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.
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(!).
A food post for Monta Vista Market website.
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 […]
BlueStar cooking demo at Atherton Appliance Store
Here’s another version of my kale chips. The batter is a classic, with cashews, red bell pepper and nutritional yeast.
Drying kale leaves is easy … in the dehydrator – or in the oven (on the lowest temperature possible). Here’s what you need (utensils, gadgets, etc) and how to do it.
A very satisfying green drink to start off the day at the Soul Collage Retreat.