Using acorn flour, and other native edibles.
A salad dressing that is tangy, fresh, bright and heated. Good any time of year. Good on salad, fish, chicken, pork.
A cooking lesson plan for making healthy eggs and grain-free pancakes.
This recipe uses cauliflower in place of bulgar (or couscous, rice) as is traditionally used in a Tabbouleh Salad.
A photo gallery with 152 images of food…. lunch, snack and dinners for 2 people, 4 weeks, 5 days/week. (July 2014)
This recipe took 15 minutes, start to finish and has just 3 ingredients. Oven-baked Pistachio-breaded chicken Chicken cutlets Annie’s Dijon Mustard, about 2 teaspoons per cutlet Pistachios, ground to a fine meal, 1 tablespoon per cutlet 1. Heat oven to 400 degrees. 2. Put parchment paper on a baking sheet. (I use parchment paper for […]
Blueberries and almonds go really well together. This stove-top method of making a cobbler is easy enough for pre-teens to make, and healthy enough to serve as a snack.
“Lunch and learns” are for employees who want to bring home the ease and grace of cooking healthfully. Eating for Health is by far the best health insurance one can buy, do, have. In this version, I offer 3 classes: Italian, Thai and a healthy breakfast. Check it out, perhaps you will want to do […]
Retreat in Kona, Hawaii May 2012 10 women, 7 days, 6 nights The food The scenes
First of all, I will apologize for the not-so-workable slide shows in the post. It was a test, something new to try, clearly the software needs more work. The theme I picked for my recent cooking demo at Monta Vista Market was “Thanksgiving Leftovers.” And I gave myself the challenge of coming up with unique […]