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.
Below are pics from a recent dehydrating class. 7 students, 7 Excalibur Dehydrators, 30 trays of food 3 recipes: Kale Chips with cashew orange batter Onion Bread with zucchini, fig and pumpkin seeds Tomato Wraps (will add text another time) Go here to read the class description: http://www.jonisare.com/dehydrating-class-for-yummies/
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.
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 [...]
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
Holiday appetizers can come in a variety of forms and flavors… here are mine, that I created for the “Raw Food Connection” potluck in Monterey this past weekend.
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.
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!
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.
1. Recipes (957)
Specific elimination diets (226)
Specific healthy diets (423)
2. Cooking methods (129)
3. Catering (229)
4. Culinary instruction (315)
5. Events (MeetUp) (58)
6. Speaking engagements (90)
