Japchae , a mixture of vegetables, is a very popular Korean dish dating back to the 17th century in the Joseon Dynasty served only to royalty. Today it is...
Read moreStaying Strong and Healthy This Autumn During Vata Season It’s starting to feel like fall in central Ohio. The nights are getting cooler, the leaves are transforming and displaying...
Read moreGolden Turmeric Milk Turmeric (Curcuma longa) is a culinary spice with many medicinal properties. It is a relative to the ginger plant. Widely used in many Asian cuisines for flavor, it...
Read moreI’m really enjoying making zoodles (zucchini noodles) from fresh local zucchini. Here is a great topping to add to them when you want that vegan “meatball” over zoodles with marinara...
Read morePerilla leaf is a minty herb and one of my favorite banchans (Korean sided dishes). I purchased some perilla plant seeds from a local Korean grocer and planted them....
Read moreBindae-tteok (빈대떡)~ Mung Bean Pancake Mung beans are a legume eaten widely in Asia. It is a main ingredient in one of my favorite Korean dishes called Bindae-tteok . A recipe...
Read moreRosemary Herb ~ Love, Friendship and Trust I had a wonderful opportunity to take a Kitchen Medicine in the Culinary Garden herbal class presented by herbalist Erica Galentin with...
Read moreMy favorite time of year when berries are in season. Strawberries, blueberries, and blackberries are super sweet right now, so this it the best time to enjoy them. Berries...
Read moreUn-Nutty Breakfast Muffins Gluten Free, Nut Free, Dairy Free, Sugar Free Best for Vata and Pitta Dosas; ok for Kapha dosha in small amounts. I was looking for a healthy...
Read moreKorean Miyeok Guk~ 미 억 국 Vegan, Korean Seaweed (Wakame) Soup The weather in Ohio has been rainy and cold. This brings back memories of my Oma cooking for our family Miyeok Guk...
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