1/25/12 I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you! Jennifer
9/18/11 As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much! Raquel
7/17/11
you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"
Marirose
5/19/11
My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!
Heidi Denis
5/5/11 Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J. Tomena Reed
3/19/11 I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls! Taylor Hope
I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy! Erin Fields-Johnson
2/11/11 This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!! Josie
1/13/11 Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much Ruby Cacchione
12/29/10 while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos! Annie Moore
12/15/10 Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.
10/29/10 Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh! Anne
10/14/10 For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day. Anna
10/8/10 I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :) Susan
9/21/10 I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them! Hillary Mizia
9/10/10 Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks val greene
"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)" -Lindsey Parks (see Asian Noodle Salad)
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)" -Kaylla
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips." -Laurene
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!" -Cheryl "I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo" -Joel
"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!" sunbronzedbabe
"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!" Lynne Lillie
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam." Steven Lee
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website." Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post! Maggie Dutton, Seattle Weekly
"Your steel cut oats recipe did change my life!" Julie
(Ginger puts the truck deposit in jeopardy) One time a friend of Steve's gave him a whole bushel of apples. In his zeal to use them he began baking them in the evening and eating one for breakfast. This is not just dessert. Try a warm one with Vanilla Nut Cream.
Crisp clean greens dressed with a creamy herbal dressing. Sounds nice to us! The dressing can be used as a topping on pasta or grains too. Gluten-free. Vegan. Refreshing.
(Steve throws a curve ball) Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(No one wants to know) Watch Cynthia and Steve throw together their favorite salad using wild greens, sweet glazed nuts, dried cranberries and blue cheese topped with a super easy vinaigrette.
(Early girl gets the worm) Need to have superb energy throughout your day? Start with this wildly loose version of the Korean dish Be Bim Bop (translates to mixed rice). Brown rice, kale, egg, butter, condiments - cereal from a box can't compare.
(Ward answers the foreboding doorbell) This is one of those go-to soups that we use frequently to feed the family. Lots of fresh vegetables. The beans and potatoes keep the dish hearty. Economical, comforting food.
(Where will Doris sleep?) Vegetable Yaki Soba is one of my go-to meals when I can't think of anything to make. It's easy. It's inexpensive. Warm, nourishing garlic ginger broth with simmered vegetables ladled over noodles. Young and old love this one-dish meal. Maybe Doris would like it too.
(Cynthia considers gas) Ooo la la. Watch Steve groan with pleasure as it savors a mouthful of sweet apple pie. Traditional, all-American, no-frills, just-apples dessert.
(The band gets a gig in Pasco?) Marinate wild halibut in lime ginger and garlic; reduce the remaining marinade to a nice glaze after cooking the fish and everyone at the table will love you.
(Both Steve & Jane are interested in chippers) A favorite in our home. Cook a pot of rice and stir-fry chicken and oodles of vegetables adding a sauce made from tamari, brown sugar, ginger, honey and garlic.
(Ward's extended stay) You have to try this sassy saucy Indian dish. The tikka sauce is a pure heaven combo of tomato sauce, heavy cream and spices. Our recipe also offers a vegetarian version made with chickpeas. Everybody's happy!
(Jane phones home) An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over Golden Spice Rice or Quinoa or while retrieving your child from jail.
They're gluten-free, dairy-free, egg-free, vegan, easy-to-pack ... sounds perfect for a trip boldly going where no man has gone before. And they only take minutes to make - a dessert that's warp speed!
But what is it? Will anyone notice? Who cares! We got classic Greek salad on the menu. Get your tomatoes and cucumbers ready! Serve it alongside hummus and warm pita.
(Steve imagines roasting a turkey) Dreamy creamy Thai-flavored sauce made from coconut milk, peanut butter, maple syrup, fresh ginger and toasted sesame oil. Pour it over fried tofu, cooked, greens, rice, grilled chicken, blanched vegetables and more.
(Home on the range or hotplate) This recipe is much less complicated than putting up a tent. Whether you're living indoors or out during the holiday season, include this seasonal fruit dish on your table.
(Will Phil and Jane ever do something?) Holy toledo what's going in the lunchbox today? Forgot to shop for dinner? No problem. These are speedy to make, yummy going down.
(See Jane run) Amazingly easy, crazy delicious and easy-to-pack (unless you're carrying the whole machine). Fresh dates, orange zest and toasted pecans do the trick.
