As a therapeutic chef I look for ways to minimize harmful affects of cooking — and the maillard reaction and fond are two that I avoid when cooking for those who have a health challenge. Both are coveted by most chefs (including me) for both visual appeal and taste satisfaction. So, I’ve challenged myself to come up with ways in which to create the look of browned food and to create the umami flavor in my food. You’ll be able to read more about this in my upcoming book: The Bulletproof Upgraded Chef (available online, soon!).
Tips for salad makeovers! I’ll be meeting with a new culinary student in the kitchen who needs/wants to add ‘life’ to her salads. AND, she wants to have ideas as to what to eat while she is in recovery, strengthening her lungs, liver and gallbladder.
A very yummy, satisfying Mediterranean chicken dish.
Here’s a quick and easy way to make a fish dish, sustainable fish, that is.