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!).
Here are recipes to go with this week’s Monta Vista Market’s produce specials… featuring rhubarb and broccoli. Lucky you! This past Wednesday, I came up with a 2 rhubarb recipes and will now share then with you because this week’s specials at Monta Vista Market includes rhubarb.
BlueStar cooking demo at Atherton Appliance Store
Here is the list of foods that are the box this week. I’ll create a couple of dishes using these items.
Another version of my Raw Pad Thai, served at a 3-day retreat.
10 minutes?!… just 10 minutes to put a potluck item together? Okay, first thing – what foods do I have.
I swear, some of the best meals – ever – come from what is found in the fridge, freezer and pantry. Stacey and I were verrry pleased with our lunch today.
I recently made these crepes (krr-epp) for a client – and – brought them to the South Bay Raw Food MeetUp monthly potluck. They are absolutely divine. I’ve made them many times, the mouth feel and taste are just like a crepe (krr-epp), people always go ga ga over them.
Another simple and tasty raw dish, goes to show you, not every raw dish is complicated.
Soooo simple + sooo tastey = equals winner.