Cook Outside the Box “SPICE class” recipes
Spices R us! We made outstanding tasting food! Photos and more info to come.
Spices R us! We made outstanding tasting food! Photos and more info to come.
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.
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.
This make-shift salad press does the trick! The pressure makes for a crispy, watery salad
Fish dinner with culinary student was a success! He can use the parchment paper cooking method for many other dishes. He has plenty of Basil Butter to use on other dishes like soups, fish, meats, salads – too!
Here’s a unique way to serve grains and legumes. The colors are green (lettuce), brown, tan, white sauce, topped with green and red. The textures are grain-y, creamy, watery crunch.
Can be made the day before, and then put into lettuce boats the day of. Top with meat, poultry or fish for other sources of protein.
I will serve this side dish at AT&T’s cafeteria in San Ramon, on Thursday, October 13th. 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. Here is the designer lunch I created to be served [...]
This is a wilted salad, the kale is ‘cooked’ with lemon and salt (an acid and alkaline). The colors are dark and light green, purple (w/touch of white), black, brown. The textures are leafy, crunchy, soft. Can be made 2-3 days ahead of serving. although the pumpkin seed oil, parsley, pecans and seaweed ought to be added the day of.
5-course luncheon for 2 people (well, 3 people if you count me, yet I ate after they had their dessert course).
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