....because it was so much fun, I had to do it again! Such a fantastic Sunday cooking Paella with this beautiful group. It's always nice to meet new people, connect with old friends and meet the spouses of the women that come to class. It was fun to see them work as a team to prepare this delicious, healthy one-pot meal.
Lisa from Pegasus Winery joined us again and served up her beautiful Grenache Rosé, Cabernet, and Sauvignon Blanc wines. They paired well with the seafood and vegan paella dishes. Not to mention, great for sipping while we cooked and prepared these yummy dishes.
The next cooking class is August 12th, Japanese favorites. Learn new techniques for cooking simple recipes that are healthy, flavorful and fun. SIGN ME UP!
I can't tell you how much fun it was teaching this class and from the response from these incredible women, I think they had fun too! The menu was mostly raw food and Vietnamese all the way. I decided to teach this class after taking a series of cooking classes on my travels to Vietnam and Cambodia earlier this year. The cuisine is so flavorful and fresh. We used copious amounts of Vietnamese mint, basil and cilantro to create these amazing dishes. I think these incredible photos tell the story! I'm definitely going to teach this class again over the summer so if you missed it, there will be another opportunity coming up!
So much fun this week at Rancho La Puerta teaching a beautiful cooking class in La Cocina Que Canta-the kitchen that sings! I had an incredible group that came down to cook with me and we had the best time. The theme was adding flavor with spices so I taught a Moroccan Spiced Salmon, an Apple Fennel Galette, Provencal Roasted Fennel, a delicious Spinach & Parsley Soup, Citrus Carrots & Parsnips, Cauliflower & Chick Pea Salad with Quinoa, a Kale & Brussels sprouts Salad, a Vegan chocolate mousse with lavender salt . All vegetables came from the organic farm right outside our door.
Salvatore, the farmer who has been working at the Ranch for over 20 years, was enthusiastic about showing us around the farm; describing the soil conditions and all the various vegetables that were being harvested. 80% of the food and vegetables served comes from this incredible productive garden. With our recent cold snap, he described how the citrus trees were heavily damaged due to the morning frost but he reassured us that they would be ok once the weather warmed up.
Look at this amazing bed of romaine lettuce-a staple at the ranch and is included in most salads during lunch and dinner. I had so much fun exploring and checking out all the vegetables including fennel, parnsips, broccoli, arugula and spinach!
I’m really looking forward to being a guest chef later this month (Feb. 24-28) at La Cocina Que Canta (“The Kitchen That Sings”) at Rancho La Puerta Resort in Tecate, Mexico. For months I’ve been working on my recipes and finessing them based on what is in season on their beautiful 7 acre organic farm. My hands on cooking class will be 3.5 hours and consist of seven healthy and delicious recipes. If you've never been to The Ranch, this would be a special way to experience it!
This recipe takes eating the rainbow to a whole new level. Adding colorful root vegetables and squashes up the nutrition level and adds to the delicious flavor of this healthy vegetable side. As a base, it lends itself to all types of other flavors including garlic, soy or fish sauce, and an array of herbs. This simple version pairs great with the lemon sole pinwheel recipe.
Thoroughly wash, clean and dice the vegetables. Note, when cutting the vegetables, make sure you keep the sizes consistent so they cook evenly. Next, using a slotted spoon or steamer basket, boil or steam the vegetables in individual batches for 3-5 minutes until cooked but still a little firm. Keep an eye on the water level so you don’t run low before you are finished.
Once all the vegetables are all steamed and set aside, heat a medium sized sauce pan then add the olive oil, and Herbes de Provence spice and let cook for one minute. Add the stock and bring to a boil. Continue cooking uncovered, until the stock is reduced by half, then add in all the vegetables. Cook with the lid on and the flame on low for 5-7 minutes until all the vegetables are tender and the color is still bright. Season with sea salt and pepper and serve immediately.
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There is absolutely no reason to eat cranberry sauce that comes out of a can. Save yourself the BPAs and discover how truly tasty cranberry sauce can be when served with a well roasted bird. This is a post from my instagram account on the ease of making this simple dish. It can be made ahead of time -up to two days for me, and set in the fridge and brought to room temp on Thanksgiving Day. Here’s a quick recipe: Add 1 cup of water to a medium sauce pan ✨add in 1/2 cup organic coconut palm sugar (more if you like it sweeter) ✨ bring to a low boil then reduce the heat✨add I cup fresh orange juice and stir well✨now here’s the fun part, add 1/4 cup of port wine🍷 🙌bring to a boil again and add in 3 cups of fresh organic cranberries and continue to stir under low heat for 10 minutes until the cranberries burst and the mixture thickens. Add in fresh orange zest from one orange✨sprinkle of my Healthy On You Asian 6 Spice. The cinnamon, anise and cloves in this belnd really accentuate the cranberries and port wine combination. Allow to cool before refrigerating. Enjoy!
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.