I’ve been sleeping on the Ninja Creami until now. We are spending the summer off East and it’s been heaven with bountiful vegetables at each turn, freshly caught seafood—but when it comes to ice cold sweet treats, it’s been lacking—at least when it comes to what I enjoy and my body digests well. I messaged my friend Health with Hunter who concurred that unfortunately yes, I must get a Ninja Creami. So I conceded, ordering yet another bulky appliance on Amazon knowing it would probably either take months to master or just collect dust in our basement like the other air fryer, waffle irons and the like.

But when it arrived, I was too intrigued or maybe desperate. I had to know—does it work? In the accompanying guide, there are endless recipes for ice cream, custards and thick icy delicacies but there is one thing I wanted to make. Greek tart froyo. Thanks to many of your DMs you guys told me I don’t need to follow these ornate instructions, I just need three things—yogurt, milk and honey. I could do that.

My version? Sheep milk yogurt, probiotic kefir and honey. Done. I chose Bellweather Farms Sheep’s Milk Yogurt, Alexandre Farms Kefir and good ol’ Costco honey. There is one caveat, patience. You do have to freeze the mixture overnight for 24 hours. This takes a bit of preparation and a lot of patience. But if you can get over that part, the rest is appallingly simple. I whisked together the ingredients into a creamy base, poured the contents into the Ninja vessel it comes with (I recommend buying multiple so you don’t have to wait 24 hours every time you want a sweet treat.) I placed in our deep freezer in the basement and begrudgingly went to bed.

The next morning, I was a kid on Christmas. Now here comes a few tips and tricks that I gathered from you fine folks. They are as follows:

1. Let the mixture defrost for about ten minutes on the counter (does this mean you can freeze for less time? Maybe, I haven’t tried.)

2. Once you lock it into the Creami, choose “lite ice cream” mode, this is best when doing a yogurt Froyo because there is less fat content and this mode spins faster.

3. Remove from the creami—if the texture is dry and crumbly, add 1 tbsp water (no more) and click “respin”

4. Voila! You have your perfect creamy light froyo consistency and the taste is damn near perfect!

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The Perfect Greek Tart Froyo

1 cup sheep’s milk yogurt or any plain unsweetened yogurt

1 cup kefir or grass-fed milk

1/3 cup honey

Whisk together ingredients until well blended in bowl. Pour to fill line in Ninja Creami vessel. Freeze for 24 hours making sure it is upright on a flat surface. The next day, remove from freezer, let defrost on counter for 10 min.

Turn Ninja Creami on. Add vessel to machine, click in and choose Lite Ice Cream mode, once done, if crumbly, add 1 tbsp water, choose respin again. Enjoy!

The is an amazing one pan meal for a weekday. I was craving an enchilada type dish and was already making ground meat for the kids taco night so these stuffed peppers were born! It’s also properly food combined and you can pair it with a crunchy salad or cauliflower rice. These are also great made ahead of time to pop in the oven whenever it’s time for dinner!

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I declare this the dill pickle summer solely because this dressing has been powering my meals for the last several days and I’m not stopping. Yes we love dill pickles, yes we love ranch but also a probiotic-rich dip that is packed with goodness for a happy gut? Fantastic, give me 17 of them right now. The key is ideally sourcing barrel pickles (aka fermented in a salt brine vs vinegar), but do you best! The recipe also has us making a real aquafaba mayo base, which is easier than it sounds. All you need is a chilled can of chickpeas or cannellini beans, which will magically help whir into a fluffy creamy base for our dressing. Enjoy this with Crudites or over a crunchy salad, even chips!

1/2 cup aquafaba (aka strained water of canned chickpeas or cannellini beans—chilled will make it thicker)

1/2 cup avocado oil

1 clove garlic

1/3 cup of fresh dill

2 sour pickles

1/4 cup pickle juice

1 tbsp Dijon mustard

2 heaping tbsp of sheep yogurt, Greek uohurt or sour cream

Sea salt

Black pepper

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Combine aquafaba and avocado oil in food processor and blend until whipped and emulsified into a creamy opaque mayo-like base. Add garlic, pickles, dill and pulse until chopped fine so the dressing has a chunky consistency. Add yogurt or sour cream and pulse until creamy. Season with sea salt and pepper until achieved flavor desired. Store in fridge up to 5 days or dress on salads or use as a dip for Crudites!

