MALIBU, California

MALIBU, California

Tuesday, December 20, 2016


This recipe makes some of the most tasty, dense and fantastic fresh fruit and spice/chocolate quick breads/cakes  EVER!!


This recipe makes four 5x8 loaves (seems a lot but believe me there will be none left)

These are perfect for gift giving

In a large mixing bowl:
2 beaten eggs
2 tsp baking soda
2 tsp sea salt
2 cups fresh raw persimmon pulp/cooked apple sauce (any canned fruit in juice, drained and pureed)
1 cup cane sugar 
1 cup brown sugar
6 tbsp oil
2 tsp ground nutmeg
2 tsp ground cinnamon
2-4 tsp ground ginger (optional)
2/3 cup milk

beat/whisk together and allow to mature for 30 mins

Meanwhile heat oven 350F and arrange shelf in middle.
In a medium bowl mix  sift 5 cups  all purpose flour  or mix together 4 1/2 cups whole wheat flour
I added chopped pitted dates to mine

Gradually add the flour to the wet mix, adding it in batches and mixing well to incorporate.
Pour the batter into well oiled pans.
Bake pans on a cookie sheet for 1 hour or until a toothpick inserted comes out clean.

Cool in pans for 20 mins.
Then remove and cool on a wire rack.

In a  small saucepan , mix 1/2 stick butter, 1/2 cup molasses and 1/3 cup any liqueur (I used brandy, rum or amaretto)..heat until butter melts, do not boil.

Drizzle over the cakes on wire rack.

These cakes are best eaten a few days after they are first baked.

Wrap lightly in wax paper and foil...if you have to refrigerate them , allow them to come to room temp before slicing and serving.

 Variations: add chopped dates, any dried fruit, chocolate chips, any chopped nuts.
Make you cake spice cake or chocolate (add 2 cups unsweetened cocoa powder to the wet mix, plus 3 tsp instant coffee granules and 2 tsp ground cinnamon, when cooled drizzle with runny honey and amaretto/brandy & etc.).


Monday, September 19, 2016

OWN MADE FLAVORED OLIVE OILS...RECIPES AND IDEAS..perfect as butter alternative for breads, salads and cooked vergetables

Like most cooks I used to make these oils by simply placing fresh or dried herbs into the oil and then allowing the oil to be infused over several months..the problem with this method is that the herbs can get moldy or the oil spoil.

This method infuses with heat and then the oil should be kept in the fridge and used within a month...Also these oils are fuller flavored, and  actually use less, so please just make them in batches of 1 cup,(of oil) per recipe.

All are baked in 300f oven for 75 minutes and it is best to infuse in clean jelly/jam jars or storage/canning jars. The herbs/ingredients should be organic or wild gathered.

Use a  good extra virgin olive oil

Then the infused oil is cooled for 1 hour and strained through paper coffee filters, re-bottled and stored in fridge.

OIL FLAVORS: all use 1 cup extra virgin olive oil, placed in a 2 cup jar, on a cookie sheet

Basil, lemon and black peppercorn: (BASIC RECIPE)
 6 leaves fresh basil or 1 tsp dried
2 x 3inch strips of fresh lemon peel ( not zest)
8-10 whole peppercorns.

Add to the oil and cook for 90 mins. then cool for 1 hour and strain through coffee filter in a strainer.
Bottle and keep in fridge.

Chile & basil; replace the lemon peel with 1 small hot pepper,split and omit the peppercorns.

Adding garlic to any oil, add 3 cloves that have been smashed and cook as for the recipe.

Thyme or Rosemary infused oil, just replace the basil with 2 small sprigs of herb.

Mushroom infused oil, add 1/4 cup any dried mushroom to the mix, and cook  as in recipe.


Oil de  provence:
 2 x 3 strips fresh orange peel
2 sprigs lavender
1/4 cup sliced shallots
2 springs thyme
1tsp fennel seeds
bake for 1 hour, cool and then filter.

5 Hot peppers oil:
1 hot red chile pepper split
1 habanero pepper split
1 jalapeno split
1/2 sweet bell pepper
8 whole black peppercorns
Bake this for 4 for 1 hour then strain.

After 75 mins the herbs and ingredients will blacken, possibly get crispy this is fine and the result you are looking for, DO allow it to cool with the herbs in it before straining.

Friday, July 22, 2016

BETTER THAN A SMOOTHIE: REFRESHING SUMMER COOLERS. Zappy Melonberry, Maui Mule, Apricot-almond wizard, Pineapple-lemon-thyme cooler, Avocado-banana split.RECIPES

Now that we are having another heatwave...I know, nothing new for Los Angeles; I was craving something more than lemonade.
Here are some fantastic ideas to drink your fruit and cool down.
All the recipes serve 2

It is a good idea to have all ingredients ice cold

Zappy Melonberry
2 cups chopped ripe melon
1 cup berries (any berry..if using strawberries, hull and chop)
2 cups crushed ice
1 cup fruit juice or milk (nut milk is fine)
Blend and serve garnished with fruit

Maui Mule (has a kick to it!)

1 inch of peeled ginger
2 cups pineapple (may be canned unsweetened)
1tsp honey (optional)
1 cup  fruit juice or milk
1 cup crushed ice

Grate the ginger and add the pulp and juice to a blender.

Add the fruit and juice and blend well
Blend in the crushed ice and honey, and serve.

* For a creamier drink add 1/2 cup raw cashews..blend these first with the juice then proceed for recipe.

* another version is to add 1 tbsp  fresh rosemary leaves finely minced and then blend in..

