INGREDIENTS: 1 1/2 cups raw almonds 4 cups pure drinking water 1/2 tablespoon pure vanilla extract 1 tablespoon coconut oil 1 tablespoon sweetener of choice Pinch of Himalayan salt METHOD: Rinse almonds, and soak them in water for 10-12 hours. Rinse again. Blend the nuts with the drinking water in a blender, into a slurry....Read More

Think of how often a dish starts with a sauté of onions, carrots, and celery. In Italy, this combination is called soffritto. In France, it is cooked with butter and is called mirepoix, but for general purposes I like it cooked with light-flavored olive oil or even grapeseed oil, which is neutrally flavored, so I...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More

There are many different methods for making basil infused oil, but I find this one works really well. It produces a deeply colored and flavored oil that will last in the refrigerator for 3-5 days before the flavor begins to drop off. It can be frozen for a month or two without much loss of...Read More

By using olive oil instead of butter, you are eliminating the saturated fat of butter, and replacing it with “good” monounsaturated fats and some antioxidants. A light, mild-tasting olive oil is best for cakes or muffins made with fruits or vegetables, such as lemon, orange, apple, banana, and carrots. Chocolate cakes and brownies are excellent...Read More

Having a baking mix on hand is one of the best time savers for busy families when it comes to breakfast. Store the mix in a 4-quart plastic container with a tight-fitting lid in a cool, dark, dry place. Stir in sugar to taste and liquid ingredients right before cooking. INGREDIENTS: 10 cups flour 1/4...Read More

This excellent gluten-free flour formulation comes from King Arthur Flour, America’s oldest flour company in Vermont. Special diets, such as the gluten-free diet required for celiac disease, can be very challenging especially if you enjoy traditional baked goods and bread. Tested, reliable formulations using quality ingredients to replicate traditional baked products (which use wheat flour)...Read More

Sprouted lentils and beans are a very healthy source of both protein and complex carbohydrates. Once sprouted, use sprouts for raw salads, batters, sandwiches, and soups. Not only are sprouts more easily digested, they also have an increased nutritional value and fiber content! INGREDIENTS: 1/2 – 1 cup organic, dried grey-green lentils* 1 large glass...Read More

Abalone is a large mollusk that is as delicious as it is tough. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. Start by trimming away the dark, curly edges, which tend to stay tough. Then, slice it into thin 1/4-inch slices. Place a piece of plastic wrap or parchment paper...Read More

RECIPES: Roasted Lamb with Port Sauce, Herb Marinated Rack of Lamb, Rack of Lamb Marinated in Pomegranate Juice, Persian Lamb When cooking lamb, the proper lamb cooking time and the correct cooking temperature are extremely important. The optimum flavor and tenderness of various cuts of lamb can be consistently achieved when care is taken to...Read More