(Jane fills in the blanks) You can feel good about eating sweets that are made from whole foods. These beauties are filled with whole dates and raisins to give them natural sweetness and ample fiber. They take a little time – but don’t most good things?
(Cookus Interruptus goes to school) Cynthia designed the curriculum for these 8-hour workshops for school food service workers as part of a national grant (CPPW - Communities Putting Prevention to Work).
There's a reason this is named awesome and it's all about the marinade - lime, ginger, garlic, scallions and toasted sesame oil team up for a big win. Tips on how to choose healthy fish offered up from Steve.
(Steve recruits Darrell) A beautiful composed salad with soba noodles, fried tofu, blanched edamame, fresh cabbage and carrots with a zippy Asian dressing. You'll want more.
(Mothering skills have eluded Jane) Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Two weeks till the wrecking ball ) Farro (aka emmer) is a chewy, satisfying whole grain grown locally in Washington State. Soak it and cook it slowly to maximize flavor and tenderize the texture. The fresh herbs and mushrooms add amazing aroma.
(Ward barks up the wrong tree) My family begs for these tacos which utilize lime & garlic marinated halibut and fresh vegetables with a mayo or yogurt cilantro-lime sauce drizzled in among the fish and vegetables.
(Phil moves Jane.) Need an easy, unique appetizer? This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some pickled red onions or caramelized onions to make it scrumptious.
(For whom the bell tolls) Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.
(The answer is "yes") Take whole spices like star anise, black peppercorns, cardamom pods and whole cloves, buzz them in a small grinder to release flavor, simmer with fresh ginger and serve with honey and milk – you’ll throw back your head and guffaw at the lame liquid you pay $3.50 for at your favorite coffee shop. Ha! This is the real deal. Let Jane show you how.
(Jane blows Grandpa's cover) Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.
(Good thing Jane only has one kid) Fresh fruits, 100% fruit juices blended with coconut milk or vanilla yogurt freeze up into inexpensive, refreshing treats for all ages.
(Steve has a beef with the roast) Lots of carrots, parsnips, potatoes and Brussel sprouts take a long trip with red wine and a modest piece of grass-fed beef. Tasty destination worth the drive.
(Cynthia mixes it up in her new kitchen) Fresh ginger root and molasses give these chewy cookies many flavor tones. Maybe all that iron, calcium and B vitamins will help Jane get her voice back.
(Why have just one?) Lots of people are sensitive to wheat or have a Celiac disease diagnosis Jane shows you how to make a very simple gluten-free flour mix that can be used to make baked goods. Tip on where to get the products in the recipe.
(No blame, no gain) By simply sauteing brown rice in ghee, cardamom and turmeric before simmering you change the color and flavor dramatically. Don't tell me brown rice is boring.
Cynthia schools us on where to get the best eggs. And then shows us her tricky little wilt-first method of adding nutritious leafy greens to this super-healthy breakfast.
(Darrell missed the talk) Grill zucchini, portobella mushrooms, eggplant and red pepper. Toss with fresh salad greens, feta and a mustardy sweet dressing for pleasing summer meal.
Want more Cookus Interruptus recipe videos? We could use your help with production costs. Just a Lincoln or Hamilton is fantastic. If you can spare a Jackson or McKinley even more fantastic. Perks for all; click here.
(Has anyone seen the bird?) Aromatic artisan bread, fresh apples and sage, roasted chestnuts, celery and butter - what more could a bird want? Perfect meat-less vegetarian side dish too.
(Ginger goes organic) Keep your dog healthy by feeding fresh food instead ground, dried, kibble made from the unused parts of unhealthy animals. Also keeps their coat shiny, healthy and good looking. Be sure to also have a look the six-page pdf (linked in the recipe) that gives more details.
(Wood chipper interrupts Jane) The bottled stuff sucks by comparison. You can make a bunch and keep it handy to marinate fish, toss into stir-frys, slip a bit into salad dressings.
(See Ginger run) Another flavorful vegetarian dinner that complies with the "Eat real food. Mostly plants." message. Serve it with polenta or your favorite cornbread and braised greens. That's a good meal.
(Ginger tries gardening) Cook beans from scratch. It's no big deal. They taste much better than beans from a can. Get the lowdown, all your questions answered (well as many as we could think of...)
(contains some graphic violence) If Steve can do it, anyone can. Cutting up a whole chicken saves time, money and waste. Any spare parts (back, neck) can be used to make stock or to feed you pets (yes dogs can digest raw bones easily, cooked bones cause problems). Having a routine of cutting up and cooking a whole chicken can provide protein for several meals during the week.
