In the course of my life, food has been an integral part of my personal exploration and experimentation.  I have shared and created recipes,  I had a business wherein I tweaked and worked on themed recipes rendering them foolproof,  I have demonstrated and served many menus in many kitchens and I have taught children from ages 6-12 hands-on how to make simple meals they love to eat.

I have developed low calorie menus that add up to no more than 700 calories, designed low carb, vegetarian, vegan, raw food, primal, ayurvedic and every possible theme and country/culture feast I have had the time or inclination for.

I have eaten a variety of animal protein all over the world, some in their entirety, I have sprouted plants from seeds and made dehydrated “breads”, whirred up smoothies, juiced, baked, broiled, composed, grilled, sautéed, roasted, braised, slow-cooked, steamed, boiled and fried.

I have learned enough to know that I want to eat mostly organic if possible.  Otherwise, I enjoy most everything these days and deny myself nothing anymore.  BUT – I have swung on both sides of the pendulum and I have been known to be a Puritanical, narrow-focused extremist as well as a decadent, indulgent overeater.  What I put into my mouth is a choice and I am what I eat. That’s what I know intellectually and it’s the word on the street.  Blah, blah, blah, blah. BECAUSE – Depending on my mood, how I feel about myself, and the food put before me – this can be a no-brainer or a disastrous binge.  Sound familiar?

Here are two recipes I have never ever shared with anyone, that I recall:

Chicken Salad – Low Carb, Low Fat – Try to use all organic ingredients

4 oz. cooked, shredded/cubed chicken breast

3-4 Tbs. chopped red onion

3-4 Tbs. chopped cilantro

4 Tbs. low fat mayonnaise

3 Tbs. grey poupon mustard

Combine all ingredients in a medium bowl, season to taste and serve atop a bowl of greens or between two slices of toast.

Buen Provecho, enjoy!

Peanut Cole Slaw – Vegan and almost all Raw – Try to use all organic ingredients

3 cups shredded cabbage

2 Tbs. raw sunflower seeds

2 Tbs. toasted sesame seeds

1-2 Tbs. crunchy peanut butter

For dressing:

1 cup chopped cilantro

¼ cup soy sauce or Bragg’s Liquid Aminos

¼ cup white wine or rice wine vinegar

3 inch minced fresh ginger root (use a rasp grater)

1 Tbs. roasted garlic paste (just wrap a bulb in foil and bake for 45 minutes in a 350 oven)

3 green onions (scallions), chopped

2-3 Tbs. peanut oil (try using the oil that sits on top of a fresh not brand name peanut butter jar)

Whir the dressing in a blender or food processor.  Combine all ingredients in a medium bowl.

Roasted Garlic keeps quite a log time in the fridge and is worth the trouble.  It spreads nicely on bread like butter.  Just squeeze the meat out from the papery shell.  It’s sticky but sublime.

Hope you try these simple yet satisfying meals and let me know if you have any questions, comments, suggestions, etc…..