Holidays wouldn’t be as festive without our annual cooking class series with Neely Winery. This year, like last year, held online. Kitchen TV broadcasts LIVE from Portola Valley, CA. H’Appy Hour was class #1 For the entree, participants could cook with either tempeh or chicken, paired with a beurre blanc (white sauce) made with Neely… continue reading
DeStress Fest is (3) 20-minute segments teaching ways to relax in the kitchen and throughout your day.
Farm to Fork builds dishes from produce you’d find at your local farmers market. Learn about interesting foods you’ve seen at the market, but never knew what to do with, as well as classic dishes with seasonal flair. Here’s some things we have made in the past…
When Calafia (Bay-Area almond milk maker) asked me to teach the Latin American class “vegan,” I was surprised at first. But the end result was delicious and here are some of the pictures… Above is our meal featuring Classic Cuban Ropa Vieja made with plant-based beef, snuggled between Easiest Black Beans, Coconut Rice and sliced… continue reading
The foods of spring are bright, light, and a welcome change with the new season.
Here’s some dishes we made during the Thanksgiving season.
Both topics could use a whole hour of explanation and recipes if not more, but we combine into one class which focuses on Keto and introduces fasting. I am not a big keto fan, but believe the practice can teach us a lot about how we eat. It is a good short term experiment that… continue reading
Click here for a video describing how corporate online classes fit into your HR program
Stuck at home this Covid season? Nothing on the grocery store shelves? Learn some new ideas with foods already in your kitchen.
The current trend and best way of eating is plant-forward, building your meals with plant foods and adding meat (if at all) as a condiment or side dish. Plants feed the microbiome that live in our gut and help keep our digestive system working well. Plants help keep our skin looking bright and our eyes… continue reading