“Lunch and learns” are for employees who want to bring home the ease and grace of cooking healthfully. Eating for Health is by far the best health insurance one can buy, do, have. In this version, I have a Italian lunch, a Thai lunch and breakfast for lunch. After designing each lunch I see that [...]
Spices R us! We made outstanding tasting food! Photos and more info to come.
Using what I have in the pantry I came up with a very tasty cranberry sauce for my cooking demo this past Saturday at Monta Vista Market.
The theme I picked for my recent cooking demo at Monta Vista Market was “Thanksgiving Leftovers.” And I gave myself the challenge of coming up with unique recipes. Click here to see my more normal recipes for Thanksgiving leftovers: egg scramble and fritatta. Below are: Pumpkin Pie Pancakes Pumpkin Pie Dumplings Marzipan Mashed Potatoes Cranberry [...]
Here are meal ideas and recipes, based on the guidelines in the “Anticancer book” and based on my clients’ food in their pantry/fridge and their likes and dislikes. Each dish builds on the previous one — using leftovers.
Co-author Dave Asprey and I put together a wonderful book of knowledge for you. It’s available now via Amazon, Barnes & Noble and Hyperink.
Options aplenty! Here’s an almost complete guide to using tomatoes: whole, chopped, sliced and blended. Several recipes, too, ones that might be unique to you. Enjoy!
These pop-in-your-mouth miniature-kiwi-like fruit are gaining popularity with the young and old, chefs and farmers. They are showing up more and more places and are now available (Sept 19th through October) at Monta Vista Market, in Cupertino, see location and contact info, below.
It’s official (in my culinary book of rules) — Kale is the new spinach. Nutritionists are talking about it, for a while now. Farmers are growing it, for a while now. More and more markets are carrying it. Restaurants are serving it. People are eating it. Parents are cooking it, serving it to their kids. Kids are eating it(!).
I’ve had the pleasure of creating many marvelous cauliflower soups…. this could well be version #23, not sure, could be more, could be less. Gourmet is the word for this version —it’s simple, elegant, tasty. Me and my culinary students created it in my CSA class (community supported agriculture). We also made a Corn Bruschetta [...]
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