Here are 30+ images to show a variety of soups. Soups are easy to make, easy to adjust the flavors, easy to reheat, easy to take with you.
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.
This blended — yet chunky, paleo, yet vegan soup — really satisfies the palate in taste and texture — such as: greenyness, butteryness, chunkyness, creaminess. And it’s quick and simple. I decided to use coconut oil for the flavor (vegans will enjoy this), yet wanted that butteryness — so — I reached for the fenugreek. […]
Food, knives and board are ready for tonight’s “Cook From The Box” class. Am super curious what we will create, we got rhubarb in the box this week and I’m hoping we make my 10-minute stove-top rhubarb pie, the recipe is on my food blog, click here to see it. Produce in the box this […]
Marinated grapefruit and a fruit salad came to mind when I saw Monta Vista Market’s produce specials this week. Another dish that came to mind was one that I created while doing a cooking demo at Monta Vista Market this past Sunday: 10-minute Rhubarb Strawberry stove-top Pie.
I had big fun and big yum with this week’s food for a particular client who has no allergies and just a few food dislikes.
I’ve had many “firsts” this past year — including just yesterday — giving a 45-minute inspirational cooking and healthy eating talk to 100 ten to twelve year-old girl scouts. And creating recipes for a weekly newsletter is just as exciting for me, albiet the girls’ high-energy. I’m honored that Peter, from Monta Vista Market in Cupertino has asked me to share recipes using produce specials, new arrivals and featured produce and dry goods at his store. The recipes will be here, in his newsletters and on his website.
Below are pics from a recent dehydrating class. 7 students, 7 Excalibur Dehydrators, 30 trays of food 3 recipes: Kale Chips with cashew orange batter Onion Bread with zucchini, fig and pumpkin seeds Tomato Wraps (will add text another time) Go here to read the class description: http://www.jonisare.com/dehydrating-class-for-yummies/
I created this recipe for a friend who sent a list of foods she received in her CSA box (Community Supported Agriculture) and I was inspired to create this Moroccan recipe for her. I loved it, she loved it. If you try it please let me know how it is.
This dessert brings to mind my friend’s mantra: “YUMMMMMMERs.” It’s guilt free, gluten free, dairy free, egg free, low carb. This recipe requires a bit of attention and time — it has 3 stages: bake, simmer and refrigerate. AND — no, you can’t taste the flavor of the white beans.