow rice more sustainably worldwide.  What a stellar company!  The ramen only take 4 minutes to prepare and offer various combinations of ingredients.  The ones I use here are brown rice and millet.

Running out with the babes to enjoy this beautiful fall day and warmth while it lasts….

SIGNOFF-A

 

 

P.S.

An interview I did back in May is now out in Dote Magazine in Calgary! I couldn’t be more excited to have one of my recipes and an interview on Holistic Health for a Winter Glow [Skin Health] in print!  The team that worked on this article is so inspiring and I am so honoured to be alongside these ladies among the pages of Dote.  If your in Calgary, you can pick up a copy at various locations around the city.  If not, you will be able to read the article on their website in the near future.  

 

Asian gluten free rice ramen with garlicky greens kale swiss chard broccoli aramame seaweed

 

Garlicky Greens and Arame with Brown Rice Ramen: Sesame, Soy, Chili

Serves 2

 

4 teaspoons sesame oil

4 teaspoons tamari or soy sauce

2 teaspoons water

2 Tablespoons rice vinegar

pinch of dried red chili flakes

2 Tablespoons aramame seaweed

2 packets of brown rice ramen

1 1/2 cups fresh broccoli florets

1 large garlic clove or 2 small cloves, minced

1 Tablespoon of coconut oil

1 large bunch of fresh greens (In this recipe, I like swiss chard, kale, collards, or bok choy), ribs removed of kale and collards, leaves chiffonade or chopped

Sesame seeds to garnish

 

  1. In a jar with a tight-fitting lid, combine sesame oil, tamari, water, rice vinegar, and red chilli flakes.  Shake to combine and set aside.  
  2. Place dried arame seaweed in a bowl of pure, fresh water to cover.  Let it sit for 10 minutes.  Drain water and place arame in a large bowl.  
  3. Cook the rice ramen according to the package instructions, drain, and place in the bowl with the arame.  [I like to cook my ramen a tad longer than the instructions]
  4. In the same saucepan that you used for the rice ramen, add the broccoli florets and enough water to cover the broccoli by half.  Sprinkle with salt, cover, and steam over medium-high heat for 4 minutes or until broccoli has softened to your liking. [I like mine with a bit of a crunch left]  Drain and add to the noodles.  
  5. In an iron skillet or fry pan, add coconut oil and garlic and heat over low heat until fragrant, about 30-45 seconds. Add the chopped greens and toss to combine.  Saute over medium-low heat for 1 minute or until greens have wilted.  Remove from the heat and add the garlic and greens to the noodles.  
  6. Toss the noodles and vegetables together with the reserved dressing and top with sesame seeds.  

 

 

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Summer Farmers Market Panzanella Tomatoes Zucchini Green Beans Garlic Herb Breadcrumbs Pangritata

The wine was flowing as the sun dipped into the ocean.  Laughter was heard far from our picnic area as I danced barefoot with dear friends.  Friends that hadn’t been together in years but whose friendship was as strong as the moon’s pull, gathered for a festive dinner on the beach.  A couple weeks ago, these were the nights of our summer.

My summer memories from Alabama always include local bands playing music on the waterfront while we danced with warm beers in our hands.  Those days, eating anything other than crawfish were rare and spending any time in the kitchen just took away from beach and boat time.  Our recent trip to California brought back these carefree summer-time memories and I carried that same easy-breezy mentality when I returned home to the kitchen. The days of summer always make me yearn for impromptu backyard BBQ’s with friends and dishes you can throw together quickly.

summer garden vegetables zucchini tomatoes

 

Summer Farmers Market Panzanella Tomatoes Zucchini Green Beans Pangritata Bread Crumbs

summer garden vegetables green beans

 

Summer Farmers Market Panzanella Salad with Tomatoes Zucchini Green Beans Bread crumbs pangritata

As the sun is gradually starting to set earlier here at home, it is a grim reminder that summer is slowly coming to an end. And I realized: I haven’t shared one of my summer recipes!  Summer begs for simple dishes: playing up the flavors of seasonal produce with a pinch of salt, fresh herbs and a simple oil and vinegar mixture. The crisp, fresh taste of summer doesn’t need much to highlight its most complex flavors, which is exactly what I’ve done here. The mere act of salting tomatoes and letting them marinate in their own juice transforms these brightly coloured fruits into a flavour explosion in your mouth!  Add some crunchy “pangritata” (a seasoned bread crumb and walnut mixture from Jamie Oliver), crisp green beans and some sweet, cooling zucchini, and you have one of the easiest summer salads that will impress any guest! 

