Peaceful Kitchen is finally here! + a giveaway!!
It's book day!! The book is here along with a giveaway as a thank you and some new recipes!
A major THANK YOU for all of the support you’ve shown me and the book. I can now happily say that Peaceful Kitchen is FINALLY HERE!! And if you’ve been waiting to order, that is okay! It will be here for you now and in the future. However, if you do me the honor of ordering, please accept these freebies for purchase and my continued thanks for all eternity.
After countless nights testing recipes, me smashing a window during one of the photo shoots (I will share about this fun story in a future post, don’t worry, but if you are curious what recipe led to that it is on pg. 111), and trying to find the right words to explain why I believe this book belongs in a sea of so many incredible books…the book has manifested itself and I truly hope I get an opportunity to do it again.
The last few months have not gone the way I thought they would. In fact, they were probably the most challenging I’ve dealt with. I’m really glad I was able to push through the hard parts, and that’s why this book will always be very special to me. My only hope is that it can provide some form of help and comfort to you. Let it nourish you, let it encourage you to add more plants to your plate, and let it make you feel more confident with the food you eat.
Peaceful Kitchen is live! Go out and enjoy it! As a massive thank you and to hopefully help you build a peaceful kitchen for yourself, I’ve shared a giveaway of all my favorite kitchen essentials.
Here’s what you’ll win:
✨ a set of @misenkitchen pans
✨ a @cosoricooks air fryer and tea kettle
✨ my favorite cooking spatulas from @earlywood_designs
✨ a cordless/rechargable @kitchenaidusa immersion blender
✨ my favorite Latin spices from @pisqueya
✨ amazing oil from @wearebrightland
✨ the matcha I use everyday from @ippodoteausa
✨ a set of mugs for your tea from @pepperstoneceramics
✨ the glass weck jars you see in my videos
✨ a set of the long gold spoons I use in videos
✨ a signed copy of Peaceful Kitchen
You can enter the giveaway here AND/OR for an extra chance to win, like this substack post. Winner will be contacted 8/16!!
BOOK SIGNINGS/EVENTS: I’d love to meet and celebrate in person! Here are some events that are coming up. Grab tickets before they run out!
Ridgewood, NJ
Bookends (8/17/2024 @ 1PM EST) - I’ll be joining Bookends for a book signing. I will be sharing exclusive recipe cards and extra goodies to those that attend!
Manchester, CT
River Bend Bookshop (8/23/2024 @ 6:30 PM EST) - I’ll be joining River Bend Bookshop and The Firestone Cafe for a night of food talk and tasty vegan bites!
Washington, DC
International Conference on Nutrition in Medicine (8/15-8/16) - One of my favorite plant-based conferences and I’m getting the chance to speak to the dietitians there. If you are a health professional interested in plant-based research, this event is for you and offers incredible CPE opportunity too.
Two nourishing recipes this week! One new to the blog and the other straight from the book! Let’s get into it and celebrate some beans.
I was never that into raw onions until I started marinating. Now I feel like they find their way into every meal, but for good reason, they add so much flavor! This bean salad is one example (very much influenced by a different bean salad in the cookbook). I served them as a tostada, but you can find a lot of different ways to enjoy this. My life’s mission is to make you like beans if you can’t tell.
Crispy Buffalo White Bean Tacos
And one more exclusive recipe from the book, to hopefully entice you! If you are familiar with my Crispy Black Bean Tacos, this is a variation I made for the cookbook using white beans and buffalo sauce. They are insanely yummy and filling, budget-friendly and simple to put together.
Ingredients
2 tbsp plus 2 teaspoons avocado oil
1/2 yellow onion, diced
2 garlic cloves, grated
1 teaspoon smoked paprika
1/2 tsp ground coriander
2, 15-ounce cans cannellini beans, drained and rinsed
1/4 cup buffalo sauce
3 tbsp good quality tahini
10 corn tortillas
Instructions
Preheat the oven to 425F. Evenly coat a bare sheet pan with 2 tbsp of the oil and set aside to prepare the filling.
Heat a large skillet over medium-low heat with the remaining 2 tsp of oil, then add the onion along with a pinch of salt and saute until softened.
Stir in the garlic, paprika, and coriander and continue to saute until fragrant.
Add the beans, buffalo sauce, and tahini and stir together to combine. With the back of your cooking spoon or a potato masher, lightly mash the beans. Continue to cook and stir until the mixture starts to bind together and thicken, then remove from the heat.
Soften the tortillas before adding the filling to prevent them from cracking. To do this, wrap 4 corn tortillas in a damp paper towel. Place them on a microwave-safe plate and microwave for 30 seconds. Take each tortilla and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread 2 to 3 tbsp of filling onto half of a tortilla and fold it over to close. To make sure your taco stays closed after folding, carefully flip the taco over so the filling placed on the bottom of the taco is weighing down the other side.
Arrange the folded tortillas on the greased baking sheet in a single layer with space between the tacos. Place in the oven to bake for 8 mins, then carefully flip the tacos and bake for an additional 8-10 mins until golden. Remove the baking sheet from the oven and allow to cool for 3-5 mins to allow them to crisp up more, then enjoy.
And that’s all I have today. I can’t tell you how much I appreciate you! Enjoy the food and thank you for the support!
Peacefully yours,
A published dietitian
my tracking hasn’t updated but i can’t wait for my copy to get here 🥳
Mine is on the way! Woohoo!