chocolate chia mousse + cardamon rose coco whip | from the kale + caramel cookbook


You may have noticed that I have been away from this space for a little while. I have been taking a much needed mini work break, after the last push of my cookbook and before starting on some exciting new projects ..... one of which includes a studio space in Brooklyn, NY, that me and my good pal, Hetty, are opening in a month or so. The space has long been a dream of both of ours, and will be used for so many things, from hosting lunches, dinners, cooking classes, cookbook clubs, to anything and everything that combines friends, family, community and all things food. To stay informed on the space, and  the events we will be hosting later this year, head to the website, and sign up for our newsletter: 

While I have been away, a number of really wonderful books, and cookbooks have been released, and I have been enjoying going through each one, reading their stories, and cooking their recipes. This recipe I am sharing today came from a newly released cookbook, Kale and Caramel, by my friend, Lily Diamond who has a well-loved blog by the same name. Lily is one of those people, even though we have yet to meet in person, it feels as though I know her so well. Through her honest, thought-provoking writing, and her love for nature and beautiful, tasty, healthy food, it is hard to not fall in love with Lily herself, and want to be best friends with her. 

While I have made a few recipes from her book, I chose to share this one because it looked like the perfect kind of chocolatey, healthy, indulgence, and because Lily was so kind to send some gorgeous, dried, edible rose petals with her book, and I new I needed to use them asap. The chapters in her book are organized by herbs and flowers, which I thought was such a fun and unique way to organize a cookbook. Also, I am not well versed in cooking with certain flowers such as jasmine, orange blossom, and rose, so it's been really fun learning about and experimenting with these beautiful flavors. But, my favorite part of the book is that is not only provides recipes to eat, is also gives recipes for homemade, plant-based beauty infusions such as face masks, exfoliators, and lotions all using ingredients found in your kitchen, that are pure enough to eat. I cannot wait to try out every single one! To get more info on this wonderful book .... click this link to head to Lily's blog to find out more:

chocolate chia mousse + cardamom rose coco whip | what's cooking good looking
chocolate chia mousse + cardamom rose coco whip | what's cooking good looking
chocolate chia mousse + cardamom rose coco whip | what's cooking good looking
chocolate chia mousse + cardamom rose coco whip | what's cooking good looking

chocolate chia mousse + cardamom rose coco whip

*This recipe is from the Kale and Caramel cookbook, by Lily Diamond, pg. 216

4-6 servings 


for the chocolate chia mousse:
3/4 cup of chia seeds
1/3 cup + 1 tablespoon of cocoa powder
2 pinches of sea salt
2 1/4 cups of nut milk of your choice
1/4 cup + 1 tablespoon of maple syrup
1/2 teaspoon of pure vanilla extract
1 1/2 cups of semisweet chocolate chips
1 teaspoon of orange zest
1/8 teaspoon of ground cardamom

for the cardamom rose coco whip:
1 (13.5 oz) can of full-fat coconut milk, refrigerated upside down for a few hours
2 tablespoons of confectioners' sugar
1/4 teaspoon of rose water
1/4 teaspoon of cardamom

some (optional) toppings:
1 /4 cup of cacao nibs
1 tablespoon of dried edible rose petals


Make the mousse:

  • At least one hour before serving, combine the chia seeds, cocoa powder and salt in a large bowl and whisk to combine. Add the nut milk, maple syrup, and vanilla and whisk until all of the cocoa powder clumps are dissolved and the chia begins to thicken. Cover and place in the fridge for at least an hour, or overnight. 
  • Transfer the pudding to a blender or food processor and blend until creamy and smooth. 
  • Then, in a double boiler, melt the chocolate chips until they are completely smooth. Add the chocolate, orange zest, and cardamom to the blender or food processor with the pudding and blend or pulse until all is incorporated. Taste and adjust any sweetness or salt if you like. Transfers the mouses to a large bowl and refrigerate for 2-3 hours to set.

