Anticancer recipes based on David Servan-Schreiber’s book

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.

Cooking class, 10 people, 3 items

Cooking class, 10 people

This was a cooking class for the home-care workers of one of South Bay’s premier Elder In-home Care services. It was a training for the caregivers so that they can provide healthy food to their elder clients.

Bulletproof loafs

Bulletproof loaf

Here are photos to illustrate how to make Bulletproof baked loafs (loaves).

Bulletproof Bacon Wraps

Bulletproof bacon wraps with liver pate

A snack, appetizer and dessert! Best way to eat these is to pop’m in your mouth and have fun chewing and savoring the flavors and textures.

An almost complete guide to using tomatoes

Options aplenty! Here’s an almost complete guide to using tomatoes: whole, chopped, sliced and blended. Several recipes, too, ones that might be unique to you. Enjoy!

Kale, the new spinach (soups, salads, chips)

It’s official (in my culinary book of rules) — Kale is the new spinach. Nutritionists are talking about it, for a while now. Farmers are growing it, for a while now. More and more markets are carrying it. Restaurants are serving it. People are eating it. Parents are cooking it, serving it to their kids. Kids are eating it(!).

The wonderful world of juices and smoothies at the Monta Vista Market

Watermelon spritzer Monta Vista Sunrise Green ginger juice …and so much more¬†were the concoctions created during my demo this past Sunday at the Monta Vista Market. I brought my Breville juice machine and my Vitamix (a high-speed blender). Thankfully the staff had no trouble keeping up with washing the produce, and rinsing out the juicer […]

How to make a stove-top cobbler

Cooking a fruit cobbler on the stove top is one of the easiest summertime cooked desserts I can think of…. stone fruits, berries and apples can be used, along with a variety of batters. The prep work is not laborious, it’s easy to put together and it cooks pretty fast (under 20 minutes). I’m hoping […]

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!).

Paleo potluck food gallery

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