Last night I actually cooked from a cookbook that isn't mine and pretty much followed the recipe exactly. I never do that! I was making some basics; quinoa, a big pot of pressure-cooked black beans, and water sauteed greens and thought to myself "this meal needs something". I have quite a few cookbooks on…
This has been my go-to salad all summer long since berries are in season and plentiful locally. Yuzu is a Japanese fruit similar to a mandarin. The fruit itself is rarely eaten but its essence is used in all kinds of things from vinegar, ponzu sauce, tea, liquor, marmalade, cakes, and body products. I used…
Hello everyone! I had a wonderful time away at camp, but it’s good to be back home. Now I’m in planning mode for my small book tour along the west coast. If you are in Seattle, Portland, San Francisco, Los Angeles, San Diego or anywhere in between please leave a comment so I can email…
Hope you had a wonderful weekend!! I will be honest with you, I haven’t been cooking that much except for creating new recipes for my cooking classes and cooking for my dad, which is simple macrobiotic food. Those new recipes for my classes will most likely go in my next cookbook, so I can’t share them…
When I moved from LA and didn’t have 5 farmer’s markets every day with the most beautiful organic local produce available near me, I’m left with a conundrum. Do I buy the local produce from Whole Foods that is conventional, or do I buy the organic produce that has been shipped in? I posed this…
If you are anything like me you are craving soup 24/7 in this cold winter weather. My favorite type of soup for this season is something thick and chunky or a velvety pureed soup. That’s what you got here and since it uses almond milk instead of cream, you’ve got a low-fat, divine creamy soup….