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Soup & Stock Making Tips

November 6, 2015 Soup and Stock Making Tips
  • Use the best quality ingredients, organic/local produce; pasture raised/organic animal products. Vegetable scraps are great as long as they are fresh and not rotting.
  • Cook stocks, broths and soups at a gentle simmer, just long enough to develop a good consistency and flavor. Beef bone stocks 24- 72 hours, Chicken stock 6-24 hours, Vegetable based stocks- 45 minutes – 2 hours.


Roasted Chili Lime Garnet Yam Spread

November 20, 2015 Roasted Chili Lime Yam Dip

Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 4-6

What can you do with that leftover baked yam?  Make a delicious spread to serve with crackers for an easy appetizer or bring it along to your next holiday party.  Serve it with a roasted vegetable board  and a  fresh salad for a light meal.

Fennel a la Greque

November 5, 2015 Braised Fennel


  • 2 ea. Medium fennel bulbs
  • ¾ cup- Extra dry white wine or stock could be substituted
  • 2 Tbsp.- Extra virgin Olive Oil
  • 1 ea.- Large shallot or small onion, minced
  • 1 tsp. Coriander seeds
  • Salt and Freshly ground black pepper