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Transformation: “Normalizing” Cooking, Limiting Beliefs, and a Radical Proposition
This is the fifth of six articles on Transformation: Being New in Our Thinking. The previous article revealed the two key aspects at the heart of this new thinking: 1) value and 2) respect--for food, eating, the kitchen and cooking. Now let's further explore other key...
Transformation: What Does New Thinking Look Like?
This is the fourth of six articles on Transformation: Being New in Our Thinking. It's time to see exactly what this deeper level, "new thinking" looks like, i.e., what do we believe to be worthwhile uses of our time? The previous post explained the difference between...
Being New in Our Thinking: The Thinking-Table Connection
This is the third of five articles on Transformation: Being New in Our Thinking. Maybe we don't often think of the humble kitchen as a place for something as lofty as a "transformation." But wait until you read this installment! The first newsletter in this...
Why the Big Fuss About Protein?
A previous post shared ideas for portioning out large pieces of protein into smaller "Protein Paks" that you keep stocked in the freezer. It's a great way to make sure you always have some easily accessible protein. While that is certainly a handy tip, it can leave...
Recipe: Broccoli Stalk Chips
Earth-Kind Opportunities in the Kitchen: In Honor of Earth Month Reducing food waste is an easy way to be kind to the earth. You've probably seen the reason, but if not: Once in a landfill, food waste breaks down and emits greenhouse gasses, including carbon dioxide...
Recipe: Asian Style Risotto
This Asian-Style Risotto bears a resemblance to congee, a common Asian dish made by boiling grain in a large amount of liquid until it gets very soft, much like a porridge. This version also draws on Asian flavors of ginger, garlic, mushrooms and cayenne pepper,...
The Monster in the Closet
The Modern World's Plague In today's world, the spectre of Alzheimer's looms large. Perhaps the disease is so frightening because, unlike other major conditions, there are no surgeries or drugs that can stop, cure or even arrest it significantly. A Hopeful Nugget A...
What Does a Meal Making Transformation Look Like?
This is the second of five articles on Transformation: Being New in Our Thinking, the missing link to speed and ease our journey to healthier, happier eating, for life. A previous post began the conversation around Meal Making Transformation, starting with why it's a...
Kitchen Tip: Don’t Get Stuck with Sticky Pans–The “Leidenfrost Effect”
One of our readers contacted me about a pressing issue: Stuck-on eggs! Every morning after cooking breakfast, he would be left with egg stuck all over the bottom of his frying pan. Of course he could just get a non-stick pan, but given all the recent concern about...
Recipe: Moroccan Winter Vegetables Soup
Serves: 6-8 Step 1: Saute Aromatics and Seasonings 1 Tbsp. coconut oil 1 med onion, diced to ½” 2 cups celery, diced to ¼” (from about 3 stalks) 4 cups mushrooms sliced ¼” thick (if large mushrooms, cut slices into halves or thirds) (from about 4 large or 8 medium...
Want a New Idea to Make Healthy Eating Easier?
What if there was some really important nugget of information that could speed and ease the journey to become happy and healthy eaters for life? Over the next month, I'll be sharing this missing link, called Transformation: Being New in Our Thinking. A Churning Story...
Recipe: Curried Celery for Seasonal Eating
Eating with the Seasons: What to eat when there’s nothing in the fridge? Ever open the fridge and panic because there’s nothing to eat? That’s how I felt a couple nights ago because I hadn’t gotten to the store. But wait! What about the celery sitting all alone in the...