Pumpkin Seed Dressing | bettysliu.com

I’m allergic to tree nuts (except pistachios) – and this allergy has actually led to motivation for many of the recipes on my blog, some of my favorites:salty honey seed pie for thanksgiving, black and white sesame milks, sesame-based marzipan. The next seed-based treat I’m thinking up (and will hopefully make) is a seed-based baklava!!! WE’LL SEE. This is another one, and one I’m VERY excited about, because it’s not a decadent dessert – it’s a dressing that you can use on a daily basis. I’ve made vinaigrettes and other thinner dressings, because that’s really what I gravitate towards – I’ve never been a creamy dressing kind of person, but this dressing changes everything. It’s creamy and thick, and ripe with a nutty flavor that comes from pumpkin seeds. It takes on this delicate, pale, green color, has some tang, but is subtle and mild enough to coat a salad, beans, or whatever you want, and provide that extra nuttiness in flavor. It’s a simple recipe: a small amount of thick pumpkin seed milk, something sweet, a clove of garlic, vinegar, good olive oil – blend it all in a trusty vitamix, and you are set.

This post is sponsored by vitamix. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. 

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  • what a scary moment! I don’t have any allergies personally, but can imagine how frightening this episode must have been…I am happy you are okay and that you and Alex got to enjoy the wedding despite the scare! I absolutely love pumpkin seeds and love the green tint they lend this dressing!ReplyCancel

  • Your story of accidentally eating nuts is so scary Betty! Although I know it must mean having to navigate eating outside of your own kitchen really carefully, it sure has lead to some beautiful recipe creation from you that I just absolutely love. Including this sauce <3.ReplyCancel

  • dude your story totally freaked me out, i can only imagine what you must’ve been feeling at that moment!! silver lining though, your allergy totally has led to some pretty amazing stuff. i have to make that sesame marzipan! and this dressing too. i would arguably say i prefer the flavour and texture of seeds to nuts anyway, especially pumpkin seeds. beautiful xxReplyCancel

Shiitake Mushroom Congee Tomato Oil The summer passed incredibly quickly, and somehow it’s fall!! I walk to the market and I see pumpkins and squash popping up, cheerfully pushing aside all the corn and tomatoes, all the products of summer I feel like I didn’t even get a chance to embrace, and I feel like scooting them off the table, to wait, until I’m ready. But of course, that’s not how it works. Read more »

  • Yes to non-recipes! I love this Betty. The colors have me so ready for fall and HELLO Staub pots for all the cozy meals ;). xoReplyCancel

  • Ooh well even if you never use a recipe for congee, I’ve never made it before so this is such a perfect place to start! Looks SO cozy. we are in that cross-over time at the moment where it is still cold enough here to enjoy all the autumn recipes coming over from you guys in the Northern hemisphere so this is ideal. Hope you are well! xxReplyCancel

  • Your recipes are the always the most creative ones Betty. Love all the end of summer tomatoes and mushroom flavors in this congee.
    And your photos… always stunning.ReplyCancel

  • Girl, I feel you. I’m so not ready for summer produce to be pushed aside. I love that you’re celebrating the transition of seasons here – I too have been snacking on late summer cherry tomatoes and I cannot wait to try this recipe. You know how I feel about congee – I will bookmark this for the next time you visit and then I’ll wake up early enough to get a scoop before it disappears;)ReplyCancel

  • It’s always so amazing to see how you make a plain congee looks so beautiful on the photos! I truly love that tomato oil. Can’t wait to make some today and use it on my roasted veggies :)ReplyCancel

  • Oooh this. It looks absolutely amazing! So comforting with all of the best umami flavors. That blistered tomato oil sounds delicious. Very excited to try! xoxoReplyCancel

  • Wow Betty what a beautiful dish!! This looks totally incredible! -CKReplyCancel

  • so beautiful, Betty. love love love the photos and the vibrancy of flavour and colour. XxReplyCancel

  • This looks so deliciously comforting and totally loving the tomato oil!ReplyCancel

  • That looks like the perfect dish for when the weather starts to break, but you still have a bunch of cherry tomatoes. I’ve never had congee, but I think I need to give this recipe a try.ReplyCancel

