Recipes

Cooking with the seasons

Plant-based dishes from my monthly letters, rooted in Chinese medicine and what each season asks of the body.

Steamed Asian pear filled with white fungus, red dates, and goji berries in a black bowl
Steamed Asian Pear with White Fungus 雪梨炖银耳
The dessert I make the moment the air turns dry. A whole pear steamed spoon soft with white fungus, red dates, and goji berries.
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Red bean and tangerine peel soup with lotus seeds in a striped ceramic bowl
Red Bean & Tangerine Peel Soup
Adzuki beans simmered with dried tangerine peel and lotus seeds. Nourishing without sitting heavy.
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Black sesame balls stacked on a bamboo mat beside a teacup
Black Sesame Balls
A little daily bite to nourish Kidney essence through the colder months. The recipe link lives in my December letter.
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Mung bean soup with lotus seeds and lily bulb in a pale green bowl
Mung Bean Soup with Lotus Seeds & Lily Bulb 绿豆百合莲子汤
A summer staple my grandma used to make. So cooling, so cleansing.
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More recipes and the seasonal guide live on my Substack, follow along.