Chia seeds are the new flax. Of course we’ve been ahead of that curve for awhile, but it was fun to see the many applications for them at the Fancy Food Show in SF last week. Not only a fabulous source of Omega 3s and fiber, another big advantage that chia has over flaxseeds is that they’re shelf stable. So when you’re rushing out the door in the morning and need a quick fix for breakfast, here is an easy recipe to jump start your day.
We are gearing up for a series of storms on the west coast this week…so to me, that begs for soup. Soup is the best way to get mega-doses of vegetables all in one serving, with so many variables on combinations. And as part of our monthly Gluten Free Progressive Dinner Party, I thought it was fitting to offer this recipe as the first course. Let the flood gates open (so to speak…) as we savor soups in the season of the storm…
I’m getting crafty with my recipe titles again. Experimenting in the kitchen can do that to a person, especially when it comes to dessert. Over New Year’s we picked up the last of a pumpkin crop in Bolinas and I promptly added them to my collection on the front porch. Even if that decor is SO autumn…these pumpkins are still offering sweet, fleshy flavor when roasted. So I combined a few recipes to make a combo souffle and flan, introducing pumpkin ‘soufflan.’
Last night my cooking class featured easy, low-calorie foods. Two of them have appeared before – cauliflower couscous and raw kale slaw. The addition was halibut ‘en papillote,’ or the fancy (French) way of saying ‘fish in a pocket.’ It is the easiest preparation ~ no fuss, no mess. And the ‘wow’ factor for those at the dinner table is the ultimate endorsement.
In the thick of the ‘healthy post-holiday season,’ we are inundated with diet and weight loss suggestions. While I’m all for getting on a healthy track, I am not a fan of the yo-yo diets or starvation protocols floating around. In essence, they are unsustainable and they put our bodies through undue stress and confusion. Instead, I opt for continuity by eating whole foods in their most natural state every day. Easy enough, right? Let’s explore…
