[grid_3 nested=”true” position=”alpha”] [/grid_3][grid_3 nested=”true” position=”undefined” custom=”undefined”][/grid_3] Friday, January 11, 2013 MEET THE AUTHOR “Approaching the Natural: A Health Manifesto” by Sid Garza-Hillman (Roundtree Press, 2013) Time: 6:30 pm – 8:00 pm Place: Gallery Bookshop, Corner of Main & Kasten, Mendocino, CA 95460 (707) 937-266
Big thanks to Jeff Stanford for joining me on my first of six interviews on Blog Talk Radio…Here ’tis for listening. Very interesting conversation… LISTEN HERE Find more about Jeff and the Stanford Inn by the sea Eco-Resort here: www.stanfordinn.com
[one_third][/one_third] [two_third_last]I’m very excited to announce that my book, “Approaching the Natural: A Health Manifesto” (Roundtree Press, 2013) is on shelves and on-line stores. Biz Stone, co-founder of Twitter, wrote the foreword and the back cover features quotes by Biz, Gene Baur (author, and founder of Farm Sanctuary), and Rich Roll (bestselling author of “Finding […]
veggie broth OR water/soy sauce to taste 5 Cloves Garlic minced 1 1/2 Onions finely chopped 2 tsp. dried Majoram 2 tsp. dried Oregano 2 tsp. dried Basil 4 Carrots peeled and finely chopped 1 lb Cremini Mushrooms finely chopped 3 Tblsp. Red Wine (optional) 2 Tblsp. Better Than Bouillon Organic Vegetable Base or 2 […]
4-6 Dates soaked for at least 30 minutes ½ Cup Raw Cashews seeds soaked for at least 4 hours ½ Cup Raw whole flax or chia seed soaked in 1 cup water for at least 30 minutes ¼ cup ground flax seeds 1 Banana 1 Level tablespoon spirulina 1 Cup raw coconut (I prefer ‘ribbon […]
2 cups raw walnuts 1 cup nutritional yeast 1 tsp Himalayan pink salt or Celtic sea salt pinch ground white pepper Pulse in food processor until fine and powdery. Keeps for a week in refrigerator. Works great in risottos instead of parmesean and sprinkled on cheeseless pizzas. Also makes a good pesto. For pesto, blend […]
(makes approximately 11-12 pieces of toast) 2 Cups sprouted Raw Buckwheat (sprouted until the tails are about as long as the seed itself) ½ Cup Raw Chia seeds soaked in 1½ cups water for 30 minutes ¼ Cup Raw Hemp Seed 1 Tsp Celtic or Himalayan salt Optional: ½ tsp caraway seeds (for a ‘rye […]
(this is my favorite meal ever….) Ingredients: 1 lb. Dark red kidney beans, soaked overnight 2 yellow onions, chopped ½ green bell pepper, chopped 2 stalks celery, chopped 4 cloves garlic, minced Spices: 1-2 tsp Celtic or Himalayan salt (start with 1 and you can always add) 1 ½ tsp oregano 1 ½ tsp thyme […]
Thought I’d post a quick blog on last night’s dinner. We’ve done this a few times and it is a lot of fun for all of us…Fondue! We made a cheese sauce courtesy of “The Ultimate Uncheese Cookbook” by Joanne Stepaniak–specifically we made the ‘chedda’ fondue. It was awesome, but also an easy way to […]
When Chef Barry Horton and I teach our nutrition/cooking classes, the subject of vitamin B12 inevitably comes up. In transitioning to a vegan/plant-based diet, many are fearful of possible deficiencies, when the reality is that a plant-based regimen can easily provide satisfactory levels of most nutrients. Most. So where does B12 enter the picture? The […]
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