summer farmers market panzanella salad with tomatoes zucchini green beans bread crumbs pangritata

summers farmers market panzanella salad tomatoes zucchini green beans bread crumbs pangritata

Over the past few months we have been enjoying vegetables and whole foods in their purest, most simple form to ensure we get the most out of our farmers market finds as well as our summer nights.  Some of my favourites include blistered snap peas and broccolini with a sweet tahini sauce, sprouted mung beans and lentils with sweet roasted carrots and a cilantro yogurt sauce, harissa-spiced noodles with garlic greens and arame, and sliced zucchini and yellow summer squash with mint and macadamia nuts. (By the way, I have wanted to share all of these with you but haven’t had the time to photograph! Hopefully soon!).  

To give you a bit more inspiration for the last days of summer, here are some of our family’s favourites:

 

I hope you have found some inspiration to lengthen your summer evenings with this easy and quick salad.  Invite over some friends, throw some food on the grill, turn up the music, and keep the wine flowing. 

 

SIGNOFF-A

 

 

 

Summer Farmers Market Panzanella
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Salad
  1. 3 large heirloom tomatoes, sliced thick, 1 slice reserved
  2. 1 zucchini, sliced thinly on a box grater or mandolin
  3. 6 oz green beans
  4. 2 large pinches of salt
  5. handful of fresh basil
Dressing
  1. 1 1/2 Tablespoons lemon juice
  2. 1 1/2 Tablespoons extra virgin olive oil
  3. 1/2 Tablespoon apple cider vinegar
  4. 1 teaspoon dijon mustard
  5. salt and pepper to taste
Pangritata
  1. 1 large piece of stale whole grain bread, or toasted bread
  2. 1/4 cup walnuts
  3. 1/2 a large garlic clove or 1 small
  4. leaves from 2 thyme sprigs
  5. 2 pinches of salt
  6. pepper
  7. 1 Tablespoon coconut oil
Instructions
  1. Lay the tomatoes in a single layer on a large serving platter or in a large bowl. Sprinkle generously with salt. Depending on the size of your bowl, you may need to make two layers of tomatoes after sprinkling the first layer with salt.
  2. In a large pot of boiling, salted water, blanch the green beans for 4-5 minutes or until they are cooked but still crunchy. Drain, run under cold water, then set aside.
  3. In a jar with a tight-fitting lid, combine all dressing ingredients and shake vigorously until combined. Squeeze the piece of tomato you reserved into the dressing and shake together again. Set aside the dressing.
  4. If you don't have stale bread, place the fresh bread in the oven at 350 F until hard. Remove and transfer to a food processor with the walnuts, garlic, thyme, salt, and pepper. Pulse until well combined and the consistency of bread crumbs.
  5. Heat a skillet over medium high heat and add 1 tablespoon of coconut oil. Add the pangritata and toast the bread crumb mixture for 1-2 minutes, stirring frequently. Be careful not to burn, you just want to toast until fragrant. Transfer to a jar with a tight-fitting lid. You can keep the pangritata for 5 days.
Arrange the salad
  1. Roll the basil leaves and thinly slice (chiffonade). Sprinkle the basil over the tomatoes and add the zucchini slices and green beans. Toss with a bit of dressing (dress with half, taste, then add more depending on your liking and the amount of tomatoes and zucchini you had). Top with the pangritata. Enjoy!
Notes
  1. Pangritata recipe adapted from Jamie Oliver
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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  • Brooke @ Chocolate + Marrow - I’m not sure which I love more, your words or your photos or this dish! They’re all just perfect. Slow summer BBQs with friends are definitely the highlight of the season for me too. I’m actually having a dinner party tonight and was looking for a way to dress up a caprese salad (with our homegrown heirloom tomatoes!!!)…do you think this pangritata would go well??ReplyCancel