Magnify the flavor of spices by sizzling them in ghee to begin your dish. An excellent cooking fat as it imparts the buttery flavor but holds a higher heat when clarified.
(Cynthia lets off a little steam) Today's pressure cookers are safe and efficient. I love using mine to cook beans, grains and root vegetables, even applesauce. Here's how.
(Cynthia feels cooped up) People who tell me they hate this vegetable reconsider, maybe even fall in love, when they taste pressure-cooked beets. The magic pot renders them tender and silky. The gritty texture and sometimes dirty flavor goes away. Cmon. Give 'em a try.
Gentlemen, turn on your fans. Everything you've been taught about smoking fat needs to go right out the window. Steve powers through the step-by-step on this baby. You'll never wonder how to do this again.
Open sesame, the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. When toasted these lovelies add a magical flavor and texture to dishes like Edamame Tofu Salad with Sesame Chili Dressing and Asian Noodle Salad both of these dishes are perfect for potlucks and picnics.
(Ward masters multitasking) Traditional Mexican breakfast presents buttered corntortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole.
(Fatima strikes the wrong chord) Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.
(Jane practices for a date) Everybody Loves Potato Pancakes. It's true. This recipe comes from Jeff Basom, chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner.
(Will Phil pass the test?) Roasting a chicken (or two depending on your family size) saves minutes and money.The flavorful chicken can be used for Sunday dinner, and then transformed into a Tuesday soup, a Thursday salad.
(Darrell likes burritos) And who cares when you can have some of this zesty tahini lemon garlic sauce flowing over rice, fresh greens, blanched vegetables, falafel or as a dip for pita.
(Joaquin considers gardening) A jar of this sweetened lime concentrate is perfect for fish marinades, cabbage salad dressings, an icy drink and more. Excellent to add to the athlete's water bottle.
(Darrell skips a beat) Dark red, vibrant green and a sprinkle of snow white make this salad dramatic in color. Pretty dramatic in nutritional value as well, watch and listen.
(Jane takes an anniversary picture) Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.
(A brief encounter) Cutting a ripe mango can be fun. Let Jane show you how. Adding the mango cubes to lime and cilantro and plopping it on Mole Chicken or in a Fish Taco - even more fun!
(Jane pulls one out of the oven) Rolled oats, almonds, sunflower and pumpkin seeds coated with maple syrup, butter and sweet spices makes the most heavenly granola. Friends squeal for a big jar of this for a birthday present.
(Joaquin knows when to hold 'em) If you enjoy the deep flavor of kalamata olives, you will savor this traditional Provencal dish. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. A total flavor burst served with White Bean and Kale Minestrone or Rosemary Red Soup.
(The buck stops here) By massaging salt into kale, the bitterness disappears and the leaves become tender. Dress it with olive oil and apple cider vinegar after adding fresh apples, currants, nuts and crumbled cheese. A HUGE favorite among both my students and friends.
(Steve strains the relationship) Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.
(Was that Joaquin?) Serving tacos, enchiladas, chicken in mole? Use cumin, chili powder and a touch of tomato paste to brown rice for a perfect side dish.
(Facelift, the social network for Ward) This succulent entrée is crazy simple. The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce. The oven does all the magic.
(Cynthia answers the call) Taking the time to allow land and sea vegetables to infuse a soup stock with their nutrients creates a powerful soup. The probiotics in the miso make it easy to digest too. Try it while you wait for the phone company to fix voice mail. You'll have LOTS of time.
(Harmony is lacking at band practice) When you smear nori with wasabi, mustard and herbs and wrap it around salmon before cooking, the mineral-rich sea vegetable shrink-wraps the fish as it cooks and keeps it moist. The wasabi and herbs add kick.
(Ginger gets a bath) Impress everyone at the dinner table with these savory sweet salmon morsels. The reduced orange, honey and tamari glaze and the cool yogurt dip will help Jane regain a smile after what she's just seen.
(Darrell finds his pulse) Fresh parsley and garlic ground up with toasty pumpkin seeds make this deceptively simple yet decidedly yummy garnish. The extra layer of flavor and texture makes creamy soups, sandwiches and salads sing.
(Where is everybody?) Toasted buckwheat groats (aka kasha) is a superior gluten-free grain that is underutilized. Cynthia shows you how to make it with potatoes, mushrooms and onions added.
