Lily Wrote a Cookbook! #KaleandCaramelCookbook!

Lily is a talent, an inspiration. Lily is a soulful presence, so recognizable by her thoughtful weaving of story and description. She's a teacher. There's wisdom in her recipes. Her photos are light, airy. There's a sense of comedy and self-effacement when she writes. She's created a craft and a light that her stories and photos and recipes all possess that are so uniquely hers, all wrapped under the eponym of Kale & Caramel.

To me, both the blog and the person behind it, act as a pantheon. At once, Lily is the goddess of hearth and the goddess of the seasons. She listens to the plants, to the world around her. A goddess of art and magic and wisdom. Of loss and rebirth and tenderness.

And did this book spring from her head? I do not know, but there's a mysticism and ease in its prose that says it may just have.

Lily wrote a cookbook, and I was lucky enough to get a copy. And from the beautiful pages, full of crisp white borders and shocks of color, you get a sense of who she is and what she can create. And, in turn, what you can create from her work. I wanted to give you a taste of what this book has to offer its reader, so I am sharing her Citrus Sage Tonic recipe with you below.

To learn more about The Kale & Caramel Cookbook, click here. It's out today so buy a copy (or two! or three!) and let me know how much you love it! 

Citrus Sage Tonic

Kale and Caramel Citrus Sage Tonic


  • 3 fresh sage leaves
  • 1 to 2 tablespoons agave nectar, depending on the sweetness of the grapefruit
  • 1 large grapefruits, juiced (about 2 cups)
  • 1 lime, juiced (about 2 tablespoons)
  • 1 large lemon, juiced (about 1/2 cup)
  • Sea salt, to taste
  • Ice cubes, for serving


  1. Use a muddler or a wooden spoon to crush the sage into the agave nectar at the bottom of a cocktail shaker.
  2. Add the grapefruit, lime, and lemon juices, and a few pinches of salt
  3. Shake vigorously, then strain out over ice
  4. (Lily suggests making this a cocktail with tequila, mezcal, gin, or vodka!)

This recipe is Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond

Kale and Caramel Citrus Sage Tonic
Kale and Caramel's Citrus Sage Tonic
Kale and Caramel Citrus Sage Tonic
Kale and Caramel Citrus Sage Tonic
Kale and Caramel Citrus Sage Tonic

Frozen Bananas, Kale and Caramel, Dollywood - and more!!!

After 6 years of talking about going back to Dollywood, we finally (over)packed our bags and made the 7 hour trip to Pigeon Forge, Tennessee. We left early, we stopped once for gas and once for coffee and made it there by check-in. We watched the landscape of Pennsylvania, with its still-brown trees and rushing creeks, expand into the lazy West Virginian mountains, which then flattened into verdant and beautiful Tennessee.

For me, going back was important. It was meaningful. It was where we used to go to when I lived in Kentucky, in Indiana. I've lost a lot of who I was then, growing up and older. I wanted to remember, to greet the town we spent weekends at when my mother worked nigh shifts and my father stuffed newspapers with coupons to make ends meet.

Each turn, each road, each store was in the grey space of memory and fabrication. I created fake memories, building on what felt familiar in the moment. I became my own unreliable narrator. Nostalgia became a tight rope and I tested the strength of how far I could go back in my mind with each foot step across town. I pushed ahead. Things weren't the same as they were; but I pushed ahead.

And in those moments of reflection and exhaustion, we filled the hours with new memories. Miniature golf while waiting for our tattoo appointments. We both got something done right before midnight: Nolan two hands and myself a fox and three rabbits. We ate large portions of dinner and dessert and walked it all off the next day. We rode the water rides two or three times and shared fries in the warm valley sun. We held hands, we shook the Ferris wheel cart. We bought postcards we forgot to send out. 

We drove home on Easter, stopped for dinner, got our dogs and it all happened so fast, getting back into the routine of this new life in our new house.

Stay / Eat / Shop / Do

Rose and Cocoa Nib Frozen Bananas

So two amazing things happened last week: we went to Dollywood and I got Kale and Caramel's (Lily) new book, The Kale and Caramel Cookbook! In my package was a little jar of rose and cocoa nib sprinkles. While we were walking around the amusement park, we came across a frozen banana stand. Well, I really wanted to celebrate both of these things--so I married them together into one easy treat!

Directions: Cut 4 bananas in the middle on a diagonal. Pierce each with a skewer or popsicle stick. Place onto a parchment-lined half sheet. Freeze for 15 minutes. Melt 12 ounces of dark chocolate in a small bowl, either in the microwave or in a double boiler. Remove bananas from freezer and dip into melted chocolate. Sprinkle with rose and cocoa nib sprinkles from Kale and Caramel. Freeze for another hour before you can enjoy!

Rose and Cocoa Nib Frozen Bananas
Rose and Cocoa Nib Frozen Bananas
Rose and Cocoa Nib Frozen Bananas
Rose and Cocoa Nib Frozen Bananas
Rose and Cocoa Nib Frozen Bananas
Rose and Cocoa Nib Frozen Bananas