    • Love & Garnish - Sorry for the late reply! You know I’ve had issues with my comments but it looks like they are fixed now. I saw you put the pangritata on a caprese…yum!! I miss summer BBQ’s already…time for Thanksgiving!ReplyCancel

  • Emily - this sounds like the perfect summer dish! about how many does this serve? (ReplyCancel

    • Love & Garnish - Hi Emily! Sorry for the late reply I have had some issues with my comments! This should serve 4 as a side dish 🙂ReplyCancel

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Lemon Coconut Squares with Rose-Water Stewed Rhubarb

I haven’t visited this space in a while…a space that now feels like a distant friend whom I loved catching up with for a weekly coffee.  A friend that meant so much to me and was so much a part of me.  Then life got too busy, diapers piled up, things became stressfully dark at times, and the coffee dates quickly dwindled to a sweet memory.  It isn’t because I didn’t want to be here.  I did; more than anything.  Before Knox was born, this blog was my identity.  A proud badge of honour I wore and enjoyed sharing with people.  I couldn’t wait to send my readers the next newsletter, excitedly telling them of my newest kitchen creation. 

I wasn’t sure if I was going to go into the reason why I have been away for so long.  However, as a new mother with so many friends becoming new mothers this year and hopefully the next, I feel it’s important I do so.  About 2 months ago I had a very scary meeting with Post Partum Depression.  Things got real, real quick.  It became quite clear I had taken on too much, thinking I could easily be super woman/mom: keeping up with my blog, taking on even more projects for “Love and Garnish”, entertaining visitors every day for a month, cooking, laundry, exercising, and of course, taking care of Knox.  What has taken me almost Knox’s entire life to realize is that all of those goals for a new mother is absolutely absurd.  After 2 months of trying to juggle all of those things, I fell into a dark, lonely place of anxiety and depression, with day-long crying fits I couldn’t control and nightmares that turned into days of anxiety attacks.  I got to the point where I couldn’t even be alone at night, following my husband around the house, forcing him to come to bed at the same time as me so I could hold his hand while I anxiously drifted off into a scary sleep.  

It wasn’t until I reached out to a friend, my midwife, that I got the help I needed.  I was too ashamed to tell anyone else the whole story, even my husband.  “What would people think of me?! How would it make me look as a mother if people knew the things going through my head?!”  Thank god I spoke up and confided in a friend because I soon found out those are common themes in the mind of a mother suffering from PPD.  After I got the help I needed, I was quickly on my way back to my old self.  There is nothing more scary than not having control over your mind and emotions.  But what I learned was this was not my fault; it was those crazy post-natal hormones! Those things are no joke, I tell you! After I sought help, I put together a wellness plan for myself: twice a week I would go to yoga and Dane would watch Knox, I would ask for help even when I think I didn’t need it, I would allow Dane’s mom to come babysit more often so I could take naps, I would put everything on the back burner for a while so I could concentrate on being a mom, and I would employ a powerhouse of professionals to get me through this (my naturopath, my Dr., a counsellor, a psychiatrist, and my holistic nutrition knowledge).  Everyone’s story ends differently but I am proud to say I was able to do this without conventional medication.  Don’t get me wrong, I wasn’t sure if I could do it, so I had the anti-depression prescriptions filled  and tucked away in my drawer should I have another “dark spell”.  I consider myself lucky that I was able to do this naturally and haven’t needed them yet.  Not everyone can do that and shouldn’t try to do it if its not right for them.  Bottom line is that Knox is safe, so if my husband or I ever thought he was or could be in danger, I agreed to go on the medication.  That day hasn’t come and I’m so very happy.  

So today, I am sharing with you a recipe I shared with Pure Green Magazine a few weeks ago.  Pure Green Magazine is taking submissions from readers on seasonal recipes to be included in a cookbook and this was one I submitted for Spring.

lemon coconut squares with rose stewed rhubarb dairy free gluten free vegan

Lemon Coconut Squares with Rose-water stewed rhubarb

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In lu of my new mantra “It doesn’t matter what you do, just do it well”, I vow not to put too much pressure on myself to come back to this space on a weekly basis…maybe not even on a bi-monthly basis, but whenever my fingers miss the keys and whenever my sweet Knox and mental health allow me the time to photograph and write, I will be back.   So when you read a post from me, whenever that may be, know that I worked hard on it.  I took a bit of time out of each of my well-energized days to put together the blog post you are reading right now.  I savoured every moment in this space because I wasn’t sure when it would come around again.  It doesn’t matter that I’m not posting every week, only the quality of my work when I do post.  So here it is: a quality recipe that has been so damn popular in my house over the past couple of months and a dish that got gobbled up as soon as it hit the table at every event I brought it to.  I hope you enjoy 🙂 

lemon coconut squares with rose water stewed rhubarb dairy free gluten free vegan

