it’s taken me a while to welcome turmeric into my day-to-day. and it seems that each time i’m pregnant, it’s something that i tend to reach for. this is all to say, if you’re not pregnant, don’t worry, you will enjoy this latte thoroughly, i promise ;) this little beverage/pick-me-up is something i prepare in the afternoon (although it would be just as good in the morning, or even at night), usually around 3 pm, just before i pick amesy up from preschool, and right at the point when i’m heading towards that afternoon slump. while this drink doesn’t have caffeine in it, it does pack a hearty punch.

the turmeric is mixed with a few other cozy spices that typically make you think of the colder months. but i find them super refreshing when prepared iced. it’s the perfect mix of cold and warm/cozy to enliven your senses without the giving you any jitters late in the afternoon (i don’t know about you, but i have to stop drinking caffeine around 2:30pm or else i’m jitter city). but the best compliment to the turmeric spice blend is the milk i’ve paired it with. it’s a toasted nut milk made with almonds and cashews, and a few dates. the toasted notes in the milk is just another cozy element that’s rich and punctuated with flavor. mix the milk together with the plush flavor of the spices and you have yourself the perfect little tonic to get you through the rest of your day.

happy may everyone! xo

toasted almond-cashew date milk & an iced turmeric latte | v

print the recipe

  • the recipe for both the milk and latte are super versatile. for the milk, try a blend of nuts or seeds that you like, and go from there. i had initially tried just toasted cashews, but found that the flavor was too overpowering. the almonds dull the overwhelming cashew flavor, while still letting it do its thing and shine. also, i’m not one for sweet milk, and the addition of 3 dates is sweet enough for me. you could of course add more for more sweetness, or none at all - completely your preference.

  • for the latte, yo could go straight turmeric and not add any other spices - totally optional. but i do love how warming the spices are here in an iced beverage, kind of like the best of both worlds. the pepper is added for maximum curcumin absorption (that’s what provides you all those lovely anti-inflammatory properties).

iced turmeric latte

| serves 1 |

  • 1/2 cup filtered water

  • 1 teaspoon ground turmeric

  • 1/4 teaspoon ground cinnamon (optional)

  • 1/4 teaspoon ground ginger (optional)

  • a few cracks fresh ground pepper

  • 1/2-1 teaspoon pure maple syrup

  • 1 cup toasted almond-cashew date milk (recipe below)

toasted almond-cashew date milk

| makes scant 4 cups milk |

  • 1/2 cup raw almonds

  • 1/2 cup raw cashews

  • 3 pitted dates

  • 3 1/2 cups filtered water

  • pinch of salt


  1. fill a large glass halfway with one large ice cube, or a few small ice cubes. add the toasted almond-cashew milk, and set aside.

  2. in a high-speed blender (or with a handheld milk frother), combine the water, turmeric, ginger (if using), cinnamon (if using), pepper, and 1 teaspoon maple syrup. blitz everything together for about 30 seconds-1 minute, until everything is sufficiently combined. pour the turmeric mix over the milk and ice. stir to mix, and enjoy.

  3. toasted almond-cashew milk. preheat the oven to 350°F. on a baking sheet, spread the almonds and cashews out in an even layer. place in the oven and toast for about 6-8 minutes, shaking the nuts halfway through, until toasted and fragrant. let the nuts cool completely.

  4. place cooled nuts, and dates in a large bowl and cover with 3 1/2 cups filtered water. let everything soak for 30 minutes. then blend the mixture in a high-speed blender for about 1 1/2 minutes, until everything is broken down, and the milk is frothy.

  5. pour through a nut milk bag, squeezing it gently until only solids remain (discard, or save for another use). pour the milk into a large bottle and store in the fridge for up to 4 days.

