Skip the long line at Starbucks and make this all vegan sugar-free matcha latte at home. You’ll be a five-star barista in no time. Maybe you’ll open up your own tea house. Matcha tea powder, hot water, dairy-free milk.

I’ve figured out how to make a frothy turmeric latte at home, but it took some practice with a couple of key things. Wait, what is a turmeric latte? Turmeric is the anti-inflammatory, antioxidant, pain relieving, and anti-cancer spice. Make an Insta-worthy superfood latte like Gwyneth Paltrow and enjoy a cozy cup of this gold stuff before yoga.  

Plant-based “meatballs” made with lentils, quinoa and Beyond Meat ground “beef” crumbles served with creamy polenta, red chard, tomato sauce & oregano.

This sexy Italian salad wants to meet you… insalata di panzanella alla nettarina grigliata, or Grilled Nectarine Panzanella Salad. Try the Italian way of enjoying carbs by making bread into “salad” and enjoy it naked or dressed in vinaigrette, naturally.

Make your morning green with my Matcha Tahini Green Smoothie. If you’re a smoothie lover with a taste for the greens, you’ll love boosting up your mornings and post-workout with this luscious green smoothie. 

Field Roast Italian sausages have made a big hit in my kitchen. Over the years as I’ve transitioned from vegetarian to vegan, cooking for my family has also changed for the healthier. When it comes to meat alternatives, my kids and I can be fairly picky. We like the good stuff! Plus, with a few […]

Pappardelle pasta is one of those Italian names that makes me want to say it like I’m an Italian.

Chocolate. Its temptation, dark, rich, like a forbidden kiss, lingers on the tongue and exists in our memory, where it lives forever. We remember our first taste. A piece stolen from the fridge in the middle of the night. A chocolate bar given to us as a child. A box of truffles for Valentine’s Day. 

This turmeric milk tea recipe is a soothing, warm and comforting chai latte made with turmeric, fresh ginger, manuka honey, homemade almond milk and chai spice.

The first time I had “green garden gazpacho” was at Superba in Venice. Made of asparagus, peas, cucumber, yogurt, olive oil. How Chef Jason Neroni made this recipe exactly I could only guess by taste. The yogurt was spooned artfully into a wide bowl, a pillow on top of the verdant green purée, surrounded by a wreath of delicate edible flowers in white and yellow, a sprig of asparagus, with a voluptuous drizzle of olive oil dappled upon its velvety surface. The beauty of that soup captured me.