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…
March Cooking By Color – Orange Today’s recipe features the most orange fruit of them all: the orange! I really wanted to do a dessert for you because it’s been forever. Orange juice and zest really lends itself to cakes, cupcakes, muffins, pastries and desserts of any kind in my book. Many years ago rose…
March Cooking By Color – Orange Orange you glad it’s March? Hehe. I can’t believe how fast the year is going! It’s running away from me and I can’t seem to catch up! But hey it’s another month and another color here on the blog. We’ll be cooking from the orange family of foods and…
February Cooking By Color – White, Brown, and Black Hope you had a great weekend folks! I’ve been back home in Dallas cooking for someone in town for a conference who needed a macrobiotic chef. It’s funny because I moved to Austin and then my business blew up here in DFW! Thankfully it’s only 3…
Cooking By Color – Green This post should have gone out yesterday but things have been busy to say the least. My biggest news: a friend and I signed a lease for a new house on Friday! It’s lovely, affordable and the kitchen is open and perfect for filming. I’m super thrilled to start doing…