November 22, 2011

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November 22, 2011/

whats cooking good looking

hey good looking

I'm Jodi, a trained natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

MY COOKBOOK IS AVAILABLE FOR PRE-ODER! CLICK HERE!

good-looking grams !

Hi 👋🏻 just five more days until my cookbook, More with Less, is sent out into the world... and I’m feeling all kinds of emotions about it! I cannot wait to share it with you ✨💫✨ (link in my profile to order / get a little preview) 📸 @chloecleroux

last sunday I arrived in Israel with 40+ strangers for what I knew would be an epic adventure of food, history, culture, and leadership .... but what I didn’t expect is what a profound impact this country and these people would leave on my heart. I usually like to post lots of pictures when I’m away in a beautiful place like this, but this past week I tried to focus more on being in the moment, on the beauty of human to human interaction, on practicing gratitude, on being silent in nature, to take every little thing in. Experiences like these don’t come around all that often, so when they do, the best thing you can do for yourself is to be present in each moment. That said, I feel like this photo of our last (of the many) delicious meals really captures the beauty + spirit of the past week ... and of these amazing people #realityisrael

if I start cooking spring things... like this spring pea soup with wasabi chickpeas + dandelion pesto .... will spring finally come around??? (recipe link in profile)

spent the afternoon in @food52 ‘s beautiful kitchen making sangria + ratatouille + things in the brand new @kitchenaidusa 7cup food processor .... I’m a big fan of kitchen gadgets 🙋🏻‍♀️ and even bigger fan of kitchen gadgets that make your life (and! meal prep) a little easier... I’m also a fan of gadgets that are just big enough to get the job done, but not too big to overcrowd my already overflowing NYC apt cabinets, and this improved food processor checks all those boxes ✔️ #forthemaking #ad

making homemade nut milk is a process I have grown to love so much... I find it grounding, meditative, and also a bit luxurious.... once you’ve tasted a homemade nut milk, it’s hard to go back to the boxed and all the extra stuff that usually added to it ..... because making nut milk is such a engrained part of my cooking routine, I created a section in my cookbook that is all about all the different nut + seed milks, their soaking times, if they need to be strained, and how to do it, as well as fun ingredients and flavors you can add ⭐️🥛⭐️the pre-order campaign is still happening, so if you place your order now (or have places one already) you can head to the link in my profile to get a PDF preview 📷 @chloecleroux

it was 28F, windy, and freezing on the beach this morning but these two insisted on getting out there .... and even though I couldn’t feel my fingers when taking this photo, there’s no other place I’d rather be on a Sunday morning that right here, with these two

Is it rhubarb season yet?! Luckily, by the time my cookbook comes out in a few weeks, there’s should be plenty of rhubarb around to make these (gf + df) rhubarb almond bars from the book! Also, if you pre-order (or have pre-ordered already) you can get a PDF preview of the book with a handful of recipes ... click the link in my profile and enter your order number to get your copy!✨💫✨💫✨

I often get into a scrambled egg breakfast rut... and recently I’ve been craving warm, salad-like breakfasts, leaving out the egg just to switch things up .... and this bowl always hits that spot: mushrooms + spinach sautéed in ghee with a splash of ACV, a sprinkle of furikaki (a Japanese condiment made up of nori + sesame seeds) and the usual side of avocado

today @hellomydumpling came to @neighborhoodstudiobk and made us her delicious tomato + egg + kimchi noodles... and we chatted about food and life and whole spices vs. ground spices and the similarities between Sichuan cooking Creole cooking and so much more .... a start of a new series coming soon the the @neighborhoodstudiobk blog

those who know me know I have a deeeep love for potatoes, of all kinds, both sweet + white, and even more so if they are crispy (the crispier the better) ... so when I was recipe testing for the book, I had a thought to make a veggie “pot pie” by hugging those veggies with layers of thinly sliced crisp potatoes ... this ratatouille “pot pie” with a potato crust is one of my (many) favorites in the veggie entree chapter of my cookbook, More with Less, which hits the shelves in a little over a month (!!) but is available for presale now!