Learn healthy cooking at the library at Roseland in Santa Rosa.
After my first class at Gualala Arts at the end of January 2019 which was sold out, we decided to offer another class. While the basics will be the same, the menu will most likely be different as March is a different season than January, and I have a library of more than 400 recipes from which to choose. So come join me at Gualala
There was just a big sale on the Kindle version of my cookbook Vegan Under Pressure. It has already come to my attention (again) that the publisher did not update the ingredient list for the Apple Raisin Walnut Cake. Sadly, there is no photograph for it – and I am too busy to make it and take one. So, you will have to believe me
If you eat brown rice one of the biggest, and perhaps, most important Instant Pot questions is “how to get brown rice just like you want it”? After reading hundreds of answers to posts about brown rice, I am convinced that there are multiple issues involved when cooking brown rice so that it’s “perfect”. First, it seems like we don’t all like our brown rice
Here is one Instant Pot myth worth exploring. I just read someone exclaiming in a Facebook group that the pot says ON but nothing is happening. The response she received is that once the pot comes to pressure it will start counting down. FALSE… Once the pot decides to count down it might already be at pressure for a minute or two. I haven’t actually
April is my birth month. Perhaps that I why I have such an affinity for what grows now: asparagus, sugar snap, and English, peas, bitter greens such as dandelion, nettles and lemony sorrel. Feel free to add any of them to this dish. When I first tasted quinoa, more than 20 years ago now, I fell for it- hard. There were few recipes that stood
Please join me at the Healdsburg Regional Library for a cooking demonstration using vegetables from local farmers markets for each season. As the seasons change so does the produce. Since our grocery stores have all kinds of produce year round, we often forget what’s in season, unless it’s a ripe summer tomato or a melon. However, we have abundant vegetables and fruit year round. Jill
I know that I have a winning recipe when my husband takes the food on his own, eats it, proclaims it good and goes back for more. You see, my husband has not been a plant-eater for that long – only a few years. He still likes the more traditional and meatier-type things where I will go for the more vegetable heavy food. So when