This is a riff off the Medical Medium’s smoothie who might be the closest of the wellness prophets I agree with, his principles are not far off from mine—start the day with a green juice (his celery), followed by mostly plant-based meals including this smoothie, which is packed with free radical neutralizing antioxidants, minerals, and amino acids both of which algae-based spirulina and dulse are packed with. It’s also packed with fiber creating movement and flow in the gut and chlorophyll from the cilantro and spirulina! Truly a superfood me! When having a fruit based smoothies, the same food-combining digestion “rule” applies, have this on an empty stomach or at least 30 min away from coffee and juice. Enjoy!

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1 cup frozen organic blueberries (I love Josh Maine, they’re far superior than any others I’ve had)

1.5 frozen organic banana (must be ripe!)

1 handful fresh cilantro

1 tsp spirulina

2-3 leaves of dulse seaweed

1 cup filtered water (more or less as needed)

Blend until creamy. Enjoy!

This is not your average supermarket side but it has enough creaminess to feel nostalgic and incredibly indulgent. I love to pack it with lots of cruciferous veg to truly make it a “salad” with plenty of herbs, making this one of the nourishing sides of main events you can have this summer. Potatoes get a bad rap. They are one of my favorite super foods because they are packed with minerals, healthy starch and are grounding to never leave you wanting more. I try to have a potato based meal a couple times a week to leave me feeling lean, clean and rooted. Remember, when it comes to starches, always prep with a raw green salad and try to steer away from animal protein in the same meal to aid digestion and keep you energized.

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A childhood fave that we love to keep in the fridge as a nourishing snack or breakfast! If you’re following food-combining, it’s ideal to have on an empty stomach for ideal digestion but for kids I like to give any time of day. It’s fun, colorful and a joy to eat! It’s also perfect for that fruit going in your fridge, the acidity of the OJ will keep them for longer!

1/2 cup finely chopped apple

1 kiwi, peeled and finely choppped

1 banana, finely chopped

1 nectarine, cored and finely chopped

1/2 cup grapes, chopped

1/2 cup blueberries

1/2 cup chopped strawberries

3-4 cups freshly squeezed orange juice

Mix altogether in a large bowl, pour orange juice over and enjoy!

This has become one of Sea’s most requested dressings and it’s so easy to make a big batch in the fridge for the week. Don’t be shocked at the secret ingredient, trust the process ;)

2 large carrots peeled, cut into 1 inch pieces

1/4 white onion

1/4 inch knob ginger

2 tbsp tamari

2 tbsp rice vinegar

1 tsp toasted sesame oil

2 tbsp ketchup

1/4 cup avocado oil

2 tbsp water

1-2 ice cubes

Sea salt to taste

Blend everything together. Season as you like, you can add more ketchup or carrots for color as needed. Enjoy with Crudites or salad!

I know the season of Japanese sweet potato (and any tubers for that matter) may be coming to a close but I have not been able to stop making this recipe. It’s so hearty yet leaning and is perfect for a didn’t-have-time-to-order-groceries-but-also-don’t-want-to-order-in kind of night. The Bonberi spin comes from lots of chopped veggies, which increase the volume of the dish without adding extra protein that is hard to digest and bonus points to top it with nutrient dense sprouts or microgreens. I like to use raw goat cheddar for this but any raw milk cheese will do. You probably already have these ingredients in the pantry. Can’t wait for you to try it!

1 Japanese sweet potato, sliced lengthwise

1 can of tuna (skipjack or Safe Catch tuna have the lowest mercury), strained

2 stalks celery, minced

1/2 small onion, minced

1 carrot, peeled and shredded

1/2 cup green cabbage, shredded

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Building my dream kitchen was always going to be a challenge—but one that I was up for, because it’s the most important space in my home! What would be the vibe? The aesthetic? The appliances? Luckily, I had Ronen Lev to help me create a moodboard as a starting point. The inspo? English countryside, the mountains of Ibiza and the beaches of Amagansett—modern, chic and cool but nothing that looked austere or Tik Tok griege. It had to feel personal and utilitarian—maybe even a little quirky.

