Different oceans have different mercury loads —
but the same species always rank at the top, because the biology is the same. This consistency across time, geography, and different labs makes the data extremely reliable.
We fight with our wallets. We win with awareness. Every ingredient list you decode is a tiny act of rebellion. Every bottle of extra-virgin olive oil or avocado oil is a badge of honor.
Read MoreExcept for special occasions, I think we need to be moving our brain power towards mindful eating and healthier eating. I always say everything in moderation including moderation. So I’m NO saint. I have my moments just like you.
Read More
This is authentic Italian Food. It’s not Italian Style, like so many of our restaurants that say they are Italian, outside of Little Italy. And the key is consistency. Equally good every time we come!
Read More
Squash Blossoms ~ Elizabeth says: “It’s delicious”. Garret says: “The mushrooms make the dish. It’s unexpected”. Hiroe adds: “The mushrooms make it meaty”.
Garret says we should eat the sweet potato on top of the blossom and contrast the the flavor of the earthy vegetables”. He continues: “I’ve had squash blossoms in Mexico and this is the best I’ve had”.
Read MoreCan APeel and Organipeel be your next problem? That’s what’s trending online right now. And I always like to dig in do my research and bring you the facts, as we currently know them.
Apeel is just that. It’s like an added level Peel on your fruits and vegetables to keep them fresher longer. It is like a thin wax like barrier but feels undetectable. It’s made from purified mono-dyglycerides fats, extracted from grape seeds. avocado seeds, and other plant sources.
Read More
Now I promised I will give up something for all of July. The hardest for me is Pasta. No wait! I think it’s actually sugar (think of all the sugar in a Mai Tai). I love a good Mai tai. And pasta converts to sugar anyway. So sugar it is!
Pick your poison and let’s wipe it out for July. Please let me know what you experience!
Read More
I won’t kid you …. Food poisoning from vegetables? It’s a little scary to me. And of course I wonder how much is real and how much is a scare tactic to get you to read what they are writing. We all know that fear sells right?
So I will share the Eating Well article but I also at the same time want to warn you not to take everything as fact. Food being recalled is fact but how much of the fruits and vegetables that go out are really contaminated? That is another story.
Read More
Ana says:”The fish is fresh.” I decide to remove some of the outside beer battered light and fluffy fried part and it blows me away at how light and flakey the fish is. You could NOT do better.
Read More
Meanwhile here is a cheat sheet so that at a glance you can know what’s in season. Feel free to cut it and paste it on your fridge or take a snapshot of it on your phone so that you’ll have it with you when you go to the market.
Read MoreJoin a community of food lovers learning, laughing, and cooking together! As a Founding Member, you’ll get VIP discounts on courses, retreats & foodies cruises—all designed to make life healthier and happier. And every motivation, every recipe, every idea on cooking you will find waiting for you in the Founding Membership Portal. It comes with your monthly $97 per month membership fee. You can cancel anytime. And, I keep adding new videos, creating 2 special events a year that are free as a Founding Member, plus twice a month, we are on a live zoom call talking about or making food together!
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
Be part of something bigger—get on the Waitlist today! 
