“I’d like to introduce you to our celebrity guest chef…”
Every time I heard it said, I turned to see who was there. While this is not at all how I think of myself, I was nevertheless thrilled for the opportunity to be part of this progressive food service effort and to connect with so many who share my passion for eating clean.
Partnering with FLIK International, one of the leaders in food service management, is truly inspiring as they too make eating fresh, locally sourced and healthy clean food paramount. FLIK’s food service offered a rainbow of color, locally sourced foods and abundant options for seemingly every taste and dietary restriction. And the behind the scenes was even more impressive as I saw firsthand their dedication to thorough recipe testing and nutritional analysis, signage to educate and enable consumers to make healthy choices, and finally, to connecting their customers to the food and the chefs who prepare it. Knowledge, empowerment and connection – that’s what eating clean is all about!
Chef Gino prepared an incredible selection of clean food recipes from both of my books and even previewed a few of my new recipes due out in November in book 3. The menu included Polenta Pizzas, Roasted Cauliflower Steaks over Cumin Scented Lentils, Tahini Mustard Glazed Carrots, Wild Rice with Dried Prunes and Fennel, Watercress Daikon and Avocado Salad with Cumin and Lime, Raw Kale Confetti Salad and even Kale Smoothies!
It was an honor to be featured as FLIK’s Celebrity Guest Chef yesterday in Boston and a thrill to see my recipes so enthusiastically enjoyed by all. My sincere thanks to all who made it such a wonderful day – from the chefs, nutritionists and executives to all of the welcoming and engaging employees who happily dined on clean food.
Eat clean live well!
Who remembers this photo that was posted on the CLEAN FOOD Facebook page last week?
If you’ve been following the journey on Facebook or here on my blog, you know that I’ve been completely immersed in recipe testing for book three. I’m excited about sharing all of these new recipes with you when the book comes out in November; but in the meantime, THIS recipe was just too yummy to keep to myself.
So… I’m making good on my promise: click here to find my new Crunchy Quinoa and Cabbage Salad! It’s from the Summer section, but most of the ingredients are available now, and you can always leave out the cherry tomatoes until August (it WILL be August soon, won’t it?).
Enjoy this preview of one of many new recipes that I hope will be among your favorites, and as always…
Eat Clean Live Well.
I’m thrilled to announce this great event sponsored by The Institute of Sustainable Nutrition.
Be Part of the Fermentation Revival!
The Institute Of Sustainable Nutrition Presents An Evening with
The Rock Star of Fermentation: SANDOR KATZ
Thursday, March 27, 6:00 – 9:00 pm
Holcomb Farm | 113 Simsbury Road | West Granby, CT 06090
Come learn how simple it is to make your own kimchi, kefir, and other fermented delicacies. Learn about the healing qualities and nutritional importance of live-culture ferments, as well as their illustrious history and integral role in human cultural evolution. Empower yourself with simple techniques for fermenting these healthful foods in your home.
The New York Times calls Sandor Katz “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops around the world. For more information, check out his website www.wildfermentation.com. Books will be available for purchase and signing.
Tickets are $25 | To purchase tickets go to www.tiosn.com
Questions? Call 860-764-9070
Hope to see you there!
Eat clean. Live well!