Instagram: we’ve been doing it all wrong

In this post tech-bubble ecosystem we are, for an overwhelmingly fat part, bottomless feeders. No, we are not eating nonstop, though we are certainly eating way more than our grandparents did. What we can’t get enough of, however, is that intangible feed that stretches on into the endless abyss beyond the southernmost limit of your screen.

Yet despite doing backstrokes all day every day in this sea of information, we are starved.


Because the feed is junk.

Yes, Instagram, Facebook, and all those other Gen-Y habitats make information so liquid, so accessible, and so abundant, but with such high traffic, one thing became indispensable – selection. Not in expanding (we’ve already gone off the charts with that), but in narrowing, because too much choice stresses us out and even though getting that tenth like still feels synonymous to touching your toes in the morning, it’s in these platforms’ interest to generate as many likes as possible.

If you’re not convinced, think of the extreme case: if a contributor never got a single like despite consistent postings, would he be inclined to continue? Probably not, because he could probably post on an alternative platform an gain a greater following.

So these platforms got really smart, and learned from the users. Who has their attention? What did they like? What did they search for? Every reaction that results in a click becomes a data point that’s used to generate a feed that’s more in tune with your history of reactions, more interesting to you. But don’t take my word for it, ask Insta.

Now, for anyone who’s at all into statistics (but don’t worry if you’re not, what follows isn’t rocket science), when trying to estimate a parameter from a random sample, the bigger the sample, the better your estimate. In other words, Instagram takes all your clicks, and from those, computes a range for your interests. It then projects you a feed based on that range of what it thinks you’d like. You’re happy too, because you’re seeing all the stuff that you usually like, and you click away in autopilot glee.

This happens over and over again, like the circle of life. And as your collection of likes grows, that range becomes ever smaller and your likes become ever more concentrated around a single subject because that’s all your feed feeds you. This results in an even narrower range. At this point, Insta knows a ton about your preferences and can pretty much pinpoint your sweet spot.

Guess what your feed looks like now?

Yup, everything is what you like. Everything is the same. Everything reflects you.

What you once thought was supposed to broaden our creative minds now projects our very selves back at us. Yup, Socrates would have been all over this.

Is there a way out? I would suggest two, both equally implausible. One: give zero information, so no liking, no following, no searching by hashtags. Or two: be completely unbiased in what you react to, so like everything, follow everything, and search up every word in the dictionary and the urban dictionary. Or three: if you like the way your feed looks that much…

then baby you should go and love yourself.

For if anyone thinks

he is something,


he is nothing,


he deceives himself.

Galatians 6:3

Honey Lemon Tart with Honey Chantilly and Honeycomb
Honey Lemon Tart with Honey Chantilly and Honeycomb

Honey Almond Pate Sablée

  • 2 c AP flour
  • 3/4 c unsalted butter, softened
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp light honey
  • 1/2 tsp almond extract
  1. Place the flour, butter, and salt in a food processor and pulse until crumbly.
  2. In a separate bowl, whisk together the egg, honey, and almond extract.
  3. Add the egg mixture into the dry mixture and pulse until a soft dough forms.
  4. Turn the dough out onto a piece of plastic wrap and pat it into an inch-thick disc. Wrap tightly and freeze for 20 minutes.
  5. Unwrap the dough and roll it out to 0.5 cm thick, dusting with flour as needed. Press it into a fluted 9 or 10-inch tart tin. Don’t worry if the dough rips – just trim the edges and use the scraps to patch up the tears. After trimming and patching, press the edges against the sides of the tin to push up the dough about 0.5 cm above the height of the rim. Dock with a fork and freeze for at least 30 minutes.
  6. Meanwhile, preheat the oven to 375 degrees F. Bake the tart shell directly for 18 minutes, do not blind bake this.
  7. If the bottom has puffed up, gently pat it down while the pastry is still warm. Cool completely.

Honey Lemon Custard

  • zest of 5 lemons, divided
  • juice of 5 lemons
  • 6 large eggs
  • 1 c light honey
  • 350 ml whole milk
  • 170 g unsalted butter, cubed
  1. Whisk together the zest of 4 lemons, all the juice, eggs, and honey in a heavy saucepan on medium heat until starting to thicken. Gradually whisk in the milk until well incorporated and the mixture thickens again.
  2. Strain into a bowl, then stir in the butter and remaining zest until smooth.
  3. Preheat the oven to 300 degrees F. Pour the custard into the baked tart shell and bake for 30-40 minutes. The center should still be quite wobbly.
  4. Let cool and chill overnight until set.

