October Life

A recipe from The Korean Vegan, a new podcast, freelance advice, and crying judges.

GAMJA JORIM (맞핞혾잊 • Braised Potatoes) from The Korean Vegan Cookbook

I read a lot of cookbooks. A lot. And The Korean Vegan is one of the best I’ve read in a very long time. The recipes are one thing (there is an entire chapter on BBang/breads!), but the stories that accompany them are so beautiful.

I was allowed to choose any recipe from the book to share, which was really hard! I decided to choose this potato dish, because 1) potatoes are my all-time favorite food and 2) author Joanne Lee Molinaro writes, “This is hands down one of my favorite recipes on the planet. I never met a potato I didn’t want to marry, and this particular recipe includes all the flavors I grew up loving.”

Lately, I’ve been struggling with major cooking fatigue. Not just the act of the cooking, but I’m tired of all my go-to dishes, too. But reading this book has actually gotten me excited to cook again. I’ve marked at least 15 recipes (I want to try this potato dish is first), and I cannot wait to shake things up in my kitchen.

You can find more about Joanne and The Korean Vegan Cookbook here.

{ GAMJA JORIM (맞핞혾잊• Braised Potatoes) }
Serves 4

4 medium Yukon Gold potatoes, cut into bitesize chunks 
2 tablespoons extra-virgin olive oil 
½ cup chopped red onion 
3 cloves garlic, minced 
¼ cup chopped red bell pepper 
2 to 3 Korean green chilies or jalapeños, chopped 
2 tablespoons brown sugar or maple syrup 
1 tablespoon brown rice syrup or maple syrup 
3 tablespoons soy sauce 
1 cup vegetable broth or water 
½ tablespoon sesame oil
½ teaspoon freshly ground black pepper 
1 teaspoon toasted sesame seeds

 1. Submerge the potatoes in cold water for 10 to 15 minutes to remove excess starch. Pat dry. 

2. In a large skillet, heat the olive oil over high heat. When the oil is hot, add the potatoes and cook for 4 to 5 minutes, until the potatoes begin to brown. 

3. Add the onion, garlic, bell pepper, and chilies and sauté all the vegetables for another 2 minutes. Add the brown sugar and brown rice syrup and toss the vegetables to make sure they are all evenly coated. 

4. Deglaze the pan with the soy sauce. Add the vegetable broth and bring to a boil, then reduce the heat, cover, and cook the potatoes until almost fork-tender, another 15 minutes, while intermittently lifting the lid off the pan to spoon some of the braising liquid over the tops of the potatoes. If the braising liquid disappears before the potatoes are fully cooked, simply add 2 to 3 tablespoons of additional broth. 

5. When the potatoes are nearly fork-tender, take the lid off the pan. At this point, the braising liquid should be reduced to an almost glaze-like consistency. Continue to cook the potatoes for an additional 2 minutes, until fully fork- tender. 

6. Do not stir the potatoes too much once they are cooked. Add the sesame oil, black pepper, and sesame seeds before serving.

Kitchen note from Joanne: The trick with this dish is all about timing. If you cook the potatoes too long, they will become mushy. If you don’t cook the potatoes long enough, they will be too hard. I will say, one of the things to avoid is using russet or Idaho potatoes - those turn to mush no matter how attentive you are! Stick to the waxier varieties and that’ll give you a leg up.

New Episode! Should I Be In Food Media?

This week on Should I Be?, I’m talking to Joseph Hernandez. Joseph is an an award-winning wine and food writer and editor. He’s currently the deputy food editor of the Philadelphia Inquirer. And before that, he served as research director at Bon Appétit.

Joseph and I talk about all the ins and outs of working in food media. He talks about what makes a good pitch to an editor, how working for exposure is a scam, freelancing vs. salary positions, why fact checking is a great entry into food journalism, finding opportunities locally, and he also shares every single salary he’s ever had working in food media (including Bon App!).

Listen on iTunes, Spotify, on my site, or all the other places you listen to podcasts.

**As a bonus, Joseph wanted to share a freelancing guide that he’s been compiling for a few years. This is such an incredible resource! It covers how to get paid, how to pitch, mental health tips, podcasts to up your game, and so much more. It’s not a course or an affiliate link, just an amazing Google doc from an amazing human who wants to help others. Find it here.

