food

Healthy Bread in Five Minutes a Day~Whole Grain Master Recipe

March 9, 2010
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One of the things I really missed when eating gluten-free for 3 weeks was freshly baked bread. I’m used to baking my own bread a few times a week using the Artisan Bread in Five Minutes a Day (ABin5) method so of course one of the first things I did when done with the cleanse diet was make a batch of dough. For those of you unfamiliar with the ABin5 method, it is a “no-knead” bread dough, made in a batch large enough for 4 loaves, and stored in the refrigerator for up to 2 weeks. Since discovering this method last year, I have not bought one loaf of french bread because I always have dough ready to go in my refrigerator. Now, I’m starting to make my own wheat sandwich bread too.

I was fortunate to receive a review copy of Healthy Bread in Five Minutes a Day (HBin5) …

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21 Day Cleanse Diet Wrap Up

February 26, 2010

Many of you have been following along with the 21 Day Cleanse Diet I’ve been doing. You’ve seen the vegan recipes. You’ve heard the highs and lows, the trials and tribulations. Now here’s the recap.

I did it! Three whole weeks and I stuck to the plan without faltering. No sugar, no alcohol, no caffeine, no gluten and no animal products.

People keep asking me if I feel “better” or “different.” The short answer is yes, but maybe not for the reasons you would think.

First, I feel great because I accomplished something I wasn’t sure I could, so I’m proud of that. Physically, I feel better because I lost a little weight (and I continue to lose).

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Tofu Tacos (a la Kogi BBQ)

February 22, 2010
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I never thought these words would ever come out of my mouth;
“Oh my God, these tofu tacos are so good!”
But that was before the 21 day Cleanse Diet, before I was desperately hungry one night after working late, and before the Kogi BBQ truck entered my world.

For those who are not aware of the gourmet food truck phenomenon which had gripped Los Angeles, the Kogi truck is credited with starting the frenzy about a year ago. Sure, LA had always been home to many traditional taco trucks, but in a stroke of pure genius chef Roy Choi decided to combine the flavors of Korean BBQ and Mexican tacos. When they started with their first truck they brilliantly utilized Twitter to let people know where they were going to be and the lines were legendary. Now they have 4 trucks and it’s easier to get a taco …

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French Green Lentil and Spinach Soup with Cilantro Yogurt

February 15, 2010
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There’s been a movement lately called “Meatless Monday” (it even has a website, http://www.meatlessmonday.com/) where people are making the conscious decision to eat once a week without meat. This tradition goes back to World War 1 when the government urged people to go one day without meat to aid the war effort and it continued during WW2. Today, the goal is “goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”
The website says, “going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.” For me, while I’m on the 21 day cleanse diet, every day is Meatless Monday, at least for the next week.

Many people assume that with …

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Mushroom and Asparagus Risotto

February 13, 2010
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Mushroom and Asparagus Risotto



Most people think the creamy texture in risotto comes from the addition of lots of butter and parmesan cheese. This can be true, especially when you order it in a restaurant where they may take shortcuts or have a heavy hand with the cheese. In reality, it’s the natural starch surrounding the arborio rice kernel and patience while cooking which creates this effect.

The slow stirring of the rice releases starch which binds with the cooking liquid (stock or water), resulting in a creamy texture without adding a lot of butter or cheese. Traditionally, risotto is finished with a small knob of butter and a few spoonfuls of parmesan, so if you want to add those in, by all means do so. I left them out because I’m still doing the 21 day cleanse diet.  The earthy flavors of the mushrooms and the bright taste of the fresh asparagus …

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Black Bean Soup with Avocado Salsa

February 8, 2010
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I’ve been thinking a lot about food lately. No surprise there, right? However, I’m not thinking about which dessert to make next, but rather how I can eat in a healthier, more responsible, and sustainable way. Because of this, I’ve decided to do a 21 day “cleanse” diet. I’m not going to go into the whole story here, but if you’re interested and would like to read more about it; why I’m doing it, what I’m eating, and how I feel, see the link at the top of the page which says “21 Day Cleanse Diet” or go here.  At the bottom of that page, you’ll find links to each week’s progress reports.

One of the reasons I’m doing this is to challenge myself as a cook. Can I make healthy, gluten-free, vegan food that people will actually want to eat, regardless of whether they are purposefully choosing to eat …

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