Wholefood Cuisine

WELL NOURISHED BODY

WHOLEFOOD CUISINE NEWSLETTER

Sign up to receive a weekly peek inside our kitchen.


Eating Outside the Industrial Box

Fresh Morrowfat Shelling Beans


 
I first met these beans three years ago when I first came to Sonoma County and they are one of my very favorite beans of all time. Big and very creamy, they are delicious and versatile. I’ll be showing you some tricks with these in future posts.

A local farm was selling just-harvested dried marrowfat beans at my local farmer’s market. I had never eaten an heirloom bean before, so I bought a bag of each of the six varieties they grow.

Morrowfats were my favorite.
 

read more and comment

Sweet Pickled Grapes


 
One day, a few weeks ago, Larry and I needed to escape the horrible air quality that was the result of local wildfires. So we drove over to the Pacific Ocean and drove up very scenic Highway 1 to the famous Timbercove Resort for lunch.

We ordered the cheese board which is full of local cheeses, breads, and various condiments that change according to the available ingredients and the chef’s creativity.

On our board that day were an amazing little sweet pickle relish made from grapes. Sweet pickled grapes!
 

read more and comment

What Happened When I Stopped Preparing My Own Food While Recovering From a Broken Kneecap


 
Since 19 July, I have been in bed with a broken kneecap, my left leg in a brace like the one pictured above. I tripped and fell, actually in a restaurant, of all places.

I have only just been out of bed for about ten days now. My bone is healed so now it’s time for physical therapy to strengthen my leg muscles so I can walk again. I can stand and walk a bit, though my legs are wobbly, like a newborn calf. But I can, finally, stand long enough to prepare simple foods. I can chop potatoes, and shell beans, and make a salad. Nothing complicated, but I can again begin to prepare my own food.

Over the past two months, Larry has been preparing all the food for us, and I’ve learned a few things…
 

read more and comment

My New Wolf Professional Chef Kitchen Range

Since starting Wholefood Cuisine, I’ve really been feeling like I need more than one induction burner and a toaster oven that cannot be used at the same time.

Larry and I agreed it was time to get a stove that would eventually end up in our tiny house, but that I could use now.

What we needed was what is called an “apartment stove” which is 24” or less. At the same time, it needed to be big enough for my half-sheet baking pan, which I used to use a lot when I had an actual oven.

We went and looked at new stoves that were the right size, but I didn’t like any of them.

Then all of a sudden I remembered seeing a small Wolf stove many years ago.
 

read more and comment

Massimo’s Zero Waste Vegetable Elixer

I’ve been watching a masterclass with Italian chef Massimo Bottura on Masterclass.com. He is amazing.

One of his basic principles is “zero waste cooking,” making use of parts of ingredients that many people would throw away.

But he uses these scraps in ways that exhalt them.

Where others might make “vegetable stock,” he makes The Broth of Everything which extracts the “mood” from scraps and vegetables.

And and it really does. This technique for making vegetable broth transforms the mundane into what he calls “vegetable elixir.”

read more and comment

Under-the-Radar Tips for How to Reduce Food Waste at Home


 
Occasionally I find articles so good and to the point, I just want to share them with you as they are.

This article interviews a hotel chef in South Africa who is dedicated to understanding and using ALL parts of plant and animal ingredients.

I love this the above photo that shows all the edible parts of cauliflower that can be used.

In their kitchen they keep all trimmings on the working surface instead of throwing them away so they can see them and make use of them in creative ways.
 

read more and comment

Lime & Ginger Drinks


 
When I used to drink soda (a long time ago!) I used to always put a squeeze of lime in my ginger ale.

But once I started looking for ways to eliminate refined sugar, I was very happy to discover I could get that ginger-lime combination without using sweetener.
 

read more and comment

Sweetening Cold Drinks with Fruit Juice


 
Fresh fruit juice can make a cool summer drink on its own, or be used to sweeten lemonade or iced tea.

One of the most refreshing drinks I’ve ever had was on a hot summer day at a New York restaurant, sitting at a sidewalk table. The waiter brought fresh lemonade sweetened only with plum juice. Heaven!

Another memorable sweet fruit drink was a tall glass of strawberry juice mixed with ice water with a sprig of fresh basil. Amazing!

If you are going to use juice as a sweetener…
 

read more and comment

Sweetening Cold Drinks with Simple Syrup


 
As a longtime fan of drinking iced tea, I have always been aware of the fact that white sugar does not dissolve well in cold drinks.

Some years ago, I ordered iced tea in a fancy little French bistro in San Francisco, and instead of bringing out packets of sugar, the glass of tea came with a small carafe of clear sweet liquid. That was my introduction to what is known as simple syrup–a classic technique for adding sweetener into a medium in which it will not easily dissolve.

Making simple syrup is easy…
 

read more and comment

Welcome to
Wholefood Cuisine!

This blog is about eating “whole food” that is really whole and about creating a style of wholefood cuisine that comes from the inherent flavors and qualities of the foods themselves, rather than trying to make familiar industrial-style foods from whole ingredients.

To eat in this manner is not only enjoyable, it also benefits health and the environment.

Because of the Covid-19 pandemic, our industrial food supply is crumbling fast. And we still need to eat. I’ll show you how.

Debra