Things That Freaked My Week

A bunch of things I want to eat, have watched/read, and am currently loving…

The Great Pottery Throw Down! This show is all I want to watch. It has all the same The Great British Bake Off vibes - the kind and warm contestants and feel good spirit BUT it also has something Bake Off doesn’t have: Keith Brymer. Instead of Paul Hollywood’s semi-dickish ways, Keith is a sensitive soul who cries often during judging. He is just that moved by the contestants trying their best, and the beauty of what they’ve made. Highly recommend watching this compilation of him crying happy tears as a primer. There are four seasons on HBO Max, and I suggest starting with season 3 and then going back to 1 and 2 and then 4. Just trust me on this one.

• The Daily. I’m a super-skeptic supplement buyer. The market is full of ones that don’t work or make promises they can’t keep. However, Semaine is one that I 100% trust. Why? They work. They believe in science. And the women who created them are some of the thoughtful and genuine people I have ever met. This week they launched their second product, The Daily. It’s a hormone balancer, which is exactly what my hormones need right now. Can’t wait to get mine! You can order them here.

• These 50+ vegan holiday recipes from The First Mess! Really nothing else to say, except you need no other guide except this one. So many things I want to make.

• Pandiculation movements. This is a completely new concept to me, and I have no idea how I’ve missed it (especially with all the research on movement I did for Know Your Endo). Pandiculation is essentially the type of yawning and stretching we do when we wake up (you see dogs and cats doing it a lot). It’s great for fascia and just calming the body down. I recently heard about pandiculation on a podcast – the woman who spoke was in recovery from an addiction and said it really changed her life. I did a quick search and reading about it made a lot of sense for my body. So I tried it. And I love it! There are a lot of videos out there on how to do it, but this one - is a good primer and the one I started with.

P.S. My friend Molly Fienning (founder of Babiators and Red Clay Hot Sauce) launched a video series where she answers the 10 most frequently asked questions about taking outside capital (in the form of debt or equity) to grow your business. She gave me a code (CHS25) for our newsletter family to get 25% off the course. Not an affiliate thing, just a friend of a friend discount.

Review Life

Reviews on Amazon really do matter when it comes to people discovering books (especially good reviews)! So if you loved Know Your Endo or it helped someone you know, please leave a review! You can do it here (and you can still leave one on Amazon, even if you bought it someplace else). Thank you so much!

And if you haven’t bought Know Your Endo and are interested, you can learn more about it here!

Should I Be...? Podcast Is Here!

A new show exploring how we make our money + starting new careers.

Should I Be podcast launched today and couldn’t wait to share it with you (I’ll still be sending out our October newsletter, too).

I started this new podcast because so many of us are struggling right now about what’s next for our jobs and careers. Asking a lot of big questions…

• Is this the job I really want to be doing? 
• Is there something more “me” out there? 
• Should my job be changing the world? Or can I just get a check and go watch more TV?
• Is it too late to go back to school?
• How do I get back out there after homeschooling for the last year?
• Will a 9-5 make me happier than chasing freelance checks?

I’ve got these questions too and we’re gonna get to the bottom of them together!

Each week, I’ll be asking all the questions to all the people whose jobs we think we want to figure out if we want them too. We’re starting with a limited eight episode run and it goes well (sharing the show and positive reviews help), I’m going to get started recording a season two.

And the first career we’re exploring is…

with Jessica Jones of Food Heaven

Even if you don’t think you want to be a dietitian, there’s lots of valuable lessons in this one!

Jessica Jones, a nationally-recognized Registered Dietitian and Certified Diabetes Educator. Jessica shares all the ins and outs of becoming a dietician. We talk about schooling, private practice vs. working in a clinic/hospital, pay, the difference between a nutritionist and a dietitian, avoiding burnout, and her biggest pet peeve about work.

There’s lots laughing, Jessica schools me on misspelling dietitian (it’s not dietician!), and she’s the first person to answer the new Five Questions intro segment.

You can listen here or on iTunes, Spotify, and all the other places you listen to podcasts.

Special thanks to Heather Crosby for designing the cover art and Nicolas Scimeca for our new intro song.

And BIG THANKS to Buffy for coming on to sponsor every episode of this season! You can use code ONEPART for $20 off on their site. I am really loving their new Puffer Blanket and Hemp Duvet Cover.

