Articles

  • 3 weeks ago | bonberi.substack.com | Nicole Berrie

    This might just be dessert of the summer! I’ve been wanting to make Japanese yam ice cream forever and for some reason never did, until last night. And now my life is changed. This was so creamy and joyful and only takes two ingredients but you could always add things as you please. It’s dairy, sugar and nut free! You don’t need a fancy ice cream maker, just some type of food processor and you’ll get the perfect soft serve consistency that is creamy, dense and oh so perfect.

  • 3 weeks ago | bonberi.substack.com | Nicole Berrie

    I make this at least once a week, it’s my version of instant noodles! I prefer mung bean noodles over kelp noodles because I find they digest much easier and they have a better texture! They hydrate under a minute and are 99 cents a pack at the Asian market. You can use any veggies you have on hand and I like a spoon of ghee or grass-fed butter when sauteeing them to add a little creaminess to the noodles that feels so grounding.

  • 3 weeks ago | bonberi.substack.com | Nicole Berrie

    My favorite sartorial season has always been summer, which is curious because it means less clothes but I do feel it allows for more frivolity and fun, which is my personal preferred expression. Of course I appreciate an architectural coat and boot for sure but my bohemian Pisces self needs a little insouciance and frill.

  • 1 month ago | bonberi.substack.com | Nicole Berrie

    Carrots are having a moment online and I’m here for it! Lately the salad of choice is peeling them into paper thin ribbons, which has been my favorite way to prepare them since it’s so fast and easy. Carrots are packed with fiber, digestive enzymes, nutrients, antioxidants, making them a powerhouse for glowing skin. The dressing comes together quickly with an Asian spin and I added bits of toasted nori for extra mineral boost.

  • 1 month ago | bonberi.substack.com | Nicole Berrie

    This simple recipe so is healing and easy and oh so French. Soup in fact is oh so French. I had it much more when I was living in Paris and I wonder why we don’t have more of it here or at least glorify it as a full meal as the French do. This one is so seasonal because every where you look at the farm stand or farmers market you see these gorgeous stalks of asparagus. My trick for this bisque is blanching them dousing the veg in ice water.

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Nicole B
Nicole B @nberrie
2 Feb 15

RT @Andy: Why are these commercials making me suicidal?

Nicole B
Nicole B @nberrie
8 May 14

"When I was courting men in my 20s I made muffins so they would fall in love with me. Make your… http://t.co/P5mwEW4Q1L

Nicole B
Nicole B @nberrie
8 May 14

Raw carrot soup: Fresh carrot juice blended with avocado, curry and tumeric powder with garlic, ginger… http://t.co/FlM0hbUDt5