Just look at those fabulous colors! And when you think about it, they really are available in almost every season. This week I am attempting another cleanse, but I’ve changed my approach on how to view it. Instead of looking at it as deprivation, I decided to embrace it as consuming the bounty of spring flavors. And sometimes my juicer runneth over with a rainbow of goodness…
You can find bananas year round, but since they aren’t grown – ever – within 100 miles of my house, I’m not sure it really counts as a seasonal food (for all intents and purposes of this site.) That said, bananas are about as much of a staple as coffee in most homes, and you know that ain’t no local food, either. Click to continue »
Believe it or not, this picture represents a brownie which may look gi-normous, but is about the size of a post-it note (tablet 
It IS big on flavor, but low on sugar and actually quite healthy, as desserts go. It also contains a secret ingredient which will soon be a secret no more. Guesses, anyone…? (Nevermind that I already gave it away:) Click to continue »
Laddie Hall - Long Meadow Ranch
Most of you know this is my favorite time of year because…our farmers’ markets are open again! I feel like its Christmas in the Napa valley four times a week. The bounty of produce is just beginning to bloom, but there are already so many marvelous gems ripe for the picking. Fresh greens, luscious apricots and cherries, and herbs to cultivate in our own gardens.
Had my Mum over today for a 3-course morning menu. Part of it was inspired by an old recipe she had made for us which was served for dinner: tuna souffle. It was a delicious, canned tuna and lemon ‘gourmet’ treat which I took the liberties of tweaking with salmon and a blender in this recipe posted a few months ago.
Last week in class, our subject was breakfast and we got to play with eggs. We made some of the best souffles I may have ever tasted (next to Mom’s, of course.) Being the considerate daughter I strive for, I wanted to share the love and ‘give back’ on this day we pay tribute to a lady so deserving. Thank you, Mom.
I originally called this post “Siete de Mayo,” but the search engines would undoubtedly take it to a place in history which would get lost in translation. So for those of you who still have some Mexican fixins’ on hand and are looking for a fast weeknight option with flair…this recipe is for you. Click to continue »
There, I said it. And I feel so much better. Not just because I said it, but because I eat it…and often. I haven’t gained a pound or lost an ounce of energy in the process. I eat it in all forms – raw, oil, milk, shredded. In case you hadn’t already figured it out, just ask my classmates how loco I am about coco.
How did this luscious fruit get such a bad (and dare I say, undeserved) rap? For years we have heard the ‘experts’ make claims that fat makes you fat, canola is the healthiest cooking oil, and coconut is a bad fat which promotes heart disease. Actually, none of these widely accepted ‘truths’ are in fact true. But don’t just take my word for it…here are more experts as to the reasons why: Click to continue »
