2 Things You Will Never Have To Buy Again



There are two things you never ever need to buy from the grocery store: salad dressing and pesto sauce.  It’s not that the ones you buy from the shop will harm you in anyway.  It’s just that the freshly made ones are far more superior in taste, and they are super easy and fast to make.  Maybe there will be a little washing and chopping, or maybe not.  Maybe it will involve some stirring, or maybe just turning on a button on the food processor.  It’s done in a matter of minutes and you feel so accomplished and talented having done that. I didn’t know that until I began searching for healthier and tastier salad dressing to help me and my family eat better.

Since the weather warmed up, we have been eating a lot of salads and the whole family finds them delicious and satisfying — largely because of the homemade dressing.  It could be as simple as just fresh lemon and olive oil with a little salt and pepper.; no store bought dressing, no matter how fancy, could beat the taste of it. 

Today, I tried this simple pesto recipe from Epicurious and am now convinced that I will scratch pesto sauce from my shopping list forever.  It was as if I had never had pesto before in my life — that’s how wonderful it tasted compared to any pesto I had ever bought in any store.




2 cups fresh basil

1/4 cup grated parmesan cheese

1/4 cup pine nuts

1 garlic clove

1/2 teaspoon salt

1/4 cup olive oil



Place all ingredients except basil in a food processor and puree until almost smooth. Then add basil and puree some more.  Adding basil last keeps it from turning brown.


Note:  One important thing is to buy the best and freshest ingredients when it comes to this recipe.


Pesto Cauliflower Salad


Cauliflower florets from 1 head cauliflower

3/4 cup to 1 cup fresh pesto sauce depending on the size of the cauliflower.  I used 3/4 cup.


Steam florets for 6 minutes and let cool completely in a large open container or colander. Mix the fresh pesto sauce with the cauliflower to coat.  Serve at room temperature.  



Lemon Almond Souffle & Vegetarian Taco by Audrey

P1060855  P1060870

Audrey cooked dinner for us tonight.  She opened a package of wheat protein called Seitan and made delicious vegetarian tacos.  A dash of this and a dash of that.  She claimed that it was a secret recipe, but I think she was just improvising as she went.  She enjoys the kitchen almost as much as I do.  She is fast — turning out a meal in a matter of minutes, leaving behind a mess as if the hurricane has swept through the kitchen.  She looked so cute and sweet in her apron that I couldn’t get mad at her.

P1060859   P1060862

In April, Audrey and I filmed at this lovely little cafe theater in Las Vegas called Inspire Theater.  On the magazine rack I saw a stack of Vegetarian Times Special with “5-Ingredient Recipes” on the cover and I immediately swiped one copy.  This 5-ingredient soufflé recipe is grain free, dairy free, paleo-friendly and deceptively easy to make.  It is melt-in-your-mouth light and airy.  Most importantly, it is absolutely delicious!



Lemon-Almond Souffles


2 teaspoon coconut oil

4 large eggs, separated

3 tablespoon honey, softened or Joseph’s sugar free maple syrup

3 tablespoon fresh organic Meyer lemon juice + zest from 1 lemon

3 tablespoon almond meal





Preheat oven to 350F.  Grease 6 4oz. ovenproof ramekins with coconut oil up to the rims.  Chill ramekins in refrigerator.

Whisk together 3 egg yolks, honey, lemon juice, lemon zest and almond meal in medium bowl. (Discard or use the extra yolk another time.)

Beat 4 egg whites with electric mixer until stiff peaks form.  Fold meringue into egg yol mixture with spatula.

Fill Ramekins two-thirds full, and bake 10 to 12 minutes, or until puffy and golden brown. (I baked it for 12 minutes.) Serve immediately. 

We made the first batch with honey and a second batch with Joseph’s sugar-free maple syrup.  Both came out great.

P1060814  P1060877

P1060886 (1)  P1060880

Rainbow & Black Rice Salad with Mango and Peanuts


On today’s New York Times, there was an article by columnist David Brooks titled Small, Happy Life.  When asked to share about their purpose and meaning in life, many readers submitted essays about what Brooks calls the pursuit of the “small happy life” instead of the lofty ideals and goals we usually hear about in graduation commencement speeches. 

When I was young, I was plagued by the free-floating existential angst about life’s ultimate meaning.  Having a family quelled that, mostly.  Life’s goal became extremely simple after I gave birth to my children: feed them, love them, raise them and give them the best I can give.  To rear the young has been the purpose of every mother from the beginning of time — be it birds or cats or monkeys or humans.  In my small happy life, I have a family, great books, great food, mostly great children, a lot of headaches, occasional crises and most importantly a lot of love  — everything I need to have meaning.

Audrey has been doing a school project called “My Life” which is presented in photos and videos.  They are supposed to talk about their dreams for the future at the end.  As she was putting the presentation together, she called out to me, “What do I want to be in the future, mommy?” I thought it over for a beat and said, “Anything you want to be, darling.”  And I meant it.  And she became a little frustrated, “That’s the problem.”  She finally settled on “Action Star.”  I hope in this small happy life that I strive for, my children can reach for the rainbow.

Speaking of that, here is a salad with every hue of the rainbow.  I saw it on epicurious and was immediately drawn to it by the vibrant colors of the salad.  I have always enjoyed the combination of sticky rice, mango and peanuts in Southeast Asian dessert, and this salad reminds me of the times I have spent in Singapore, Malaysia and Indonesia.


