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 […]

“Owning your power as a female leader” event at Stillheart

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.

Eucalyptus Magazine’s raw dinner, Stillheart Institute

Recap of Raw dinner for 44 people, with photos and links to recipes.

Cooking demo at Atherton Appliance and Kitchen

BlueStar cooking demo at Atherton Appliance Store

Raw: Pad Thai #2

Another version of my Raw Pad Thai, served at a 3-day retreat.

Bones, don’t throw’m away

Best thing to do with leftover bones ….. is to make soup broth.

Raw: Pad Thai#1

Another simple and tasty raw dish, goes to show you, not every raw dish is complicated.

Raw: Tom Kha Soup

Soooo simple + sooo tastey = equals winner.