Homemade Limeade


It’s summertime and the weather is hot. This refreshing limeade is quick and easy to make. This recipe also works well with lemons and oranges.

Limeade Recipe


2 tbsp light agave nectar

Juice of 2 lemons

3/4 cup water or club soda


Combine all ingredients in a glass with ice and enjoy!


Braised Collard Greens


My obsession with collard greens started with my recent discovery of the Oakland Ethiopian restaurant scene. My personal favorite is Addis because their food is delicious and the service is always very friendly. I also really enjoy the 10 minute walk to the restaurant from the Rockridge BART station because it goes through a very charming neighborhood filled with bathtub container gardens and artichoke plants.

Most Ethiopian restaurants offer a vegetarian combination with a pretty standard set of dishes, served on a giant piece of spongy injera bread. There are two legume dishes; lentils cooked with spicy berbere seasoning and flavorful yellow split peas. The veggie combo usually has 3 vegetable dishes; a simple salad of lettuce dressed with olive oil and lemon juice, cooked potatoes and carrots, and of course, braised collard greens.

I’ve been experimenting with collards at home and the results have been delicious. I hope you’ll enjoy this recipe!

Braised Collard Greens Recipe


1 tbsp olive oil

1 tbsp Earth Balance (or more olive oil)

1 large onion, diced

salt and black pepper, to taste

1/2 tsp red pepper flakes

1/4 mirin (rice cooking wine)

2 bunches collards, thoroughly washed

3/4 cup vegetable broth


To prepare greens: Cut in half length-wise. Working in small batches, stack leaves, roll lengthwise, and slice 1/2″ ribbons.

Heat olive oil and Earth Balance in a large stock pot. Add onions and seasonings, cooking until onions begin to brown.

De-glaze pot with mirin and add collards, broth, and additional seasonings to pot. Toss greens in liquid then cover pot with lid and cook over low heat for 1 hour – 90 minutes.

Curried Lentil Soup

I often order lentil soup from the middle-eastern restaurant close to my work. I still haven’t been able to match the taste of their soup, but this recipe is still delicious!

Curried Lentil Soup Recipe

2 tbsp olive oil
2 large carrots, diced
3 stalks celery, diced
1 medium onion, finely chopped
10 cups water
2 cups red lentils
2 tbsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
2 tbsp dried oregano
2 tbsp dried mint
1 tbsp dried thyme
1 tbsp ground cumin
1 tbsp curry powder
1 tbsp smoked paprika
lemon juice

Cook vegetables with olive oil in a large stock pot over medium heat, until soft

Add remaining ingredients (except lemon juice) to pot and bring soup to boil

Cover pot and simmer over low heat for 20 minutes

Use an immersion blender to puree soup to desired consistency

Serve soup with a splash of lemon juice