The above quiche is dairy free, sugar free, wheat and grain free and crust less. And it's still delicious. More about how to make it later. Here's why I made it. On Friday, July 1, I started Dr. Kellyann's Bone Broth Diet. I jumped in after someone I trust told me about it. It requires 2 non-consecutive days of fasting on bone broth, and then the food is similar to Whole 30. My first day was a fast day on bone broth (water and tea and coffee, too) because Friday's aren't as busy. When I say I jumped in, I... Continue reading

It's a huge mountain, much too overwhelming to climb!!! Lately I've been receiving encouragements to get back to my writing, both from internal guidance and externally from the universe around me. One of the excuses or stalls I put in the way of restarting is not what to write but rather where to start. "There is just too much to write about and I've left it too long." At least that's what I tell myself. When there's a mountain of whatever kind (in this case just way too much of many differing interests and explorations) I think many of us... Continue reading

At New Cascadia Traditional Bakery. Read all about it here. Continue reading

Hello All, I'm transferring all my articles to a new blog. Currently I'm in Portland, Or, taking some time for myself and working on the new blog. You will be able to access all my old recipes there as well as some new ones. Two new posts there in the last week include: There is Wonderful Beer Drinking Enjoyment Without Gluten In Portland, Or. -- a Food Haven and/or Heaven Please come on over to my new blog. A recipe for crustless Quiche, and a report on the delights of New Cascadia Traditional Bakery are what's planned in the next... Continue reading

Gluten Free/Grain Free Hamburgers and Sandwiches I love hamburgers, cheese burgers, bacon, lettuce and tomato sandwiches, toast with butter. There was a time in my food explorations that I thought I'd have to give them up. Then I discovered that what was unhealthy about the beef and bacon was how the animals were raised -- who wants to eat meat pumped up with antibiotics, hormones and steroids? This was in 2010, so for a while I was a happy camper. Then I read Wheat Belly and Grain Brain, and realized how toxic commercial wheat was and that I wanted that... Continue reading

How do we create change in our food system? Change always begins at the grassroots level, with a few individuals. It involves learning, education, and action. This kind of change has been going on in Pasadena for the last five years. It started as a little farmer's market booth, grossing between $50,000 and $80,000 in the first year. In its fifth year, when it was closed down, it was grossing $650,000. That's pretty good for what started as a booth. As a private club, Culture Club 101 created this kind of growth by giving people access to information, a library,... Continue reading

Here's the link -- and from there you can get to everything that is on this blog. Why a change you ask? Because this link may be going away. My blog is continuing, but I decided to expand. There will be new recipes and new posts, a link for my Gluten Free ENJOY brand products and much much more. Please bookmark the new blog so you'll be able to find me. Go Here for the new blog. Continue reading

Individually frozen blueberries make a quick easy snack to cool hot summer days. Continue reading

Learn the basics of grain free, gluten free baking. In this class you'll: Learn facts about gluten, and about gluten alternatives to stay away from because they can create brain inflammation Understand how to construct recipes from coconut flour or almond flour. (Each one has different requirements) Take home basic recipes for bread, cookies, muffins Take home specific recipes for almond flour chocolate chip cookies, coconut flour muffins and coconut flour bread Be provided with a resource sheet with information about where you can obtain the ingredients Take home small box of gluten free, grain free, sugar free sweet treats... Continue reading

I've been experimenting with going totally gluten and grain free for about 9 months. I'd done it before but not for so long. I probably won't ever go back to eating products made with gluten containing materials such as wheat, barley, rye. spelt, kamut, orzo, bulghar, semolina and farina. Here's a great list of products containing gluten. You might ask, Why not? Why won't you ever eat gluten again? I don't have celiac disease, as least as far as I know. I probably am gluten sensitive, because until I cut out all gluten and grains, I held onto weight no... Continue reading

The Conception & First Steps. I'm in the process of making dinner as I write this, so right now the finished product is just a vision in it's first action steps. What to make for dinner. Isn't that often the question. There are planned and organized cooks and I'm not one of them -- except maybe on special occasions. And I need somethng fast as I have baking of my gluten free products to do later tonight. So while I was resting I realized that I had some Icelandic Lamb (from Whole Foods) in my meat drawer. and I had... Continue reading

What can I eat? Healing Foods class will address what you can eat for optimal brain, thyroid and gut health? Continue reading

Healing Foods - Wednesday, October 30, 2013 7 pm to 9:15 pm Unity of Pasadena 3053 Del Mar Pasadena, CA 91107 In this class you will learn about bolstering your immune system to prepare for winter. Give your body and immune system extra assistance it needs as we go into the so-called cold and flu season. Learn what foods keep colds and flu away. Find out what foods support your digestive system in functioning smoothly. What foods are good for your joints? What's good for your brain? Start now and stay whole and healthy throughout the winter. There will be... Continue reading

