How to sear fish fillet or steak

Learn how to sear fish fillets and steaks: this is a basic recipe, and the notes include tips and tricks.

How to make Bulletproof coffee

How to make Bulletproof buttered coffee

Butter in the coffee? –oooooh yes! See how I make my Bulletproof buttered coffee. Go to the end of this post to buy products including his just-released Bulletproof Diet book. And good news, if you buy now you’ll get Dave’s and my cookbook as one of the extra bonuses. So buy now!

How to make Bulletproof MCT Butter

How to make MCT butter

Healthify your butter — add MCT oil and coconut oil for spreadable butter – straight from the fridge.

How to hold a chef’s knife

Holding a knife is one of the basic things I cover when working with clients in the kitchen. Here are a five videos I found to be helpful, and entertaining… 1) Short and sweet, to the point. 2) How to hold a knife 3) Alton Brown gives us the low down on SHUN knives. Worth […]

How to open a pomegranate, how to remove pomegranate seeds, how to make pomegranate syrup, molasses, grenadine

Here’s my way, to open a pomegranate. T’is the easiest way I’ve found to remove the seeds. Please share with us — in the comments below — the way you have found to be easiest. Links to recipes, below. 1. Make several cuts through the skin of the pomegranate, just deep enough to score the […]

Recipes, demystifying angled luffa and smooth luffa (loofah)

A food post for Monta Vista Market website.

How to make a stove-top cobbler

Cooking a fruit cobbler on the stove top is one of the easiest summertime cooked desserts I can think of…. stone fruits, berries and apples can be used, along with a variety of batters. The prep work is not laborious, it’s easy to put together and it cooks pretty fast (under 20 minutes). I’m hoping […]

How to make braised bok choy

As a therapeutic chef I look for ways to minimize harmful affects of cooking — and the maillard reaction and fond are two that I avoid when cooking for those who have a health challenge. Both are coveted by most chefs (including me) for both visual appeal and taste satisfaction. So, I’ve challenged myself to come up with ways in which to create the look of browned food and to create the umami flavor in my food. You’ll be able to read more about this in my upcoming book: The Bulletproof Upgraded Chef (available online, soon!).

How to freeze blueberries

Follow these steps to make your own frozen blueberries (actually, you can use these steps for most fruits) Step #1: wash the blueberries (I shampoo’m with “Veggie Wash,” then rince’m). Step #2: gently dry them with a paper towel, hand towel, or let them air dry on a baking cooling stand. Step #3: put the […]

How to create a recipe

Food, menu, served at 4 day retreat

Here are my 12 bases to cover to create a recipe. With a link to the radio interview with Julie on her show: Art’s Desire.