Make the coco whip:

  • Open the can of coconut milk (that's been refrigerated) and scoop out the thick coconut cream and discard or save the liquid for another use. In a large bowl, mix the coconut cream, sugar, rose water, and cardamom. Then whip with an electric mixer on high until the mixture is smooth, light, and whippy. 

Assemble and serve:

  • Divvy up the mousse into individual serving glasses or bowls, and top with a spoonful of the coco whip. Finish with a sprinkle of the cacao nibs and rose petals (if using), and serve.  


spring onion miso soup + quinoa + radish relish

spring onion miso soup + quinoa + radish relish | what's cooking good looking
spring onion miso soup + quinoa + radish relish | what's cooking good looking

I know that I have eluded to the fact that I have been working on something "big and exciting" a few times. I have spoken about a bit on Instagram, but I have yet to make  a big reveal in this space ....the home of where this "big and exciting" project all came to be. For the better part of the past year, I have been working on a cookbook with Roost Books that is set to be released in the Spring of 2018 .... and, I just cannot wait to share it with you!

When coming up with the concept for the book, I thought a lot about the kind of everyday cooking that I like to do at home. The kind of cooking that I like to do for myself, or my family and friends is super simple. I like intuitive cooking, and I like choosing one or two ingredients (such as a vegetables and one powerhouse spice) to stand out. I don't like to spend hours hunting down obscure ingredients, and I don't like to spend hours following a recipe, cooking, and then doing all the dishes. I find that if cooking is easier, simplified, but still creative + exciting .... I am more likely to do it often. I am sure you feel the same way too. 

With this in mind, I came up with 125 recipes with a focus on simply, nourishing, easy-going meals .... all with fewer ingredients and less time spent in the kitchen. And, every recipe with be gluten, dairy, and soy free, with the option to add in extra indulgences if the mood strikes. I have had so much fun coming up with, and testing the recipes for the book, that I actually had a hard time pairing things down. Especially when it came to condiment and sauces, so there is a whole section dedicated to that. As well as how to efficiently stock (and not over-stuff) your pantry. There will also be a section for easy vegetarian mans, as well as seafood.

The past few months has been crunch time (which is why I had to scale back a little here, on the blog). We've been going back and forth with edits, shooting ALL of the photos, making this idea fully come to life. A lot heart, soul, sweat, and tears (yes, there have been tears) goes into a project like this ..... and so when you start to see it come together with photos, a cover, and design, it begins to feel so real, and all of that hard work starts to feel so worthwhile. It's a hard thing, wirting a book and putting yourself out there, but if it at all helps more people get inspired to cook more often, and make health(er - ish) choices too ..... then I know that it was all worth it. 

SO, I don't want to get too excited yet, there's still many months between now and the official pub date, which will be sometime in the spring of 2018. However, I am excited that I get to start giving some more love back to this space. Sharing more of the same simple ingredient highlighting recipes (including several that did not make it into the book) here over the next several months. Starting with this simple spring celebratory soup. 

This soup, with just two main ingredients, highlights the first (and only) spring-like vegetable I could find at the market the other day. Spring onions are sautéed with potato and garlic, simmered with miso, and then pureed for velvety soup which is then finished off with a zesty, crunchy radish relish to give it a punch of brightness. Of course, either the soup or the relish can be made on their own, but I think you will be pleaseantly surprised to find how well these two spring recipes go together. 

**To stay updated on the book... be sure to subscribe to emails from my blog (by entering your email in the sidebar) -------> 

spring onion miso soup + quinoa + radish relish | what's cooking good looking
spring onion miso soup + quinoa + radish relish | what's cooking good looking
spring onion miso soup + quinoa + radish relish | what's cooking good looking
spring onion miso soup + quinoa + radish relish | what's cooking good looking

spring onion miso soup + quinoa + radish relish



3-4 tablespoon of extra virgin olive oil
about 2 cups of spring onions, white parts (green parts reserved), diced
2 white potatoes, peeled and diced
3 cloves of garlic, thinly sliced
1 tablespoon of mellow white miso, dissolved into 1 cup of water
+ 3 additional cups of water