Every Saturday I'm at the La Canada Farmers Market for eggs and cauliflower for my gluten free pizza crusts and crackers. Today I had a pleasant surprise. Cherries. Oh how I love cherries. Growing up we had two trees in my yard. I still have the root of one of them that my father refinished after the tree died. It's the start of the Spring harvest here in California. Cinco de Mayo, already a day of celebration, is giving me another reasopn to celebrate today. I'm doing my own private celebration for the many wonderful things that are starting to... Continue reading

Einkorn is thought to be the original wheat, the wheat that changed little over thousands of years, and it is making a comeback. Wheat Belly, by Dr. William Davis, details the current toxicity of all commercial wheat and researches how it came to be the source of so many diseases. In the same book he speaks of Einkorn, the original wheat, soon to be available at To Your Health Sprouted Flour. Celebrating it's availability, I'm sharing my 200 year old recipe for homemade country biscuits, probably first made with a wheat like Einkorn. Continue reading

Start with Enjoy, Pizza Crusts Ingredients: organically grown cauliflower from local farmers, organic sprouted lentil flour, raw milk parmesan cheese, pastured eggs, Himalayan crystal salt, organic oregano, organic granulated garlic, organic minced onion, cold-pressed California olive oil Continue reading

Several weeks ago one of my clients that I cook for, asked me to make lentil stew. I said I would and then realized that I didn't know much about Lentils. I grew up in the Appalachian mountains where beans were a staple and I loved them. Great northerns, navy beans, dried lima (butter) beans and especially pintos were on the menu every week. To me there was nothing better than "soup beans" meaning pinto beans cooked in pork "fatback". And yes, all our beans were soaked overnight before cooking. At the time, I didn't know why or that it... Continue reading

Gluten Free, Grain Free - Rosemary Almond Meal Muffins, delicious by themselves. Use the leftovers as bread crumbs in stuffed CocoZelle Zucchini Continue reading

Zucchini, Zucchini and more Zucchini. Right now I have tons in my garden -- so of them growing to epic proportions. Last night I made stuffed zuchini. Recipes abound for tons of luscious ways to fix zucchini. What's yours? Continue reading

Happy 4th of July. Right now I'm rendering pork fat in the oven, so I have lard to cook in. It's so much healthier (contrary to what we've been taught) than any of the vegetable oils except maybe olive oil, though, and this is the funny part, it is stored less as fat in the body than vegetable oil. And pigs that get to be out in the sun and open, store Vitamin D much more efficiently than anything else. So pork and pork fat from pastured pigs is the best source of vitamin D. Found about how to render... Continue reading

Real Food Symposium Early Bird has been extended to April 22. You can still sign up for all the amazing workshops (home beer brewing, cheese making, kombucha brewing, GAPS Style Cooking) and the presentations (art of beekeeping, sharing the secret of raw milk, GAPS Diet) for $95.00 through April 22. This includes the "real" food lunch and all the delicious food samples throughout the day. Continue reading

The Third Annual Real Food Symposium is coming up on May 6 in Pasadena. A combo of speakers and amazing real food making workshops, delicious real food lunch and amazing raffle prices, this one food event you don't want to miss. Continue reading

I'm in the process of making Kefir cream cheese. It goes very fast in my house - and last week I catered a 1-year celebration breakfast for my networking group - Pasadena Networking Connections, and they finished it off - as well as the Quiche, sprouted wheat muffins and raw milk yogurt with raw honey. All this real food takes some pre-planning and that's taken me a while to get in rhythm with. I'm one of those spontaneous, in the moment kinds of folks, so the idea of getting the chives, garlic, and green onions dehydrated and ready for when... Continue reading

Are you knowingly or unknowingly waging war on your inner microbial environment? Microbial cultures are essential to life's processes, such as digestion and immunity. Are you taking actions that create internal genocide or are you taking the steps to replenish your immune system on a daily basis? Continue reading

Ever since I read Pottenger's Cats, I've been aware that raw meat is much better for cats, especially grass fed and finished raw meat. However, it's expensive. Until I found myself with a kitty that had a virus in his gums and had trouble eating, I just let the knowledge lie dormant. But my kitty, Friendly, was wasting away. Once nicknamed Stout Kitty, he was now Skinny Kitty. With the help of a wholistic Vet Dr. Deborah Smith at Hastings Ranch Animal Hospital, laser treatments, chinese herbs and the raw food I've been feeding him, he's well on his way... Continue reading