How to make braised bok choy

As a therapeutic chef I look for ways to minimize harmful affects of cooking — and the maillard reaction and fond are two that I avoid when cooking for those who have a health challenge. Both are coveted by most chefs (including me) for both visual appeal and taste satisfaction. So, I’ve challenged myself to come up with ways in which to create the look of browned food and to create the umami flavor in my food. You’ll be able to read more about this in my upcoming book: The Bulletproof Upgraded Chef (available online, soon!).

Demo at Monta Vista Market

Cooking demos at Monta Vista Market! No charge. Drop in any time. All improv, no recipes are used. Watch me as “we” create various dishes using different cooking methods. And, I’ll always do at least one raw dish — a salad, a soup, a blended drink. Contact me if you have any request! — cooked or raw.

CSA cooking class, May 3

Roshambo, or rock-paper-scissors, is a ‘trump’ game where one hand gesture trumps another. I will show you how to bring the idea of this game into the kitchen. I’ll demonstrate how various flavors are used to ‘trump’ other flavors, such as: salt trumps harsh peppery flavors of turnips and radishes; and sour trumps the bitter taste of kale.

Free food demo at Los Altos Preschool

26 April, Thursday

CSA cooking class, June 23

23 June, Saturday

Proverbs and quotes related to healthy eating

The most famous of’m all: “Let food be thy medicine and medicine be thy food.” ~ Hippocrates

Annual Client Appreciation Day

30 November, Wednesday

Ladies’ Night of Indulgence: healthy food, massage, and jewelry

13 October, Thursday

Women of AT&T, corporate athlete event

Guest chef at AT&T

A 30-minute motivational talk to 120 employees at AT&T in San Ramon. Here is the designer lunch menu I created and will be offered in their cafeteria for all AT&T employees.

“Owning your power as a female leader” event at Stillheart

Here is a photo gallery of one-day event I catered at Stillheart Retreat Center. I only wish I could have also participated in the program — Phyllis and Laurie were fabulous to work with, and everyone had such glowing faces throughout the day — nourished by the workshop and the food.