Joni Sare's Blog

Nutritarian (35)

Cook Outside the Box “SPICE class” recipes

Spices R us! We made outstanding tasting food! Photos and more info to come.

Melon Milk: soooo refreshing, soooo satisfying

Melon Milk02

It’s been a loooong time since I drank cow’s milk. Growing up we drank 2%, and the consistency of the milk I made tonight (MELON MILK) brought me right back to when I was 3-feet tall, no, I’d say 4-feet tall and downing glass after glass after school. I would reach for milk much more [...]

Plum, Apple, Thyme Slush (or Soup)

Plum, Apple, Thyme02 w:ice

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

Vegan version of a Caprese Salad

03Caprese Salad, Antipasto, Stillheart, 14 people

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.

Sole dinner w/kale salad and a caprese salad

Fish with butter, fennel veggies in parchment wrap, with kale salad and tomato fennel stack

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!

Apple Mint Truffle Kabobs

AppleMintKabobs3

This has a tart, sour, sweet, yet verrrry earthy play on the tongue. (An amuse bouche, appetizer or dessert.)

Cucumber Fig amuse bouche

Fig Cucumber Mint Kabob4

This sweet sour combination is sure to get your juices going….

Romaine Lettuce Boats w/Lentils, Quinoa and Dairy-free Alfredo Sauce

Stillheart: Female leaders35 (Lentil, Quinoa Wrap, Beets and Carrots)

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.

Sweet’n Sour Root Vegetables with orange and ginger

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 [...]

Paleolithic menus, from past dinners

Here’s a collection of menus, from past Dinners…. Sept 4, 2011, 19 people Bacon was the star player, it showed up in each course Amuse Bouche: Marinated Green and Yellow Bush Beans, Bacon slices Salad: Grated Steamed Beets and Relaxed Kale topped w/orange, chopped Bacon  and  Napales (cactus), served in an orange cup Entree: Bean-free [...]