Hello again! We’re finally home and settling back into our routine after three weeks of bouncing from one vacation to another. I have mixed feelings about being back. On the one hand I’m relieved to be home, sleeping in my own bed and cooking in my own kitchen. On the other hand I miss the mountains, valleys, snowy trails, crashing waves, and respite from the buzz of city life. While I didn’t have much time to reflect over the holidays, now that I’m home it’s time to set some intentions for the coming year.







As much as I love baking sweets and goodies and photographing them for this blog, sometimes it gets a little out of control. Someone has to eat it all and I have quite the sweet tooth. So, I’ve resolved to get back on track and eat a little cleaner. For me this usually means eating more vegetables and less wheat, sugar and dairy. Luckily I have a few new cookbooks to inspire me and guide me. Last night I made a few salads from Plenty More that I’m excited to include in our regular rotation. This soup is also a great option if you’ve set a similar intention and need some inspiration. It is oh so simple yet incredibly flavorful, rich and satisfying.

Resolution number two: Accept who I am and love myself fully. This is a big one, I know, and one I’ve been working on for years. For better or worse I’ve always been very self-aware. This usually means that I judge myself to harshly but it also means that I am able to recognize how I move through the world and how the world moves through me. Over the years I’ve come to acknowledge my introversion and understand that time alone allows me to interact with others and the world with greater ease. Now it’s time to stop judging myself for taking the time to be quiet.



So here’s a belated toast to the new year, new intentions and old intentions renewed. Thanks for reading and eat well.



Inspired by Christina Blake

Serves 2


2 heads cauliflower

olive oil

1 tablespoon ghee or butter

½ yellow onion, chopped

1 ½ teaspoons curry powder

1 can full fat coconut milk

2 cups vegetable or chicken broth

salt and pepper


Preheat the oven to 425 degrees.

Remove the leaves from the cauliflower and coarsely chop the florets.

Toss the cauliflower with some olive oil and a salt and roast on a baking sheet in the oven for 15-20 minutes or until tender and beginning to brown.

Meanwhile heat the ghee or butter in a pot over medium heat. Add the onions and cook until soft and translucent. Add the curry powder and fry just until fragrant.

Add the roasted cauliflower, the coconut milk and the broth and simmer for 10 minutes.

Transfer the soup to a blender and puree until completely smooth and silky.

Season with salt and pepper and garnish with radish sprouts and toasted sunflower seeds.