We had a small space to work with—no more than 140 square feet roughly where I could dream up a natural lit space where I could create, test and tools that work as hard as I do.

When it came to the appliances, I knew I would go straight to P.C. Richard & Son, which has always been our source for the best appliances even growing up in New Jersey. We worked with closely with P.C. Richard & Son and the SKS Appliances team, visiting their NYC showroom and scouring their website to find something that fit our space and needs exactly. Here’s what we chose!

Choosing Appliances That Elevate Everything

The appliances were at the heart of the transformation. I sourced them from PC Richard & Son because I wanted reliability, strong customer support, and premium options that would last.

The Refrigerator: Function Meets Elegance

Even with a small space, I wanted the kitchen to feel like a statement. When looking for our fridge, French doors were one of my non-negotiable so we settled on the Signature Kitchen Suite 36 in. 25.5 cu. ft. Smart Counter Depth French Door Refrigerator with Ice & Water Dispenser in stainless steel. We opted for sage green paneled doors, which felt a bit more sophisticated than exposed steel. This way it feels less like an appliance and more like part of the architecture.

Counter depth was essential and we designed the fridge to sit flush with the sage green cabinetry, maintaining the clean modern lines of the space. But beyond aesthetics, this refrigerator changed how I organize ingredients.

The generous 25.5 cubic feet of space allows me to store my farmers market produce, homemade broths, fresh herbs, and prepped components for multiple Bonberi recipes at once. The French door design makes everything visible and accessible—which is major! No forgotten greens hiding in the back. The ice and water dispenser adds convenience without disrupting the sleek exterior—plus my kids love pouring themselves their own glass of ice cold filtered water (we also pre-filter our house water supply with a Radiant Life home unit.)

The Range: Where the Magic Happens

For our oven and range, we went with Signature Kitchen Suite 36 in. 6.3 cu. ft. Smart Standard Convection Gas Range with 6 Sealed Burners in stainless steel that we also found at P.C. Richard & Son.

The four burners and touch panels give me complete control while making it easy and quick to use. I love that I can simmer a curry on one burner with a pre-setting while searing vegetables on high heat on another. I really love the middle grill for searing veggies and meat.

Whether I’m roasting winter veg, baking my kids fave gluten-free muffins, or finishing a one-pan dinner, the convection feature ensures even heat distribution. I also loved the professional kitchen stainless steel finish that feels rustic and utilitarian.

Other Design Details

Some design details that completed the space:

• Soft-close drawers to maintain the peaceful, cozy atmosphere, we used these brass pulls that felt country but chic and strong, utilitarian fridge handles

• White Cervino Stone that is durable and aesthetic, which we sourced from BAS Stone

• Recessed lighting below the cabinetry

• One of my favorite features of the kitchen are the tiles. We worked with Petra Palumbo on custom Delft tiles, similar to the ones we have at Bonberi Mart. We even custom designed a few like a RUSS Troll Doll and Bonberi Mart salad, motifs that were meaning to us like the kids’ zodiac signs and my favorite ingredients.

I’m very particular when it comes to my sweets. As a savory person they need to be a little salty, umami and in classic Asian fashion “not too sweet.” These brownies hit all points and then some. The tahini acts as the binder and base, adding a nutty buttery flavor and since they’re grain free I like to have them after a protein based meal. I used maple syrup here but you can use coconut sugar. If you’re not a baker like me, these are so simple and the perfect gateway!

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1 cup tahini

1/2 cup almond flour

1/4 cup cocoa powder

1/2 tsp baking powder

1/4 tsp sea salt

2 eggs

1/2 cup melted grass-fed butter

1 tsp vanilla

1/2 cup maple syrup (or coconut sugar

For topping:

1/4 cup tahini

1/4 cup ice water

2 ice cubes

Sea salt

Flaky sea salt

Preheat oven to 350. Whisk together wet ingredients in one bowl. If tahini is thick, the melted butter will help emulsify it. Mix dry ingredients in separate bowl. Combine all ingredients in a bowl and whisk until smooth. Pour batter into brownie tin. In a separate bowl, whisk together tahini, water and ice and salt until the texture is smooth. Add circular dollops onto brownie mixture. Using a chopstick, run through circles in a wavy motion to create your swirl design. Top with flaky sea salt. Bake for 25-30 min or toothpick comes out clean (the less you bake the fudgier the brownies). Let cool. Enjoy!

