This traditional Korean dessert was brought to us by Korean cuisine chef, and artist, Ellis Jung. This is soft, fragrant, nutty and sweet treat is still consumed by Buddhist monks today, but was traditionally for Korean royalty, seen in Korean Royal Court Cuisine. Ellis can be found sharing her love for Korean food and deep culture on Youtube. Click in to read our full interview with her here.
VEGAN | GLUTEN-FREE This recipe is written by Shiroi, a registered dietitian and TCM herbalist from Japan. We are always amazed by the beautiful, delicate, and medicinal desserts that she creates. We asked Shiroi for three delicious Japanese dessert recipes. They look absolutely amazing! You can read our interview with her here.
VEGAN | GLUTEN-FREE This recipe is written by Shiroi, a registered dietitian and TCM herbalist from Japan. We are always amazed by the beautiful, delicate, and medicinal desserts that she creates. We asked Shiroi for three delicious Japanese dessert recipes. They look absolutely amazing! You can read our interview with her here.
Peach resin is the natural resin secreted from bark of the peach tree, formed in amber like crystals on the tree, about the size of a walnut. The gum crystals are a traditional dessert and an excellent skin tonic that clears the blood and cures pimples and acne. It harmonizes the spleen and stomach, tonifies and activates the blood, replenishes Qi and alleviates pain. It also helps to promote bowel movement and makes you feel more satiated, helping to decrease food intake, supports weight control and removes waste. It is suitable to make soup and sweet soup. Please be advised...
During the fall and winter season this Gingery Goji Pumpkin loaf is one of our absolute favorite things to bake. The recipe is easy and straightforward, with added benefit for nourishing the eyes!
Monica Lo, the creative director and photographer working to change public perception of cannabis users introduces us to floral syrups for medicated mocktails. She is the creator of Sous Weed® and a recipe contributor at KQED Bay Area Bites. Read our full interview with Monica here.
