This “tomato-free” Thousand Island Dressing is for those who want to avoid the nightshades. It fits the Auto-Immune Paleo plans that includes mustard, substitutions for mustard are included.
Sour Cream with Coconut Milk Ingredients 1 can (14oz) full-fat coconut milk (or Trader Joe’s Coconut Cream) 1 lemon, zest and juice 1 tsp apple cider vinegar 1 Tbls ground dried herbs (any variety, see NOTES below) Directions 1) Blend all ingredients together. (Best results in a food processor.) 2) SLice the potatoes to 1/4-inch […]
YES – potatoes are back in favor… firm not soft, that is. The firm potato gets a thumbs up from many health care practitioners. The overcooked potato gets a thumbs down. And you won’t believe this sour cream is coconut milk! — the sour and herbs trump the coconut flavor!
Healthify your butter — add MCT oil and coconut oil for spreadable butter – straight from the fridge.
Using what I have in the pantry I came up with a very tasty cranberry sauce for my cooking demo this past Saturday at Monta Vista Market.
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.
Blueberries are in! and here are 6 ideas for you to use’m…. Blueberry Port Sauce (for red meats), Blueberry Orange Sauce (for poultry), Blueberry Sweet-Spiced Pudding, Blueberry Vinegar (for fish, salads), a soured dip for a Fish Frittata and last, but not least – Frozen blueberries.
Here are recipes to go with this week’s Monta Vista Market’s produce specials… featuring rhubarb and broccoli. Lucky you! This past Wednesday, I came up with a 2 rhubarb recipes and will now share then with you because this week’s specials at Monta Vista Market includes rhubarb.
My refrigerator is organized, I’m happy to announce, with all the vinegars in one area, all the sweet condiments in another area, and all the other miscellaneous condiments in another area. YES – I keep the vinegars in the fridge, the temperature in the kitchen changes often, 20 degrees sometimes, so, the more stable temperature of the fridge will give’m a longer life span, maintaining their flavor.
Here is a PALEO version of my Hot’n Sour Squash Soup that I created at INTEL.