Recipes
How to create a recipe January 28, 2012
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.
PALEO Hot and Sour Squash Soup January 28, 2012
Here is a PALEO version of my Hot’n Sour Squash Soup that I created at INTEL.
Hot and sour squash peanut soup January 28, 2012
Day 2 at INTEL….. This soup has a kick, most people said it is medium spiced with a good balance of sweet and sour. ***** The HOT kick comes from red pepper flakes and red chilies. The SOUR punch comes from the pickled red chilies and from the tamarind. The smooth SWEETNESS comes from the [...]
Asian Refreshing Pressed Salad December 20, 2011
This make-shift salad press does the trick! The pressure makes for a crispy, watery salad
Raw, dehydrated spinach bread December 8, 2011
My favorite Indian spice – this cousin of cumin – is sweet, nutty and pungent. It’s just the right touch in taking dehydrated breads to a new level, to transport you to an exotic far away place. Kala Jeera (black cumin) is a member of the parsley family and is used in Indian breads, soups and sauces, often used in conjunction with fennel, nigella, black mustard and ajwain seeds.
Plum, Apple, Thyme Slush (or Soup) October 26, 2011
A wonderfully refreshing drink, adapted from: (name of book to come) 1 plum 1 apple 1 cup water 3 cups ice (or 1 cup coconut milk, omit water) 3 sprigs thyme Top each serving with a few drops of Balsamic Vinegar Slow-carb version: add Coconut Milk and serve as a soup
Raw vegan version of a Caprese Salad October 16, 2011
I served this version of my Caprese Salad today at a Raw Food potluck. Used a green tomato and the ‘cheese’ is pine nuts blended with olive oil, green tomato and basil. Marinated the fennel and green apple in lime juice.
Vegan version of a Caprese Salad October 15, 2011
I served this vegan version of a Caprese Salad for a group of 14 women at Stillheart. It was a HUGE hit …. the flavors, the textures and the adventure of eating it — with a steak knife.
Tomato “Cheese” Stack, a vegetarian version of a Caprese Salad October 14, 2011
T’was hard to select a star player of our meal when two of the three dishes really stood out. I’ll give my vote to this one, tho, because it clearly can stand on its own. This vegetarian version of the Caprese Salad was very very good! What a beautiful presentation, too.
Sweet and Sour Lentils, Quinoa w/Basil Butter October 7, 2011
Yummm, I put together 3 things that I had in my fridge to make a tasty, satisfying breakfast porridge. The flavors — basil, butter, orange, ginger, tamarind — brought me to all parts of the world.
Tags: Breakfast porridge • Porridge