• Churchim808 on May 13, 2024

  I tried making the Green Goddess Ranch Salad and found the recipe very poorly written. She's good with flavors but something is way off. The photo showed the salad with a thin glossy dressing. However, there is only 1/3 cup of oil and a lot of other ingredients. The result is a dressing that is more like a paste. It was impossible to distribute over a bowl of lettuce so I doubled the oil and it was still too thick. Also, the flavors were very astringent.

• sephina on April 09, 2024

  I attempted the Challabka recipe and found that the method outlined in the recipe doesn't work. In step 8, it says to roll the dough into 15-inch strands, which in step 10 you're supposed to flatten to add the filling. If you follow that, the flattened dough can’t be rolled wide enough to hold any filling. Turns out in one of her reels, the cookbook author didn't form strands before flattening the dough. She flattened the dough, filled it, then formed the strands. That gives so much more control over the width to length ratio. And it’s worth giving it a go because the challabka tastes amazing! Here's the link if you prefer to see the steps before following recipe: https://www.instagram.com/reel/CjYzPVVpUlm

Notes about Recipes in this book

• My favorite toast

  • sarah_04iufg on April 10, 2026

    For best flavor used tomatoes and cucumbers from the garden in the summer. We also tapped with everything bagel seasoning and added some micro greens.

• Rainbow kale salad

  • mpo on October 22, 2025

    Made half the salad for 3 people because this is a pretty large salad. Didn’t use as much nutritional yeast and miso but dressing still flavorful. Subbed salmon for chickpeas and tofu.

• Green goddess salad

  • mpo on June 23, 2024

    I've made two of her dressings with the nutritional yeast. A little goes a long way. I've seen her videos where she puts tons on her salad but it is too strong of a flavor for me. It's interesting but I can only handle it in small dosages!

  • stephanie_4tt3g5 on January 01, 2026

    I’m obsessed with this salad and dressing - and so are my guests. SO good!

  • sophia_csi5ki on March 02, 2026

    We made this with cilantro, parsley, and pumpkin seeds in the dressing instead of basil, spinach and nuts because that’s what we had on hand. Will definitely be making again. It’s a great kitchen sink recipe!

• Caramelized tomato & leeks with arugula

  • mpo on July 27, 2024

    This was very good, very nice dressing. I would double the leeks next time.,

• Grilled garlic broccoli

  • mpo on August 06, 2024

    This is delicious and an easy marinade to make. I used the extra to also pour on dumplings and sautéed greens.

• Soba & greens

  • lean1 on April 19, 2026

    Great recipe. Made as written without lemon juice and scallions. Loved the dressing was able to make the whole dish in less than 30 minutes. And makes enough for leftovers.

• Broccoli & cauliflower noodles

  • mpo on February 13, 2025

    This took a-lot of time, but i also added poached chicken for a protein. I made the dressing in a mini food processor which took care of “melting” the peanut butter. Overall, this was a good dish just plan ahead to make it.

• Green goddess

  • gboden on January 01, 2026

    This wasn’t for me.

• Peanut butter banana bread

  • danielat on July 25, 2024

    This is a nice variation on banana bread and turned out absolutely delicious! The peanut butter is pleasantly noticeable and makes the banana flavour less strong. It's a nice and moist bread, without the stickiness that banana bread sometimes has. I followed the recipe exactly, but my loaf took much longer to cook - 65 mins total.

  • sophia_csi5ki on February 24, 2026

    I made this with peanut butter and almond butter and no tahini since that’s what I needed to use. Really tasty!

• Chocolate chip chickpea bread

  • gboden on January 01, 2026

    Pretty good. My date caramel never comes out right, so I use maple syrup.