Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Luke Wilson, Canary Clean Products Luke Wilson is the Founder of Canary Clean Products, LLC. In this show Caryn reviews the recent story regarding Matthew Kenney, the celebrity chef who along with his companies have been named in dozens of lawsuits in at least nine states. She discusses recent news about octopus farming. Gary De Mattei joins in to talk about their…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Simon Lester, Pascha Chocolate, a REAL Favorite! Simon Lester is an Entrepreneurial CEO & strategist who focuses on consumer facing industries & investment opportunities. He founded PASCHA born from a desire to create the simplest, purest and most delicious chocolate, without any of the additives or ingredients that might trigger allergic reactions for those with food allergies or intolerances. More at PaschaChocolate.com.…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Vlad Grinberg and Rory Lutz, Vegan Food, Community and Comedy Vlad Grinberg. Vlad opened Organic Grill in 2000, one of the first organic restaurants in New York City. Rory Lutz. Rory is the founder and host of The Laughing Pad and cofounder and cohost of @laststopcomedy. Comedy Kitchen at the Organic Grill, April 17, 8pm. GET TICKETS Comics will be…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Mel Weinstein, Lessons in Chemistry Mel Weinstein is a retired chemist currently living in Central Illinois. During the course of his professional career, he has taught chemistry at the community college level, spent 20 years as an analytical chemist in a research center for a multinational food ingredients manufacturer, studied food science, and pursued a lifelong interest in examining the ingredients in…
When using wheat flour, we love Einkorn. Considered one of the oldest grains known in the history of agriculture, we think it’s the most delicious in all kinds of baked goods. Einkorn also is the only wheat known to not have been hybridized. Ingredients: 1 cup flour: we use 1/2 cup organic white Einkorn and 1/2 cup organic whole wheat Einkorn flour 1 Tablespoon baking powder 1 cup unsweetened plant milk: we use organic soy milk made with only soy…
This dish is super easy and the results are spectacular. This dish goes great with traditional brunch fare like toast and home fries and I also love it served with warm corn tortillas and guacamole, and/or as a filling for a breakfast burrito, you decide what works best for you. Note: I use sprouted extra firm tofu because it has a softer consistency than other extra firm tofu and sprouted is always best. Ingredients 15.5 oz Sprouted Tofu Extra Firm…
We love pancakes, crêpes and waffles and we have lots of recipes for them here at REAL. Recently after interviewing Chef Ramses Bravo about his cookbook Bravo Express, I learned that crêpes can be made with just lentils and water. We make crêpes from raw Buckwheat and water, as well as with Garbanzo Bean flour and water. But lentils? This I had to try. Ramses Bravo’s recipe consists of soaking red or yellow split lentils for one hour,…
This is a hearty muffin recipe. This recipe does not use an All Purpose Gluten-Free Flour that typically contains starches. Instead, only whole grains are used along with a little Garbanzo Bean Flour. Ingredients: 1 cup Rolled Oats or Steel Cut Oats (or Oat flour) 3/4 cup Millet (or Millet Flour) 1/4 Flax Seeds (or Flax Meal) 1/4 cup Garbanzo Bean Flour 2 teaspoons Baking Powder 1/4 cup Walnuts 3/4 cup Dried Apricots or other dried fruit 1 cup Unsweetened…
October 11, 2022 London and New York This is it. The last day of our 25-Day Magical European Tour. We packed in a lot of adventures with good food. There was an electric tea pot in our hotel room however the cord did not reach the outlet. It also didn’t have a plug…
October 10, 2022 London Our adventure is almost over. We leave tomorrow. I am amazed at everything we have packed in so far. Still we have a full day left. I wanted to try to visit the Royal Botanical Gardens. We left the hotel a little after 10am. We stood at a bus…
October 9, 2022 Aix-en-Provence, France and London, England All good things must come to an end. It is time to say Au Revoir to Aix-en-Provence. We are sad, but we will return. Josée had recommended a restaurant on the Cours Mirabeau, Le Singe Vert, or the green monkey. With a few hours left, we…
