this is food i craved and made

pistachio-coconut butter (pistachios, coconut, olive oil, philippine pink sea salt, raw honey)


lavender maple cornbread (cornmeal, corn flour, corn starch, almond milk, baking powder, maple syrup, olive oil, dried lavender buds, sea salt)

this is blue cornbread

*I have a strange obsession with cornbread and am game to try almost ANY recipe. This was my first time using blue cornmeal, which gave the bread an interesting earthy undertone while also making it look quite ugly and unappetizing.
*Nevertheless, this blue quinoa cornbread, which I loosely adapted from a Candle Cafe recipe, still turned out delicious - full of whole grains and corn kernels. As long as the cornbread is not cakey or too sweet, I will probably like it and eat it. Long live cornbread.

this is going to be a cold summer

*It's been awhile, but I'm back in California with a kitchen—a place where i can be creative—and that makes me really happy, even though it is cold out in the middle of May. I came home for the sunshine (among other things), and the weather gods are really letting me down.

*Still, I've been enjoying myself, relishing the fact that I don't have to eat dining hall dorm-food.

*Saturday morning breakfast was English muffins with avocado+jam; sunflower seed butter + bananas.

*I also made dinner for my entire family last night, which included roasted broccoli + cauliflower, baked tofu, and this dense chewy cornbread, among other things.

*Let's talk about this cornbread, which is not really typical cornbread—but it is one of my favorite breads as of late. It's made mostly from rice + oats + cornmeal, and I've been eating it at every meal. It's delicious and I can't get enough of it.