Honey Vanilla Chantilly

  • 250 ml cold heavy cream
  • 1/2 tsp vanilla
  • 2 tsp light honey
  1. Stir together all ingredients in a large bowl, then whisk to soft peaks. Keep chilled.

Salted Honeycomb

  • 2 tsp baking soda
  • 1 c sugar
  • scant 1/2 c light honey
  • 1/2 tsp sea salt
  1. Line a baking sheet with parchment paper.
  2. Melt the sugar and honey in a heavy saucepan and bring the mixture up to a boil. Stir until all the solids have dissolved.
  3. Remove from the heat and stir in the baking soda. Continue to stir until the baking soda completely dissolves.
  4. Scrape the mixture onto the lined baking sheet and sprinkle with sea salt. Let it cool completely until hard, then break into pieces.

To serve, slice the tart with a hot knife (run it under hot water then wipe it dry). Top with a dollop of whipped cream, garnished with a few chunks of honeycomb.



bless you, industrialization

Closely linked to and much like democracy, industrialization is also a protégé of Western politics. While I would probably say that democracy granted to developing countries is probably as bad as giving chocolate to a dog, it would be unfitting to say the same of industrialization. (Yes, hate to break it to you about democracy, but it’s sort of common sense. When you need to build a country and get stuff done, it’s better to have a single long-term vision than multiple parties putting on a talent show.)

Industrialization is sort of like pumping iron, it whips a nation into shape – it is impossible to achieve efficient production without order and discipline. For developed countries, it’s the tried-and-true steroid for jump-starting the economy.

Even for the average household, industrialization has worked its magic. That is, unless you still roast wild fish caught by wooden spears on scratch-made pit fires or, less appetizingly, bash the poor thing’s head on a rock then rip your teeth directly into the knocked-out animal’s less-than-tender flesh.

What we would call artisan or from-scratch today can hardly be achieved in the absence of industrialization.

Consider bread, the very edible incarnation of the word ‘rustic’. Made with yeast bred in incubators with machine-regulated humidity and temperature, and flour ground by furnace or electricity powered mills from commercially farmed wheat. Prior to industrialization, people sat around and waited for yeast to fall out of the sky (in the form of rain) into hollowed-out logs and grow into a usable amount.

As a student, oh my do I love industrialization for its gifts. Just think: no industrialization = no food processor = 3 hours to make hummus. I practically live off that stuff, and ain’t no UW student got the time to mash chickpeas for 3 hours a day.

Humans might have gotten many things wrong, perhaps more wrong than right, and industrialization in a hundred years may reveal itself as the dumbest crime man has ever committed,

but hey, it works handsomely right now.

Take millstones and grind flour.

Remove your veil,

strip off your robes,

bare your legs,

and wade through the rivers.

Isaiah 47:2



If you’re any bit like me and simply cannot help but gloat at the sight of meatballs on a lush, creamy bed of polenta, then this is already, without a doubt, your next obsession. If you’re with me on the gloating despite your mild disapproval of polenta, then you my friend, have just found your next every-weeknight-dinner. Savoury spiced meatballs, caramelized with minimal effort right in the oven, nestled on a bed of buttery silken hummus, are finished off with an ingeniously vibrant and zesty parsley oil and plump sultana raisins. Make an extra batch of meatballs, freeze the extras, and you’ll have dinner served in under 20 minutes any day of the week.

Ingredients for the koftes, makes 24~30:

1 tsp each fennel seeds, cumin seeds, coriander seeds, oregano, and thyme

1/2 tsp ground white pepper

454 g ground lamb or free-range, grass-fed beef

2 cloves garlic, minced

1 onion, finely diced

1 free range egg

1 tbsp olive oil

a generous helping of sea salt, to taste

To make the koftes, preheat the oven to 415 degrees F and line a large baking sheet with parchment.

Place the all of the spices in a spice/coffee grinder and pulse until finely ground. Put the spice mix in a large mixing bowl with the remaining ingredients and mix gently with your hands until the mixture comes together. Add a little cold water if the mixture seems too dry. Divide the mixture into 24~30 portions and shape them into balls. Place them on the prepared tray and bake for 20 minutes, or until browned and cooked through.