for the radish relish:
1 watermelon radish, thinly sliced into matchsticks
the green tops from the spring onion, thinly sliced
1 tablespoon of lime juice
1 tablespoon of sesame oil
1 teaspoon of honey
a pinch of sea salt

to serve: about ½ cup of cooked quinoa


In a medium heavy-bottomed pan, heat the olive oil over medium heat. Add the onions and potato and cook for several minutes until the onion and potato are both soft. Add the garlic and cook for another two minutes while stirring. Then add the cup of water that the miso is dissolved in. Then add the additional 3 cups of water. Bring to a boil, reduce to a simmer, and cook for about 45 minutes.

Meanwhile, prepare the radish relish.  Place all of the ingredients for the relish into a small bowl and give it a stir to combine. Set aside until you're ready to serve. This can also be done a few days in advance and kept in an airtight container in the fridge. 

When the soup is done simmering, puree it  by using an immersion blender or by transferring to a blender and blending until smooth. Distribute the soup amongst individual bowls, and top each with a spoonful of quinoa and a spoonful of relish. Any leftover soup can be kept for a few days in an airtight container in the fridge. 

spring loaded gin + lemon tonic cocktail with pink peppercorns + hibiscus salt

spring loaded gin + lemon tonic | what's cooking good looking

Just like most people, I look forward to spring .... probably more than most seasons. After months of cold, short, gray days, I cannot wait to have more hours of sunlight and higher degrees of temperature. I look forward to the markets being filled with green vegetables once again, and I look forward to things like spring onions, ramps, and artichokes. Spring comes in slowly here in NYC, so sometimes it can feel like a fleeting moment before summer is here and in full swing, so I like to do all that I can to embrace those spring feelings (and vegetables). 

One of my favorite things about spring is that people start to come out of the woodwork. I start to see more of my friends than I did when I was hiding inside watching netflix every single night while making soup and braising things. All of a sudden my social calendar start to fill up with lunches, dinners, and parties. I feel recharged and ready to take on that fuller schedule after my winter hibernation. I get excited to call up friends for spontaneous get togethers, when we finally have those first few warm days to celebrate by sitting outside and sipping fun cocktails and nibbling on some bits. 

Whenever we do host a get together, I love to start with a specialty cocktail, and in the spring and summer it is often some sort of variation of a gin and tonic. It's one of the most refreshing of the classic cocktails, and it's easy to add things like lemon and cucumber to up that freshness. One of my favorite gins is The Botanist, because of it's smooth, herbal flavor, but also because it is a small batch gin that is made with a combination of 22 botanicals that are hand-foraged, locally, by their distiller’s scientists. How's that for some fun party facts to throw around! Also, the bottle is gorgeous and minimal, and looks really nice when you have a little cocktail station set up. I was so excited when The Botanist asked to partner on this spring cocktail, because it is the perfect way to welcome spring, and it's the perfect excuse to call up your friends and have a cocktail party to celebrate. 


*This post is sponsored by The Botanist. All thoughts are my own. Thanks for supporting the brands that support what's cooking good looking! 

spring loaded gin + lemon tonic | what's cooking good looking
spring loaded gin + lemon tonic | what's cooking good looking
spring loaded gin + lemon tonic | what's cooking good looking
spring loaded gin + lemon tonic | what's cooking good looking

The Botanist Gin + lemon tonic with pink peppercorns + hibiscus salt 

1 cocktail


2oz of The Botanist Gin
1/2oz of simple syrup
4oz of bitter lemon tonic (or regular tonic, and a squeeze of lime juice and a drop of bitters)

to garnish:
a couple of pink peppercorns
a pinch of hibiscus salt (or himalayan pink sea salt)

a tall collins glass


Fill a cocktail shaker with ice, and add the gin and syrup. Shake vigorously for about 10 seconds. Fill the glass with ice and pour the cocktail over the ice. Top off with the lemon tonic, and garnish with the pink peppercorns and the salt and serve. 

minty pea pesto pasta + crispy roasted cauliflower

minty pea pesto pasto + crispy roasted cauliflower | what's cooking good looking

When I was growing up, my mom would often take on multiple jobs in order to send my brother and myself to good schools, and eventually to college … and somehow, at the end of every day, she would still manage to throw together a home cooked meal that we would all sit down to dinner at the table and enjoy together. My mom was the best cook I knew (aren’t all our moms) with a big love for vegetables, and would churn out things like escarole and beans, lentil soup, stuffed artichokes …. you know, some of my favorites still to this day.

