Breakfast: With leftover mashed potatoes I piled them on my plate and topped them with porcini mushrooms. For me that’s pretty close to heaven on Earth. A coconut milk/banana/vanilla shake made this a luxurious meal. Lunch: We are putting in a lot of long hours lately and Gary and I were both up for…
Breakfast: With leftover Buckwheat Crêpe batter I went to work making crepes. I made a new compote with Pears, Bananas and Strawberries. And voilà! A lovely breakfast was served. Daily Green Juice: Kale, Collards, Celery, Carrots, Ginger Juice Ice Cubes. Dinner: Gary wanted mashed potatoes. I wanted to prepare the cauliflower we had…
Breakfast: The day began with cocktails! Aguas Frescas, nonalcoholic drinks made from blended melons. Get this recipe and eight others by attending the online Food Revolution Summit, starting Saturday, April 30. Register now for Summit. Keep in mind if you aren’t able to listen to the LIVE broadcast early in the morning each day…
Breakfast: There were a half dozen small pears that were very ripe. Gary and I looked at each other for ideas about what to do with them. Great minds think alike! Pancakes with a pear compote, of course. Looking at the flour inventory in the refrigerator I decided to go with Buckwheat Crêpes. Pear compote,…
Breakfast: We have a huge jug of blended watermelon. It’s fun to have this ready made to pour into glasses and enjoy. I was pretty hungry and I didn’t have the time or desire to be in the kitchen after spending two full days there. I grabbed about five quinoa balls from Friday’s Passover’s Matzoh…
Breakfast: With a refrigerator full of prepared food from yesterday’s photo shoot it was time to start eating. I began with a honeydew cocktail, with watermelon, cantaloupe and ginger cubes. Gary had Teeccino. I reheated the Moo Shu Vegetables and Mineral-Rich Mushroom Soup from yesterday. Gary made a brand new Kale Salad with Papaya…
This is a special sauce that goes great with burgers, over whole grains or vegetables. 3/4 cup raw whole cashews 1 roasted red pepper, diced, or raw red pepper 1 clove garlic or 1 teaspoon garlic powder 2 chipotle peppers packed in adobo sauce, rinsed or 1/2 teaspoon chipotle powder 2 Tablespoons Apricot Butter or…
Ginger juice ice cubes are a fun and delicious way to jazz up any drink. The remaining pulp is great to use for making hot ginger tea. Ingredients Ginger Root Water Using the back of a spoon or a peel, remove the outer brown skin of the ginger root. Put the ginger through a juicer…
Breakfast: It’s a big food day. We are creating, producing and photographing new recipes for the upcoming Food Revolution Summit. Have you registered? It’s free! And if you do register you’ll be able to get the recipes for some of the food we will be preparing and presenting here in the next few days. So,…