(Men throw fish at Jane) Hopefully they threw no ahi tuna at her. This delicate fish should be barely seared. The black pepper crust and the fruity sauce elevate the fish dish to rock star status. Serve it to guests.
(Steve solves the puzzle) Sexy pear halves take a bath in pomegranate juice than the deep red juice is reduced down to make a syrupy topping. Steve knows how to please.
(Not the masters of their domain) Unbelievable news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. Try this one!
(A stirring family tale) Cooking can be a joyful way to nurture yourself, your family and your corn grits. Stir a little cheese in at the end and the love blossoms even more.
(Cynthia snoozes while Jane mashes) Saves time and intensifies flavor to use the pressure cooker. Add garlic for an extra dimension (or try adding a little wasabi powder for a little kick).
(Ward's no Einstein) Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
(Jane offers community service with Seattle PD) An easy way to tame assertive greens - send them to the jacuzzi until they relax. This cooking method preserves nutrients, discards bitterness, brings our flavor.
(Steve is transformed by a chef's coat) Word in nutritional research is that we all need more probiotics in our diet. Get the friendly bacteria in an awesome topping for vegetable curries, fish, chicken, rice by making this dish with high-quality whole milk yogurt.
(Phil ties Jane's tongue) Cocoa powder, semi-sweet baking chocolate and chocolate chips combine to make your chocolate enjoyment tripled. Nobody complains about a pan of these coming out of the oven.
(Phil finds feasible floor plan) The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody's taste buds. Vegetarian, gluten-free main dish salad.
(What is sodie?) Google each of the ingredients in the major brands of soda pop and you may never chug a can again. Instead find out how refreshing herbal tea, raspberry juice and berry seltzer water can be.
(Jane helps Darrell with his letters) A beautiful looking soup that boasts all local winter vegetables and herbs. Beets, carrots, red lentils and rosemary marry for love.
(It'll grow) These sweetly spiced beets will glamorize any meal. Plop them next to your sandwich at lunch time. Pretty up the dinner plate by adding this deep red color.
(Where's Doris?) Millet is a tricky grain to make fluffy and separate. Cynthia not only has the right tips but a dress-up for this plain jane grain that includes saffron, leeks, currants, nuts and roasted red peppers. Tastes good.
(Joaquin thinks Batman is slapstick) Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
(Whose rules are those?) Making your own sauerkraut is easy and rewarding. All you need is a head of cabbage and the inclination to chop and pound. Fermented foods like sauerkraut have shown to be beneficial to health for centuries.
(Jane loses her gloves) Hands down the best comfort-food sandwich ever. The sauerkraut works magic. Use 100% rye if you're going wheat-free. Pair this with Tomato Basil Soup. Mmm-good.
(Cynthia answers the call) Soba noodles are made from buckwheat ( which strangely is no relation to the wheat plant) and wheat. This noodle makes a quick whole grain dish that can be dressed with peanut sauce or lemon tahini sauce or a simple vinaigrette. 100% soba ( all buckwheat) is available for those who are wheat sensitive.
(Homeless in Seattle) Hip hip hooray, brightly colored vegetables! Roasting sweet potatoes makes them super sweet. Combining apples and kale is divine. Put them together and what can we say? Fabulous vegetable dish coming your way.
(The new neighbor) Not real pretty to look at but neither is the new neighbor. We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas. Try it. You'll see.
(Steve sells home plate) Stuffed chicken breasts sounds difficult and gourmet - not true. A fantastic way to renovate leftovers like roasted squash and extend a pound of chicken to feed a family. Very pretty morsels too!
(What's in the oven?) Real food from home-cooked meals surpasses the jarred or boxed stuff by miles. We share the basic 1-2-3's of starting baby on the best.
(Steve boldly alters the recipe) Man up to a big bowl of hot oat cereal in the morning. Add raisins, nuts or do it the Steve way with peanut butter. To save time, soak oats the night before. Cynthia splains it in the recipe...
(Is Robert Plant organic?) Strawberry and rhubarb together make a stairway to heaven. Watch and you'll see what we mean. The oat nut topping is quite versatile; it can also be pressed into a crust.
(Darrell tries to fix Cynthia's hot flash fan) Gather berries and apricots when they are prime, envelop them in a little citrus sweet to fold their color and top them with this sexy little dairy-free cream made from vanilla, cashews, maples syrup and water.
(Steve demonstrates phone manners) We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!
