I love being a Personal Chef and cooking up a feast for my clients to celebrate special occasions. We created the menu together based on organic farm to table seasonal ingredients. Everything was gluten free and vegan except the Double Layer Chocolate Cake with Maple Buttercream Frosting. You can see the menu below.Continue reading
I do a lot of coaching and teaching about eating your way to strong bones. Yet, it is summer and organic tomatoes and eggplant are in season. Here is how I create/cook up balance. When I blend the cooked eggplant, I add garlic, plenty of parsley, some raw, calcium rich and alkalzing tahini, and also season the dip with alkalizing umeboshi vinegar. Lemon and sea salt would also be fine. Also, as you can see from the photo, serving the baba ganoush with greens also add to our calcium, and yellow tomatoes tend to be lower in acid the the red ones. The red tomatoes posed for the photo. And the nasturtium flowers adds to the YUM! Continue reading
Here is a quick and easy, delicious recipe for vegan basil pesto with walnuts. This pesto recipe is thick, green and so delicious that I guarantee you won’t miss the cheese. Of course, it is perfect on pasta, but also try it as a dip, spread, or tossed with hot cooked grains and vegetables. Continue reading
Frying up organic eggplant and blending it with organic garden fresh herbs: parsley, chives, and garlic chives, raw tahini, and ume vinegar makes a quick and easy, delicious, vegan dip. Flavorful, farm to table, sweet carrots, local fermented pickles, and noodles create a gluten-free, beautiful, yummy meal. The noodles stand in for pita bread, a twist on the classic way to serve baba ganoush. And since black goes with everything, I chose Forbidden rice ramen. Plus, using alkalizing umeboshi vinegar and plenty of parsley balances calcium draining eggplant for an eating your strong bones meal. Continue reading
My cilantro is flowering and some is becoming cilantro seed also known as coriander. Today I made vegan cilantro pesto with cilantro flowers, some fresh cilantro and fresh green coriander seed. I highly recommend it. The fresh coriander seed has a light and sweeter flavor than cilantro.
You can make a delicious organic, vegan, raw, gluten-free, easy to make cilantro pesto, made Continue reading