- August 25, 2017 -

Ever since I got back from France in June I’ve been truly obsessed with French wine. I’ve done a deep dive into French varietals and I’m convinced they are superior to all others. Since Its summer aka day drinking season I wanted to share a delicious recipe that pairs perfectly with my new favorite French wine, Beaujolais. Beaujolais refers to a style of French wine from the Beaujolais region in France. Beaujolais is usually made with Gamay grapes that are naturally low in tannins, making Beaujolais super smooth and delicious. I drink approachable and affordable wine at home, if I want to get back to France I can’t blow all of my money on their heavenly wine! You can get this delicious Beaujolais for under $25 and your summer guests will definitely be impressed with the flavor. Because of its smooth and light profile I love to pair Beaujolais with heartier foods like my root vegetable and egg Beet shakshuka recipe. The light and almost floral quality of this Chénas, Paul-Henri Thillardon, Les Carrières, 2013 perfectly balances the sweet and rich quality of the beets. This pairing is a unique departure from the been there done that summer snoozefest Sauvignon Blanc and salad combo that everyone else will be serving. Feel free to double this recipe and invite some friends over, a sure fire way to up your summer hostess cred.

Beet shakshuka
Serves: 2-3
Cook time: 1 hour

2 cups beets, peeled and rustically cubed
2 cups red potatoes, peeled and rustically cubed
3 tablespoons olive oil
1 medium red onion, rustically chopped
1 cup of tomato sauce
2 cloves of garlic, peeled and sliced thin
1/4 teaspoon cumin
1/4 teaspoon caraway seeds
1 generous pinch of fresh ground pepper
1 generous pinch of salt
1 tiny pinch of cayenne pepper (optional)
3 eggs
6-8 fresh mint leaves

1. Preheat oven to 400
2. Place beets and potatoes on a lined baking sheet and coat evenly in olive oil
3. Bake veggies for 15 minutes, remove veggies from oven
4. Add onion to baking sheet and stir all veggies until well incorporated
5. Bake veggies for an additional 10 minutes, remove veggies from oven
6. Add baked veggies, tomato sauce, garlic, cumin, caraway seeds, pepper, salt, and cayenne into a small oiled cast iron skillet, stir until well incorporated and cook for 5 minutes
7. Create 3 egg nest openings in the veggie tomato blend in the skillet by pressing down with a spoon.
8. Carefully crack eggs into “nests”, cover skillet, return it to the 400 degree oven and cook for 12-15 minutes or until whites are opaque and yolks are formed to your liking
9. Remove skillet form oven and allow to sit for cool for 10 minutes
10. Pair with a bottle of Chénas, Paul-Henri Thillardon, Les Carrières, 2013

Up Your Beaujolais Game! from Honest Cooking on Vimeo.

a Rafflecopter giveaway

Your readers are entering to win a wine picnic set valued at $119! (see link below for reference) They can also enter to win on our Instagram post that will be live on 8/25.


GIVEAWAY TIME: We've teamed up with @discoverbojo this month to bring you delicious recipes to pair with Beaujolais wines & for a chance to win this ultimate wine & picnic set worth over $119! #sponsored 🍷 🎉 HOW TO ENTER NOW UNTIL 10/15/2017: 1) Tag the friend(s) in the comments below that you'd love to go picnic with as a last summer hoorah. 2) Follow @discoverbojo for wine tips & so you don't miss the winner announcement. . . Open to residents of the USA. Void where prohibited. Full terms here: http://bit.ly/2vtAIzw . . #honestcooking #clientlove #discoverbojo #beaujolaiswines #picnictime #giveaway #winner #sweepstakes

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- August 16, 2017 -

Hey loves I’m excited to share a spoon full of glowy skin care tips from my personal aesthetician this week! I’m continuing my “a spoon full of” series of mini educational blog posts with 3 essential skincare tips from my favorite aesthetician and personal facialist Reini Green. Reini is a true expert with over 22 years of experience in the field of European skin treatment, care, and anti aging techniques. Reini is also flawlessly beautiful, with skin that looks 20 years younger than her actual age! I go to Reini for monthly French facials and my skin has never looked more glowy and radiant. Here are a few essential pearls of wisdom I’ve learned from this ageless skin goddess.

