I believe that many (if not most) people want to do something to make a positive environmental impact but don’t know where to start or don’t feel that their small changes will have an effect. Or they feel they must do something big (such as No Spending in 2025) but know that they can’t truly… Read More
I am currently working with a group of Veterans offering nutrition education and daily meals for them and have been working on The Healing Kitchen: A Program for Veterans, for about a year. I am now expanding the program to Veterans everywhere. It’s a call-in program every Thursday from 6:00 to 7:00 PST. I have attached… Read More
It’s Food Coloring Season ‘Tis the season for rolling pins, sugar cookie dough, cookie cutters, and little drops of color added to a bowl of white frosting that turns it into pumpkin orange, Christmas tree green and ornament red. The problem is what is in those little jars of color. Did you know that every… Read More
Tossed or Composed? There are two main types of salads; tossed and composed. A composed salad is when the ingredients are artfully arranged on a platter or plate and the dressing is drizzled on the top. One famous example is Salade Nicoise, which consists of potatoes, green beans, hard-boiled eggs, anchovies and tuna layered beautifully… Read More
From my work as nutritionist and chef with a group of Veterans these past months, boy have I learned a lot! Some of what I have learned is from conversations with the Veterans and some is from observation. I wonder if you’re always in the Service even after you’ve served. I’m pretty sure that many… Read More
I help a group of Veterans with their health and it includes answering lots of nutrition questions and cooking them healthy foods-some ingredients are right out of the garden! Tonight’s dinner was baked cod with lemon, brown rice pilaf and a green salad. I also made a strawberry/dark chocolate upside down cake. They kept coming… Read More
