1 large plantain, ripe (slightly soft to touch)
1 1/4 inch thick slice of pancetta, cubed
4 leaves kale, chiffonade
1/4 C raw pistachios
1 T butter or vegetable oil
creme fraiche
salt & pepper
Dry heat a non stick skillet to medium high or high. Add pancetta cubes when hot. Let cook most of the way; add evenly sliced plantains, salt, [...]

1/2 C buckwheat flour*
1 1/2 C unbleached all purpose flour
2 tsp kosher salt
1 heaping tablespoon baking powder
dash baking soda
6 T unsalted butter, cubed the size of dice
roughly 1 cup milk, buttermilk, or almond milk (do not use soy)
Preheat to 425 degrees. Mix dry ingredients with a whisk; add COLD butter cubes to the dry and [...]

Bulgogi marinade for the flank steak (skirt steak would be OK too) roughly .7 lbs:
1 T red pepper flakes
1/3 C olive oil
4T balsamic vinegar
1/4 C soy sauce
6 cloves minced garlic
fresh ground pepper
1/4 C Jack Daniels or other whiskey
Marinade overnight or up to two days, grill on medium high heat until well cooked outside (do not [...]

3 large carrots, cleaned and peeled
2 inch peice of hawaiian young ginger (or less of other, stronger ginger)
toasted sesame & sea salt mixture in a sesame grinder (gomasio)
olive oil
salt & pepper
Cut the carrots on the diagonal, grate the ginger over them as they are finishing cooking (tender but still crisp) in the olive oil, put [...]

For the Crepes:
1 C minus 2 T Buckwheat Flour
3 Eggs
2 T melted butter
1/2 tsp salt
1 1/2 C (about) almond milk
Whisk dry ingredients, whisk wet seperately, combine to minimize lumps. The batter should be the consistency of light cream. Let batter rest for at least 30 minutes, ideally 2 hours. Cook on medium high heat in [...]

Lately I’ve been on a major health kick, trying hard to stabilize my blood sugar without any other aids. Food, you’ve probably heard, is a drug. I’ve been trying all sorts of strange things from San Francisco’s famous Rainbow Grocery Co-Op, including different types of grain and especially flours like chickpea flour, buckwheat flour, quinoa [...]

For Two:
1/2 C Black quinoa, rinsed and drained
1/2 avocado, sliced
1/4 C raw walnuts
1/4 C raw shucked pistachios
1 small shallot, minced
1/4 C broccoli including stems chopped bite-size
1/3 orange (or other) bell pepper, diced
2 inches zucchini, sliced very thin
1/4 C “live” bean snack, rinsed (sprouted fresh beans like garbanzo, etc)
3 leaves Japanese Kale, chiffonade
1/2 tsp cayenne pepper
1/2 [...]

I’m single-handedly battling my own metabolic syndrome by getting off of corrective pills and embracing a healthier, vegetable rich, flour & sugar low diet. I’ve found an easy way to incorporate more vegetables is to start adapting raw recipes and ideas into my diet. It really is like power food, though sometimes hard to digest [...]

1 bunch wild arugula, washed and drained
3 small stalks Japanese kale
1/3 C blueberries
4 small-medium golden beets
2 T raw pumpkin seeds
1/3 lb Capricho di Cabra or other fresh goat cheese
1 small lemon
olive oil
salt & pepper
Clean and trim beets and place in foil, covering with olive oil, salt, pepper generously. Close foil up, place in oven at [...]

Carnaroli Rice (eyeball to cover sautee pan bottom for 2)
olive oil
1 shallot
4 C home made chicken stock
1/2 C dry white wine
10 good looking salt water shrimp, peeled and deveined
Heavy pinch Saffron
Salt & Pepper
Sautee the minced shallot and the rice in hot oil until the rice becomes golden, adding salt & pepper. Add 1/4-1/2 C white [...]