Ingredients for the hummus:

1 can chickpeas, drained, rinsed, and drained again

1 garlic clove

1 lemon, juice only

3 tbsp tahini

1 tsp honey or agave

sea salt, to taste

To make the hummus, place all ingredients in a blender or food processor and blend until smooth. Add a little water at a time with the motor running to adjust to a lusciously smooth consistency. It should be slightly thinner than regular hummus.

Ingredients for the parsley oil:

80 ml extra virgin olive oil

1 cup Italian flat-leaf parsley, chopped

1 long strip lemon zest

To make the parsley oil, place all ingredients in a blender and blend until smooth. It is best used immediately, but will keep, covered and refrigerated, for two days.

To assemble, spoon a large dollop of hummus into small salad plates. Splatter a bit of the parsley oil on top, then add a few koftes/meatballs. Finish with a small handful of sultana raisins and a round or two of freshly cracked black pepper.

Serve with pitas, lavash, or seeded crackers.

Happy noshing!


three is better than one

Like popcorn kernels that get stuck between your molars, and bits of pith clogged persistently underneath one’s fingernails, it’s often the least significant things unnoticeable by others that you cannot endure about yourself. But when you have someone point out exactly what you already can’t stand about yourself (but persistently put off correcting), you don’t curse them, you don’t do them a favour and point out the needle in their eye –

You manhandle that log in your own and roll it down the mighty Fraser River.

I’ve never been a huge fan of that fuzzy nursery log story where the little bloated larvae and evanescent fungi umbrellas gorge themselves on decomposing organic matter. How dainty.

Ticket me not, nature-police. I’m just getting to my more significant point.

Don’t leave that log to rot and turn into the love bed for bad habits that will eventually stench up your life. Cut it up, cry when you do it, and you’ll feel so. much. better.

By the way, I cleaned every nook and crack in the house last night. **I don’t wink, so hint-hint-nudge-nudge, or just imagine it (but that might be inappropriate)**

How can you think

of saying to your friend,

‘Let me help you get rid

of that speck in your eye,’


you can’t see past the log

in your own eye?

Matthew 7:4

Cornmilk Brioche

I was actually so excited to make this recipe which I’ve been dreaming up for a while. It’s a little bit sweet from the corn and I find that it also adds a very nice, buttery color to the dough. The best part of this is that they’re super quick! If you get everything organized, you can definitely pull these off within the hour, plus, clean-up’s a breeze as there’s no excess flour required for dusting.

Wait, I lied, the best part is how luscious and silky the dough is. Umm, I take that back, it has to be how beautiful they look coming out of the oven…or maybe the fact that they’re about to get topped with buttermilk fried chicken, maple syrup, grainy mustard, and butter lettuce. Bottom line, these are pretty delicious – even all by themselves.

Ingredients for the Cornmilk Brioche:

3/4 c canned yellow corn kernels , measured with brine

1/2 c hot water

3 1/4 c all purpose flour

1 egg, plus one yolk for brushing

1/3 c unsalted butter, softened

2 tbsp liquid honey

2 tbsp instant dry yeast

pinch sea salt

Cornmilk Brioche Dough

To make the cornmilk, place the corn and water in a blender and blend until completely smooth. Set aside.

Put the flour in the bowl of a stand mixer and make a well in the center. Add the egg, butter, and honey into the center of the well then pour in the corn milk. Sprinkle over yeast and let the mixture stand for 5-10 minutes (depending on how warm the room is) until a foamy “skin” has formed at the top.

Add the salt and mix using the paddle attachment until incorporated. Switch to the dough hook and knead at low speed for 10~15 minutes. Add more flour, a tablespoon at a time just until the dough is able to clean the sides of the bowl. When finished, the dough should be extremely smooth and elastic. You should be able to stretch it 2 arms length without breaking.

Preheat the oven to 400 degrees F, with the rack placed in the center of the oven.

Divide the dough into 8-12 equally sized portions and fold each into a ball, and place them on a baking sheet, spaced 2 inches apart. You may want to cover the resting dough with a damp cloth so it doesn’t lose moisture.

Let the formed dough rest for 15~20 minutes or until almost doubled in size. Mix together the yolk with 1 tbsp water and brush the tops of the dough balls with this mixture.