This is the kind of secret weapon dressing you serve on a salad that is bursting with umami and tartness and will have your guests interrogating you for the recipe. The trick is adding ice cubes to make it light, whipped and buoyant to gently cling to spring greens. I like to keep a batch in the fridge to also double as a crudites dip à la Club 55.

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Ok guys, let’s talk tofu! And other health foods that may or may not be supporting our vitality. Here’s my take and one I’ve been following for two decades. It also must be known that I grew up on tofu. Being half Korean— I love it. It’s comforting, grounding and part of my cultural identity. That said, in abundance, it does not support my physical vitality. The tofu my ancestors made, is not the one we find in the supermarket today. Yes it’s processed and yes soybeans are one of the most sprayed plants on the planet. So what do I do? I enjoy it but sparingly, like any processed food. Here are my top 3 principles that I apply to any imperfect food that’s not a whole veggie or fruit:

Start with a salad first

Raw leafy greens are packed with chlorophyll, fiber and raw enzymes that will help arm the body with the ability to breakdown heavier food so you won’t bloat or feel “stuck”. Simple leafy green salad in advance like a bowl of arugula will do the trick!

Make most of your plate veggies

I don’t think I’ve had a full block of tofu in years. When I do have tofu, it’s sautéed or simmered with lots of water containing vegetables that make the most of my meal. It’s the same with animal protein—veggies are the main star.

Keep it simple

When working with foods that are already processed I try to keep it simple like steaming, stewing or quickly sauteeing rather than breading, frying or over complicating dishes that will have digestion stagnant and overwhelmed. Less is more!

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Tofu and Veggie Tacos

This is a simple recipe that embodies all principles above and helps me enjoy tofu while being easy on my digestive system!

1 pack of firm tofu, trained (ideally organic and/or sprouted)

1 bell pepper, cored and sliced into strips

1 cup of broccoli florets

1/2 red onion, thinly sliced

1/2 zucchini, thinly sliced

1 cup of mushrooms thinly sliced

3 tbsp olive oil

Juice of 1 lime

1 handful of fresh cilantro leaves and chopped stems

Sea salt

Pepper

Taco seasoning:

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

Fixings:

Fresh cilantro

Arugula or chopped romaine

Lime wedges

Vegan cheese lime Violife cheddar

Corn tortillas

In a pan, heat oil, add veggies and sauté with half the taco seasoning. Sauté until veggies are soft about 5 min. Crumble tofu in a bowl and add seasoning until fully coated. Add to pan and the brown the tofu, about 8-10 min. Add cilantro and lime juice. Season with salt and pepper.

Add tortillas onto pan and sprinkle vegan cheese if using. Cover and melt cheese. Transfer tortillas to plate, spoon on tofu and veggie mixture. Top with more cilantro and arugula and serve with lime wedges.

After hearing years of adulation for Goop Kitchen, when it finally arrived in NYC, I have to admit I was curious. Yes, I have my own healthy prepared food shop, but it’s always been my opinion that multiple healthy concepts can coexist and nobody actually does what we do, so why not try what else is out there? (That said, a GK staffer did recently pop into the Mart to buy several sides of our chickpea tuna, so let’s hope one doesn’t miraculously appear on their menu soon heh.) What did interest me on the Goop Kitchen menu was yes their pizza, which is very good. But I was most intrigued by a side dubbed “GP’s soccata,” a quiche-like gluten free chickpea-based pancake (usually thin in Southern Italian cuisine) but here it comes thick, crisp, laced with kale and salty feta, and is indeed very yummy. I ordered it enough times to say to myself—Ok let’s try to figure this out at home so I don’t have to deal with canceled orders or 48 hour wait times. And guess what? It’s easier than I thought! Naturally packed with fiber, protein and is mostly plant-based. I of course had to add more veg and fresh herbs but it’s truly a delightful little one pan meal that I will for sure be making this spring into summer.

