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The 5 Elements: The Wood or Liver Element

Spring marks a miraculous bursting of energy and carries with it the energy of wood. Sap, which is nature’s lifeblood, courses through the trees; new life pushes its way up from the depths of the earth, and we are surrounded by a bright sense of renewal and creativity. Read more…

Whole Foods Cooking Spotlight10

Pea, Mache and Endive Salad

Thursday April 10, 2014

Pea, Mache, and Endive Salad with Sweet Herbs and Lemon Vinaigrette is truly an ode to spring.We love this salad as a pre- or post- main salad course, or as great brunch salad. For dinner it pairs beautifully with roast chicken or fish, or with a beautiful carrot soup for a lighter meal. Brunch pairings include poached eggs,quiche or a frittata. It can be prepared a few hours ahead of time and dressed when serving.

Kale Salad with Artichokes, Cannellini Beans and Herbs

Thursday April 10, 2014

Spring in Southern California means greens of all kinds, and I'm reveling in the bounty coming from my garden. We've been eating kale every day, and this latest recipe for Kale Salad with Artichokes, Cannellini Beans and Herbs is a light and bright celebration of spring that works year round. I made a big batch of this and only dressed part of it with the lemon vinaigrette to be eaten raw. The rest was lightly sautéed with garlic and olive oil the next day to be tossed with pasta. Both ways were equally delicious.


Raw Chocolate Banana Bars

Thursday April 10, 2014

More raw bars coming down the pike! These little treats hit the sweet spot with protein, healthy fats and plenty of energy. Raw Chocolate Banana Bars are the latest in an arsenal that includes Pumpkin Spice, nutrient packed Berry Superfood, light Lemon Coconut, and the original Raw Cashew, Date And Almond Superfood Energy Bars.

Southern French Seafood Provencal

Monday April 7, 2014


My step mom was a francophile of the first order. She taught French, lived in Paris several times during her life, and wrote her dissertation on Anais Nin, with whom she had a long-standing friendship. She also loved French cooking, and kept 3 cookbooks in her house: The Joy of Cooking, and Mastering the Art of French Cooking Volumes 1 and 2. I have memories of cooking with her as a young girl, and most of them are connected to Julia Child And Simone Beck.

Given that my work is all about the healthier side of cooking, I look to Southern France for the lighter dishes of the Mediterranean, most of which call upon olive oil, herbs, and wine -rather than butter and cream- to bring flavor to foods. Southern French Seafood Provencal is one such recipe, and is a family favorite. It's a wonderful recipe for either entertaining or a family dinner.

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