One of my all-time favorite foods when I visit a Mexican restaurant is the tacos al pastor. I wanted to learn what ingredients are needed to make this delicious marinade, so I'm excited to share the recipe I learned! At this time, I made it with pork, but am excited to try a vegetarian version in the future using jackfruit 🙂
I presented my research, "Exploring the use of Moringa oleifera as a vegetable in Agua Caliente Nueva, Jalisco, Mexico" at the Johns Hopkins Bloomberg School of Public Health on Global Health Day 2018.
Summer is around the corner and that means three letters: B-B-Q! Here are four tips for hosting a zero waste party! #zerowaste #bbq
To battle the cold wintry weather, here's a delicious, hearty soup that will warm you right up! It's also vegan-friendly 🙂
This week, I attended the EAT-Lancet Commission Report launch at the UN to hear leading experts discuss the transformation needed in our current food systems to sustain a growing population and achieve planetary health. Read a summary of the report recommendations here. #EATLancet #foodcanfixit
I'm really excited to hear that NYC opened its first zero waste grocery store in Bushwick, called Precycle, where you can shop for food items in bulk! Check out my post for more info 🙂
Seafood boil is one of my favorite ways I like seafood to be prepared, especially for its spice and punch of flavor, but it can get expensive when dining out. I wanted to share an easy recipe for those of you who are looking to DIY at home.