Although in some ways that sounds idyllic, it wasn’t necessarily. Having a working mother definitely came with some prices and hardships. There were times when I wished my mom would be around more, or when she was around, that she wasn't stressed or worried about work. There were also many times I took those home cooked meals for granted. When you’re young, you just don’t know any better. I never realized how important those things would be in shaping who I am today, until I became a working adult myself. Witnessing my mom’s incredible work ethic, and tenacity to create the best life for her children, taught me so much about the kind of person I strive to be today.

I am forever grateful for the education my mom provided for me, for being able to send me to a university to study art and photography. For putting our schooling over everything else.  But most of all, for instilling in me a love for food, a passion for home cooked meals, and for gathering friends and family around a table.

I was thrilled when SOULPANCAKE and Vitamix asked me to participate in their campaign which is all about gratitude, because I think it is good to be reminded and be able to reflect upon the people and things that have shaped us into who we are now. The things we are most grateful for in our lives, whatever or whoever that may be. To kick off this campaign, they're sharing this video with LA chef Nick Liberato and his surprise story of gratitude for his former boss (you can watch this wonderful story and video below). 


Food really is #theotherlovelanguage and is the best way to show gratitude, so to show my gratitude to my mom, as well as to the first days of spring, I am sharing this minty pea pesto pasta with roasted cauliflower. The perfect kind of meal to say goodbye to winter and hello to spring, and also because pesto and pasta were favorites in our house growing up. 

This post was sponsored by SOULPANCAKE and Vitamix . All views are my own. Thanks for supporting the brands that support WCGL. 

minty pea pesto pasta + crispy roasted cauliflower | what's cooking good looking
minty pea pesto pasta + crispy roasted cauliflower | what's cooking good looking
minty pea pesto pasta + crispy roasted cauliflower | what's cooking good looking
minty pea pesto pasta + crispy roasted cauliflower | what's cooking good looking
minty pea pesto pasta + crispy roasted cauliflower | what's cooking good looking
minty pea pesto pasta + crispy roasted cauliflower | what's cooking good looking

minty pea pesto pasta + crispy roasted cauliflower



For the cauliflower:
1 small head of cauliflower, cut into florets and then thinly sliced
olive oil
salt + pepper

For the minty pea pesto:
1 cup of fresh or frozen peas
5 mint leaves
10 basil leaves
the squeeze of ½ a lemon
½ teaspoon of sea salt
freshly ground black pepper
about 1/3 cup of extra virgin olive oil

For the pasta:
10-12oz of short pasta (fusilli, penne, cavatelli) – if making this gluten free, I love the Jovial brand brown rice pasta
1 tablespoon of sea salt (for the pasta water)


Pre-heat the oven to 400º. Place the cauliflower onto a parchment lined baking sheet, drizzle and toss with the olive oil and season with salt and pepper. Bake for 30-35 minutes until golden brown on top.

Meanwhile, make the pea pesto. Place all of the ingredients, except for the olive oil in to the Vitamix or high powered blender. Pulse a few times, and then add in the olive oil in a slow stream while the blender is running. Do this until you have your desired consistency. I like to keep the pesto on the chunky side.

Boil the pasta. Fill a large pot with water, add the salt, bring to a boil over high heat. Add the pasta and cook according to it’s instructions. Strain.

Assemble the dish. In a large serving bowl, add the cooked pasta, and then add all of the pesto on top and stir to incorporate. Add the cauliflower on top, and any other toppings you like and then serve.


fudgy nut + seed butter brownies ... from The First Mess cookbook!


