The Bonberi Bulletin

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.

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!

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.

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.

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.

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 The Bonberi Bulletin is a reader-supported publication.

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 The Bonberi Bulletin is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

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.

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.

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.