Sydney Sajadi 5/4/20 Sydney Sajadi 5/4/20

The Velvet Mash

Creamy mashed potatoes topped with garlicky mushrooms and crispy roasted Brussels sprouts. A side dish that easily becomes the main event.

Sydney Sajadi 5/4/20 Sydney Sajadi 5/4/20

Ruby Root Salad

Roasted beets, shaved fennel, pomegranate, goat cheese, and toasted pecans in a maple-Dijon vinaigrette. Sweet, tangy, and crunchy.

Sydney Sajadi 5/4/20 Sydney Sajadi 5/4/20

A warming turmeric latte with ginger, cinnamon, and black pepper. Ready in five minutes and a calming ritual morning or night.

Sydney Sajadi 5/4/20 Sydney Sajadi 5/4/20

Roasted heirloom carrots with a creamy lemon-tahini drizzle, toasted walnuts, and fresh herbs. Easy enough for weeknights, pretty enough for guests.

Sydney Sajadi 5/4/20 Sydney Sajadi 5/4/20

Watermelon, cucumber, peaches, feta, and fresh mint with a citrus-mint vinaigrette. A light, hydrating summer salad.

Sydney Sajadi 5/4/20 Sydney Sajadi 5/4/20

Baby spinach with persimmon, pomegranate, goat cheese, and toasted walnuts in a walnut vinaigrette. A colorful salad for the colder months.

Sydney Sajadi 4/28/20 Sydney Sajadi 4/28/20

Wild salmon over greens with roasted Brussels sprouts, sweet potato, and broccoli, finished with a lemon-tahini drizzle. Balanced and filling.

Sydney Sajadi 4/28/20 Sydney Sajadi 4/28/20

The breakfast I eat almost every morning: A2 yogurt with collagen, strawberries, Manuka honey, and pumpkin seeds.

Sydney Sajadi 4/28/20 Sydney Sajadi 4/28/20

Whipped cottage cheese, smashed peas, goat cheese, and dill on sourdough, with optional egg, salmon, or shrimp. A bright, easy lunch.

Sydney Sajadi 4/28/20 Sydney Sajadi 4/28/20

Avocado toast on sourdough with radish, microgreens, and flaky salt, plus easy protein add-ons. A simple, fresh morning staple.

Sydney Sajadi 4/28/20 Sydney Sajadi 4/28/20

A sparkling homemade ginger soda with lemon, Manuka honey, and an optional pinch of cayenne. Zesty, refreshing, and caffeine-free.