Bake for 12 minutes. Then switch to broil to give them a glorious dark amber finish.

Whatever you decide to do with these, no doubt you will…


add avocados – $2

I despised cilantro for the longest time. Blame the Taiwanese street vendors – they put it on everything. Taiwanese beef noodle? Cilantro it. Oyster vermicelli? Cilantro it. Sticky rice cakes? Why not, let’s cilantro the heck out of it! Thank God for Typhoons Saola and Tembin, which saved me my misery when I was there in 2012.

Yeah, no. When there’s something good, you don’t just put it on everything, bacon being the rare exception.

Growing up, honey avocado milkshakes were a weekend brunch treat that Ma would blitz up as my brother and I covered our ears and dashed to plop down on our own respective chairs at the table. That must have been around the year 2000, when they were still as alien to most kitchens as Shuvuuia eggs.

If I were born today, I’m pretty sure I would despise avocados as well. Now a cliché symbol of upscale minimalism much like the chair-stand iPhone shots of artisan latte art, it’s become more and more of a thoughtless commodity procured simply to serve as a vessel of vaunting for the consumer.

Restaurants are surfing this wave as well. Everywhere I go I see plain, untreated avocados – void of any culinary innovation – sold as legitimate menu items priced at upwards of $3. Avocado smeared on piece of multi-grain toast, $8. I don’t know about you, but I go to Costco for my avos.

Don’t get me wrong, I love avocados, which is exactly why the mindless consumption of these green eggs makes me cringe. Here’s something original to try. And no, avocados here are not an afterthought.

“Vanity of vanities,”

says the Preacher,

“Vanity of vanities!

All is vanity.”

Ecclesiastes 1:2


Black sesame oil is different from the more commonly found and used toasted sesame oil. It has a distinct bitterness laced with molasses and black tea, making it particularly compatible with ginger, poultry, and rice-derived alcohols. It plays triple-duty here, first to crisp up the ginger chips, then to fry the duck eggs, and finally, it becomes the sauce for the rice. The avocado lends a creamy texture which complements the nutty flavour from the black sesame oil and mellows the punch of the ginger. And the savouriness of the duck egg combined with the mirin soy reduction practically creates an oozing volcano of umami. For under 10 ingredients, it really doesn’t get more epic than this bowl.

Ingredients for the Duck Egg Donburi with Avocado, Soy Caramel, and Ginger Chips:

serves 2

2 tbsp soy sauce

2 tbsp mirin

1 tbsp honey

splash of water, about 2 tbsp

1/3 c black sesame oil

1 small knob of ginger, sliced as thinly as possible along the grain

2 local duck eggs, or free range chicken eggs

1 small ripe avocado, thinly sliced

3 cups steamed sushi-grade white rice

toasted white sesame seeds, optional

To make the sweet soy reduction, bring the soy sauce, mirin, honey, and water to a boil in a small saucepan. Let it reduce by a third and becomes a thin glaze consistency. Remove from the heat and reserve.

Meanwhile, heat the sesame oil in a wok until a piece of ginger dropped in bubbles vigourously. Fry the ginger slices, in batches so the oil temperature stays relatively constant until crisp. You’ll know when they quiet down because that means they’re fully dehydrated. Drain the ginger on a plate lined with paper towel.

Tip out most of the oil into 2 large bowls (which will be used directly to serve). Use the remaining oil to fry the eggs, sunny side up. Watch the whites around the yolk – the eggs are done as soon as the whites become opaque because the yolk will become part of the sauce to coat the rice.

Divide the hot rice among the bowls. Arrange the avocado and egg to cover the rice, drizzle with the sweet soy reduction, and finish with the ginger chips and sesame seeds, if using.

To eat, take two spoons and hack the heck out of those bowls to mix together everything. Then spoon in. You’re welcome.

honey makes it hot

Parents are such sources of wisdom. Even if they’re fuzzy on the mechanics of things, they know the outcome. I guess, most of the time, that’s enough to help a kid grow up without slicing their hands open, putting a crater in their cranium, or in my case, scorching off my entire palate.

For that, in particular, I am so grateful.

I figured this out, not too long ago, and was very intrigued. I’m actually so excited to share this with you. Nerdy, whatever.