Ok! Go listen.

And if you like the new podcast, please leave a review and share it with a friend (or two).


September Life

A new chocolate recipe! A new podcast! The best olive oil ever!

Dark Chocolate Cashew Bark with Fresh Mint from The Moon Cycle Cookbook

My friend Devon Loftus launched The Moon Cycle Bakery in 2017 – which delivers sweet treats designed to help people during different stages of their menstrual cycle. And now she’s helping you do it at home! She teamed up with nutritionist Jenna Radomski to create their new book, The Moon Cycle Cookbook: A Holistic Nutrition Guide for a Well-Balanced Menstrual Cycle. It’s got sweets, savory meals, and snacks that are organized around the four phases of the menstrual cycle.

I got a chance to read the book a few months back (I wrote an endorsement for it), and I learned so much from this book! Especially how to treat my body a little better during each phase of my cycle.

I asked Devon if I could share a little preview recipe here, and she gave me two options. I took a little poll on Insta…and this Dark Chocolate Bark won (sorry to all the Brussels Sprouts voters, it was a tight race).

Check out the recipe and pre-order the book. It’s out in October and available in the US, Canada, UK, and Australia!

{ Dark Chocolate Cashew Bark with Fresh Mint }
Luteal Phase

8 ounces dark chocolate (70% cacao or higher), chopped
2 tablespoons coconut oil
3 tablespoons finely chopped fresh mint
1/4 cup chopped unsalted raw cashews
Flaky sea salt, for topping

1. Line a small baking sheet with waxed paper or a silicone baking mat, and set aside.

2. Place the chocolate and coconut oil in a microwavable bowl. Melt the chocolate in the microwave at high power for about 1 minute, stopping to stir every 20 seconds, until smooth and shiny.

3. Add 2 tablespoons of the mint to the bowl and stir well. Carefully pour the chocolate onto the prepared baking sheet. Using a spatula, scrape all the chocolate from the bowl, then spread the chocolate to an even 1/4-inch thickness.

4. Evenly sprinkle the chopped cashews, the remaining 1 tablespoon mint, and a pinch of salt over the chocolate. Transfer to the refrigerator for 30 minutes, or until set.

5. Remove the chocolate from the refrigerator and use the tip of a knife to break the bark into pieces.

Store in an airtight container in the refrigerator for up to 2 weeks.

My kitchen note: If you don’t have a microwave (like me), you can melt the chocolate this way on the stove!

Should I Be…? Podcast is coming!

Remember when I said I wanted to leave the door open for more podcasting? Well, duh, it’s because I knew I’d want to do another one at some point! And six months later, here we are!

It’s called Should I Be…? In this podcast, I’ll be asking all the questions to all the people whose jobs we think we want, so we can figure out if we really want them. Over the last couple of years, a lot of us have been asking some pretty deep questions about our careers and how we make our money. Is my current job the one I should really should be doing? Is there something more “me” out there? Is it too late for me to go back to school? Should my job be more meaningful - or is it ok to just get my check and go watch more TV/have a bigger life outside of work?

These questions have been swirling in my head, too - and we’re gonna get to the bottom of them together! Each week, we’ll feature a new career/job with someone whose doing it really well. I’ll ask all the nosey questions you want to know, and more.

It’s coming out October 5th with eight episodes, and it’ll be running on the One Part Podcast feed (subscribe again, if you unsubscribed!). It’s going to be light, fun, maybe a little bit deep…but mostly light and fun. Not sure about you, but I need some light and fun right now.

Here’s a preview of some episodes + guests:
Should I Be a Yoga Teacher with Kathryn Budig
Should I Be a Therapist/Social Worker with Amber Murphy
Should I Be in Food Media with Joseph Hernandez
Should I Be a Dietician with Jessica Jones of Food Heaven
Should I Be a Ceramicist with Bari Ziperstein

I want to leave some of the guests as a surprise, so we’ll stop there.
So excited for you to listen. We’ll have a new theme song, too!


We still haven’t found a new house yet, so we’ve been bouncing from place to place. All of our stuff is in storage, and we each have one suitcase, some books, Legos, my bulky sauna blanket (annoyingly necessary), and this Sant’Ana olive oil. Yes, I’ve been traveling with this oil. We’ve been in some grimy hotels and Airbnbs, and this oil has made it feel like we’re staying in 5-star luxury. And it’s been making my sometimes-sub-par-don’t-have-all-my-kitchen-stuff meals better. I am OBSESSED with it.

