Newsletter
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Blog Posts
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The Best Way to Cook Bitter Vegetables (It’s Science!)
Bitter cruciferous vegetables like cabbage, broccoli, and kale are often described as some of the healthiest foods we can eat, but sometimes it’s hard to get past the taste when they’re raw. I have a high tolerance for “bland healthy” food and bitter green juices, but even I have a hard time eating those raw…
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Your Matcha is Missing Something…
Green tea antioxidants provide lots of health benefits, but at the same time they can be unstable. Without the right pairing and cooking method, you may not absorb nearly as much as you think! That’s why I created my Orange Matcha Custard Tarts recipe (part of my Benefit Beyond Flavor series) as a way to…
Benefit Beyond Flavor Recipes
Benefit Beyond Flavor is a recipe series that highlights the science behind ingredients and cooking methods, showing how food can support your health beyond just taste. Each recipe is intentionally designed to optimize a specific nutritional benefit while still tasting delicious!
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Pistachio Crusted Miso Cod
Pistachio Crusted Miso Cod is a recipe designed to reduce fish odor and optimize nutrient absorption. The marinade and dressing help neutralize trimethylamine, while the…
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Longevity Purple Sweet Potato Pasta
This Purple Sweet Potato Pasta is a “longevity-inspired” dish made with antioxidant-rich purple sweet potatoes, tofu, and miso. This recipe uses steaming instead of boiling…
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Collagen-rich Chicken Congee (Cháo Gà)
Vietnamese chicken congee (cháo gà) is a slow-simmered rice porridge made with collagen-rich chicken, ginger, and anti-inflammatory spices. This nourishing soup supports digestion and recovery,…
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Orange Matcha Custard Tarts
Orange Matcha Custard Tarts are antioxidant-rich tarts made with matcha, vitamin C–rich orange, and a high-protein tofu custard. This nourishing dessert pairs ingredients strategically to…
