Yum on the tongue…. for an amuse bouche, appetizer …or… dessert.
This is a wilted salad, the kale is ‘cooked’ with lemon and salt (an acid and alkaline). The colors are dark and light green, purple (w/touch of white), black, brown. The textures are leafy, crunchy, soft. Can be made 2-3 days ahead of serving. although the pumpkin seed oil, parsley, pecans and seaweed ought to be added the day of.
6 November, Sunday
30 October, Sunday
26 October, Wednesday
A mock mayo (dairy free and egg free) with truffle oil and tarragon … yummmmmmmm.
High Ground Organics is one of maaaaaannnny farms in Watsonville (CA), yet stand above the rest in the quality of their produce. You’ll recognize them at the Farmer’s Markets from the fresh-fresh-fresh-freshness of the produce, and you’ll notice that the size is larger in comparison to others’ produce. Yet, the flavor and texture of their […]
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.
Tips for salad makeovers! I’ll be meeting with a new culinary student in the kitchen who needs/wants to add ‘life’ to her salads. AND, she wants to have ideas as to what to eat while she is in recovery, strengthening her lungs, liver and gallbladder.
….is a health concept – over time you’ll want your Window to be wider, the bottom line represents rest/digestion, the top line represents action/movement. The more you rest, the lower the bottom line goes. The more physically fit you are the higher the top line goes. The wider apart the two lines are, the better health you achieve, experience.