Sant’Ana’s oils are from the island of Crete and are super-duper flavorful AND some bottles are combined with whole flower CBD. They aren’t promising this olive is gonna give you less anxiety, it’s all about the flavor and the other cool properties of the flower. You can actually taste the flower! This is how Sant’Ana describes the flavor on their site: We use a strain with high amounts of the cannabinoid and terpene Caryophyllene for its spicy black peppercorn notes. When combined with Cretan olive oil, the resulting blend is warm, woody with a distinct cannabis flavor to evoke the desert from which it hails. It’s so, so good!

I was messaging with the founder of Sant’Ana (the company is woman-owned) about my obsession, and she offered up a discount to our newsletter family. $15.00 off a first order of Formula I, II, or The Duo with code ONEPART. **This is not sponsored or an affiliate thing, just a super-amazing product with a super-cool founder that is giving us this special deal because I’m an obsessed fan.**

For real, get some!
$15.00 off your first order of Formula I, II, or Duo with code ONEPART.

Things That Freaked My Week

A bunch of things I want to eat, have watched/read, and am currently loving…

POOG! I'm soooo late to this podcast and soooo glad I’m finally here. It’s smart, funny, and feels like the hosts are inside my brain. I love it so much, and I’m pretty sure you will, too.

• With delta, we’re back inside for the most part. And since I won’t let my six-year-old watch Real Housewives/the other sh*t TV I watch and you can only go to the park so many times, we needed some more games and art supplies (that are small enough to fit into our already packed car). Two things we’ve been loving are Uno Flip (basically Uno with a tiny twist) and this bucket of crafts I found at Michael’s (super affordable for all you get, and we’ve made soooo many things).

• I’m a huge fan of Christi Johnson’s work. I got some of her talisman patches a few years ago, and I love them so much that I’m too nervous to actually “patch” them on something (also, I don’t really know how to sew). Today I got a new newsletter from Christi and saw she has a new course and a newish book, Mystical Stitches. I went for the book right away! I’ve been looking for a new creative outlet, and I’m excited to give this a try. Even if it doesn’t end up being my thing, I’m so excited to read about Christi’s creative process and how she makes her magical art.

The LulaRoe documentary, LulaRich, is a wild watch. I have so many things to say about it, but this newsletter has gotten really long, so will save it for another day. Here’s the trailer if you haven’t checked it out yet. It’s a great watch on so many levels!

Review Life

I know you aren’t supposed to read your book reviews…but I accidentally saw this one and wow. It actually made me laugh and didn’t send me into a sad-I-got a-bad-review spiral…maybe because I’m super secure about how much I care about equal healthcare for all. Reviews on Amazon really do matter when it comes to people discovering book (especially good reviews)! So if you loved Know Your Endo or it helped someone you know, please leave a review! You can do it here (and you can still leave one on Amazon, even if you bought it someplace else). Thank you so much!

And if you haven’t bought Know Your Endo and are interested, you can learn more about it here!

August Life

A new recipe, treading water (literally), and lots of salad/dressings!

Spaghetti Alfredo from Cook. Heal. Go Vegan! by Chef Bai

This recipe comes from the new cookbook Cook. Heal. Go Vegan! by Chef Bai aka Bailey Ruskus. I had a chance to be on Bailey’s podcast to promote my new book, and instantly fell in love with her. What she has gone through personally - her story of healing through food and becoming a professional chef - is so inspiring. Plus, she’s hilarious and the kind of woman who is constantly lifting up others. I know you’ll love her so much, too.

I asked her if I could include a recipe from her new book here AND if she could demo it for us. She said yes to both, and you can catch us on IG Live next Saturday at noon EST / 9am EST on my page!

Here’s a preview of the recipe below. And if you miss the Live, I’ll make sure to save it wherever you save those things on IG. Go check out her book!

What Bai says about the recipe:
Traditionally, Alfredo sauce and others like it are packed to the brim with clarified butter, heavy cream, flour, and salt. I swear these sauces is where the term “food coma” comes from! This twist on Alfredo will fulfill all of your creamy pasta dreams without the need for a long nap on the couch after. And the nutmeg is a trick I learned from my French culinary schoolbooks – it gives Alfredo its signature flavor!