I would like to add that if you are going through PPD or think you are experiencing symptoms, go talk to someone immediately.  You are never alone and there are so many women out there going through the same thing, we just have to speak up and get the help we need and our children deserve.  Everyone deserves to be happy and healthy but how we get there is our own journey.

xoxo

SIGNOFF-A

 

 

 

 

Lemon Coconut Squares with Rose-Water Stewed Rhubarb
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Rose-stewed rhubarb
  1. 1 1/2 cups cubed rhubarb
  2. 1/4 cup rose water
  3. 1/3 cup honey
  4. 1, 2-inch piece of vanilla bean
Lemon Coconut Cream
  1. 1 1/2 cups cashews, soaked in pure water overnight
  2. 8 Tablespoons fresh lemon juice
  3. 1 cup coconut cream*
  4. 1/2 teaspoon vanilla powder or vanilla bean seeds
  5. 1 1/2 teaspoons lemon zest
  6. 3 Tablespoons honey
  7. 1/4 cup melted coconut butter (make sure this is liquid when added to the blender)
  8. Pinch of salt
Crust
  1. 1 1/2 cups walnuts
  2. 1/2 cup date paste
  3. 1/4 cup shredded unsweetened coconut
  4. Dried rose petals, optional garnish
  5. Extra shredded coconut, optional garnish
Instructions
  1. In a food processor, combine walnuts, date paste and coconut. Pulse until well combined. Line a 9” x 7” pan with parchment paper. Spread the date-walnut mixture on the bottom and press down firmly to make a flat layer that lines the entire bottom of the pan. Transfer to the fridge.
  2. Prepare the rhubarb: Cut the vanilla bean lengthways and scrape the vanilla bean seeds out. Transfer the vanilla bean and seeds to a small saucepan and add rhubarb, rose water, and honey. Bring to a boil, lower the heat to medium-low and simmer uncovered for 8 minutes. Pour the rhubarb over the date-walnut mixture and spread evenly to create a second layer. Transfer back to the fridge for at least an hour.
  3. Prepare the lemon coconut cream: Drain the cashews and rinse thoroughly in clean water. Add the cashews to a high-powered blender along with the lemon juice, coconut cream, vanilla powder, lemon zest, honey, liquefied coconut butter, and salt. Blend on high until well combined. Pour over the rhubarb and transfer back to the fridge for a minimum of 2 hours.
  4. Slide the parchment paper with the contents onto a cutting board. Cut into squares and enjoy!
Notes
  1. To save time, I made the rose-water stewed rhubarb the night before and allowed it to cool in the fridge overnight while the cashews soaked. In the morning, I was able to put this together quite quickly because the rhubarb had already chilled.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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  • Brooke @ Chocolate + Marrow - Anise this is such a lovely post for so many reasons. Thank you for being so vulnerable and sharing your experiences with your readers. It matters. I can’t say I understand PPD, seeing as how I have no children, but I have struggled with periods of depression for various reasons and your words and experiences have definitely resonated with me.

    This post is beautiful from the inside out and your hard work, dedication, and passion for this space pour through every line and every photo. I can’t wait for your next post, whenever it may be. As you say, “It doesn’t matter that I’m not posting every week, only the quality of my work when I do post.” Cheers to that, talented lady!ReplyCancel

  • Cheryl - So proud of you for sharing, Anise. You are an amazing lady and an amazing Mom. And that dish looks unbelievably spectacular!
    Xo A. CherylReplyCancel

  • Love & Garnish - testReplyCancel

  • Tisha - I’m glad you’re doing well! It sounds like you have so much on your plate, and it was so brave of you to reach out. This recipe looks amazing 🙂

    TishaReplyCancel

  • Jake - Looks delicious Anise!ReplyCancel

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