My third book, due out this fall! It's my culmination of playing with grains, legumes, nuts, and seeds for nearly two decades. 

In the book you'll find guides for cooking, many new recipes, quite a few techniques, and hopefully a whole lot of inspiration! 

Recipes include: Grilled Peaches with Hot Honey Hazelnut Vinaigrette, Carrot Soup with Chile Fried Spelt, and Chimichurri Ayocote Beans over Whipped Ricotta.  

Casual!

Honestly, if I had been diagnosed with adhd and prescribed meds before I started this project, chances are it would still be going.

This 10-series zine run is arguably the most important thing I've done in the last few years.

The zine allowed me to explore what I enjoyed most in cooking and really dive into playing with ingredients and textures. 

I still have a handful of some issues left, so feel free to send me a message if you'd like to buy. Alternatively, club members have access to the digital copies as part of the subscription. 

My second book, where I really started to formulate why I love cooking vegetarian. The book featured 50 base recipes with a variation for each season. The recipes are fairly basic but the concept began my obsession with how I cook throughout the year. 

As of 2023, the book was republished under a different title, geared towards easing people into the kitchen. 

The project that started it all (unless you happen to be my parents who have, I think, the one copy of a self-produced book called 'naturally seasonal')! 

While there's many things I'd change about the book (like I'm not the *biggest* fan of bean flours), the book set me on the path I'm on now. Home milling flours is such a fun and rewarding experience.