Recipes, demystifying angled luffa and smooth luffa (loofah)

A food post for Monta Vista Market website.

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!).

Sweet’n Sour Root Vegetables with orange and ginger

Guest chef at AT&T

I will serve this side dish at AT&T’s cafeteria in San Ramon. That morning, I’ll give a motivational talk to 120 employees — how to get to a new automatic pilot in the kitchen, making food, for a healthy, happy, productive, quality life.

Raw: Pad Thai #2

Another version of my Raw Pad Thai, served at a 3-day retreat.

Steamed Carrots and Beets w/Sweet-spiced Fruit Coulis

I love love love the bamboo steamer, it cooks evenly and fast, and rinses clean. Just fill the pan with water, bring to high heat, put as many layers of bamboo units as you need and let it steam. Definitely need to use hot pads -oh, that’s a midwest term for “oven mits.”

Green beans w/caramelized onions and shallots

Green beans, filet beans, haricot verts

Green beans have a hard time absorbing flavors b/c of its tight-waxy skin, so, the trick to picking up a flavor is to blanch them or soak them in a salt bath in order to get the tight cellulose walls to open up. This will allow flavors to be absorbed.

Roasted Summer Squash with hazelnut oil and herbs

A great way to serve summer squash…. zucchinis, crooked neck, Patty Pan. … with a toasted nut oil, the combination goes well with the strong sweetness of the squash.