So let’s start with the basics. Water, that is, pure H2O, cannot stay in liquid form beyond 100 degrees C. Now, add anything, and since we’re in the kitchen, make that anything be salt or sugar. Now that boiling point temperature becomes higher. In other words, a pot of boiling salted water is hotter than a pot of boiling pure water.

Not cool, I know. Caught that? Good. Let’s keep rolling.

So what do you care? Well, that higher temperature is what makes your pasta taste better, as in with a bite that has a bit more bounce. In fact, the higher temperature results in a more quickly denatured (cooked) gluten (protein), which gives it a more resilient chew. On the other hand, you don’t want this to happen to your meat if you’re simmering or blanching it, the extra pinch of salt will make it tough, same principles.

What about sugar, though? Exactly the same. So, coating your carrots with honey, makes them cook more thoroughly, and results in a sensuously tender, rich, and sweet interior. This you cannot achieve by boiling, which adds water to the flesh, making it mushy, not by simply roasting, which takes forever and leaves them dry and chewy (or worse, with an uncooked center).

Yeah, so the 101 of this whole post: honey, squeeze that bottle.

Is not my word like fire,

declares the Lord,

and like a hammer

that breaks the rock

in pieces?

Jeremiah 23:29



These carrots are basically candied, and would go well with cool, slightly acidic cheeses like labne, quark, or fromage blanc. Of course, an addition of some crunchy bits like toasted baguette slices, toasted pistachios and some coarse salt and black pepper would make these irresistible. Serve these as part of an appetizer or, equally fitting, a cheese or even dessert course. Just be careful, the carrots will literally burn off the insides of your mouth if you eat them straight out of the oven, and even five minutes after. Experience and my mother’s words of wisdom have taught me restraint when it comes to these.

Ingredients for the lavender honey roasted carrots:

450 g baby heirloom carrots (regular ones will taste just as good)

2 tbsp grape seed oil

1/2 tsp sea salt

2 tbsp chopped lavender leaves (or 2 tsp dried lavender)

1/3 – 1/2 c buckwheat or organic honey

To make the roasted carrots, preheat the oven to 450 degrees F, with the rack in the middle of the oven. Toss all ingredients, except for the honey in an ovenproof dish until combined. Roast for 20 minutes, or until starting to brown.

Add one third of the honey and continue roasting until the mixtures appear dry. Repeat until carrots are tender and well caramelized.

Let stand 5 minutes before serving.


A Bit of Spring Cleaning

Get ready! Because you’re about to be hit by a blizzard , no it’s not winter anymore, I mean, explosion of recipes, all of which are vegan, super vibrant, fresh, and absolutely delicious! For those of you who are staying in touch via instagram (it’s on the right-hand-side, just click and follow to stay up-to-plate with everything I’m whipping up), you’ve probably been wondering why I haven’t put up the recipes to those pictures and I apologize!! Sorry, I truly am because sometimes I click on something that looks totally yum hoping to find its recipe but then it just turns out to be foodporn, and that makes me really disappointed.

I get that. So here’s a treat: a collage of recipes to kickstart spring!

Here I wanted to feature some of those under-acknowledged ingredients such as beet greens, parsley stems, green peas, and grainy mustard. Beet greens and parsley stems tend to just get trimmed off and thrown into the garbage which I find to be such a waste. Beet greens are actually loaded with all the great nutrients its roots has, but with more fibre and less sugar while parsley stems have even more flavour than the leaves, not to mention the nice texture it gives to the green falafel mash (recipe below!). Green peas and grainy mustard, on the other hand are like ugly christmas sweaters – you have them lying around not because they’re a kitchen staple, but because there was this one day when some magazine or trend convinced you to buy a bag/jar of the stuff (like how your friends convinced you of the sweater at Value Village). Then ever since that day it’s just been a shameful lump stuck in your pantry or fridge door.

It’s okay, it’s all good, literally. And I encourage you to really take this as a new starting point, see what poor miserable thing is your fridge or pantry that you’ve been wanting to get rid of, and cook dat thang!

For those who exalt themselves will be humbled,

and those who humble themselves

will be exalted.

Luke 14:11


Rice with Beet Greens (Top Left):

1 tbsp avocado oil

1 medium brown onion, finely diced

1 bunch beet greens, stem portion diced, leaf portion shredded

2 cups cold, cooked red and brown basmati or jasmine rice

sea salt

white pepper

pinch of cinnamon

To make the rice with beet greens, heat the oil on medium in a skillet or wok. Add the onions and let it sweat until translucent and fragrant. Turn up the heat to high and add the chopped beet greens, continue stirring until tender, then add the rice and season well to taste. Stir until the liquid is fully absorbed and mixture is heated through.

