Tag Archives: Esalen Institute

Vegetarian Cooking Class Feast

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A Feast from one of my cooking workshops

A banquet feast of farm to table organic vegetarian dishes; every time I teach, right before we eat, we share our learning experience: cooking with new ingredients. In the photo are vegan, gluten free mac and cheese made with quinoa pasta and a delicious cashew cheese made with veggies, spices and nutritional yeast; teff grain garnished with edible flowers; amazing chèvre vegetable and garden fresh herbs quiche; garden fresh picked salad greens  I love to travel and teach and also love to teach at home. Please come visit, study with me, and stay at my organic b&b or bring me to you worldwide Continue reading →

Organic Edible flowers on Salads

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Falafel, Salad and Soup YUM

Beautiful organic edible flowers make a meal gorgeous. One of the things I love about teaching cooking is inspiring folks to engage their senses, cook from their hearts, be mindful, creative, sensual, have fun and pleasure cooking and eating healthy food. Continue reading →

Buckwheat Flour Makes Great Pancakes

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Organic Gourmet Breakfast pancakes and fruit salad

My friend Linda came to Esalen Institute when I taught 2 hands organic farm to table vegetarian cooking classes. She had a revelation after eating my buckwheat pancakes. The quick and easy gluten-free buckwheat pancakes I taught in my breakfast class were deliciously light unlike the heavy ones from her childhood memories. Continue reading →

Change from the Inside Out

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Love, art from Esalen bridge

This morning, as I looked around my newly painted kitchen, I felt so grateful. While color is a part of it, the process of letting go, paring down, and looking at what I need was transforming. I realized this is the first time, I am looking at letting go of the “just in case” and trusting that I always have what I need… Continue reading →

Cooking with Love

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Growing food with love, cooking with love and eating with love

“Gather Ingredients grown with love: cook and serve with love.” Leslie Cerier

February 19-26, 2016, I taught 2 hands on organic, vegetarian, farm to table cooking workshops at Esalen Institute in Big Sur, CA For the first time ever, no one left the room when the workshop was over. We were in the big love bubble of what we created all week. Tad Torzecki, participant in Improvisational Cooking for Health and Vitality (2/21-26/16) gave me the drawing above as a Thank-you. Continue reading →