Raw Berry Mini Cakes—or “Summer’s Not Over Yet!”

It has been a long time since I wrote a post, but I have an excuse for being busy: fifteen months ago, I gave birth to my favorite human being, daughter Mia. The past fifteen months have been the most amazing and challenging of my life. I tried hard to prioritize things and get back to writing for the blog, but it appears that a day still has just twenty-four hours.

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Yellow Pea Soup with Spicy Croutons, or “Who Said Spring Is Not a Good Time for Comfort Food?”

As it gets warmer in Seattle, I would expect myself to shift from comfort foods to salads and smoothies. Yeah, I would. However, this March was rainy and foggy so I decided to delay the shift until mid-April. I believe that my body knows better what it needs to stay comfortable and reserve energy for the upcoming summer. In truth, I expect this summer to be busy and energy-draining, but I’ll say more about this later.

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Classic Vinaigrette or Let’s Remember the Basics

Creating new recipes is an exciting and even magical experience. Am I going to like it? Did I write all the measurements precisely? Is it going to look pretty? When I create a new recipe, I feel that I have a newborn on my hands, and I want to share my joy with everyone. J However, sometimes it is just as much fun to give new life to an old recipe as it is to create a new one. For example, Slavic cooking traditions have a great number of amazing recipes that have simply been forgotten. The world demands creativity, even though sometimes there is no need to create a bicycle all over again.

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