Gabrielleโs Kitchari
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Kitchari is one of my all-time favorite comfort foods. This cozy, porridge-like dish is made with basmati rice and yellow moong dal, simmered with healing spices like turmeric, cumin, ginger, and black pepper. A staple in Ayurvedic cooking, itโs gentle on digestion and was my go-to during Panchakarma. I love packing it with veggies like zucchini, squash, broccoli, sweet potatoes, and spinach. For toppings, I reach for lime juice, cilantro, black sesame seeds, black lava salt, cashews, or a splash of Braggโs Liquid Aminos. Nourishing, grounding, and endlessly customizable!
Whiskey Maple Pecans
Maple Whiskey Candied Pecans (aka Bulliet Pecans)
These sweet, spicy candied pecans are irresistibleโmade with maple syrup, a touch of cayenne, and a splash of whiskey for a bold twist. I call them Bullet Pecans, thanks to the two tablespoons of whiskey I add before baking.
Perfectly crunchy with a sweet-savory kick, theyโre great as a holiday snack, on-the-go treat, or a flavorful topping for yogurt. Customize with your favorite spicesโfall-inspired or even a DIY everything seasoning. You really canโt go wrong!
Chocolate Covered Dates stuffed with Almond Butter
Okay, these are to die for! These dates are the most decadent delicious bite there is. My roommate and I absolutely love making these things. The good thing about them is it just takes one date to feel satisfied. I top each date with a pinch of flaky salt leaving your mouth watering over the sweet and salty taste. Feel free to use any chocolate chips youโd like. I prefer Hu dark chocolate baking gems!
Curried Pumpkin Dip + Beet Pecan Dip
These bold, nutritious dips are perfect for holiday entertaining! Inspired by my mentor Aimee Greenacre, the Curried Cashew Pumpkin Dip is packed with Asian flavors like sesame oil, ginger, and cilantro, while the Beet Pecan Dip brings a Moroccan twist with cumin and sumac.
Serve with fresh veggiesโcarrots, cucumber, radish, bell pepperโor warm pita. Easy, vibrant, and full of flavor!
Pesto grilled vegetable salad
This recipe is ideal for a fresh and vibrant spring or summer lunch. Itโs packed with a variety of nutritious vegetables and healthy fats, making it both satisfying and nourishing. The bright flavors and wholesome ingredients make it a versatile dishโyou can also serve the vegetables as a flavorful side for dinner. Plus, it keeps really well, so be sure to make extra because the leftovers are just as delicious and perfect for quick meals throughout the week!
Broiled Japanese Eggplant with Ginger and Scallions
This Japanese eggplant recipe is all about bold umami flavor and perfectly tender texture. When cooked right, eggplant becomes one of the most satisfying veggiesโand this recipe shows you how.
Buddha Tofu Bowl
Looking for a nourishing, flavor-packed meal to wow your friends (or just yourself)? This Asian-inspired Buddha Bowl is a total knockout! I served it at a girls' dinner night and OMGโevery bite was better than the last. Featuring five-spice roasted veggies, basmati rice, tofu-cashew sautรฉ, and a creamy miso tahini dressing, this bowl is endlessly customizable. I topped mine with sautรฉed spinach, avocado, sprouts, green onions, and furikake for the ultimate umami crunch. Bonus? It tastes even better the next day!
Morning Glory Muffins
I love experimenting in the kitchen, especially with baking. This is my take on a healthier version of the classic morning glory muffin. While most bakeries offer these muffinsโand they seem healthy thanks to the carrotsโtheyโre often loaded with refined sugar and processed ingredients. Adding a vegetable doesnโt automatically make a pastry nutritious! So, I reimagined the recipe to be refined sugar-free and optionally gluten-free. I even snuck in an extra veggie: zucchini! Give my version a try and let me know what you think.
Summer Cherry Tomato Salad with Vegan Feta Cheese
A simple, seasonal recipe inspired by a classic Caprese saladโusing sun-ripened cherry tomatoes, garden-fresh basil, and vegan feta. It's a fresh, customizable summer dish perfect for showcasing peak-season produce and creative twists on tradition.
Miso Glazed Black Cod
Talk about melt in your mouth good! Black cod is the best when freshly caught that day. My favorite fish market to go to is Captain Kidds in Redondo Beach. I was lucky enough to show up at the perfect time, they had just received fresh black cod caught two hours before I got there! The miso glaze I marinated the fish in creates the perfect sweet + tangy bite. I love to top the cod off with furikake and micro greens for a bit of color. Try this glaze on any fish p=of your choice, It even goes well on chicken and tofu!
Superfood Chocolate Bark
Superfood bark? Healthy right? WELL, yes in moderation! Still contains sugar, but all natural sugars. I use Hu chocolate baking gems as my bark base, which is only sweetened with raw coconut sugar! The best part of making your own bark is you can add any toppings you want. I chose chia seeds, goji berries, flaky salt, and pistachios!
Vegan Pancakes ๐ฅ with Berry Compote
I am always trying to find new breakfast items to add to my personal cookbook. I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. Iโve made this recipe very simple for any home chef to follow. The recipe as written will serve about 3 people. You can triple it for a family of 5. I had leftover berries from the farmer market and decide to create a sweet but tart berry compote to top off my pancakes.
Sam Samโs Sourdough Recipe
I learned this delicious sourdough recipe form one of my best friend Sammi. The best part about this bread, itโs a NO-KNEAD sourdough! It is the perfect recipe for beginners! I love making bread, but am always coming up with an excuse not too! This recipe has showed me just how simple bread making can be. All it takes is keeping a starter alive, 30 minutes before bread to make your dough, and 45 minutes in the morning to bake your bread! You can customize each loaf by adding new fun toppings to the bread or even folding in things like olives or roasted garlic. Original recipe courtesy is from Feasting at Home! Here is a link for making your sourdough starter from Feasting at home, which you will need to do the day before making your bread.
Roasted Vegetable Quinoa
Here is my recipe for a delicious roasted vegetable quinoa. It is full of yummy flavors and packed with nutrients. I created this dish in a time of needing to feel nourished. Try using different vegetables depending on whats left in your fridge or what you are craving. Play around with what spices and herbs you use. You cant go wrong with adding extra vegetables to this dish!
Asian Snap Peas + Broccolini
The perfect recipe for a bright green side dish. It only takes two simple steps and 4 ingredients! Feel free to add in any extra vegetables you would like!
Cherry Tomato + Cucumber Salad
This is the perfect recipe for the base of any protein or can also be served as a perfect side dish for lunch + dinner. This dish is only 5 ingredients! Feel free to mix in a few leafy greens or extra herbs. I preferably like this mixed with arugula as a base to a piece of broiled salmon! Enjoy while fresh and crisp!