Kyoto Arashiyama Sagano Road | bettysliu.com

Have you ever visited a place with much anticipation and excitement, to find that you felt not only a sense of discovery but also a sense of peace, like you could imagine yourself living there? I’m not much of a writer, so I’ll put it plainly: Kyoto is a magical place: historical streets with traditional buildings  persist, food markets bustle with activity, offering all the spices, pickled foods, artisan goods, bushels of tea. Just wandering around the streets, I felt immersed in this city, this city that welcomes tourists from Japan and the world with open arms. When I go somewhere, I love 1) eating 2) exploring 3) learning 4) participating vs passively observing. In Kyoto, I did all of these, and more.

Before I go on, I’m really excited to announce I’m hosting a workshop with dear Chikae, in Kyoto in January 2018!!!!! See more details here – spots are VERY limited as it will be more of an intimate, immersive retreat, and we’ve already sold half, so email me at bettysliu07[at]gmail to register :). – update: SOLD OUT! Yay thanks!

Kyoto + Nara Japan | bettysliu-44Read more »

  • Such a beautiful photo essay Betty…I can tell by your photos and your words that these places captured your heart. I am really excited for you that you get to return and share your love for these places with your attendees! Wishing you the very best time next January!ReplyCancel

  • Your images and words are stunning! Although I have no formal training in calligraphy, I was super interested as a child. Unfortunately, my most memorable experience was a giant ink stain on my bedroom floor which I accidentally cleaned with glue instead of carpet cleaner! I’m certain my skills would not have allowed me into Saiho-Ji, Kokedera Moss Temple. Beautiful.

    Thanks for sharing!ReplyCancel

  • Hi Betty

    I love this post so much :) I was there in Kyoto in August too! Though I was there for 12 days, I didn’t make it to Fushimi Inari Taisha, Nara and Kinkaku-Ji… may be next time : )ReplyCancel

  • Ah now I need to go to Kyoto!! Such stunning photos <3ReplyCancel

SCALLION OIL EGG IN HOLE 7This recipe came together in the simplest, most joyous of ways: with a friend, with limited supplies, in a foreign kitchen. I was in Lummi Island with dear Alana for a much anticipated workshop with my photography idols, Gentl+Hyers. We were placed in a beautiful farm away from the other attendees, and on the way to the island we brought with us some basics for breakfast: egg, coffee, bread, yogurt, and scallions, because one can always use scallions, no?  Read more »

  • simple, easy meals that come together out of so little ingredients are the exact kind of meals I find myself craving most often…thank you for the inspiration…looking forward to hearing about the workshop!ReplyCancel

  • oooh scallion oil and egg in the hole sounds like my kinda breakfast! :)ReplyCancel

  • Yay scallions! I love the simplicity of this Betty <3 cannot wait to see your full post to come of this workshop! It sounds beautiful.ReplyCancel

  • I’ve actually never made egg in a hole! Such a cute simple breakfast, especially with friends. <3ReplyCancel

  • I love the simplicity of this recipe. Seriously, sometimes you only need a few ingredients to make the most flavorful food! I can’t wait to get this breakfast recipe in my weekly rotation.

    Also, your food photography is beautiful!ReplyCancel

  • Omg, this is the cutest!! I simply love your idea. I’ll definitely make some for myself!ReplyCancel

Caramelized Peach Pancake | bettysliu.comWho doesn’t like breakfast in bed? It’s a lovely way to take things slowly on a weekend morning. There’s something so indulgent about the process that even though there’s the possibility of things getting messy, I still love to do this once in awhile. I find myself doing this more in the winter, because COZY right? But when I’m having a particularly stressful week, sometimes taking time for myself to do whatever strikes my fancy (including breakfast in bed) is exactly the remedy I need. Scroll down for the recipe for lovely juicy caramelized peach pancakes with heavenly chamomile cream.

