Wellness trends appear and then disappear. It’s the inevitable cycle we see happening in the headline-grabbing arena that continues to carve itself out to be one of the leading influential sectors influencing our daily lives. There’s no denying that we are currently living through a major matcha and superfood renaissance. Now flashback to 2017, when Trinity Mouzon Wofford launched the Golde brand from her Brooklyn one-bedroom apartment, putting all eyes on her Matcha Turmeric Latte, which is now undeniably ubiquitous in wellness culture across the board.
Wofford’s universally beloved brand was launched with the simple yet impactful mission to make wellness easy and, most of all, accessible. Today, the entrepreneur continues this journey with the launch of her first cookbook, Eating at Home, presenting a bounty of healthful recipes to bring more calm, connection and nourishment into every household routine. Here, Wofford dishes on the creative process behind her debut title, offers fresh kitchen insights and shares a recipe to enjoy as we ring in spring.
Photography by Dane Tashima
What does food and cooking mean to you?
Cooking to me is a practice, like exercise or meditation or journaling. It’s something we can all come back to each day, meeting ourselves for a pause from the usual chaotic flow of everyday life. We don’t have to do it perfectly. Just showing up to the task with a willingness to be present can carry through to every other person, project and place we touch throughout that day.
What was your creative process like developing Eating at Home?
My literary agent reached out to me after reading about my work with Golde. I really did not have a book on my list of things to do at the time — I was pregnant with my first kid and still running my business. But as I started to work out my ideas around food and cooking, the whole thing flowed. I realized that I had a lot to say about why I’m so dedicated to lunch breaks, why farmers markets aren’t just a cute thing to do on the weekend, and how wholesome cooking can be remarkably possible for all of us. I loved the writing, the photoshoot and also the design process. We got a really unique cover, which I’m so proud of. My husband Issey made all of the linocut prints for the illustrations on the cover and throughout the book. It’s extremely homegrown.
Do you have a current hyper-obsession recipe from the book?
The book is packed with all of my most beloved home recipes, so it’s a bit like choosing a favorite child. But lately I’ve been bringing my Chewy Granola Cookies to every in-person press meeting. My co-author Rebecca Firkser first called them “oatmeal plus” — they’re a sweet-and-salty crowd favorite for sure. For savory, I’m craving all the spring foods and radishes are one of the first things that show up at the markets. I like to roast them alongside their greens for a beautiful side dish alongside rice or crusty bread.
What’s the No. 1 takeaway you hope readers and home cooks get from Eating at Home?
That in our chronically rushed-out culture, the humble practice of cooking and eating is one of the most radical things we can hold on to.
Beyond cooking, what other daily practices do you embrace in your life to remain grounded?
I take a long walk every day. Ideally even in crummy weather. A little sun and air will always do you good.
Any pro tips for hosting a fabulous dinner party?
Turn down the lights and swap in a bunch of beeswax tapers. All lightbulbs are LED now, and I find that no matter what they can feel a bit harsh. The soft light of a candle helps everyone to relax and enjoy.
Any life advice you’re willing to share?
Know when you’re lucky and run with it.
Finally, what’s on the horizon for you?
Book tour! I’m taking my husband and daughters with me. We’ll be driving down the West Coast from Portland, Oregon, all the way to Los Angeles as we make my event stops along the way.
Roasted Radishes and Their Greens
Serves 4
Overlooked radish tops deserve their time in the spotlight. Too often we chuck out the tops of root vegetables, missing the opportunity to embrace the fact that they are not only edible, but also really delicious. When you’re shopping for radishes, go for small (about one-inch) bulbs and perky-looking greens. Often, an oversize red radish is simply overgrown, which yields a bitter flavor and rough texture. I like French breakfast radishes, which are small enough to roast whole. If you use anything larger, slice the bulbs into halves or quarters first. This method also works well with Japanese turnips and small beets.
Gluten-free, vegan option
2 bunches of French breakfast or red radishes with their greens, washed
4 Tbsp. extra-virgin
2 oil-packed anchovy fillets (optional)
4 garlic cloves thinly sliced or 2 teaspoons garlic powder
1 tablespoon apple cider vinegar, plus more to taste
olive oil
Sea salt and freshly ground
black pepper
1. Preheat the oven to 425°F with a sheet pan inside — by the time the oven is preheated, so is your pan.
2. Remove the leafy tops from the radishes and set them aside. If the radishes are larger than 1 inch, halve them.
3. Transfer the radishes to a medium bowl and toss with 2 tablespoons of the olive oil,a couple big pinches of salt and a few grinds of black pepper.
4. Remove the preheated baking sheet from the oven and arrange the radishes evenly on top (if they’re sliced, position them cut-side down).
5. Return to the oven and roast until the flesh is slightly tender and the skin is slightly blistered and charred in spots, 20 to 25 minutes. Remove from the oven and let cool slightly on the sheet pan.
6. When the radishes are just about done roasting, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until it ripples.
7. Add the anchovies (if using) and use a wooden spoon to gently break them up a bit. Add the greens, season with a pinch of salt and give them a quick stir.
8. Cover the skillet and cook until the leaves have wilted slightly, 3 to 5 minutes. Uncover the skillet, stir the greens and sprinkle in the garlic. Cover and cook until the garlic is soft and the greens are totally wilted, another 3 minutes or so.
9. Transfer the greens to a serving dish and top with the roasted radishes, then drizzle with the vinegar, adding more to taste, and eat immediately.
