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6 tips to make any baking recipe healthier, part 1 of 2

At the Zermatt in December, I taught these six tips for making a baking treat healthier. You don’t have to know anything about recipe development. These are no-brainers. Three tips today, three tomorrow. (All of this information is in Ch. 11 of 12 Steps to Whole Foods.) 1.           Substitute finely […]

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sugar replacement: possibly the best solution

You know I recommend only sparing use of any concentrated sweeteners. A while ago, I posted a recipe featuring COCONUT SUGAR. I’d been given a sample of it, and I was enjoying substituting it for Sucanat (my previous “standby” for baked goods). I didn’t realize how hard to find it was until y’all wrote me […]

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My Cousin Quinn’s Russian Cream Breakfast Parfait

My beautiful cousin Quinn is the middle child of my uncle I speak of often, in my books and lectures. (My 32-year old Uncle Gerald chose the medical route when diagnosed with cancer, at the same time my grandmother chose a 100% raw diet.) Just three years ago, Quinn’s husband was diagnosed with cancer at […]

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Making nut and seed milks

Jenni, my customer support lead, is gluten intolerant and taught me how to make coconut milk. Here’s my video on how to replace dairy milk with yummy and nutritious milks from sesame, almond, cashew, or even your shredded coconut from the group buy. Jenni makes coconut milk, and then, with the pulp left over in […]

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one of my favorite weekend breakfasts, pumpkin waffles

So my Breakfast class at the Zermatt Resort last week was great fun. Just one strange thing, I discovered after class when I went to sample the food: the chef apparently made my Pumpkin Waffles . . . without pumpkin! Weird. But my newsletter with these recipes went out, and one reader immediately went out […]

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Raw zucchini pickles and more ideas

Wendy Ray gave this idea for using zucchini, on the GreenSmoothieGirl facebook fanpage: Slice young zucchini into a quart jar (or whatever). Add these: 1/3 cup raw apple cider vinegar 1 Tbsp. sea salt 2+ Tbsp. raw honey 2 Tbsp. fresh basil 1 cup water Optional: sliced onions Marinate at least 30 minutes. Lasts at […]

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Birthday Season

Some people have a holiday season. I have that, plus Birthday Season. As I’ve mentioned, all four of my kids were born within a couple of weeks of each other. A primetime TV show made hay about me having a combined birthday party. (The producers cooked up something about an obsession I supposedly have with […]

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Gluten-free, whole grain cake recipe

Once on this blog, I posted a Hot Fudge Pudding Cake recipe, and reader Paula has converted it to gluten free with interesting ingredients like teff and sorghum. Here’s here post, running again here so it’s not lost and buried as a comment to an older post. Thank you Paula! “I just tried the Hot […]

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please correct this error in 12 Steps

If you have 12 Steps to Whole Foods (digital download, manual, or Complete Course), a few readers have pointed out an error in a recipe: In the Chocolate Chip Zucchini Cookies in Chapter 11, I inadvertently omitted 1 1/2 cups of water. Please write that into the recipe on p. 216. Add it after the […]

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obesity conference

This is an email I got from a GSG reader. Dr. Larsen is a dentist who studies nutrition to help his patients and practices what he preaches. His observations at the obesity conference he recently attended parallel my own, as documented sometimes on this blog. What do you think? Robyn, I attended a seminar in […]

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