‘Tis the season for figs and so many are now available at the farmers market – Black Mission, Kadota, Brown Turkey, Adriatic and Strawberry (in photo) just to name a few.  Figs are easy to eat on the go and provide a wonderful dose of fiber and manganese, which helps fight free-radicals.  Figs are also good for the heart as an excellent source of phytosterols which can block cholesterol, and from potassium which helps control blood pressure.

Click to continue reading »

Panna Cotta with Nectarine Coulis

Hike in Pagosa Springs

Hike in Pagosa Springs, CO

I’m back!  Thanks for sticking around.  We had a glorious trip through Colorado.  Did you know they have 54 mountains with an elevation of 14,000 feet or more?  Quite impressive.  I’d like to say we hiked them, but just tackling 9500 feet was ‘breathtaking.’  We ate very well along the way, even scored a few farmers’ markets.  Let me know if any of you are planning to travel there; I have plenty of suggestions on where to eat – from Boulder and Telluride, to Crested Butte and Aspen.

Speaking of food (that’s why you’re here, right?)…a few weeks ago I mentioned a dish I made for my final presentation at Bauman College. It was a Coconut Chai Panna Cotta with a Nectarine Coulis and Orange Tuile.  As you know, I don’t usually post complicated recipes, but while this one may have one or two more steps, believe me when I tell you it is

Click to continue reading »

Plum Delicious

Plums are in their sweet, succulent prime at the farmers’ market.  Aside from berries, they are my absolute favorite fruit.  I just love their juicy flesh enveloped by that tart, colorful skin.  And that’s the best part about them – the skin is loaded with pectin which keeps things moving (think prunes;-)

Click to continue reading »

When Life Gives You Zucchini…

…I say, make chocolate cake! Like many of you home gardeners can appreciate, the zucchini is starting to runneth over, so I have been very busy trying to find creative ways to use it in the kitchen.  First there were the zucchini fritters, shredded and fried until crisp and succulent.  Then came the zucchini bread, and now the most decadent (dare I call ‘healthy’) chocolate cake I have ever created.

Click to continue reading »

You’ll Scream for this Strawberry Ice Cream

I meant to include this with yesterday’s post…and now its just in time for the holiday.  Fresh strawberry ice cream in the middle of summer?  Sign me up.  And this one is dairy free.  HUH?  That’s right – it uses our favorite ‘cream’ coconut milk.  It is easy as pie to make (I never thought pie was easy…) but speaking of pie, you certainly could top it with the ice cream! So let’s get churning…

Click to continue reading »

Espresso Shortbread

One of my loyal readers suggested I take a recipe, convert it to ‘healthy,’ and report the before and after.  Truth be told, unless I specify that it was newly created, most recipes I send are adapted to use whole grains, etc. – especially in baked goods.  This week in the San Francisco Chronicle, they published several recipes using coffee.  Of course I went right to the dessert, and found a decadent cookie which made my mouth water.  While I am not a regular consumer of the beverage, I absolutely love its flavor.  And Jay whips up a cappuccino each morning so we always have espresso at the ready. Click to continue reading »

Sweet Potato Brownies

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 reading »

Coconut is a Healthy Fat

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 reading »

Coconut Tapioca

I have been behind with my writing lately, and other than school taking all of my food-loving-creative-energy (a good thing,) and the passing of a friend’s beloved pet (gosh, those hit hard)…I’ll get back to it. That said, I realize I am sending two desserts in a row (of course you know I favor them;-) and this one includes coconut, which you also know I am just plain nuts for. Click to continue reading »

Savor the Earth and Strawberry Rhubarb Crisp

Happy Earth Day!  What are you doing for this holiday?  While that might not mean ‘day off work…’ it IS a reason to celebrate, for all that we do, eat, and live by is a result of how we nurture it.  Since my mission is all about ‘promoting a healthy appetite for a thriving planet,’ I thought it was only fitting that I devote this post to food as it relates to the earth (and, as you know, they are intricately connected.) Click to continue reading »