new post: at the market now, early fall


New season, new food.  What I bought and plan to cook this week from the early fall farmer’s market- you can read the post over on the new blog HERE.

the digital cookbook + moving sites


Hello friends!  I’m so happy to announce that the digital cookbook I’ve been working on for 9 months is finally here!  This collection of almost 200 plant based recipes includes primers and information on keeping a helpful pantry, tips for meal planning, caring for kitchen tools, essential tools for the kitchen, low waste kitchen and fridge, pillars of health, immunity tips plus 2 immune boosting elixirs, how to prepare grains and beans from scratch, breakfasts, snacks, meals, vegetables, salads and dressings, desserts.  Many recipes have ideas for variations or how to use up leftovers.  374 pages with tons of photos.  I hope you love it!  You can purchase it HERE.

Which brings me to the other topic, that this blog is not active anymore.  I’ve moved over to due to switching to Squarespace.  This blog will stay up as an archived resource though.  Thank you so much for your support and I hope to see you on the new site.

All my love

xx Amanda

this week, No.6

sunset california winter

a little slice of what’s been lighting me up this week:

I love keeping this little pinch tin in my wallet for on the go eating.  Just keep refilling.

I recently bought this chic linen shift dress in their clearing out sale.  What’s better than an easy pull on dress with pockets?  Plus, it’s ethically made in California.

“I am not a zero waster + other misconceptions about zero waste” an excellent, quick read.

Finished this book, now currently reading this collection of essays on food.

The kids have been loving this fun history podcast, Forever Ago.

Speaking of podcasts, this episode of Live Planted on composting 101 is (black) gold.

Very much into this quick lunch lately: boil black lentils with salt and perhaps a few bay leaves until tender, adding a big pile of chopped chard the last few minutes of cooking, stirring and letting boil until the chard is wilted down and tender.  Drain and toss with good olive oil, red wine vinegar, salt, pepper, chile flakes, maybe some chopped parsley if you have it.  Packs well too, tastes good hot or cold, takes very little effort to prepare.  I’ve been roasting simple potato wedges to eat along with.

peppermint tea on high rotation to stay cozy and hydrated.  To keep it low waste, I buy looseleaf tea in bulk, then use one of these in my cup.