Gustatory Guru of Gastronomy

# 3 & 4 image for book

Gustatory Guru of Gastronomy

So recently, I received a very sweet email, thanking me for my support in cleaning up this divine person's diet and contributing to their vibrant health.  And... "Gustatory Guru of Gastronomy" was the "alliterative moniker" she used for me!

Seems a lighter label than Diet “Dr. Doom” from an earlier blog post inspired by an encounter with a "health" chump of mine!

I find this to be true of people who are ready, on the cusp of making healthy changes in their lives:

When you are a stick of dynamite, ready to blast off into health and healing, changes are easier to accomplish and feel good about!

I light the fire under you and inspire you to activate your beautiful mind. You then peel back the layers to uncover your perfect soul. Healthy changes happen because when you feel good, you want to feel better.  What a ripple effect!


And... when one is not quite ready to dive headlong into major changes (Maybe you are one for a more subtle metamorphosis!), I help plant a seed.  A seed that will bloom and grow in your life, when the "soil" and conditions are right for growth.



Ethiopian Smothered Brussel Sprouts and Carrots with Turmeric 

1-2 tbsp butter, ghee, or toasted sesame oil

1 medium red onion, finely chopped

Unrefined Sea Salt

3 cloves garlic, minced

¾-inch piece of fresh ginger, peeled and minced (or use dried ginger powder in a pinch!)

2 tsp ground turmeric

1/2 lb carrots, quartered lengthwise and cut into bite sized chunks

2 lbs Brussel sprouts, cut in half to make bite sized pieces

How to throw this together into a scrumptious pile of food:

Saute' the onion in butter, add ginger and saute' for 1-2 minutes more

Add carrot and Brussel sprout chunks

Let simmer in a cover pan for 10 minutes or so (I like the veggies to have a crispness to them)

Sprinkle turmeric over veggies, add crushed garlic cloves and stir well.

Turn off heat and let sit, covered, while you finish getting the table ready.

Serve:  over red lentils.

I bring 1 1/2 cups of water to boil, add 1 cup red lentils,  and gently return to simmer.  Shut off heat when it returns to simmer and keep covered.  I then take the dog for a good 1/2 walk and the lentils are ready when I come out of the woods!


Use cabbage and potatoes instead of carrots & brussel sprouts

Add garlic, ginger powder, and turmeric to 1 cup pasture raised milk in your blender.  I also add 1/2 to 1 cup shredded coconut.  Blend to a puree and pour over veggies, stir well and gently re-warm.

Use coconut milk with the above spices.

ethiopian carrots  Brussel sprouts

As you can see, I added a few raw cashews on top!

The veggies are all local, seasonal, and organic.

The spices, coconut, and cashews... well, not so local!  face