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Roasted Cauliflower, a new way
When SJ and I were hosting in-person, nutrition and cooking classes, we roasted cauliflower and cabbage so many ways to show how both display spices in an amazingly vibrant manner. Cruciferous vegetables are fabulous tools for healthy insides and adding spices amplifies their value. We found that fresh cauliflower is so popular in our area,…
Read MoreIce Cream Cake is always Berry nice.
After reading the 30 Day Alzheimer’s Solution by Drs. Ayesha and Dean Sherzai– two well rounded folks who have spent their lives researching how persons develop Alzheimer’s disease–I just wanted to eat the culinary artistry. You’ll be lost in the beauty of the food while strengthening your cognition. This recipe is from their book, but…
Read MorePotato Tartin
One small bag small golden potatos One large yellow onion 2-4 cloves garlic 1t of something sweet if you are in a hurry Neutral oil or broth 15 or so Cherry tomatoes Herbs, fresh or dried, like parsley or savory Boil potatoes with skins on until al dente. Preheat oven to 350°F Dice or whirr…
Read MoreAsian Inspired Chickpea Salad
This is a recipe my Mom, known and loved as Pam Pam after her promotion to grandmother, would stamp approved on as she likes a healthy option with no real cooking required. I adapted it from one I found in The China Study Cookbook. 1 fifteen ounce can chickpeas, rinsed, drained and lightly mashed 1…
Read MoreBaked Ratatouille
With traditional ratatouille, vegetables are roasted, added to a gorgeous tomato sauce and cooked on the stovetop so the house smells like Provence. If your day feels more like watching the Ratatouille movie, this recipe bakes the ratatouille to free you up from stirring and eliminates the need to roast the vegetables which will become…
Read MorePomegranate salad
This sweet and savory salad is great on its own, but could be used as a topper for some greens or fish. My eagle eyed mother, who kindly proofs and willingly tastes all my recipes, likes the sorghum for sweetener and the addition of all spice as she enjoys nutmeg and cloves. 4 cups diced…
Read MoreVelvety Red Brownies
My Aunt Pauline loved red velvet cake. She wasn’t as interested in alternative flours, beets or quinoa as she was in a smooth Coca-Cola Classic and a nice, long brown ciggy. She did write a few of her cherished recipes, including red velvet cake, inside the cover of a 1923 edition of The Boston Cooking…
Read MoreRoasted Vegetables with Vinaigrette
Picture is on its way. I made this and it was eaten before I could get the photo 😂 We made this vinaigrette in a cooking class spring of 2019. Make yours with your family’s tastes in mind and it will be fabulous. To serve 4 you’ll want about 4 total pounds of vegetables. 3…
Read MoreLentil “meat” balls with ginger turmeric dipping sauce
This was the recipe Sarah Jane and I made as the pandemic started. It was the beginning of a very difficult time for people. I remember wanting to pack a lot of health from the pantry into the recipes we shared. We fried the onions to give a meaty flavor and perhaps gently guide meat…
Read MoreSpice up the Crudites!
Spices are powerfully potent for health and improve the flavor of your dishes. After savoring some amazing turmeric, black pepper and ginger cashews, I tried rolling my carrots in the same combo. Try it! You won’t be able to eat just one. 1/2 tsp each turmeric, black pepper, and ginger 1 cup baby carrots or…
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