Anna Oster

More seasonal recipes coming your way soon. Stay tuned! #seasonal #seasonalrecipes #amalgamkitchencooks #comingsoon

I took two days and retreated. The first night I spent alone. I needed to sleep, reset, reflect, reorganize. I read, rested, journaled, meditated, communed with the flowers and sat under the waxing Scorpio Moon. Night two my hubby joined me, to be together in simplicity. Talking, soaking, drinking tea, vegging together and giving gratitude. We also had a visitor. 🦚 In this insanely fast paced world we live, I was reminded that self care and nervous system resetting is vital. Perimenopause is a confusing and overwhelming time and being able to sit with myself and get perspective felt so needed and supportive.

Life lately…. 1-4. A beautiful time with the raptors and Denise of @talonandflight 5. A glimpse of my latest flower install @inyun_collective 6. A taste of independence for our boys and their friends 7. A sweet moment by the river with my girls @ameliabodelia and @bluegabor 8. @bluegabor takes flight 9. The night sky. 10. Mini Strawberry Rhubarb Crumbles came your way 11 and 12 The bounty @ojaifarmersmarket 13. Mother and son. Milking the moment. 14. Mistoyo and mountains 15-18 An afternoon with Ro. Charcuterie board workshop @shoppeamberinteriors with @petitehosting #thelittlemoments #gratitude #thelittlethingsmeanalot

These mini crumbles are bright, juicy, and perfectly balanced between sweet strawberries and tart rhubarb. AND they are vegan, gluten and grain-free and refined sugar free, without sacrificing an iota of flavor and texture. A lighter, refined take on the classic, with a gently sweetened seasonal combo and a tender, golden crumble topping. They are so cute too, in their little ramekins in lieu of a larger baking dish. They are a quick and easy little dessert or any time treat. Best served warm—with whipped cream, coconut cream, or a scoop of vanilla ice cream. I made these three times last week. My 11-year-old Roman can’t get enough of them. And I made them recently for a ladies night and everyone loved them. Comment STRAWBERRYLOVE for the recipe #strawberryrhubarbcrumble #paleodesserts #glutenfreedessertrecipes #refinedsugarfree #paleobaking

I love to pull together an easy and healthy breakfast made with what’s in the fridge, including leftovers. This scramble made with sautéed spinach, precooked leftover quinoa, 2 eggs and a dollop of pesto, hits the spot. I like to top my egg dishes with fermented veggies, here we have beets, edible flowers and sprouts. This is for those of you who has for easy, healthy and simple breakfast ideas. #easybreakfast #healthybreakfast #kitchensinkbreakfast #improvbreakfast

Maybe my picky eater said no but it’s a big yes for me. Recently I posted a Blue Spirulina Chia Pudding and included the recipe. Here I am changing it up with a Pink Pitaya Chia Pudding and I am including a visual step-by-step and recipe for the pudding itself. Pink Pitaya is rich in antioxidants, Vitamin C and prebiotic fiber. I love the color it turns the chia pudding. Pitaya is a type of dragonfruit. Top with fruit and granola for a tasty and healthy breakfast. Gather 1 (13.5 oz) can full-fat coconut milk 3.5 tablespoons chia seeds 3 teaspoons Pink Pitaya Powder 1 tablespoon maple syrup 1/2 tablespoon vanilla extract or vanilla Pinch of salt Make In a medium bowl, whisk together the coconut milk, pink pitaya powder, maple syrup, vanilla, and salt until smooth. Stir in the chia seeds and mix well. Let sit for 5–10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy.

Every time I go to Paris, I fall in love with it again. It is a place I know well but am also always discovering new places. This short trip brought me to some of my favorites, old and new alike. Including: @lil_weasel (fabulous knitting and haberdashery) @coutellerie.ceccaldi.calvi (handmade knives to order, made in Corsica) @guenmai (have been going to this amazing family owned macrobiotic place for over 30 years) @preclothed (my favorite vintage story on the planet, hands down) @hotelmadamereve ( great hotel in an old post office) @astierdevillatte (quirky, whimsical and elegant ceramics) @ogata.paris ( it’s like you are in Japan, amazing food, tea and Japanese arts and curios) @e_dehillerin (historical kitchen emporium) @le_bon_georges (a new favorite for classic bistro food, farm-to-table to boot) #parisestmagique #parislove #wewillalwayshaveparis #parisnotebook #parisfavorites