Spaghetti Alfredo

- 1/2 small cauliflower, florets removed, about 2 cups (200 g) once steamed
- 1 cup (150 g) raw cashews, soaked overnight or in hot water for 15 minutes then drained
- 1 tbsp (20 g) miso paste
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 tsp onion powder
- 3/4 tsp granulated garlic
- 1/4 tsp salt
- 1 1/4 cup (300 ml) unsweetened plant-based milk of choice
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- 1 package (1 lb.) brown rice spaghetti noodles

- vegan Parm
- red pepper flakes
- black pepper
- chopped parsley

You’ll need two soup pots, one for your noodles and one for the cauliflower. In the pot for the noodles, fill it 3/4 of the way with water and add a generous pinch of salt. Cover and bring to a boil. Once boiling, add the noodles and cook according to package instructions, uncovered. Make sure to rinse with cold water after you strain to stop the cooking, then set aside.        

In the pot for the cauliflower, add 1 inch of water and a steamer basket. Add the cauliflower florets to the steamer basket, turn the heat on medium-low, cover and cook for about 10 minutes. You’ll know the cauliflower is done when you can easily slide a fork into it.

Remove the steamed florets from the steamer and add to a blender. Add the soaked cashews, miso paste, black pepper, nutmeg, onion powder, granulated garlic, salt, oat milk and lemon juice to the blender as well. Blend on high for about 2 minutes until you get a nice smooth consistency. Depending on what kind of blender you have, if it’s struggling a little, just add a dash more of oat milk until it smooths out.

Add the sauce and noodles back into the pot you cooked the noodles in. Turn the heat on low for a few minutes to heat up and season with salt + black pepper to taste. Serve in individual serving bowls with parm, red chili flakes, black pepper and parsley.

Bon appetit!

Bai’s tip: Steamer baskets are an essential healthy cooking must-have. You can usually find them at your local grocery store for under $5!

Things That Freaked My Week!

A bunch of things I want to eat, have watched/read, and am currently loving…

• If you’ve ever read one of these newsletters or listened to the pod, you know all about my never-ending deodorant search and pit issues. I have a hard time finding one that works! So I use my beloved EO Wipes to get rid of any morning or evening funk. BUT they have been sold out for months, and I didn’t know what to do (it’s SC in the summer!). So, I scanned the shelves and bought this Thai Crystal Mist for the third time in my life, thinking that this time it would magically work. Despie times. And guess what…it’s working!

I switched up how I used it, and here’s my trick: I apply it the second I get out of the shower. The second I get out is crucial. 4-8 pumps. Then I reapply it around noon-2pm. And reapply before bed. It’s a little more work, but I don’t stink so don’t even care. I still can’t believe it’s working, and I’m gonna stock up in case this stuff disappears, too.

• MaryRuth (as in the namesake of my favorite vitamins!) invited me to share a vegan recipe on her IG Live. I went for a plant-based cheese board (the one I made is above). I HAD SO MUCH FUN doing it! What I loved most is every single thing was store-bought (lots of dips, pickles, and plant cheese), and the “recipe” part was arranging and making things look pretty. No cooking, cleaning, and looks like I spent hours making it (I did not). You can see the demo here. It was a little chaotic and loved every minute of it.

• I’ve been having some major cyst issues, which has been making moving my body a little harder lately. But when I don’t move, I end up hurting more…it’s tricky battle, so I had to find something. And I did! Treading water. It might be a “duh” to you, but I never thought to do this. But the other day at Sid’s swim lesson, I jumped in the deep end and did it for 20ish minutes. My body didn’t hurt, I got my heart rate going, and I truly felt free in my body for the first time that week. Gonna start treading as much as I can until this cyst decides to chill.

Last month, Good Food Cooking School (my fave) launched a new dairy-free ice cream mini-course - and this month, it’s salad dressings! I always seem to make the same dressing over and over again and then wonder why I get bored with my salads. So excited to mix it up with these new dressings (Classic Caesar Dressing, Garlic & Lime Dressing, Sunshine Citrus & Turmeric Dressing, Fresh-Herb Italian Dressing, and more)! Plus, since Heather is one of my besties, you can use code LETTUCEPARTY for 10% off.

