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

INGREDIENTS: 1 bunch of thick asparagus, 1/2 inch to 1 inch plus 1-2 Tbsp of olive or grapeseed oil Salt and Pepper Seasonings of your choice (orange juice, lemon juice, truffle oil, herbs, etc.) 6-8 metal skewers (flattened oval ones are best, square next, round as a last resort) METHOD: Heat the grill. Clean the...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

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 breads. Tested, reliable formulations using quality ingredients to replicate traditional baked products (which use...Read More