1. Do not over wash: over washing your skin will strip the skin of natural oils, the oils that give you a dewy glow. Over washing or using harsh cleansers can cause an imbalance in the skin. Creating an imbalance in the skin will usually produce one or more of the following; acne, over oil production, skin sensitivity, redness, and or drying depending on your skin type. Reini has instructed me to wash my face once a day in the evening with a milky cleaner. I love the Osea Ocean cleansing Milk and I use it pretty much exclusively

Ocean Cleansing Milk
from: OSEA Malibu

2. Only wash your face with cold water: Washing with cold water is much more gentle on the skin, warm or hot water can actually cause inflammation. Cold water tightens pores and prevents environmental toxins from seeping into the skin.
3. Stay hydrated: From the moment I walk in the door, Reini immediately offers me a glass of water! You must must must stay hydrated in order to have hydrated glowy skin.Just moisturizing the skin from the outside is not enough! No amount of $300 serum will be able to fix a dehydrated body.

I hope those easy skin care tips will help you get one step closer to your glowiest skin! Here is a link to my full skin care routine in case you want to delve a little deeper into my full regime

My Skin Care Guide
Here is a link to Reini’s website, if you live in LA you should probably call her ASAP

Reini Modern Skin Care


Yours truly,

- August 1, 2017 -

I am beyond excited to officially announce that I will be teaching a fermented foods workshop this month at The Kings Roost in Silverlake! I’ve been making fermented foods at home for over two years and it has truly changed my life. Including fermented foods into my diet has drastically improved my skin, GI system, and immune system and they can improve yours too! I have been wanting to create a space to share my knowledge and passion for fermented foods with you for so long and the time is finally here! My first Fermentation Goddess is happening on Saturday August 26th from 1-3 in Silverlake Los Angeles and you can register here

Fermentation Goddess Tickets

In addition to the knowledge, ferments to take home, and supportive community of fermentation friends, those who attend will get an epic swag bag with treats from brands like Imperfect Produce, Four Sigmatic, Health-ade, Primal Kitchen, and more! I can’t wait to see you there!

Until then I have a double recipe feature to keep you busy! If you get intimidated by the bacterial starter ingredient in the first recipe, fermentation habanero hot sauce, come to my workshop and get the original True Spoon starter! I hope you enjoy these recipes and have a great August!

1) Fermented habanero hot sauce
Makes: 4 bottles of hot sauce

Warning this hot sauce is 4/5 SPICY

Pre ferment
8 habanero peppers, tops taken off
3 cloves of garlic, peeled
2 1″ hunks of ginger, peeled
1 teaspoon bacterial starter liquid
1/2 teaspoon salt

Post ferment
2/3 cup white vinegar
1 tablespoon salt
1 medium sized sweet onion, peeled

1. Add all ingredients into a mason jar
2. Fill mason jar with filtered water, put lid on tight
3. Allow to sit in a cool dark place for 1 week
4. Blend pre ferment and post ferment in a high speed blender until well combined
5. Transfer into recycled hot sauce bottles, this recipe will fill 4 bottles!!
6. Truly enjoy

2) Spicy golden fish soup

1. 6-8oz serving of wild caught black cod (any semi hearty white fish will work)
1. 1/2 cup full fat coconut milk
2. 1/2 a cup of water
3. 1/2 a cup of Zico coconut water
4. 1 teaspoon Moondeli golden tumeric blend LINK
5. 1/2 teaspoon homemade fermented habanero hot sauce
6. 1/4 cup rice wine vinegar
7. 1/2 a cup of water
8. 1 clove or garlic
9. The juice of 1/2 a lime
10. 1 generous pinch of salt
Add ins
1. 4 shiitake mushrooms, sliced
2. 1/4 of a red onion, sliced
1. A pinch of black pepper
2. 1/2 teaspoon pink pepper corns
3. 1 tablespoon of cilantro, chopped

1. Heat a skillet to medium, coat in coconut oil, Cook fish for 4-5 minutes on each side, set aside to cool
2. Add all soup ingredients to a blender and blend until smooth, pour into pot on medium heat
3. Add “add in” veggies to the pot and cook for 5 minutes, stirring occasionally
4. Pour soup into a shallow bowl, top with fish
5. Top plated soup with garnishes
6. Truly enjoy