Basic Kitchen Salad Project

I’m so excited to be part of Basic Kitchen’s Second Annual Salad Project to benefit Green Heart. Green Heart is a local non-profit working with Charleston, SC, kids to connect and build community through school gardens. Each week, Basic Kitchen will highlight a signature salad from a local. And my salad will be there the week of September 6th!

If you’re in CHS or close by, come check out my salad that week at Basic Kitchen! It will involve bread…sneak look above.

This newsletter is supported by Sakara. I order it once a month (my August order is coming next week!) to help my brain and stomach relax. There’s something about these meals that helps my gut chill - and not having to think about what to cook makes my brain chill, too. Order it once a week, once a month, or once a year. It’s customizable, so you can do whatever works for you! It’s totally plant-based and gluten-free, too. And those veggie enchiladas (above) are one of my favorite meals.

If you want to try it, you can use code XOJESS for 20% off your order, too!


If you’ve read Know Your Endo loved it, please leave a review! It really helps more people discover the book and raise more awareness for endo, too. You can head here to leave one (and you can still leave one on Amazon, even if you bought it someplace else). It helps out authors so much.

And if you haven’t bought Know Your Endo, you can do that here!


I receive affiliate commissions from some of the links above.

July Life

A new recipe, plaguing Gossip Girl questions, and dairy-free ice cream!


Keeping the letter short this week, because my son and husband went to the beach and I sorta want to really cherish all the extra minutes I have alone. And by cherish, I mean watch Good Girls while drinking a green juice all by myself. Gonna do it!

The fun stuff is below.
Stay safe.
See you in August!


Lemongrass Spring Rolls with Tempeh from Root & Nourish: An Herbal Cookbook For Women’s Wellness

This recipe comes from the new book Root & Nourish by Abbey Rodriguez and Jennifer Kurdyla. The book is plant-based with herbalism and Ayurveda at its core and is organized into three areas: digestion, mental health, and hormonal health. Jennifer was kind enough to send a copy my way and to let me share a recipe from it here!

Jennifer says about the recipe…
Lemongrass releases a fragrance that helps us feel cheery, even as it provides a sense of calm and well-being, due to its nervine and relaxant herbal properties. The process of making the rolls is a practice of mindfulness in and of itself, giving the entire meal from start to finish a zen, yet invigorating, vibe.

I definitely need mindful, zen vibes right now and cannot wait to make this!
You can see more of the recipes from this book and order it here.

Lemongrass Spring Rolls with Tempeh

1 lemongrass stalk
8 ounces tempeh, cut into 1/2-inch-thick slices
1 garlic clove, peeled
1/2 cup coconut aminos
¼ cup apple cider vinegar

8 rice paper wrappers
1 mango, peeled and cut into matchsticks
1/2 red bell pepper, cut into matchsticks
¼ cup cucumber, cut into matchsticks
1 small bunch green leaf lettuce
Leaves from 1 small bunch basil (about 12)

3/4 cup natural organic chunky peanut butter
2 tablespoons grated fresh ginger
1 tablespoon white miso paste
1 tablespoon avocado oil
1 tablespoon apple cider vinegar
1 to 2 tablespoons pure maple syrup, to taste
1/2 teaspoon reishi powder (I think this can be optional and I don’t have any, so will be making without. I’ll report back!)

1. Preheat the oven to 375ºF. Line a baking sheet with reusable parchment.

2. Remove the tough outer layers of the lemongrass stalk and cut off the bottom bulb. Trim off and discard the tougher top portion of the stalk, leaving just the softer white bottom. Mince the lemongrass and transfer to a food processor.

3. Add the garlic, coconut aminos, and vinegar and process on high until smooth.

4. Arrange the sliced tempeh in a single layer in a wide shallow bowl or a rectangular container. Pour the lemongrass marinade over the tempeh. Flip the tempeh until all the slices are thoroughly coated. Set aside to marinate for 20 minutes, flipping the tempeh two or three times to coat in the marinade.

5. Place the marinated tempeh in a single layer on the prepared baking sheet, reserving the marinade remaining in the container. Bake the tempeh for 10 minutes, then flip and bake for another 10 minutes. Remove from the oven and let cool on the pan.

