We spent the year with California Farmers Market Association, visiting different markets with easy, seasonal dishes you will cook at home. September 2017 – Morgan Hill Farmers Market Unexpected Produce Day We made two dishes, the first using just arrived Celeriac, an amazing veggie with A LOT of Vitamin C and K, iron and phosphorus…. continue reading
The assignment was a “back-to-school snacks,” for the children’s cooking class at Northside Santa Clara Library. We made Watermelon Radish Rollups Cauli-Tofu Jalapesto Bites Scrambled Tofu and Cauliflower Rice Banana Ice cream out of the Champion Juicer (made with just frozen bananas – what a taste and flavor!) An ol’ fashioned Champion juicer We also… continue reading
“Thank you so much Laura! You were amazing as always.” – Filice Insurance. Back to Harker School in San Jose for their wellness faire – Spring into Wellness. We did three recipes using produce in, or coming into season. Watermelon Radish Rollups 1 watermelon radish 1 container hummus Black olives 1 head frisee lettuce… continue reading
“Thank you so much for your cooking demo and talk at the Belmont library. It was my first such class and my husband and I thoroughly enjoyed it. I felt like I came away with a lot of good tips and ideas and it was so much fun!” – Julie H Belmont Library commissioned… continue reading
Two 30 minute classes today with the Public Health Institute in Oakland – EZ Seasoning and Higher Flavor, Lower Salt, Better Fat. Among the recipes we did was Sriracha Glazed Beef and Tofu (adapted for a lower sodium result). We also did a Mushroom Powder Taste Test ( an umami punch with no added sodium)…. continue reading
Cooking with the boys got easier this year, they were older and more able to concentrate for a given period of time. But I also think they started to get into it. Enjoy it. We had a lot of fun. Homemade pasta Tempura Avocado Tomato Crostini Sundried Tomato, Basil and Pinenut Baked Brie Chicken Cacciatore… continue reading
CUESA is the world-class nonprofit that runs the San Francisco Ferry Building Farmers Market, and sponsors weekly cooking classes held at the market taught by local chefs. We did two dishes in class today, including Pomegranate Molasses Sparkler. A combination of ingredients such as fresh pomegranate juice, pomegranate molasses, vodka and sparkling water. The second… continue reading
A great wellness fair at Rocketfuel today. The Ipad / Apple TV technology filled the wall monitors and really made the festival come alive! We did a 5-minute cook class on EZ Seasoning For those who couldn’t make it to the actual fair, they broadcasted the cooking demo in rooms across campus over the HDMI… continue reading
Employee wellness event and cook classes for fall and winter: http://eepurl.com/bzcna1
Getting ready to teach the Pickle Class at George Ohsawa Macrobiotic Summer Camp, out in the back woods of the Tahoe National Forest. We taught 4 types of pickles in class. On the left is cured nuka (rice bran) for nuka pickles, at the top is a salad press making quick pickles, on the right… continue reading