While the group assimilated the beauty of the coastline, the people and the culture, we were also astonished by the beauty of the nourishing food available to us at class. Included in our classes was the making of a wonderful vegetable soup, baked fennel and an artichoke and potato dish that was amazing! Can’t wait […]
I could hardly stop eating the fabulous soup made with organically grown vegetables grown right in the garden of this beautiful restaurant in Ravello Italy. As a side I had the most wonderful broccoli. I guess the scenery and the climate also help. Oh gosh, it’s going to be hard coming back! What comes out […]
Words can’t describe the experience of visiting this magnificent coastline of Italy, or it’s warm people, and definitely not the exquisite food that grows here. It’s all beyond expression for me. At cooking class today we made artichokes (carciofi), potato and fennel dishes. The produce was as beautiful to look at as it was delicious!
Our first cooking class in Italy was wonderful. It’s a gift to be with the Neapolitan chefs in the kitchen. We are going to cook again today. We’ve been invited to Chef Antonio’s home for a tour of his garden after our next class today. Can’t wait!
Many of you have heard me talk about the Blue Zones and the Italian Lifestyle and Diet. Well, here it is – hot off Dan Buettner’s press and CBS interview. This five minute interview is an extraordinary opportunity to see the benefits of plant based diets and a lifestyle that fosters long and meaningful lives. […]
Ingredients: 4 large zucchini – washed ¼ c. finely chopped vegan mozzarella cheese (if preferred, you could omit the “cheese” option if not preferred) 2 T. bread crumbs 16 cherry tomatoes 2 cloves garlic, finely chopped Fresh chopped basil Salt and pepper to taste Directions: Preheat the oven to 350 degrees. Slice the zucchini vertically […]
Ingredients: 2 delicata squash, cut in half length-wise, seeds removed 1 teaspoon maple syrup 3 cups water 1 ½ cups quinoa 5 oz. baby arugula (I’ve also used spinach) 1/3 cup dried figs, chopped 1/3 cup dried currants (optional) 1/3 cup dates, pitted and chopped ½ cup pumpkin seeds, roasted ½ teaspoon salt Fresh ground […]
Ingredients: 4 pound spaghetti squash, halved lengthwise and seeds scraped 3 oz. baby spinach 1/3 cup pitted black olives, chopped 1 tablespoon capers, chopped ½ cup almonds, chopped 1/3 cup fresh parsley, chopped roughly Sea salt + pepper Procedure: Bring a large pot of water to a bowl. Add spaghetti squash and cook for 10-12 […]
The flavors of roasted vegetables and chickpeas come together nicely and the “pop” of flavor at the end from the Sicilian Lemon balsamic vinegar is a great combination. Ingredients: 12 small mushrooms – sliced 2 ripe tomatoes – cut in quarters 1 red bell pepper and 1 yellow pepper, cut in strips 1 red onion […]
An easy-to-make soup that is loaded with nutrients and great taste! Ingredients: 4 C. butternut squash cut in cubes 3 C. vegetable broth – I like Kitchen Basics Brand of broth. It has less sodium. Dash of red pepper flakes Freshly ground black pepper Pepitas or pumpkin seeds for garnish Directions: Preheat oven to 4250 […]