Almond-Apricot Wizard
Great easy breakfast/meal replacement using dried apricots (high in potassium)

1 cup chopped dried apricots 
1 cup almond milk 
1/2 cup chopped almonds
Soak overnight

2 cups chilled almond milk
2 tsp honey (optional)
2 tsp raw wheatgerm
1 cup crushed ice
Place the soaked apricots and any milk left into a blender
then add the remaining ingredients and blend until smooth.

Pineapple, Lemon and Thyme Cooler..perfect for a summer afternoon

1 cup crushed ice
3 cups pineapple juice or canned unsweetened  pineapple chunks in juice
1 tbsp fresh thyme leaves (1/2 tsp dried ground thyme)
juice of one lemon

 Blend very well then garnish with sliced lemon

Avocado-Banana Split
2 bananas sliced
1 avocado, peeled and chopped
1 tsp honey
2 cups ice cold milk
1 cup crushed ice
few drops vanilla/almond extract (optional)

Blend the fruit with half the milk, then add the rest, extract and the crushed ice.
Serve in cold glasses

Stay hydrated and enjoy the summer heatwaves.

Monday, July 18, 2016



Basic Nut Milk...makes 2 cups, keep refrigerated and use within 4 days of making

1/2 cup RAW almonds, Brazil nuts, cashews, hazelnuts, sunflower seeds,  or peanuts
2 cups chilled filtered water or fruit juice

Place in a blender and blend very well, with 1/2 the liquid then add the rest
Pour into a muslin-lined colander/sieve and allow to drain.
Pull up the ends of the cloth to squeeze out all the milk..the drained pulp can be used in any baking recipe or even nutloaves/burgers.
This may separate on standing..just shake well before use.

Sesame and sunflower milk
1/3 cup hulled sesame seeds
1/3 cup hulled sunflower seeds
2 cups chilled water or juice
1 tsp honey or 1/2 tsp agave syrup
few drops vanilla extract

Proceed as for previous recipe adding honey and vanilla

Banana Cashew Milk
This is great for  breakfast as a smoothie..makes 2

1/3 cup blanched cashews
1 cup chilled water
2 tsp honey or 1 tsp agave syrup
1 large banana sliced
1 cup crushed ice
1 cup apple juice

Blend the cashews with the water, until a smooth paste.
Add everything except the ice and blend well
Add the ice and blend for 30 seconds...serve at once

Basic roasted nut butter makes about 1 cup/8ozs

2 cups any dry roasted nuts ( almonds, peanuts, cashews, hazelnuts, Brazil nuts, macadamia)
2-3 tbsp safflower or sunflower oil*

Grind the nuts to a fine meal in a strong blender/food processor.
While the machine is running add the oil gradually until a smooth paste forms

* add just enough oil to form a smooth paste

CREAMS  used as whipped cream for desserts and soups

1 cup  skinless almonds,  cashews, hazelnuts or peanuts
1/2 cup water or fruit juice*
Grind the nuts to a meal using a blender or food processor then add the liquid , blend until smooth and creamy.
* in place of water or juice use nut milk

Sweet cashew cream
1 cup raw cashews
1/2 cup pure apple juice
1-2 tsp honey or  half the amount of agave syrup

Proceed as for recipe above
Happy & healthier eating this summer from GOOD LIFE

Wednesday, July 6, 2016

De-Mystifying Cellophane Noodles

 I have to admit that these noodles have had me scratching my head as how to make them and not over cook them or have a sticky mess in a is the simplest way..pre-soak them  then they behave in any recipe and  are fantastic for anyone going gluten free as they are made with bean starch paste.

4 cups boiling water
8ozs cellophane noodles

in a large bowl, add the dried noodles and top with the boiling water,and allow to soak for 10-15 mins (depends on freshness of the noodles and humidity in the air.).

The make any recipe..Stir fries, curries, stews,  soups or simple broth and noodles. and add the pre-soaked noodles for the last 3-5 mins of cooking the dish ( the dish must have cooking liquor/sauce for the noodles to cook)

I love these in a salad with crisp lettuce and roasted nuts

If cooking separately, the  boil in water for 3-5 mins then  drain and add to any dish, for salads rinse in cold water or stock then add to the prepared veggies and nuts and dress with a light salad dressing, even just seasoned rice vinegar & roasted sesame oil is tremendous.

Own made cottage cheese, Panir and yogurt cheese..easy ideas and recipes

These are some very simple ideas and recipes that can save you lots of money, or make FRESH ingredients ready in a snap.
For any of these recipes, after draining add any fresh chopped herbs and seeds. 

own made fat free cottage cheese

2 quarts skimmed milk
2tbsp fresh lemon juice
1/2 tsp sea salt (optional)

Bring milk to boil and then add the lemon juice.
When curds begin to form, remove from heat.
Set aside for 10-15 mins.
Pour into a muslin lined strainer.
This will keep for 4-5 days in fridge.
Use the runoff whey as you would buttermilk ( pancakes, scones etc)



Bring the milk to a boil and add the lemon juice, stir well then cover.
Wait 3 mins to check if curds are forming.
Remove from heat and allow to stand,covered for 10-15 mins.
Spoon the curds into a muslin lined strainer or colander.
Fold over the cloth and put a small plate over the top and top with with a 1 pound can of cooked beans.
Set aside and allow to drain and compress for 1 1/2 to 2 hours.
Turn the cheese out onto a  plate and store in the cloth..keep in the fridge until using.

Yogurt cheese..this is slightly more drained Greek Style yogurt and also known as Lebne

2 quarts plain live yogurt

Pour into a muslin lined strainer and allow to drain overnight ( 8 hours)
Remove and store in air tight container in fridge.

this is a great lactose-free substitute for cream cheese in any recipe.