Kaya Bloom never imagined that her food sensitivities would turn her into a sauce connoisseur—but here she is, three years later, blending up creations that rival anything you’d find in a restaurant.
“When I first went anti-inflammatory, I worried everything would taste bland,” she remembers. “I was wrong—but only after I learned how to build flavor the right way.”
She started small. A turmeric and tahini dressing here, a ginger-lime peanut sauce there. What surprised her wasn’t just how easy the sauces were—but how they made even the simplest meals taste incredible.
“It’s wild what a good sauce can do,” Kaya says. “You can roast a bunch of vegetables, add lentils or tofu, and suddenly it feels like something you’d get at a café.”
One of her secrets? Always balancing taste and texture. “You need acid, fat, and a bit of salt,” she explains. “But I also like to throw in anti-inflammatory ingredients like turmeric, miso, and apple cider vinegar. Your body feels the difference.”
She now preps two or three sauces every week and rotates them with different grains and proteins. “It keeps things exciting without having to cook new meals every day,” she adds.
For Kaya, these sauces aren’t just condiments. They’re a way to bring joy back to healthy eating.
