The other week, I was at the San Mateo farmer’s market, and there was a vendor selling all sorts of sprouted beans and lentils. I’ve never sprouted lentils before, but I do love me some red lentils – in chili, soups, and stews, and I wanted to make a salad out of some. You can’t eat lentils raw, but you can eat them raw if they have been sprouted. They become more readily digestible, phytic acid content is reduced (phytic… Read more »

I love the tapioca-like texture that chia seeds impart to a food. Here, the chia seeds gel overnight in the coconut and almond milks. This makes it reminiscent to my childhood, when my mom would make Vietnamese chè (dessert soup) out of tapioca pearls and mung beans in a syrupy coconut milk “soup.” I add matcha powder and maple syrup to this, because lately, I’ve been making lots of matcha lattes out of non-dairy milks, and I love it. I probably don’t… Read more »

Pandan, or screwpine (lá dứa in Vietnamese) leaves are one of my favorite flavorings for Vietnamese desserts. You can find fresh, frozen leaves in the freezer section of an Asian grocery store. When blended and pulverized with water, then strained, it results in a bright, deep green juice, similar to wheatgrass juice. If you’re not familiar with this flavoring, pandan has a grassy, vanilla-like, coconut-y taste that’s paired very well with coconut juice and coconut milk. I love making my… Read more »

I never could eat a full baked potato, until now. It always seemed so, well, boring to douse each starchy bite with sour cream and cheese (both of which I do not eat anymore). Until this past winter, which, here on the East Coast, was a LONG winter, with lots of snow days (it got old after the third snow day). We’d venture out to the nearest open restaurant that had hot, baked potatoes, which were really good, and topped… Read more »