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macadamia-almond milk

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iced matcha latte

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Rhubarb Bars from "More With Less" (& a giveaway!) by Lindsey | Dolly and Oatmeal

it's finally rhubarb season, at least at the markets.  although, i know if we were back home in new york, in my mom's garden, the rhubarb stalks wouldn't be quite able to harvest yet.  maybe a couple more weeks and we could make strawberry rhubarb crumble, or this maple blue-barb jam with lemon verbena that would be shooting up just about everywhere.  every year, around mid-march, we would anxiously anticipate any and every little green spout shooting out of the soil.  it didn't matter whether is was a weed or an asparagus shoot - we honored it all the same.  this is the time of year where the nightly frost would subside, and it would be safe to plant more delicate flowers, plants, and vegetables.  it's quite the shift planting in here in los angeles though.  it seems as if growing season starts a lot earlier, of which i'm not prepared for!  we have a small garden space now that i can't wait to literally get my hands into, so hopefully i will bring you an update from on garden on this coast one day ;)

in the meantime, let's talk about these rhubarb bars, and the lovely book they hail from!  

because rhubarb is such a fibrous, stalk i had always been wary of eating rhubarb sliced and baked like this.  i never thought rhubarb would taste that great prepared like that, but it so does!  in fact, i think you really get an appreciation for rhubarb's bright, tart flavor in these simple, delicious bars.  the crust is made from a short list of 4 ingredients, and same goes for the almond-rhubarb, just 4 ingredients, plus the rhubarb.  there's little that i love more when a little desert comes together in quickly. 

this recipe comes from the beautiful pages of more with less, by jodi moreno.  i've been a fan of jodi's site for years.  her creative ways of paring flavors with mostly plant-based dishes, has always caught my attention.  and her photographs have always served to shine on a light on her beautiful work.  i've come back to jodi's book so many times since receiving it. it serves as such a lovely guide,  giving you the tools like sauces, dressings, toppings,  and other condiments to use throughout the recipes in her (visually stunning) book.  more with less is a book to constantly turn to for simple, flavorful recipes, and cooking inspiration.  

for the giveaway:

  • to enter: leave a comment below sharing your favorite thing about spring! 
  • giveaway closes monday, may, 14th at 5pm PST
  • one winner will be chosen at random to recieve a copy of more with less
  • open to US residents only (sorry international friends)

good luck! XO

**UPDATE: giveaway now closed**

rhubarb bars | v & gf

jodi notes that you can use a variety of fruits here if rhubarb isn't your thing, or if you can't find it.  notably, she mentions fruit such as berries or apples which sound great.  i could also imagine peaches or nectarines being wonderful as well.

recipe from more with less by jodi moreno

print the recipe!

| makes nine 3-inch bars |


  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1/2 cup maple syrup
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon sea salt

almond rhubarb filling

  • 2 cups almond slivers
  • 2 tablespoons oat flour
  • 2/3 cup palm sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 pound (6 large stalks) rhubarb, cut in half lengthwise


  1. preheat oven to 350°F. line the baking pan with two pieces of parchment paper, going in different directions, enough to come up and over each side (this will make them easy to remove).
  2. crust. in a large mixing bowl, add the oat flour, brown rice flour, maple syrup, olive oil, and salt, and stir to combine.  transfer the mixture to the parchment-lines pan and press evenly on all sides.  bake for 10 minutes, remove, and allow to cool slightly while you prepare the filling.
  3. almond rhubarb filling.  put the almonds on a baking sheet and toast in the oven for 5 to 10 minutes, until golden.  transfer the almonds to food processor and add the oat flour, sugar, and olive oil, and pulse several times until you have a course but consistent mixture.  spread the mixture evenly on top of the crust.  arrange the rhubarb on top, any way you like.
  4. return the pan to the oven and bake for another 30 to 35 minutes, until the rhubarb is soft and cooked through.  let the pan cool for at least 15 minutes before attempting to remove the bars and cutting into them.  once ready, lift the parchment out of the pan and transfer to a flat surface to cut the bars into squares.  the bars will keep for several days on the countertop in an airtight container.

similar recipes:

strawberry oat cacao muffins

strawberry oat cacao muffins

maple blue-barb jam w/ lemon verbena

maple blue-barb jam w/ lemon verbena

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip 

strawberry-rhubarb & olive oil chocolate cake w/ chocolate whip 

Summer Fridays! Almond-Blueberry Pie Bars (V/GF) by Lindsey | Dolly and Oatmeal

happy summer friday! this week has been a little crazy in our family.  frank and i have been upstate at my parents' house while they're out in LA for the birth of my nephew!  i can't even think about how sad i am not to be there for his birth, so i'm not going to go into it for fear of dissolving into a pile of sobbing tears.   i had every intention of feeling well enough to fly out there, but being so pregnant and achy and swollen i decided to sit this one out, sadly.  plus, we just celebrated our 3rd wedding anniversary and i didn't really want to be 3,000 miles away from frank on that day.  

