Archive | February, 2015

Veggie Shepherd’s Pie (aka Gardener’s Pie)

Published on in Freeze-able, Greens, Legumes, Main course, Nuts, Roots By |
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Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It currently feels like spring where I live. There is no snow on the mountains, the cherry blossoms are out, making the world beautiful (and attacking my husband’s sinuses), and I haven’t worn a winter coat in at least two weeks. I may even have gotten a suntan today, I’m not complaining, it is a little weird though; it’s February! It’s also noticeably lopsided considering on the other side of the country there are people creating tunnel slides in the 7 feet of snow in their backyard.

Vegan Shephard's Pie with Cauliflower & Parsnip Topping

It is still winter though, and I’m sure our West Coast winter coats will get a little more action before spring officially arrives. For this reason, and for the sake of the rest of the shivering country, I want to talk about foods that keep us nourished and warm through the colder months. (more…)

Homemade Ketchup (traditional & nightshade-free)

Published on in Condiment, Nightshade-free By |
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You may have been avoiding ketchup up until this point, it is full of sugar after all, and who knows where those tomatoes are coming from. This post is not to encourage you to eat more ketchup (or fries or hotdogs!) but once in a while, a little bit of ketchup makes the world feel a little more normal, so a homemade, guilt-free recipe comes in handy.

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Traditional Hummus with Toppings

Published on in Legumes, Seeds, Snack By |
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I rarely make plain, classic, delicious hummus. I am easily excited and wind up putting extra veggies, herbs and spices into it, making it more interesting and more powerful in the health department (case in point).

So much so that now, when I am at a party or somewhere where there is classic hummus served, I get mildly obsessive about the delicious simplicity of it. I then promise myself that I will only make it that way from now on.

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Broccoli Caesar Salad

Published on in Keto-friendly, Legumes, Nightshade-free, Nuts, Raw, Salad, Salad dressing By |
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When I tell people what I do (if and when I elaborate past ‘Personal Chef’) I get some very mixed reactions. Sometimes it’s a conversation ender, many people tell me personal stories about cancer in their life, but for the most part, people tend to ask questions about the style of food I make. More than once I have been asked if I spend my days making broccoli salad.

In general the answer to that is no, each client has their own personalized eating plan that changes from one day to the next depending on the unpredictability of cancer treatment feelings. However, today the answer is yes, I am all about the broccoli salad.

Broccoli, the tree-like vegetable, all green and low glycemic, a proud member of the crushing cancer mafia family, Crucifer, is a bit of an anticancer stereotype, I get it. But if you really think about it, when was the last time you ate broccoli that wasn’t all wrapped up in Asian noodles? When was the last time you ate it in a ‘if there was no broccoli, this dish couldn’t happen’ kind of a way?

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