Caramelized Peach Pancake | bettysliu.comRead more »

  • I have been dreaming of switching to linen sheets…your pist may have just given me the extra push to finally do it! And this whole caramelized peach breakfast in bed situation sounds amazing!ReplyCancel

  • I am so in love with this color palate you’ve got going on in these gorgeous photos. So softly sunny and lightly cozy. I think if I had those linens and these pancakes, I wouldn’t leave my bed all weekend. Sunday pancakes are my no-fail ritual, but I’m always switching up the recipe. These are going straight to the top of the list! xxReplyCancel

  • This is so so beautiful betty <3 I love your colors and these pancakes sound unreal. xxReplyCancel

  • Chamomile cream?!… Sounds amazing! I will try it… by the way, just voted for you!
    Cheers from BZ!ReplyCancel

  • These pancakes look droolworthy and delicious.I would not mind waking up to such a lovely and inviting breakfast.ReplyCancel

blueberry yuzu pie | bettysliu-12 1copy
Friends, you never cease to amaze me with your generosity and support – I’m so excited to announce I’m a finalist for Saveur Magazine’s Annual Blog Awards 2017, in Best Food Videos!!!!!!!!!!! What?!!!! I’m so touched. I was nominated last year for Best Photography, and that was a humbling and amazing experience, but this year, I’m FLABBERGASTED and so emotional, because I never really considered myself as a cinematographer – still don’t, actually. My videos are more, well, photography right? As you may have noticed, I have a slight obsession with creating stop-motion videos of food (like this babka one and this pear galette), and in fact, you can make your OWN stop-motion video via this tutorial, and I’m BLOWN AWAY to be nominated for these!!! Thank you, sincerely. I can’t even express how grateful and humbled I am <3.

If you feel so inclined, a vote for my blog for “Best Food Videos” would be super appreciated <3. You can vote here: VOTE!!

And now I have this recipe for you – honestly the best pie I’ve ever made. It’s really the flavor combination – ripe, sweet blueberries complemented by the fragrant, citrus-y yuzu. My husband Alex will forever love apple pie, but even he admitted this pie was particularly tasty, and then very un-healthily ate half the pie. I brought this yuzu powder home from Kyoto, Japan (must blog about my trip soon) and have been dying to put it to use. Sometimes I unscrew the top and just… smell. It’s sooo fragrant. Just a teaspoon will give a treat a wonderful subtle aroma of yuzu.

Blueberry Yuzu Pie | bettysliu.comRead more »

  • Betty!!!!!!!!!!!! AHHHH!!!!! You did it!!!!!! YOUR AMAZING. SO DESERVED.ReplyCancel

  • YAAYYY so happy for you Betty!!! I LOVE your videos so much and am constantly wowed by your work so am over the moon for you!
    With the rest of your post, I do feel you on stress..I feel so much more productive if I take that break to do some baking or go for a run than if I just slob out and procrastinate haha. Tricky though when you have so much on your plate. Glad you are enjoying being in the hospital! xReplyCancel

  • Yaaaaayyyyyy I am so, so excited for you!! All of the voting will be coming your way!

    This pie is so beautiful – I swear that four and twenty book is my actual bible hahahah.

    xxReplyCancel

  • Congratulations Betty! I love your videos and posts so much! I’ve never tried yuzu before, I’ll give it a go!ReplyCancel

  • Ruthy

    WOOHOOOOO!!! So well deserved! CONGRATS!!!! And I want to shove my face in this pie… and leave it there… :)ReplyCancel

  • Your photos are always gorgeous, but these are particularly lovely. Congrats on the nomination!ReplyCancel

  • Congrats!! This is SO deserved. I’m an easily stressed person and have definitely been struggling with it lately. Exercise and eating well always helps me, as well as getting enough sleep (although I’m bad at actually doing that part). I wish I was better at carving out time to do nothing but sit on the couch and read or watch a movie, etc. Ugh! The never-ending struggle of adulting is real. Congrats again!! So excited for you!!ReplyCancel

  • Congrats Betty. You deserve it!ReplyCancel

  • Dear Betty,

    Congratulations. You really deserve it. I am so happy for you. This pie looks delicious. Going to look for yuzu powder in NYC next week, take it with me and bake this pie when I come back! <3ReplyCancel