6. Make the spring rolls: Fill a large shallow bowl with warm water, about ½-inch deep. Quickly dip 2 rice paper wrappers in the water just to wet. Remove them, letting the excess water drip off, then lay them flat on a clean work surface with a slight overlap (think of a Venn diagram with a very large middle overlapped section).

7. Place 2 or 3 slices of mango, bell pepper, and cucumber in the center of the wrapper. Add 1 leaf of lettuce and 3 or 4 basil leaves, then top with a slice of tempeh. Make sure to keep 1 to 2 inches of the wrapper uncovered around the edges so they can be folded in. Gently pull the bottom edge of the wrapper up and tuck it over the filling, rolling away from you. Next, fold in the sides so the filling is enclosed. Continue to roll the wrapper away from you, pulling and tucking tightly until it is completely rolled. Place the spring roll on a plate and repeat to assemble the remaining rolls.

8. Make the peanut sauce: Combine the peanut butter, ginger, miso, avocado oil, vinegar, maple syrup, and reishi in a food processor and process until smooth, about 5 minutes (or combine the ingredients in a bowl and whisk vigorously with a fork until smooth). Whisk in hot water 1 tablespoon at a time (about 2 tablespoons total), until the desired consistency is achieved. The sauce should be thick but runny enough to pour.

9. Serve the spring rolls with peanut sauce for dipping.

Things That Freaked My Week!

A bunch of things I want to eat, have watched/read, and am currently loving…

• As I began this section, my friend Al text me a link to a site with “Thoughts? What do we know?” It was a link to Stacy London’s brand, State Of. Which is an entire product line for people going through menopause. I had never heard of the brand, so my thoughts were “Wow! I’m intrigued!” Because while I am still in perimenopause land, I love investigating and being ready when the full-on pause hits. It’s so cool that people are talking about this topic more and in such a chic way! Check it out here.

• Every couple of weeks, I wonder if I should join TikTok. It’s not that I really want to be on another social media platform…but could it help me sell more books? Could I raise more awareness for endo there? A lot of authors have had great success on the platform. Yes! Yes, I could! So I download the app, get to the login page, and think “Do you really want to figure out a new app?” and “Will you be consistent with it?” Blerg. No! And delete it. Again. I just can’t commit right now. Until I can finally pull the trigger, please enjoy my friend Morgan’s latest video. She created a recipe from Know Your Endo in her signature empowering and sultry way. I love everything she does and think you will, too.

My favorite Good Food Cooking School has a new dairy-free ice cream mini-course! 18 recipes for dairy-free (and gluten-free) ice cream, fold-ins, and toppings. Head here to see it all. And as always, founder Heather Crosby has a course tour to make sure it’s right for you + so many ooey, gooey photos! Plus, you can use code GIMMEICECREAM for 15% off.

I have so many questions/thoughts about the new Gossip Girl. Is the acting really bad or just campy? How do they look even older than the original cast, who were also supposed to be playing high schoolers? Is it just me, or does the Audrey Hope character look just like a blonde Blaire? And does the Max Wolfe character look like a combination of Ryan Seacrest and Chuck? And is he hot? I can’t tell. Is it completely inappropriate what the teachers are doing or sort of amazing? Do I actually like this show?! I can’t tell. But the outfits, NY vibes, and surprise full frontal (a man!) are gonna keep me watching, for now.


I had one of these planned for last March and then you know what happened. I’d really love to plan another one of these (outside) for late August or September. If you live in Charleston, SC, or close by, and want to join, please reply to this email! I’ll find a place where we can all hang, have snacks, talk endo (or not talk endo), and just be with other people who get it. And you don’t have to buy or even read my book to join (I just really liked that photo).

Let me know if you’re down, and I’m going to start planning!

This newsletter is supported by Sakara. I order it once a month to help my brain and stomach relax. There’s something about these meals that helps my gut chill - and not having to think about what to cook makes my brain chill, too. Order it once a week, once a month, or once a year. It’s customizable, so you can do whatever works for you!
It’s totally plant-based and gluten-free, too.

If you want to try it, you can use code XOJESS for 20% off your order, too!

If you’ve read Know Your Endo loved it, please leave a review! It really helps more people discover the book and raise more awareness for endo, too. You can head here to leave one (and you can still leave one on Amazon, even if you bought it someplace else). It helps out authors so much.

And if you haven’t bought Know Your Endo, you can do that here!

I make a commission on some of the links in this newsletter.

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