Instant Pot Class: Honey Lemon Chicken, 10 ways

In this class, you will learn one of my “convertible recipes” where you can choose your own flavor (a specific cuisine). Once you know this COOKING METHOD you can create dozens of versions.

Orange Ginger Stir Fry

Stir-fried veggies and meat with a Ginger Orange Glaze similar to “Panda Express Orange Chicken”

Elixir: honey lemon ginger cayenne, an antioxidant and immune booster

  Start your day, and end your day with this warming, immune-boosting drink. My version is quite simple, using 2's of everything. I don't care for too much cayenne, so I only use 2 small pinches. Lemon, Ginger, Cayenne, with honey I’ve been drinking this elixir since mid-February when I was introduced to the “I […]

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.

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 […]

Candied Orange Peel and Ginger with Tamarind Paste

Candied Orange Peel generally has a lot of sugar…. so, I came up with my own sugar-free version. It is just as good as the real deal: just as sweet, just as intriguing, intense, enjoyable.

Baked figs with chocolate, bacon, goat cheese, and candied orange peel and ginger

An exceptional mix of flavors, textures and temperatures.

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.

Asian Beef Short Ribs in Parchment Paper

The ribs steamed (in their own juices) for 3 hours… the meat fell off the bone, the flavors had plenty of time to rehearse and played a wonderful song on our tongues.