(No interruptus) Adding condiments made from raw vegetables gives meals extra enzymes, nutrients and (most noteworthy) flavor. This bright red relish made from bell peppers adds all of the above to any meal.
(Steve horses around) The vegetable in these muffins are not hiding, they are starring. These babies stay moist much longer than most cornbreads. Why? The added sweet potatoes of course!
(Joaquin seeks Scrabble partner) Like the refreshing flavor of sushi rice? This video recipe shows you how to make it using whole grains and natural sweeteners. Plus we show you how to make shapely rice and a glimpse of Jane's boy.
(Steve & Darrell schedule a play date) We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.
They're gluten-free, vegan or vegetarian, and they happen to be downright yummy. Bonus recipe because we've included Avocado Salsa too! Perfect for Meatless Monday, Taco Tuesday or What the Heck Am I Gonna Make Tonight Wednesday,
(Steve rebounds for soup) This traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base.The ginger garlic influence make it a perfect kill-the-coldsoup.A popular family favorite. We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!
(Ginger causes two pies worth of trouble) There's no dilemma about this omnivore delight. Lime, cilantro, garlic and some heat rubbed into some grass fed beef. Medium rare strips served over salad with cucumber. I'm salivating, how about you?
(Ward lets it simmer) Okay - you'll need to stretch yourself and shop for lemongrass, Thai red chilies, Kaffir lime leaves and fish sauce but the enhanced coconut milk will make you soon no matter what vegetables, tofu, chicken, shrimp or tempeh you invite in.
(Jane's sweet on trees & bees, vanilla & Phil) Are you ready to bake? Jane will help you gather the ingredients you need to make sweet treats for your family.
(Jane helps herself) Keep your pantry stocked with versatile, economical beans. If you make a pledge to eat vegetarian meals a few times a week, beans and soyfoods are the perfect protein. Cynthia shows you how to purchase and store while Jane prepares for a glove exchange.
(Steve grills Phil) Here's a list of fats and oils that provide the highest quality cooking experience (best flavor too!) brought to you by Steve. We prefer the stable traditional fats. Also included: our two favorite vinegars to keep in house. Plus storage information (do you have a butter keeper???) Is this guy right for Jane?
(Jane has a spicy encounter) Want a list of basic fresh herbs and dry spices to keep on hand? Make your life easier, save money and shop with Jane. She'll spell out the flavor boosters you need to stock up on and show you how to store fresh herbs so they last. Watch out for those peppercorns. Like Cupid's arrows.
(Nutty girl seeks check-out boy.) Nuts and seeds have provided solid, whole foods nourishment to humans for thousands of years - maybe millions. The fats in nuts and seeds are excellent for the brain and the body. Stock up on these pantry items so you can make favorite Cookus recipes.
(Field trip!!!) Cynthia gives you a starter shopping list for whole grains and flours, shows you how easy it is to buy in bulk and how to have meaningful conversations with the check-out guy.
(Jane dresses for work) At the peak of early fall fresh corn, dried beans and winter squash emerge together after the growing season. Collect the harvest of these three sisters and prepare this cinnamon and chili kissed warm stew.
Toasted almonds, creamy avocado and mineral-rich arame team up to create this flavorful salad that is low in calories and high in calcium while Jane re-interprets dating word nuance. This happy salad is vegan, vegetarian, dairy-free and gluten-free.
(Don't ask, don't tell) Steve mans up to sauce combining tomato, molasses, maple syrup, vinegar and HEAT (chipotle or cayenne). Slather on beans, chicken and more.
(Has anyone seen Joaquin?) Whole food is a slippery term used to indicate healthy. Let Cynthia define what is truly meant by whole with a short series of questions.
(Can't run with scissors!) Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup. Ribbons of kale add color, texture and major nutrients. Serve with Pumpkin Pecan Muffins or a bit slice of warm bread and butter. Who can resist?
(Steve knows when to fold 'em.) Here's a step-by-step account of how to get a smooth and tasty pie crust when using whole wheat pastry flour, butter and coconut oil.
(Does Cynthia really measure up?) A unique and nutritious grain worthy of the patience involved to make it come out tender. Using the right amount of heat and time is imperative. Can be done as a family member embarks on a new hobby.
Loaded with golden-orange color, sweet earthy flavor and A and C nutrients. An awesome way to utilize leftover yams and sweet potatoes. Frost up Pumpkin Pecan Muffins, ginger cookies, carrot cake or raisin bread and you will become very popular.
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