August Cooking By Color – Red As August comes to a close summer in Texas still burns on. My diet this summer has been high raw, maybe about 50% on most days. I’ve been crazy about fruit. We get beautiful berries at the beginning of summer and then stone fruits like peaches, plums, nectarines, pluots,…
Whether you are vegan or gluten-free or not everyone that loves ethnic food and experimenting with new ingredients will love Allyson Kramer’s second cookbook Great Gluten-Free Vegan Eats Around the World! I made the Vietnamese Salad Wraps (which I share with a video over at Wellness Reboot) and the Bulgogi-Style Tofu (which you can get…
Howdy folks! I haven’t been keeping up with this blog enough and I do apologize. I’m still training hard, still experimenting with my diet, still not happy with one part of my body. A few days ago I was just done. I was ready to give up. That was my carb-depleted body talking and after…
Every week is Hemp Week in my book! Hemp has been on the “IN” list for years. It’s one of the most well known “superfoods”. But for some reason I didn’t get on the hemp train until this year. I’ve had it in smoothies and dressings at restaurants, but didn’t start using it on the…
April Cooking By Color – Red Tofu scramble is probably one of my favorite foods. It’s so easy to whip up and so versatile in the way you change up the spices and the veggies inside. When I moved back home to cook for my dad, one of the first things I made for him…
March Cooking By Color – Orange I’m kind of in love with kabocha squash. I first learned about this hard-skinned squash in culinary school. Since macrobiotics is heavily influenced by Japanese foods we cooked kabocha in a number of different ways. Fried, steamed, pureed in soups, made into desserts, you name it. It’s naturally sweet…