“Eat It All | Eat Balanced | Eat Curiously | Eat to Waste Less
#notjustanotherfoodblog”
T H E | S L I C E
{slices of inspiration from my kitchen to yours}
You know the bottom of that granola bag robbing you of what could have been your last few clusters? That comes out in a rush covering your kitchen counter in dust, or sits at the bottom of your cereal bowl, neglected. Wasted...
Yeah, that. It's gold.
I’m not really one to ‘meal plan’. Even if, interestingly, that is often touted as quite an effective way to reduce food waste in the kitchen. If I’m honest, I just never get organized. Instead, I like to invest in one ingredient, and see what I can add to it from the excess odds and ends I have lying around [perhaps you can relate…]. So. Dry Chickpeas. A cheap and cheerful pantry ingredient. And THIS WEEK’S #1Dish1Week HERO. Let's investigate.
Given I have an obsessive passion for everything and anything Italian, spent a month on a farm in the middle of nowhere [have a little read if you're curious...], promised more Italian recipes than I’ve actually yet delivered [please forgive me]. And somehow, ended up with a massive tub of Devi’s [Maltby St. Market regular] leftover Persian Aubergine - which I had no choice but to take home with me to save from the bin – along with a pesto from The Gay Farmer [other Maltby St. Market regular] that I’m dying to try. Pizza dough, was the only logical upcycling solution that could do my street food leftovers justice.
In the off chance you are friends with a professional hummus maker, make your own, or got overexcited about the ChicP cacao hummousse at Wholefoods, then keep on reading.
And even if the above does not resonate with you? Keep reading anyway.
It’s true. The Rubies team has gone and brought back the banana to their stunning line-up. And it’s going by the name of Top Banana, Ketchup. If I’m 100% honest, I was 100% skeptical. And 100% certain I needed to try it right away. Fortunately for me, I did, and with no less than a platter of freshly baked sweet potato fries. And it 100% works.
T R + E A T S
{travel + eats: guides, finds, and personal favourites}
This should have been my first TREATS post. But I didn't have the shots. So I went back to New York just for them. Well. Not just for them. But mostly... [ssh don't tell my friends].
Get ready to meet street-food's newest and most intriguing addition...... the Egg Hopper.
Say what.
Social media is a wonderful thing. Particularly when it allows you to revisit old places, reconnect with old friends, and rediscover the delights of an ice cream sandwich, in a new place, with new friends.
Goat’s cheese, honey, Walnuts, and just a touch of crispy-Sage-embossed crust. If that isn't a recipe for the best Grilled Cheese you've ever eaten I don't know what is.
Working at one of the best (I'm trying not to be biased here...) bean-to-bar American chocolate companies, certainly had its perks. For one thing, it was an excuse to discover the hippest joints, meet top chefs, and of course, eat the most delectable desserts. That coupled with my mission to find San Francisco's best pastries, landed me squarely in front of Le Marais one morning, at 7am before work. Some people might call me crazy. I like to think it's just dedication to my work...
The quintessential Paris café experience. I present to you, café Carette.
F O O D O I R
{travel + experiences through food}
I’m obsessed with Italy. With Italian food. With Italian culture. With Italian language. All of it. I can’t explain it. Perhaps I was Italian in another life. Who. Knows. I can never ever seem to get enough. But I suppose one has to start somewhere. Which is why I went and lived there for a month, down south, in the middle of nowhere. It was perfect.
F O T O G R A P H Y
{food styling + photography}
This is how I live and breathe food, and why. No culinary taboos, no crash diets. Carbs? Abso-freaking-lutely. Respect yourself enough to know that your body deserves the chocolate fondant as much as the green juice. Healthy means balance. Balance means going back to our roots, when nothing was wasted, and everything was appreciated. Balance is the new normal. Food is our universal common ground. Travel is an excuse to eat and learn the food language of the world. Let's go back to the future with food. - C x.
I N S T A G R A M
@nibsetc #thinkbeforeyoutoss
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I have been sitting on this recipe for a while. Waiting for the right time to share it. Overwhelmed with gratitude and still buzzing with energy from this weekend’s activities. The positive feedback from demo-listeners, nibs etc. pulp product tasters and consumers, has meant more than I can ever put into words. Considering this Beet Pulp Goulash was my second demo, it is only appropriate thatshare this with you now. So this, this feels like the right time.