Leek and mushroom soup with crispy shallots

By the time I got home after walking through the downfall of the snow, the only thing I wanted was a bowl of soup. I scored some leeks at the farmer's market and hadn't quite figured out what to do with them so they became the star of the meal. This quick and easy recipe is full of flavor and the shallots are the perfect touch.

Soup
Serves 2
1 large portobello mushroom (2 cups of crimini or whatever you prefer works too)
1 celery stalk
1 leek white part only
Olive oil or coconut butter
3 cups of vegetable broth (chicken broth if you're a carnivore)
Black pepper, chopped cilantro (optional)
1/2 cup of coconut milk (optional)
1-2 shallots

1. Start by roasting the shallots so they'll have time to dry. Thinly slice and spread out on a baking sheet put in the oven at 400 probably for 20 minutes just so they're not burnt but browned and take out so they can get crispy.
2. Chop leeks and celery in 1/4 inch pieces and mushrooms can be a little thicker since they'll shrink.
3. Put olive oil or coconut butter in the bottom of a saucepan to sauté the leeks on high heat till their soft, only a few minutes.
4. Lower the heat a little and add the mushrooms, black pepper, and cilantro if you're using it brown the mushrooms in that mixture. May need more olive oil.
5. Once the mushrooms are browned, add celery for a couple of minutes.
6. Add the broth and raise the hit to a boil, once it starts bubbling lower to low-medium heat and cover for 15-20 minutes. Add the milk prior to serving and garnish with shallots and cilantro.

I see a red door, and I want it painted black

Jacket- Marc New York, pants- Brandy Melville (similar here), T-shirt, sunnies- vintage Dior, scarf- Portolano (similar here)

Something about being sick that makes me always put the extra effort into an outfit...plus sunglasses can cover up what congestion brings. So when picking out what to wear for the day it's best to put on good feeling things on the outside when you don't feel so great on the inside.

There are certain pieces that we always go to cause they hold a good memory or will always look good. A fur vest is an easy fix to pull together an outfit when you're missing "something," but I have to give credit to my over sized Stones tee. Once bought and cut up for a college costume, now in the month to month rotation. The jacket isn't the Acne one I've been eyeing for awhile (sigh), but it's doing a pretty good job as an alternative.

Roasted tomato, kale, and poached egg

When Jerry Stone tells you to roast tomatoes for six hours... you listen. He's the ultimate vegetarian recipe god, and I love all his work. So I did just that. I eat a whole lot of eggs these days, almost for every meal. Considering I was a vegan for a few years, it's weird how obsessed I've become with them. There's just so many ways to make them that you can never get bored, and if you buy omega-3 packed ones they're especially good for you. I also try to buy cage free ones. Even though the living conditions aren't terrific (a lot of vegan book research as taught me that), I still like to think of my chickens with a little more leg space. I recently mastered poaching them, both over the stove and in the microwave. It takes a little practice, but I've included easy how-tos for you to try.

Roasted tomato, kale, and poached egg
Serves one
1 cup of kale chopped
2 small tomatoes (I made a big batch of them though using more tomatoes)
1 egg
Cheese optional (I went for feta but Parmesan would be awesome too)
Garlic powder, salt, pepper, dried basil, red pepper flakes

1. Follow Jerry's method to roast your tomatoes, I opted out of the garlic and rosemary and instead went for some basil. Yes it takes a long time, so this is a weekend project. I could eat these roasted tomatoes everyday of my life.
2. Once the tomatoes are done, steam the kale with a little garlic powder, salt, and pepper so it's still vibrant green but cooked. It shouldn't take too long.
3. It's probably best to assemble the kale and tomatoes before you work on the egg to remove it from the water quickly and layer it on the vegetables.
4. Line the tomatoes flat on the plate and add a pillow of kale for the egg to sit on.
5. Poach your egg (over the stove or in the microwave), act quickly and remove the egg from the water and place on the kale.
6. Garnish with cheese, dried herbs, red pepper flakes etc.

Personal shoutout to mother nature

Blazer- Rag & Bone (similar here), skirt- Massimo Dutti (similar here), pumps- Sam Edelman (here), T-shirt- Madewell (here), sunnies- Gucci

I wish I could have someone capture the things I put together during the day, when I have to look more polished and my Converse won't work (I can look less like a grungy goth I promise). I pulled together a few of my favorite separates and threw on a trusty Madewell T to make it more casual than what I would ordinarily wear to work. I'd also like to thank the wind for being my professional hair blower... hair just looks a little better when it's got some movement going on.

Sweet kale and quinoa salad

Winter months usually call for soups and comfort foods, but when it's hot outside nothing tastes better than a salad. Even though most of the country is dealing with freezing temperatures, the sweet notes in this salad make it appropriate even if the only warmth you're getting is from that heater on high. If you're not a kale eater (or you don't think you are), this is the best way to eat it cause you won't even taste it with all the other stuff masking it in there.

Sweet kale and quinoa salad
Serves 3-4
1 cup of cooked red quinoa
1/2 bag of Trader Joe's kale finely chopped
4 dates
Generous handful of raisins/currants
Generous handful of walnuts
1 apple (I went for a pink lady)
Orange Muscat Champagne Vinegar (Trader Joe's)
Olive Oil
Apple cider vinegar
Salt and pepper

1. Mix the quinoa and kale evenly.
2. Chop the dates, walnuts, and apple into smaller pieces and add along with the raisins/currants to the green-quinoa mix.
3. Dress the salad with the olive oil, champagne vinegar, and apple cider vinegar. It's kinda to taste to mix well and taste.
4. Finish off with salt and pepper. Serve either immediately or cover and refrigerate to serve later; with all the vinegar and oil soaked in for a little bit it tastes even better.

So cliche LA

Dress- Free People (similar: here), boots- Sam Edelman

When outsiders think of LA they think of the Hollywood sign, the Walk of Fame, and PCH. Those landmarks seem to "represent" the city, but there's been a shift because of the growing modern architecture in LA that makes the Walt Disney Concert Hall, Griffith Observatory, and Urban Light at LACMA the new faces of the City of Angels. Urban Light is such a cliche backdrop, but a recent Zoe Saldana spread shot all over LACMA in Angeleno Magazine inspired me to give it a go. It happened to be closed (it's normally packed with museum visitors) while we were shooting meaning no people blocking shots. Plus I had my favorite photographer, who is always able to capture the surroundings without letting me just fade into the background (thanks mom).

There's something about toning down grungy combat boots with a lace white dress, perhaps too overdone now but still a favorite match. A little weird wearing this dress in the beginning of January, considering the last time I wore it was in Malibu in June. But the LA sunshine has been so good to me, I really can't complain about summer temperatures in the middle of the winter.