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My philosophy when it comes to getting back my groove in the kitchen is going for easy, simple meals that don’t require a lot of dishes! This came together in literally 20 minutes and blends a bit of my favorite Italian flavors and Asian. I used Seremoni fish, which is a new seafood resource that sources wild-caught and sustainable fish. It was incredible! I’ll definitely be ordering more. It came frozen, I defrosted in the fridge and it came out flaky, moist and so fresh!

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2 filets of white fish (I like bass, flounder or cod for this)

2 cups your fave marinara sauce

1 bunch broccoli rabe

2 tbsp olive oil

Flaky Sea salt

2 tsp chili crisp (my fave is from Trader Joe’s)

In a heavy bottomed pan, add marinara. Bring to a high heat, then simmer on low. Gently place the filets skin down into pan. Top with broccoli rabe, drizzle olive oil and season with salt. Cover and let steam for 15-20 minutes or until fish is opaque and flaky. Season with chili crisp. Serve immediately.

We usually order a rotisserie chicken once a week from our favorite butcher Hudson & Charles in the West Village. My kids usually don’t finish most of it so lucky for the parents, this means I make my famous curried chicken salad the next day! I love to make it in the food processor for a creamy consistency and it takes literally minutes to make. My version is of course packed with cruciferous, hydrating veggies to make it more digestible and nutrient dense and I love to serve it in cabbage or lettuce cups. My rule with protein, is I always like to make sure I have lots of non starch veggies with it and try not to pair it with a grain or starch. This is truly the perfect leftovers meal!

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I always travel with a vitamin arsenal while away—yes, vacation is a time to forget you worries and even your daily supplement intake but I like to think of it as a lifeproof vest, you might not need it everyday but better have it than not. Whether it’s immune support or bowel help, these are the ones I make sure to pack in the carry-on.

Livon Labs Liposomal Vitamin C

Of course vitamin C supports a healthy immune system but it also makes your skin super glowy especially when I take it orally. Again liposomal packets allow for better absorption. I like to take this w my PC in a shot of water.

Body Bio ReMineralize: Power Your Cells with Macro + Trace Minerals

I work out a lot and I sweat a lot between my workouts and infrared sauna, mineral repletion is essential for me. Minerals are about cellular hydration. They fuel detoxification, promote energy production, and support regeneration. According to Body Bio, “Minerals are the “spark plugs” for thousands of chemical reactions in the body — without them, our cells can’t perform critical processes efficiently.” I add to my water post workouts!

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I get it. Take away our oat milk, take away our Kerrygold, but don’t take away our leggings! The truth is I’ve been putting off switching my workout clothes forever. First it was the plastic Tupperware, then it was the plastic water bottles and to-go coffee cups but why was it so hard to change my clothes? What began to plant the seed was my best friend. Every time she sent a cute workout set on IG, it would read “Cute! But plasticcccc.” After enough DMs, I finally caved and started researching because if I was going to change, it better be cute. After a bit of trial and error (yes some of it is too thick, too bulky and too loose), I’ve finally settled into a new clean workout wardrobe that I’m actually excited to put on.

Now comes the question, what about the rest of my clothes? My next step (and probably should have been first) is my undergarments—will share my fave nontoxic under pinnings in a separate post. And I will say now I’m always looking at the “ingredients” of a piece of cl…

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The perfect meal to transition from winter to spring will always be a warming vegetable curry. The brightness of cilantro and lime with warming turmeric curry spices is the perfect combination to ready the body for a shift. With the Spring equinox a few days away, make this dish so your body will be ready to welcome new beginnings! A few tricks below will ensure a fluffy rice and bright curry—no muddy flavors here. Hope you enjoy and a happy spring equinox!

