There was one year that I ate so much zucchini and alfalfa sprouts, I never wanted to see either of them again. Zucchini is just making it’s way back into my diet. Using coconut oil brings a whole new taste sensation to it. PrintZucchini Strands Total Time: 20 minutes Yield: Serves 4 Ingredients2 zucchini, halved…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Mashed Butternut Squash with Mexican Spinach Topping
We’re just eating the last of the butternut squash from the garden. I’m sorry to see it go, because it’s one of my favorites. Maybe, someone at the Farmer’s Market will have them, otherwise I’ll make a run to Natural Grocers. I used coconut oil and coconut milk in this recipe, but you could just…
Homemade Sauerkraut
I’ve been wanting to make sauerkraut for a while, but a small batch, and this recipe was the ticket. It’s really easy to make, but you have to be patient. The fermentation process takes one to two weeks, and no your house will not smell like sauerkraut. It is remarkably better than anything you can…
To Brie or Not To Brie
If I tell you I went a little crazy buying brie, I’m sure it wouldn’t surprise you. Of course, then the issue is what to do with all of it. Brie is not a regular item in our house, but it’s great for a change. Just a few words about brie, in case you’re not…
Pesticides
There was a commentary in The New York Times last month, that should be a wake-up call for all of us. Our food supply has become so tainted with loads of chemicals and pesticides, making maintaining a normal weight and staying healthy, a real challenge. Mark Bittman begins his commentary: How quickly we forget. After…