Composting is one of the most popular ways to keep food out of landfills, but what if you live in a small shared apartment or dorm, don’t have the time and energy to compost or simply aren’t interested in composting? In this post, I outline all the ways you can reduce food waste without a composter!
Read MoreThis year I posted a lot of tasty and sustainable recipes on the blog and I loved seeing you make them all year long. These are my top 10 most-loved and most-viewed recipes of the year!
Read MoreIf I had a dollar for every time my mother asked me the difference between butternut squash and acorn squash, I'd be a rich woman. In this post, I give you the DL on every squash you'll find at the market this fall!
Read MoreThis recipe couldn't be easier. Just make a simple syrup, puree some fruit and throw it in an ice cream maker. Badabing badaboom, you've got a delicious musk melon (or cantaloupe) and blueberry sorbet!
Read MoreThe original recipe in “From Asparagus to Zucchini” calls for only onions and fennel, but I remembered especially loving the combination of fennel and roasted tomatoes in my cabbage soup, so I decided to toss in some tomatoes as well. I also opted to serve this dish on a bed of greens and add in some lemon juice to make it a more substantial salad and brighten it up.
Read MoreWith this recipe, I was determined to create something healthy that actually tastes good. I started with a traditional chia pudding, then added in some oats and flax to promote the pudding-like consistency without amplifying the chia flavor. I also added a bit of sweetener, almond extract and an easy cherry compote. The result is a yummy, nutritious and refreshing breakfast, lunch or snack.
Read MoreZucchini bread was a staple food during my childhood summers and is still one of my favorite summer treats. This recipe is sweet, moist and has a hint of cinnamon. Have a slice on a Sunday morning with a pat of butter and a cup of coffee for a real treat.
Read MoreIn this post, I promote some of my new-found favorite food and sustainability creators who happen to be Black. Some of them are activists and some just have great content. If you're interested in anyone's content, give their page a visit and get to know them!
Read Moren this recipe, I incorporated my love for shaved vegetables with my love for simply roasted chickpeas. Every time I tested this sandwich, I ate about a handful of chickpeas before they made it into the sandwich. They're salty, crunchy on the outside, soft on the inside and just plain irresistible. The combination of chickpeas, beet spread and shaved veg makes this sandwich one for the record books.
Read MoreBlack transgender people have a higher risk of food insecurity than the average population. In this post, I explain what food insecurity is, why many black transgender people experience food insecurity and how you can help.
Read MoreMy garden is not a patch of soil in the ground, but rather, an assortment of pots living on my balcony. They don't pay rent, but they do provide me with some good eats. In this post, I'll tell you all about my favorite edible plants for container gardening.
Read MoreUsually, I use my rhubarb to make impressive, ingredient-heavy and time-consuming recipes like pie. But this year, I wanted to create a simpler, more chill rhubarb recipe. I loved the idea of incorporating rhubarb's sweet-tart nature into a drink, similar to lemonade, so I started searching for recipes.
Read MoreForaging is the process of searching for and collecting wild-grown (rather than cultivated or farmed) foods. Although this hobby may seem daunting, anyone can forage with a little help from a local wildlife expert. In this post, I’ll explain how to start foraging, describe some signs of poison plants and tell you all about the most popular plants to forage.
Read MoreIn this recipe, I adapted Bread Illustrated's Japanese Milk Bread loaf recipe into a roll recipe and added a swirl of jam in the middle. The result is a fluffy, lightly sweet roll with a flavorful jam filling. You could make an icing to match these rolls, but I think they are plenty sweet without frosting.
Read MoreI've used this formula to bake a few granolas in the past and thought now was the perfect time to publish it. The best part about this recipe is its flexibility. Don't have nuts? No problem. Fresh out of olive oil? Don't worry. All you need are oats and a few other odds and ends to make this granola delicious.
Read MoreWe’ve all been there: a recipe that you’re dying to make calls for an ingredient that you don’t have. Maybe your grocery store shelves are sparse, or maybe you just don't want to waste emissions driving to the store again. Whatever your situation, every baker needs to stray from their original recipe at some point. In this post, I'll tell you all about my most substitute-friendly recipes.
Read MoreThis is yet another recipe that I adapted from my favorite cookbook: Jerrelle Guy's Black Girl Baking. I had been admiring her blistered tomato sheet pizza for months before finally making it last week. And let me tell you: I was sleeping on what is now one of my favorite recipes.
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