Author Archive

Sep 25

Why MILFify?

"By sticking close to Mother Nature in our food choices, that witchipoo intuition we each carry inside becomes sharp, dependable and loud. You will become more sensitive to vibrations and less a punk bitch of the material world and its follies. You will start working more from your creative right hemisphere of your brain and

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"Many of us like to keep our food choices simple; we find that one perfect smoothie recipe and then repeat it every morning for a year.  We have our one go-to dish at the cafeteria.  When it comes to food, ruts are very easy to get into. But that's a problem.  Your body has millions

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Millet does a million things. Because it’s got a mild taste, it goes really well with vegetables, like squash, or carrots, or cauliflower. In this dish, the cauliflower and the millet whizzed together taste like potatoes. Add the rosemary, garlic and mushroom gravy… OMG. 1 cup millet, washed 3 cups spring water 2 cups cauliflower,

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"Because they maintain their powerful spirit–whole and intact–whole grains help you to reclaim your own. As these little seeds become your primary fuel, a natural magic will enter your bloodstream. It will then move to your brian, making your thoughts happier, less fractured, and more focused. These tiny agents of nature–full of reproductive energy–will support

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Because the MILF Diet is made up of whole foods, cooked according to simple, natural principles, it will bring your body, mind and spirit back into balance.  You will begin to connect with the fundamental rhythms of your body, the seasons and the natural world.  Eating foods replete with vitamins, minerals and good-quality carbs, you

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filed under All Posts, MILFify


Feb 16

The MILF Diet

So I’ve written a new book. It’s called The MILF Diet, and it’s being published by Simon and Schuster in January, 2013. Don’t ask why it’s taking so long, because the writing’s all done and dusted, but in this world of hardcover books, things still take time. You can’t just upload them from your phone

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I’ve known Mayumi Nishimura for 15 or 16 years. She was not only a teacher at the Kushi Institute (who taught me deep-fried, miso-stuffed lotus root–thanks!), but she was also the greatest head chef in the kitchen there. If Mayumi was cooking that day, you knew it would be gooooood. Roughly ten years ago, word

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filed under Desserts, Recipes


– Soak 6 dried shiitake mushrooms in a jar with enough water to almost cover the mushrooms & then add a generous splash of each of the following: shoyu, mirin, & rice vinegar (you can soak these the night before. In fact, I pretty much always have a jar of shiitakes soaking in my fridge

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filed under Beans, Recipes


I recently had the privilege of cooking for William Spear's week-long retreat called The Passage.  I have known Bill for many years now… I first met him as a macrobiotic scribe in New York City and took notes while he gave consultations to clients.  That was a small, and memorable, window onto his compassion, experience

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Oct 27

In Memoriam

I lost a good friend this week. I’m not going to name names. It freaks me out to go public with something so private. Neither Facebook nor my blog are appropriate for that. Plus, he was one of the few internet holdouts… preferring to connect face-to-face with the rest of the world… when he wanted

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filed under All Posts, My Life