“Eating well is not about having an advanced palate or working with fancy ingredients. It’s about preparing food simply with good ingredients.”

“Playing in nature and eating straight from the garden informs how I cook and celebrate ingredients. It’s important to grow whatever you can. Pulling a tomato off the vine or eating a carrot right after you pull it from the ground gives you an understanding of how good fresh food can taste.”

“Embracing the slow preparation of grains, beans, nuts, and seeds is at the core of good food. I don’t want to be eating dormant foods. I want them to be alive so we absorb more of the nutrients. The preparation is a ritual, and it feels good to be feeding yourself well.”

“Just play with gorgeous ingredients. Whether it’s a pantry of dry goods, a farmer's market full of produce, or leftovers. It's a journey of discovery. Why is that eggplant speaking to me? Why is the turmeric jumping out of the drawer? Turning leftover cooked grains into a warm porridge or crepe. What nut milk can go in there? What toppings can I add? Do I have any fruit? You learn to listen to what you’ve craving, and follow your instincts.”

“Start with a simple base recipe, mix and match local fruits and vegetables, choose what you’ve got in your spice drawer, and elevate the flavors. Use what’s in season, what you’re craving, and what you’ve got on hand.”

“Just start with rice, and add some toppings and protein. Boil an egg or add some beans. Steam or roast vegetables, and add a dressing. Sometimes, you just need a drizzle of tahini. You don’t need a ton of dishes or recipes. Just some olive oil and a few drops of tamari. Delicious.”

“In bowls, grains and beans need a little spark. For salads, start with some leaves, a few fresh herbs, some good olive oil, apple cider vinegar, sea salt, and a bit of avocado or some local goat cheese. Add toasted sunflower seeds to elevate it.”

“I used to just think of tea for drinking. But then I did an Earl Grey tart and thought, why not infuse other things? You’re using water in porridge or to make a nut milk, so add some tea for health benefits and flavor. Green teas, black teas, chai, they’re part of your spice drawer. Teas elevate things.”