we rang in 3 years of marriage the other day by having a marathon meal of a brunch at blue hill at stone barns.  it was super.  we feasted on some amazing dishes that were so creative and out-of-this world delicious that we're still talking about how we would ever re-create a gluten-free whole grain pasta dish with a hard boiled egg, charred beans with a silky almond sauce, and these wedges of summer squash with brown sugar, honey, and flaky salt - those were so good!  i'm sure i'm missing a few meals, but it was definitely a special day.  and to top it all off, the next night there were insane, tsunami-like thunderstorms that ushered in pink skies and this massive and beautiful rainbow! all-in-all country life has shown us a good time so far, and we're super happy to be breathing in all this fresh summer air!

but let's change gears a bit and talk about these pie bars! i packed some up and sent my parents off with a bunch as an airplane snack.  when i spoke to my mom the next morning, she was eating one and telling me how well they held up for hours of being clunked around, and then kept out overnight.  so, i'm happy to report that these babes are super resilient, and not as dainty and delicate as i thought they would be for travel.  they're all that pie is: flaky, a bit salty, and gooey and slightly broken fruit.  but this version is so much easier on prep.  instead of making myself (and you) insane and preparing a pie crust in this humidity, i made a heartier, but still flaky, shortbread-like crust that's pressed into the baking pan.  once the crust is par-baked, in goes the fruit, then it's topped off with a simple, but crumbly, crumble topping!  these bars are ideal for any dessert situation, to take to a picnic, or, as it happens, on a long flight!

all the lovin' summer vibes! xo

almond-blueberry pie bars | v & gf

i haven't given it a go, but i suppose these could made with frozen blueberries as well. i call for fine brown rice flour here just to eliminate any course texture that regular brown rice flour can sometimes have.  but if all you have on hand is regular brown rice that will work just as well.

| makes 16 bars |


  • 3/4 cup fine brown rice flour
  • 1/2 cup (gluten-free) old-fashioned rolled oats
  • 1/4 cup slivered almonds
  • 1/3 cup coconut sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 5-6 tablespoons coconut oil, melted


  • 1 cup (gluten-free) old-fashioned rolled oats
  • 3/4 cup fine brown rice flour
  • 1/2 cup raw almonds
  • 1/4 teaspoon fine sea salt
  • 1/2 cup coconut oil, melted
  • 2 tablespoons good maple syrup


  • 4 cups fresh blueberries 
  • 1/4 cup coconut sugar
  • 1/2 tablespoon arrowroot powder
  • 1/2 teaspoon fresh lemon juice
  • pinch of fine sea salt


  1. preheat oven to 350°F.  grease an 8x8 square baking pan, then line it with parchment paper allowing enough excess over the sides (this makes it easier to remove the bars later on). set aside. 
  2. make the topping.  with a fork, whisk together all of the ingredients except for the oil.  a few tablespoons at a time, add the coconut oil until the mixture has some small and large crumbs (depending on if it's humid or dry, this takes anywhere from 5-6 tablespoons of oil).  cover with cling wrap and refrigerate for 10-15 minutes.
  3. make the crust.  to an upright blender, or food processor fitted with a metal "s" blade, pulse the oats, flour, almonds, and salt.  blend until the almonds are broken down into a "meal".  transfer to a mixing bowl, add the coconut oil, and the maple syrup, squeeze the dough between your fingers, it should stick together, if it is too crumbly, add more oil, 1 teaspoon at a time, until dough comes together.   spread the dough evenly into the prepared pan and press firmly into the bottom, sides, and corners.  bake for 6-8 minutes, until lightly golden.
  4. while the crust is baking, prepare the filling.  gently toss together the berries, sugar, arrowroot, lemon juice, and salt, set aside.
  5. when the crust is finished par-baking, remove it from the oven and spread the filling evenly over the top.  use your fingers to break up the topping and spread it evenly over the filling.  
  6. bake for 35-40 minutes, until top is golden brown and filling is bubbling (if you can't see the filling, inset a sharp knife into the center, if it comes out with what looks like jam on it, then you know your filling it cooked!).
  7. place pie bars on a cooling rack and allow them to cool completely before slicing into 16 squares.  serve with your choice of vanilla ice cream (totally optional, but totally awesome!)
  8. since it's just the 2 of us, i like to store these in a lidded container in the fridge so they don't go bad in the summer heat. they can be reheated or eaten at room temp.


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