I'll never forget the first time I stumbled onto Laura's (The First Mess) blog. I don't quiet remember how I got there, but I do remember spending pretty much that entire afternoon reading through every single post and drooling over every single recipe. I not only fell in love with Laura's charming "real" writing, I also fell in love with her style of cooking. Fresh, healthy, super creative, but (the best part) is that her recipes are really really approachable. It is exactly my kind of cooking. I felt like we were kindred food spirits. 

When Laura first announced that she would be writing a cookbook, I thought two things. There is no doubt this book is going to rock, and it cannot get into my kitchen fast enough. Well ..... it's finally here and it is everything I thought it would be. Beautiful photos, wonderful writing, thoughtful and easy to follow recipes.  There are also lots of tips and tricks (like her recipe to make almond milk when you forgot to soak your almonds) with each page turn, I kept saying to myself .... DANG, this is so smart! Laura also has a wonderful way of making plant-based meals that that would please the masses, beyond the usual plant-based coverts. You know, those people who might need a little convincing that plants and veggies can be indulgent, delicious, comforting, but healthy at the same, she's got that covered.  

As I read through each recipe and headnote, I had already bookmarked about 20 recipes before I even got close to the dessert section, but when I did arrive there and onto to these brownies, that's where I stopped.  I have been looking for a solid gf+df brownie recipe that isn't dry, or doesn't use a lot of unnecessary ingredients. When I read Laura's description in the headnotes, and read about how it was her crowning dessert achievement, I was sold. These would be the first thing I would be making from this book. This recipe is a winner, and it's gotten me even more excited to cook my way through this gorgeous book. Congrats Laura, you are a rockstar, and this book is such a plant-based gem. 

Friends, go out and buy this book!!! -----> HERE

This recipe is reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

fudgy nut + seed butter brownies from the first mess cookbook | what's cooking good looking
fudgy nut + seed butter brownies from the first mess cookbook | what's cooking good looking
fudgy nut + seed butter brownies from the first mess cookbook | what's cooking good looking
fudgy nut + seed butter brownies from the first mess cookbook | what's cooking good looking
fudgy nut + seed butter brownies from the first mess cookbook | what's cooking good looking

fudgy nut + seed butter brownies ...from the first mess cookbook! 

As mentioned, this recipe is from The First Mess Cookbook by Laura Wright. The only thing that I changed from Laura's recipe was that I used one pot (and skipped using a double broiler), in order to melt the chocolate and blend with the other ingredients. The only reason being I was hoping to have one or two less pans to wash (since I've been doing a lot of dishes recently). It came out perfect, and I hope Laura would approve! Enjoy! 

9-ish brownies


3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 
1/4 cup + 2 tablespoons of maple syrup
3/4 cup of unsweetened apple sauce
2 teaspoons of vanilla extract
1/2 cup ( 1 bar) of 70% dark (dairy-free) chocolate, broken up into chunks
1/2 cup of unsweetened cocoa powder
3 tablespoons of coconut flour
3/4 teaspoon of baking soda
1/2 teaspoon of sea salt
3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes)


  • Pre-heat the oven to 350ºF. Line an 8x8" square baking pan with parchment, leaving some hanging over the edges. 
  • Place a medium saucepan over very low heat and add the nut butter, maple syrup, apple sauce, and vanilla and stir until the nut butter is melted and the ingredients are combined. Then add the chocolate chunks and cocoa powder and stir continuously until the chocolate is melted. Remove from the heat and stir in the coconut flour, baking soda and sea salt until everything is combined. Pour the batter into the prepared pan, and smooth the top with a spatula. Sprinkle the nuts, seeds, and toppings that you like on top. 
  • Bake for 25-30 minutes until the brownies are firm, and lightly cracked on top. Cool the brownies completely in the pan, and then transfer them to a wire rack by gently lifting the sides of the parchment paper to release. Cover and place the brownies in the fridge for at least 1 hour. This is crucial in order for the brownies to set, and hold together while cutting. Laura recommends running a chef's knife until hot water and drying it off before slicing into the brownies.