Wouldn’t it be great if your doctor referred you to a holistic nutritional cook instead of a specialist?
A very special person’s birthday is tommorow so I’m up at 11:30 p.m. making the following menu ahead of time so that I can relax and savour the party:
Cobb Salad St.Tropez
Steelhead Salmon with Beurre Blanc
Zucchini Noodle Salad
And for dessert, there’s orange flower golden cake with chocolate buttercream icing served with sparkling peach jello with seasonal berries. All from scratch, all inspired by recipes (though not strictly followed), and all made with love.
I firmly believe that the current state of distainful diabesobesity can be remedied with more good ol’ fashion home cooking.
Seriously, as my potatoes steam on the stove, I’m thinking, “This really isn’t that hard.” Cooking really isn’t that hard, nor is it servile, and it definitely isn’t boring!
I stir with my knife. My “measurements” are all eyeballed. I conjure up my menu the day before in a flight of whimsy. The only tool I swear by in the kitchen is my timer. Everything else is organized chaos – and beautiful, creative cuisine. Aside from one anomalous dinner guest that didn’t eat vegetables, everyone leaves happy and satisfied.
Freedom from pharmacopeia could be only a cookbook away! Or, better yet, contact me to get information on healthy cooking lessons hosted by professional nutritionists who share my enthusiasm for flavourful food.