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If you’ve ever had lox with mustard and capers you know just how good life can be. Salty salmon, sliced thinly on flatbread, crackers or bagels is a delicious start to any day. Gravlax is perhaps the closest you’ll get to a romp with a luscious mermaid. This is a recipe worth trying; come, give … Continue reading
Yesterday, I made my quarterly trip to Raw Vegan Source in Redmond, WA. Susan Park and Tom Armstrong have a wonderful store with hundreds of raw and vegan products. I go regularly to restock my cupboard with raw, unpasteurized nuts and seeds. Yesterday, I purchased three pounds of almonds and walnuts. As nuts are best … Continue reading
Vegans and those who prefer a more vegetable based diet often are labeled as eating food that: Tastes like cardboard Is flavorless Is too difficult to make Contains hard to find ingredients Hogwash, I say! Vegan food tastes good and so do vegans for that matter. So for those of you who are still considering … Continue reading
I’ve long held to the belief that food is medicine. The black radish is a highly medicinal food. Radishes in general have been attributed to fighting certain kinds of cancer. The black radish is also noted for its assistance in maintaining liver, gallbladder and even lung health. As such, it’s a great cleansing food. Loaded … Continue reading
After almost a week of repairing my body and drinking mostly smoothies made of rice or hemp protein powder, almond milk and bananas, I am ready to eat solid foods again. Anytime your body detoxes (deliberately or otherwise) it is important to gradually work back into regular eating. Being gentle and mindful of your body’s … Continue reading
Berries and cream is a sure sign that the weather is warmer and spring is in the air. But how does one make a mousse without dairy? It is easier thank you think. Employing some of the same techniques for whipped chocolate frosting, we’ll make fresh strawberry mousse. This recipe can be made with … Continue reading
A few weeks ago I had a lovely lunch at Monsoon, a local restaurant specializing in Vietnamese cuisine. Everything was delicious. When it came to dessert there was little on the menu that my companion and I could eat as one or both of us prefer not to eat dairy or gluten. The best compromise … Continue reading
You may have read Michael Pollan’s Food Rules or maybe you caught him on Oprah or saw an article about his 64 rules for eating. If you’re looking to improve your health or your relationship with food, it’s a good manual. To get you started, I am celebrating one very special rule that seems completely … Continue reading
When I was a girl, my gran hosted ladies luncheons and teas. Her dearest “friends” from some of the town’s most influential families would delight in an afternoon of finger sandwiches, bite-sized sweets and pots of freshly brewed tea. Hats, gloves, pastels and the smell of roses were signatures of Gran’s receptions. As Gran swirled … Continue reading
When I first started preparing raw food dishes (outside of salads and celery sticks) I used the I Am Grateful recipe book as a guide. After a lovely first time visit to Café Gratitude in Berkeley, I was hooked on raw food cuisine. In particular, I was in love with the raw onion bread. This … Continue reading
