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March 21, 2017

Salted Almond Chocolate Cake with Violets

Tea, with which we are all so famil­iar, is in real­i­ty a num­ber of dried rolled leaves of the tea plant, Camel­lia Thea, cul­ti­vat­ed chiefly..

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March 21, 2017

Vanilla Strawberry Toasted Oak Ice Cream

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeu­vre..

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March 20, 2017

Persimmon Cake with Brown Butter Icing

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one..

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March 20, 2017

Lavender Plum Berry Sheet Cake with a Lemon Vanilla Glaze

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one..

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March 20, 2017

Linzer Cookies with Cranberry Mascarpone

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeu­vre..

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My Featured Posts

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March 21, 2017

Salted Caramel & Apricot Pots De Creme

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeu­vre..

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March 21, 2017

Black & Blueberry Brown Butter Cake

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one..

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March 21, 2017

Winter Citrus Upside down Cake

I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one of my favored tech­niques for stress..

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My Kitchen and the Magic Behind It

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March 20, 2017

Creamed Honey & Rose Popsicles and Viola Mini Pavlovas

The word Rav­ig­ote means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and..

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March 20, 2017

Hazenlut Panna Cotta with a Honey Cocoa Glaze

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one..

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About Me

about me

Hey guys! As a Dietitian Nutritionist, nutrition is my jam. NS—your source for a balanced wellbeing. Here you’ll find simple and delicious recipes, an awesome community, health advice, and all things to keep you feeling your best. Live Whole. Eat Well. Feel Amazing.

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Season’s Greetings

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March 21, 2017

Homemade Lavender Currant and Marshmallows

Com­ing down to more mod­ern times, Madame de Staël had a dish of very unique pat­tern, and, when dri­ven by the com­mand of Napoleon from..

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March 21, 2017

Citrus & Chocolate Brioche Buns

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’œu­vre..

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March 20, 2017

Blood Orange Chocolate Cupcakes

The French cook holds no brief against vanil­la, and some­times he fla­vors his rice pud­ding with it, but he so guides mat­ters that the very..

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Holiday Recipes

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March 20, 2017

Blueberry Lemon Pancakes

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeu­vre..

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March 20, 2017

Salted Swedish Cardamom Buns

The word “Rav­ig­ote” means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and..

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March 20, 2017

Baked Buttermilk Doughnuts with a Strawberry Rhubarb Brown Butter Glaze

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one..

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March 20, 2017

Date & Honey Cake with a Cinnamon Orange Glaze

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one..

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