Done! Scroll down to view my very first video. So much fun I’ve had creating this Celebrate Spring video featuring seven healthy and delicious recipes for spring. You’ll also see many of your favorite spring fruit, flower and vegetable portraits in this new video. Continue reading
Healthy Cooking Classes Celebrate Winter’s BountyEach of these healthy cooking classes features an appetizer, hearty soup, winter salad and dessert starring sweet potatoes, squash, mushrooms, wild rice, fennel, apples, pears and much more.
Come to one or come to both classes:
Uncooked, Fermented & Easy-to-Prepare Fig Jam from Dried FigsMake 2013 healthier than ever. Introduce homemade fermented foods into your diet. This month I’ll share recipes for easy-to-make fig jam and country-style mustard as well as my very favorite white kimchi. These enzyme and nutrient-rich foods are easily digested and highly beneficial Continue reading
When Life Gives You Rhubarb . . . Make Rhubarb Apple ButterMy inspiration this week came from having so many beautiful crimson stalks of rhubarb and so little time. I wanted to make a recipe that would involve lots of rhubarb, little effort Continue reading
“The fennel is beyond every other vegetable delicious. It greatly resembles in appearance the largest size celery, perfectly white, and there is no vegetable equals its flavour. It is eaten at dessert, crude, and with, or without dry salt, indeed I preferred it to every other vegetable, or to any fruit.” Thomas Jefferson
One taste of fennel and it’s easy to agree with Thomas Jefferson. If you haven’t enjoyed fennel in awhile Continue reading
Got Cranberries?Wahoo, here’s a great recipe for you if you remembered to freeze a bag or two of fresh cranberries last November or December. CranAppleNut Muffins are delicious. They have always been one of my favorites—even more so now that I’ve perfected a gluten-free Continue reading
“A Red Cabbage Dish with Apples.” That was Auntie Esther’s response to my question asking her what special dish she would like me to prepare. I had just finished three months learning the fundamentals of French cooking at London’s Cordon Bleu School Continue reading