Spring break: family camping trip to Big Sur. Family trips are beautiful but also complicated and salt and peppered with challenges. Multiple humans, with different needs, wants, desires, perspectives and expectations. Navigating all this, yes in a beautiful place but also out of daily rhythmic life, requires patience, skillful communication and a lot of letting go. This trip was wonderful and I learned a lot about myself and the people I love. 1. We took Bodhi and Roman to the vista above where we got married. 2. S’mores at the campfire @ventanabigsur 3., 4. and 5. The family that weaves together, stays together! Thank you to @kate.kilmurray for teaching us the art and skill of pot holder weaving. 6. Banana Bread Scones for breakfast toasted on the fire. Recipe coming soon. 7. and 8. Dinner at Nepenthe Big Sur Sunset @nepenthe.bigsur 9.-12. Beach day at Andrew Mollera 13. Frisbee, the classic past time 14. and 15. The guys love sleeping in the camper, and mom the tent. 16. and 17. Have to stop at Elephant Seal Beach. 18. Good bye campsite #43 19. and 20. Have to stop by @hiddenkitchencalifornia for the best Blue Corn tacos and waffles. #springbreak #bigsurcamptrip #familytrip #familycamping

Hi there. I am in the kitchen a lot at the moment. What would like to see more of? Leave your suggestions in the comments. #inthekitchen #amalgmakitchen #springkitchen

I have curated a colorful Easter lineup with some of my favorite recipes perfect for your Sunday feast. Click the link in bio to view these delicious recipes. #easterbrunchrecipes #easterbrunch #eastersunday #easterrecipes #brunchrecipes

I am sticking with my favorite blue hues of the Spring with this silky, creamy and nourishing chia pudding with coconut, vanilla, and blue spirulina. Much like over night oats, chia seeds need to be soaked in liquid for some time. Chia seeds need about 8-10 times their volume in liquid. A minimum of about 4 hours but over night will work just fine. They can be soaked in water, juices, any milk of juice, In this rendition, coconut milk. When it’s ready, generously scoop it into a bowl and add fresh fruit of choice, I love it with berries or make it more tropical with fresh mango, banana and pineapple, sprinkle in some chopped nuts, seeds or shredded coconut. Chia seeds contain all 9 essential proteins, fiber, some protein and omega 3’s. Blue spirulina has phycocyanin, a protein-bound pigment which acts as an anti-inflammatory and significant antioxidant. I love turning to this healthy make ahead dish on busy mornings. Especially in the warmer months. It’s a great snack too. See recipe below. If you want it sweeter add more maple syrup, I tend to make mine low in sugar. Serves: 2–3 Prep time: 5 minutes + chilling time in fridge **special note, if you want to elevate your recipe, add half a teaspoon of rose, orange blossom or lavender water, giving it a floral touch. Gather 1 (13.5 oz) can full-fat coconut milk 3.5 tablespoons chia seeds 2 teaspoons blue spirulina powder 1 tablespoon maple syrup 1/2 tablespoon vanilla extract or vanilla Pinch of salt Make In a medium bowl, whisk together the coconut milk, blue spirulina powder, maple syrup, vanilla, and salt until smooth. Stir in the chia seeds and mix well. Let sit for 5–10 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy. To Serve Spoon your chia pudding into a bowl of choice. Top with fruit, shredded coconut, nuts, seeds, granola, or a drizzle of nut butter and edible flower petals or chopped fresh mint. #coconutchiapudding #chiarecipes #healthybreakfastoptions #glutenfreebreakfast #lowsugarbreakfast plantbasedbreakfastrecipe

The last week was an important week. @osterstyle and I returned to Europe to review finishing touches on a special project in Italy. More to come on this. We worked with our team including the wonderful @lucianogiubbileigardens We ate beautiful Italian food and had a moment to visit my most favorite piazza in Europe which is the Piazza del Campo in Siena. Snuck in an exquisite dinner @leloggesiena A quick stop in Lecce and then on to @osteria.casalinga through Florence Then we moved on to Paris to take care of more business for the house. Having a grand moment at the old world kitchen store @e_dehillerin Visiting some of our favorite spots including the Ponts Des Arts over the Seine (never gets old), dinner @ogata.paris and lunch @guenmai A family run macrobiotic restaurant I have gone to for over 30 years. A new spot for us @le_bon_georges Epic meal. It was a quick trip but productive, fun, exciting, harmonious and potent. I love traveling with my honey but Paris takes the cake for us. I will be sharing more on the Italy project as it comes to completion. Now on to New York to see my girl @indiamgp