Our local news station WTKR featured an article based on the latest scientific statement from the American Heart Association on coconut oil being as unhealthy as beef fat and butter. Yours truly was featured in the WTKR article as agreeing with the AHA’s latest release of knowledge.
New blog post is up on Food & Nutrition Magazine’s Blog! Check it out!
I’m kinda cheesy and super nerdy, but this was really fun to do! My team at Sentara is an awesome crew!
I recently brought a Katie-creation to a holiday gathering. It was a teriyaki baked tofu covered in a sprouted salad. No one raved about the sprouts or the tofu per say, but they raved about the dressing that was on them. I made the dressing with my intuitive culinary skills that I have acquired over the years, so I had to go back to the kitchen and measure each ingredient one by one to re-create the actual recipe.
This easy recipe can be used as a salad dressing, marinade, dipping sauce, or it can be used as a cooking sauce for vegetables to make a stir-fry.
1 cup reduced sodium tamari
1/2 cup toasted sesame oil (leave out if on Ornish Reversal protocol)
1/2 cup rice wine vinegar
1 Tbsp Korean red pepper flakes (or simply red pepper flakes if you don’t have the Korean variety)
1/4 cup tahini or all natural peanut butter (also leave out if Ornish)
1/4 cup chopped scallions
2 Tbsp sesame seeds
1 jalapeno minced
1 – Put all ingredients in a jar.
2 – Put the lid on the jar.
3 – Shake it like a polaroid picture.
4 – Use as needed – keeps in the refrigerator for about a week.
Music inspiration during this creation: Hope Sandoval and the Warm Inventions
Check out my blog post over on Food and Nutrition Magazine’s blog entitled Stone Soup to find out more.