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When Life Gives You Lemons, Part 2
I’ve grown to appreciate lemons, to welcome them, in fact. There are so many delicious things one can make from them. The longer I’ve lived in Phoenix, the more I look forward to the shopping bags and boxes full of lemons that some of my cooking students, clients, and friends…
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My Favorite Coconut Macaroons
Are you looking for a great dessert for the holidays? One that’s wheat-free, gluten-free, grain-free, dairy-free, naturally sweetened, low in sugar, and absolutely delicious? If so, and if you like coconut, I’ve got a recipe for you. These macaroons have even pleased people who say they don’t normally care for…
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Change Your Mind, Change Your Habits
Some people say they don’t like the taste of some of the foods I recommend––certain vegetables, fruits, or other things they are unaccustomed to eating. This can change. Your tastes aren’t engraved in stone. They are conditioned habits that can be changed with persistence. What does your body want and…
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The Best Roasted Brussels Sprouts Ever
I thought I didn’t like Brussels sprouts until I turned 21 and one of my early cooking instructors in Penzance, England, Michelle Cowmeadow, showed me how to cut and cook them to reduce their bitterness (cutting them makes all the difference). They’ve been one of my (many) favorite leafy green…
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Flourless Quinoa Chocolate Cake & Cupcakes
If you love or once loved chocolate cake and you eat a wheat-free or gluten-free diet or you follow a primal diet that occasionally includes quinoa, I have a great recipe for you! I’ve made it a handful of times and it’s been a hit in cooking classes and with…
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Jules’ Banana Pudding from Paleo Comfort Foods
If you’ve been following my blog and giveaways, you know that I’ve been cooking from Paleo Comfort Foods: Homestyle Cooking in a Gluten-Free Kitchen recently. Last week and weekend I made their Basic Biscuits, Bangers & Mash, Momma’s Slaw, and Jules’ Banana Pudding. I liked all of them. The biscuits…
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The Burger’s New Friend: Parsnip Fries!
Root vegetables rarely get the attention they deserve and parsnips are no exception. They make a great alternative to French fries, seasoned with herbs or spices and roasted in the oven. I was reminded of this last night when a friend roasted a pan full of parsnip sticks, carrot sticks,…
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Brownie Redux: Secrets for Cutting the Sugar & Keeping the Flavor
Everyone enjoys treats. Problem is that most desserts contain large amounts of sugar, something we would all do well to minimize. Even if you’re using honey, maple syrup, or coconut palm sugar, you’re still taking in sugar, just a less refined form of it. But what if you could take…
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Mineral Fusion: Makeup that Makes a Difference
I discovered mineral make up in mid 2007. I was doing a monthly cooking spot on Channel 3’s Your Life A to Z. Their make up artist, Karen Hall, and her husband John Hall, a professional photographer, did before and after photos of me and another chef who regularly appeared…
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