One year I decided I would introduce ALL of my group fitness classes to real pumpkin pie, made from scratch with fresh baked pumpkin. I ended up with LOTS of pumpkin seeds. Remember, chefs don’t throw anything away—so I came up with this as a way to use those jewels of phyto magic.
by Chef Tina Martini, The Medicine Chef Read more →
This is as close as a gluten-free baker can get to classic Foccacia Bread. It is aromatic, soft and loaded with buttery flavor.
by Chef Tina Martini, The Medicine Chef Read more →
Chefs don’t throw anything away. So, whenever I clean fresh broccoli, the stems go in the freezer for later use in casseroles and soups. Here’s a great way to use broccoli stems.
by Chef Tina Martini, The Medicine Chef
It’s Pinktober! In honor of both Breast Cancer Awareness and Vegetarian Month, #TastyTuesday will be dedicated to the prevention, treatment and cure of this disease. What we eat and how we prepare it can be a part of the fight. Let’s talk about BPA in canned goods, for example.
by Chef Tina Martini, The Medicine Chef Read more →
Balance in texture and flavor are always at the forefront of a chef’s mind. Here, the citrus and spice from the radish offer just that balance and is especially good when paired with roasted meats and rich sauces. Its vivid colors are the reason I call it a “Jewel” salad.
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This recipe is perfect for travel. I invented it for a rock climbing and mountain bike resort. Think of this as vegan tuna salad.
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