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Yellow Spring Vegetable Curry

4 garlic cloves, minced

1/2 inch knob ginger, minced

1/3 red onion, minced

1 handful of cilantro stems

2 tbsp avocado or coconut oil or ghee

2 tbsp of mild curry powder (I prefer the one from Kalustyans)

1/2 cup of crushed tomatoes or unflavored marinara sauce

1 cup of Brussels sprouts, halved and trimmed

1 cup of cauliflower florets

1 cup of baby Bella mushrooms, halved

1 cup of green cabbage, roughly chopped

1 yellow bell pepper, cored and roughly chopped

1 tsp coconut

1-2 cups water or broth

2 cups coconut milk or nut milk (I used almond)

Sea salt and black pepper

Chopped cilantro leaves for topping

Optional:

Chili crisp

Squeeze of lime

In a large pot, heat ghee or oil, add aromatics and simmer until fragrant a couple minutes. Add curry powder, sugar and tomato sauce and stir into a paste over a medium heat, a couple minutes. Add chopped veg. Stir until coated. Season with salt and pepper. Add in broth and milk of choice. Bring to a boil, then simmer for 15-20 minutes or until vegetables are tender. Squeeze in lime and season more as needed. Serve topped with cilantro leaves and chili crisp.

Fluffy Cilantro Basmati Rice

1 cup of Indian long grain basmati rice (I like mine from Kalustyans too!)

1 cup of water or broth

1 tbsp ghee

1/2 cup of cilantro leaves, gently chopped

Sea salt

Squeeze of lemon

Wash you rice very well until the water runs clear. Add to a hot pot, and stir rice a minute or so to evaporate the water and gently “toast” until the air becomes fragrant, careful not to bring the rice. Add the water or broth and bring to a boil. Then simmer low and cover for about 10-12 minutes or until the rice is cooked. Add ghee and toss until melted. Turn off heat. Cover with a dish towel and secure lid tightly into the pot. Let sit off heat for another 15 minutes to allow the rice to steam. After 15 min, add in cilantro leaves and season with sea salt and toss. Enjoy!

Sea recently discovered spaghetti alle vongole and it not surprisingly completely in love. I wanted to make some for dinner but figured there must be a way to make it equally delicious and food-combining/digestion friendly. Enter the zucchini noodle! My policy with zucchini noodles is always—you don’t need a sporalizer (a regular serrated vegetable peeler will do just fine); keep them firm, don’t over cook (nobody like a soggy zoodle); and always make sure you toss the sauce with the noodles, because an undressed zoodle is woefully sad. Some say not to mix dairy with seafood (kosher, preference) but I personally love the combo and it makes this dish slightly creamy but still light and lean. Hope you enjoy!

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My entire algorithm is sardines. Sardine fasts, sardine curry, it was only a matter of time before I caved. I also happened to go to Costco and had a massive box sitting in my pantry. I will admit, as good as sardines are for you—packed with omegas, low in mercury, high in protein and good fats—sometimes it’s not the first thing you’re craving. But this recipe will change all that. A crispy sardine is not like a wet sardine. Crunchy, salty and completely addictive. This is the perfect meal when you’re out of groceries and need the raid the pantry. Consider sardines a nutrient-dense "superfood" packed with Omega-3 fatty acids, protein, calcium, Vitamin D, and B12 to support heart health, lower inflammation, strengthen bones, and promote brain function. So it’s the kind of elevated struggle meal that your body will crave again and again.

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2 cans of tinned sardines packed in olive oil

2 tbsp olive oil

4 cloves garlic, minced

2 large tomato, chopped

1 fennel bulb, thinly sliced

2 large zucchini, julienned into noodles

Fresh parsley, minced

Lemon wedge

Optional: raw parmigiano, grated

Chili crisp or red chili flakes

In a large pan, add oil. Simmer garlic until fragrant, a couple minutes. Add tomatoes and fennel, sauté for another 3-5 minutes. Add sardines with oil, break up with wooden spoon into bite-sized pieces. Bring heat to a medium, continue to sauté, stirring often, allowing sardines to brown and crisp up. For about 15 minutes. If the sardines feel like like they’re browning too quickly or burning, lower heat.

Once browned and crisp, add zucchini noodles to pan, turn up heat to soften noodles, only a couple minutes. Top with grated cheese, parsley and chili crisp. Enjoy!