I made this pie this weekend to celebrate The Kind Diet hitting #1 on The New York Times Bestsellers list.  Looks like whole foods, veganism and macrobiotics are coming out of the closet! The recipe is by Eric LeChasseur, from his book, Love, Eric.  He’s also the owner of Seed Kitchen, in Venice, California. Makes

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filed under All Posts, Desserts, Recipes


Okay.  I know I’ve written a cookbook and just co-wrote another one, but I’m not really a cook… I mean, I can put good vibes into food, and I  have a decent understanding of the energy of foods, but I’m not sitting around thinking up new recipes every day.  Which makes it THAT MUCH MORE

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So yeah, I’m basically a movie star now.  No biggie.  It feels fine.  I don’t have paparazzi at my doorstep (yet)… I haven’t signed an autograph (yet)… and my apartment still awaits its ‘Lifestyles of the Rich and Famous’ renovation, but hey, those are just details. I was asked by some friends to play a

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First, some blagging.  That’s blogging x bragging.  As a self-employed person, please indulge me:  My first blag is that The Kind Diet, by Alicia Silverstone  (co-written by Yours Truly) hit the New York Times Bestsellers List in the category of Hardcover Advice this past week.  Yaaaaaaaaaaaayyyyyyyyyyyyyy!!!!  Click here to get your copy and ten more

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filed under All Posts, My Life, Recipes


More macro fooling around with a camera… it’s about seven minutes total, so watch it when you can sit back and dance along…

filed under Recipes, Video recipe


Dec 08

Yummy Recipe

Cauliflower rules.  I know it’s one of those under-appreciated veg, but really, when it comes down to it, cauliflower is relatively cheap, incredibly versatile, has a subtle but distinctive character and lasts forever in the ‘fridge.  SO STOP DISSING DA FLOWAH!  Tonight I made a great little dish with it. Here goes: 1 tablespoon olive

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filed under Recipes


Hi. Someone asked for this recipe to be posted and I had lost it in my computer crash, so here’s the tofu turkey recipe–from my head. But it’s really easy and do-able. TRY IT. Tofu Turkey with Mushroom Gravy Equipment: Handheld blender or food processor A medium-sized colander Cheesecloth A baking sheet A pastry brush

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If you can’t tell, I’m WAY into posting visual stuff these days. So here are some photos of the pressed salad, when it was only just bits and pieces: The Nappa cabbage: the red onion… the radish (God, red is such a great color!!) Throw it all in a bowl and grate a little carrot

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filed under Recipes, Video recipe


April 23, 2007 I can’t even keep malt-sweetened, non-dairy chocolate chips in the house. I bought some last week to make strawberries dipped in chocolate (for a date), but after all 6 of the possibly-edible berries were plucked form the box (yes, it’s April, but THEY’RE FROM CALIFORNIA!!) and dipped in chocolate ganache*, I had

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filed under My Life, Recipes


April 15th, 2007. I made a macro dinner for my family last night: Barley salad, arame w/onions, tempeh and pine nuts, carrot nishime, blanched bok choy and strawberry kanten with tofu cream. Oh yeah, lentil-leek soup as well. My brothers-in-law brought steak and sausage, to keep them happy, but the rest of the food seemed

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filed under My Life, Recipes