Category Archives: Recipes

Get Your Gochujang On

And now, for a long overdue topic: Gochujang. Gochujang is a quintessential Korean chili paste used for sauces, soups, and courageous veggie dipping. Like Sriracha, it makes everything taste spicier and, well, better. Unlike Sriracha, it’s sweet, thick, and actually used in Asia. For spice-lovers, gochujang … Continue reading

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Lo Han Guo AKA Monk Fruit: So Sweet, it’s Wrong

My husband likes balls. Chewy balls, creamy balls, fuzzy balls, and now, hard balls filled with dried pods. Should I be concerned? Lo Han Guo is the Chinese name for Monk Fruit, a super-sweet fruit indigenous to China and Thailand. Recently, monk … Continue reading

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Cacao Fruit Smoothie & the Wonders of Frozen Pulp

I’ll admit it: I am a smoothie addict. But as any addict knows, in order to keep things fresh one must constantly up the ante. Strawberry and banana are child’s play. Blueberries and yogurt? I laugh! Cue the tropical fruits.  … Continue reading

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Vegetarian Konbu Dashi for Fish-Free Miso Soup

For those of us who do not eat fish (or simply hate it, as I do), Japanese cuisine can seem difficult to navigate. Dashi, or bonito fish stock, is found in almost everything, from tofu dishes, to pickles, to the ubiquitous … Continue reading

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Peruvian Toasted Fava Bean Flour: Two Ways

Crema de Habas: toasted fava bean flour. I bought this intriguing product for around $2.75 from the Peruvian aisle because I like beans and powdery things that claim to be nutritious. Outside of South America, fava bean flour is most … Continue reading

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