Food

Lemon Tahini Vinaigrette

Allow me to introduce you to this simple, everyday vinaigrette. I could drink it with a straw. It’s so satisfying—the nuttiness of the tahini and the brightness of the lemon are a perfect combo. And the garlic gives it a nice kick.

Simple Salad

The day I discovered labne was the day my life forever changed for the better. It was love at first sight. If you haven’t tried it, you’re missing out. I’d describe it as a cross between sour cream, cream cheese, and yogurt—but better.

Banana Walnut Quinoa Muffins

Healthyish is, as far as I’m concerned, the best way to do healthy. Yes, these muffins are made with butter and sugar, but also quinoa and walnuts, which makes them healthy neutral. Right? It’s like in Downward Dog when you draw the greater trochanters back, and then you draw the lesser trochanters back, and you create this dynamic balance. This play of opposing forces is totally unique to each body and each practitioner, and can only be understood through direct experience.

Kale Pesto

As many of you know, my beloved—a grown man—has the palette of a five year old. I mean, I love him, but cooking for him is a challenge. You know how parents hide broccoli in brownies? Yeah, that pretty much sums up my strategy.

Arugula Salad with Pears, Blue Cheese, Dates, and Walnuts

This little salad holds a special place in my heart. My best friend, Estelle, made it for me the last time I visited her in London, and I immediately fell in love; it’s the perfect balance of salty, sweet, crunchy, creamy, and bitter. What I love most about this salad, though, is how much it reminds me of Estelle—of that evening in London, watching her in the kitchen chopping and mixing; sitting on her couch eating dinner with a bottle of wine; watching Bridesmaids (her favorite movie) and trying not to spit out our food!

Braised Short Ribs

I don’t know about you, but I’m done with winter. D.O.N.E. Nothing would make me happier than to say buh-bye to the cold, so I decided to send winter out with a bang by making the most wintery meal I could possibly think of: braised short ribs. Here’s hoping it does the trick (Hello, spring)!

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Spring Quinoa Bowl

I’m a big fan of quinoa bowls because I can throw in whatever I have laying around my fridge. It’s my idea of fast food. There’s no cooking, just a pre-made batch of quinoa, a bit of chopping, and a drizzle of this and that et voilà. This is what I eat for lunch most days, and it hits the spot every single time.

My Haven

I recently had the pleasure of hosting lunch at my home for the team at Haven Collective. It was such a great day! We did a photo shoot and interview for a feature on their website, I led them through a little meditation practice, and then we opened a bottle of rosé and sat down at my farm table to enjoy a meal.

Lobster Rolls

I’m a big fan of the lobster roll. I don’t know whether it’s the seductive coating of mayo, or the paradox of stuffing something that decadent into a hotdog bun, or the fact that butter is involved. Whatever it is, I’m all in.