- July 28, 2017 -

Nate and I have been living in our Echo Park home for over a year and a half now. We love our indoor space and we’ve finally put a little TLC into our cedar deck space just in time for summer. We added market lights, patio chairs, lanterns, and a few other accents to make a space perfect for al fresco dining and summer entertaining. Having a nice outdoor space has allowed us to plan some epic dinner parties with minimal preparation stress. Recyclable party ware has been a truly important factor of stressless outdoor entertaining, no broken dishes! I’ve discovered the beautiful new everyday entertaining line from Papyrus, allowing me to stay true to my feminine and modern aesthetic while being able to conquer post party clean up in minutes! I’m sure most of us, myself included, think of greeting cards when we think of Papyrus but they offer so many on trend paper goods for entertaining! Their paper plates, cups, napkins, and decorative accessories come in 13 collections so you can host a seamlessly styled event. I created a fresh and healthy shrimp salad recipe, paired with rosé for our most recent summer soirée. The Papyrus Pure Gold collection made my dish look next level. All of our new decor has made entertaining on the deck our favorite new activity and we can’t wait to enjoy it all summer long!

Check out all of the products from The Pure Gold collection here LINK

Chilled Shrimp Summer Salad

Cook time: 15 minutes


1 pound of raw shelled, deveined shrimp
A generous pinch of salt
A generous pinch of pepper
A tiny pinch of cayenne pepper (optional)
The juice of half of a lemon
The zest of half of a lemon
2 tablespoons olive oil
1 tablespoon fresh mint, chopped
4 cups baby mixed salad greens
2 white nectarines, pitted and sliced
1/4 of a red onion, sliced thin
1/4 of a cucumber, halved and sliced thin


1. cook shrimp at medium heat for 5-8 minutes depending on preference, stirring occasionally.
2. Transfer shrimp into a medium bowl, top with salt, pepper, cayenne pepper, lemon juice, lemon zest, olive oil, and mint, combine well, cover and place in the fridge.
3. Add baby greens, nectarines, onion, and cucumber to a large bowl, toss until combined.
4. Add shrimp to salad bowl, toss until combined.
5. Plate on Papyrus Pure Gold Paper Plates.
6. Serve with an ice cold dry rosé in Papyrus Pure Gold Paper Cups.
7. Truly enjoy

- July 19, 2017 -

There’s a method to the madness when it comes to morning tonics. Every wellness blogger and their mom has a magic concoction and for good reason! The medicinal food trend is going to change the world, or at least help those who get on the train feel amazing. I’m going to share my morning tonic obsession with you and explain why I add what I add. I want you to adapt this recipe to your needs, taste buds, and product availablity, there is no wrong answer! In my opinion most morning brew/tonic/liquid breakfast recipes were initially inspired by the bulletproof guys. Years ago when that trend first popped up on my radar, I would’ve rather died than spoon a bunch of butter into my coffee. Funny enough, now I’m happily adding tons of calorie dense coconut creme into my tonic without batting an eyelash. I’ve tried Ghee and butter in hot drinks but I’m very sensitive to those forms of dairy so I stick to coconut fat for my tonics. I’m going to list out the ingredients in my personal kickstarting, nutrient dense, superfood tonic and what their individual benefits are. Remember that I highly encourage getting creative and making this recipe your own! Also be sure to check my instagram to enter my latest giveaway where you have the chance to win a full sized jar of Moon Juice adaptogenic Spirit Dust (contest ends Wednesday July 26th).

Magic Morning tonic


1) 1 bag yogi chai tea: a touch of caffeine because let’s face it I’m still a touch addicted but there are less mg’s of caffeine in tea than coffee. This tea also has a great flavor and natural sweetness
2) 2 tablespoons coconut cream: this healthy saturated fat boosts brain function and satiates the body for hours.
3) 1/4 teaspoon ginger powder: antioxidantssssssss enough said
4) 1/4 teaspoon stevia: adds sweetness without a sugar crash
5) 1/4 Vietnamese cinnamon: adds sweetness, flavor, and immune boosting
6) a sprinkle of cayenne: to boost metabolic function
7) a sprinkle of pink Himalayan sea salt: adds a depth of flavor and trace minerals
8) 1 tablespoon of Moon Juice adaptogenic Spirit Dust (Giveaway Prize): This is truly the magic ingredient in the magic tonic. Its an uplifting blend of adaptogenic superherbs and supermushrooms that help combat the effects of stress to expand peaceful awareness and align you with bliss. You know we all need that!!


1) Brew the Yogi chai tea bag with water, fill your mug about 3/4 full with hot water, allow it to steep for 5 minutes
2) add in all the rest of the ingredients and stir until smooth and creamy

Truly enjoy loves

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