A cooking lesson plan for making healthy eggs and grain-free pancakes.
Choose this cooking lesson to learn the basics of poaching, steaming and seasoning.
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.
Heirloom Organics sells baby greens at the Mountain View Farmer’s Market (and other Markets in the Bay Area). I bought a one pound bag of spinach and been using handfuls in various dishes/meals. This breakfast looked extraordinary – to me – with the large duck eggs, with the over-sized golden-yellow yolks. I bought the duck eggs from […]
Polenta cakes, stuffed with candied beets Shrimp w/Beurre Rouge Sauce (the dried mission figs really stepped this reduction sauce up a notch) Polenta, parsnips, coconut milk w/arugula, fig balsamic vinegar dusted with cardamom Pad Thai Basil Bites w/a raw Pad Thai sauce over zucchini rounds Persian cucumbers dipped in lime, with kumquats and black […]
This breakfast, I have to say, was one of the best, ever. The sourness from the kim chi with the eggs and sharp cheese wrapped in a warmed tortilla was a great combination to start the day.
Here’s a quick and easy way to make a fish dish, sustainable fish, that is.