Chocolate Bean Cake, from Debbie in Portland

This is something Debbie made and brought for me to try, as we were driving all over the rainy greater Portland area last weekend. That’s “Chocolate is Non-Negotiable” Debbie. If you can’t beat the chocolate addiction, make it tons more nutritious! This cake is rich and yummy and it comes to you with love from…

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…

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…

2 cake recipe contributions from a reader

These recipes were submitted by RuLea Taggart when I blogged about my kids’ birthday cake last August. (I have made healthier ingredient substitutions for these two recipes. Note that I have not tested the recipes, and any comments are welcome!) If you don’t have Original Crystal Himalayan Salt, read my report on it here with…

Need motivation to eat less meat and more plants? . . . part 7 of 12

Today, good stats about the fact that Americans need EDUCATING on the subject of a plant-based, whole-foods diet. (You know GSG.com has an agenda to get YOU to help spread the word–and many of you already do so, brilliantly.)   98 percent of the wheat eaten in the U.S. is eaten as white flour.  …