Serve immediately, with an earthy wild mushroom or nutty pureed squash soup.


Garlic Coconut Butter Grilled Naan

with Green Falafel Mash, Parsley Mango Slaw, and Sriracha Aioli (Top Right):

for the garlic coconut butter grilled naan:

2 fat cloves of garlic, minced

2 tbsp coconut oil

4 pieces whole wheat naan bread

To make the coconut butter, put combine garlic and coconut oil in a small bowl and microwave for 30-45 seconds until fragrant. Brush the mixture onto one side of the naan and put that side down on a hot grill pan (it’s still pretty cold where I am, but if it’s summer wherever you are and you have the luxury of using a grill, by all means fire it up!). Lift up a corner to see if it’s nicely charred, once it is, brush the oil on the upper side and flip it over to get it grill-marked.

for the green falafel mash:

2 cups flat leaf parsley, roughly chopped (throw the stems in there!)

1 can (540 ml) chickpeas, drained

1 generous tbsp madras curry powder

3 tbsp tahini

2 tbsp extra virgin olive oil

juice of 1 lemon

sea salt, to taste

Put all the ingredients in a food processor and pulse until a coarse puree forms. Transfer to a bowl and drizzle with some more EVOO and set aside.

for the parsley mango slaw:

1 large mango, ripe but firm, thinly sliced

1 cup finely shredded flat leaf parsley

Stir together the mango and parsley in a bowl and set aside.

for the sriracha aioli:

2 heaping tbsp good quality mayonnaise, feel free to use your favourite vegan mayo or cashew cream!

1 tbsp sriracha hot sauce (don’t tone it down, go beyond if it’s your thing!)

1 tbsp lime juice

In a small bowl stir together the mayo, sriracha, and lime juice, adding a bit more sriracha or lime juice to get a nice drizzling consistency. To assemble, spread the falafel mash onto the grilled naan, top with the mango slaw, and drizzle with the sriracha aioli.

Serve immediately with a minty cooler : blend together frozen yellow watermelon cubes + fresh mint + lime + coconut water!


Roasted Aloo Gobi (Bottom Right):

1 head cauliflower separated into bite-sized florets

1 large baking potato, diced into 1-inch pieces, boiled for 12 minutes

8 cremini mushrooms, sliced

1 cup shelled green peas, frozen is fine

3 tbsp madras curry powder

2 heaping tbsp grainy mustard

1 cup crushed tomatoes

2 tbsp melted coconut oil

sea salt, to taste

2 tbsp honey or agave

Preheat the oven to 450 degrees F. Combine all ingredients besides the honey and place into two large baking trays. Bake for 1 hr, stirring every 10~15 minutes. Drizzle with honey and bake for another 10~15 minutes until vegetables are tender and caramelized.

Serve with coconut steamed basmati rice or garlic coconut butter grilled naan (above).


Lemon Butter Bean Tartines  with Spring Sugar Peas, Butter Lettuce, and Radishes (Bottom Left):

for the Lemon Butter Beans:

1 can (540 ml) white or butter beans, rinsed and drained

1 heaping tbsp grainy mustard

zest and juice of 1 small lemon

2 tsp honey or agave

2 tbsp extra virgin olive oil

sea salt

black pepper

Combine all ingredients in a food processor and pulse until smooth, you might need to scrape down the sides of the bowl a couple of times. Set aside.

for the tartine assemby:

few slices toasted baguette or spelt or dark rye bread, really anything goes

1 head Boston or butter lettuce, leaves washed and patted dry

1 cup shelled sweet peas, frozen ones are fine, just let them sit at room temperature for 20 minutes

2 scallions, thinly sliced

4~5 radishes, thinly sliced

Spread a bit of the bean puree onto the toasted bread, then put the lettuce on (that way the lettuce will actually stay on the tartine). Fill the lettuce with more of the puree and garnish with the peas, scallions, and radish rounds.

Serve  with a strawberry almond milkshake: blend together frozen strawberries + almond milk + agave + vanilla extract

Happy spring cleaning your body, mind, and pantry!