Black Rice Salad with Mango and Peanuts


2 oranges

1/4 cup (or more) fresh lime juice

1 tablespoons + 1 teaspoon sesame oil

2 teaspoon fish sauce

2 teaspoon soy sauce

2 cups black rice (preferably Lotus Foods Forbidden Rice)

Salt to taste

2 just-ripe mangoes, peeled, pitted, cut into 1/2″ dice

1 cup fresh cilantro leaves

1 cup finely chopped red onion (about 1/2 large onion)

1/2 cup dry-roasted peanuts

6 scallions, thinly sliced

2 jalapeños, seeded, minced



Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.


Fifty Shades of Green


I didn’t come up with the name, I have to admit.  (I never read the book either.)  Sometime ago, I saw a similar salad on a food magazine in a doctor’s office and thought it would be a fun idea to try making a salad with all spectrum of the color green.  It’s amazing how this homogeneous looking salad is so richly diverse in taste from bite to bite — each shade of green is its own unique flavor and texture.   


Fifty Shades of Green

Ingredients for the salad:

3 packed cups torn butter lettuce

1 packed cup mixed spring greens

1 packed cup Arugula

1 cucumber, sliced

2 avocados, sliced

1/2 cup shelled pistachio nuts, chopped

1 tablespoon fresh dill, chopped

Ingredients for the dressing:

Juice of 1 Meyer lemon

1/2 teaspoon salt or to taste

1/2 cup nonfat Greek yogurt (I used nonfat Fage)

2 teaspoon chopped dill

1 teaspoon honey



Mix all the ingredients for the dressing in food processor.

Mix all the leaves in a salad bowl. Pour the desired amount of dressing and toss to mix.  Add avocado and gently toss with the rest of the salad.  Top with pistachio nuts before serving.

P1060798  P1060801

Poached Halibut in Shiitake Soy Broth


Angela left on her own for Boston on a 6 AM flight.  I was surprised by her decision to fly back to Andover to visit her friends, many of whom will be graduating next month.  Angela has always hated to travel.  When we took her on a 3 week trip to Europe two years ago, she said we were “force feeding her caviar.”  When I wanted her to join me in Hungary, Malaysia and New Zealand this summer, she said emphatically, “No.  Why would I want to go there?  I hate traveling.  I will only fly when it’s necessary.”  No matter what I said, she could not be persuaded to go to these wonderfully exotic places to visit me.

Going to Andover to see her friends before they leave for college seems to be very important for Angela.  This is a new side of her that I didn’t know before — that she really cherished her ties with friends.  When she was in elementary school and middle school, I tried to organize playdates for her to develop stronger friendships, but she never wanted that.  I was afraid that she might take after me and be awkward and uncomfortable with people all her life.  In this sense I am happy and relieved that she is not like me.


Angela (in red coat) with her friends in Andover from her first year there

When I asked her what she was going to do tomorrow with her friends, she said she would shadow them at their classes.  Angela is a true nerd who loves the classroom.  This is her way of bonding and spending time with her friends here at UHS, too.  She goes to their classes with them when she has a free period.  What kind of kid would want to go to classes that she didn’t have to go to?  But that is Angela for you. And I miss her terribly.

For dinner, I made this really delicious poached halibut. 


Poached Halibut in Shiitake Soy Broth

4 6 ounces halibut

6 to 8 large dried shiitake mushrooms, or 12 to 16 fresh ones, sliced

1/2 cup low sodium soy sauce

1/2 cup Shaoxing cooking wine, or other Asian cooking wine

1 1/2 cup water

2 tablespoon goji berries (optional)

1 tablespoon xylitol or brown sugar

1 tablespoon rice vinegar

2 stocks green onion, thinly sliced

1 teaspoon ginger, thinly sliced + 4 thin slices for the broth

1 red jalapeño, thinly sliced

1 tablespoon cooking oil or sesame oil



If you are planning to use the dried shiitake mushrooms, soak them in warm water for an hour and then wash them.  Save the soaking water, but not the sediments in the bottom.  Boil the shiitake in the soaking water to make them soft before slicing them.  Save the broth. 

If you are using fresh shiitake, wash and slice them and set aside.

In a cooking pan, on medium heat, heat up 1 1/2 cup of shiitake water, the sliced shiitake, the soy sauce, xylitol or sugar, goji berries, 4 slices of ginger and wine.  When the broth begins to boil, add the fish in and close the lid to cook for 6 to 8 minutes until the fish turns opaque.  Do not overcook; the fish meat will break apart and toughen if overcooked.

If there is not enough broth, add a little more water.  If the broth gets too deluded add a little more soy sauce.

When the fish is cooking, set a sauce pan on medium high.  Add 1 tablespoon of oil.  Test it with a slice of green onion or ginger to see if it sizzles.  When it does, add the sliced jalapeño, ginger and scallion in the oil and let it sizzle for about 45 seconds to a minute.

Separate the fish into 4 deep plates with equal amount of broth.  Pour the ginger, scallion jalapeño and the oil equally onto the 4 pieces of fish.  Serve immediately.


Cilantro Lime Prawns


My friend Betty, who loved my Healthy Cherry Garcia Ice Cream Pie, just emailed me a photo of the Xylitol that she bought from Amazon.  The email read, “Am so excited. I wonder if this means I will start cooking??!!!”  I love it when I can get my friends to cook and share their results with me.  It’s funny how people unabashedly share so many photos of their food everywhere. Food porn is definitely an undeniable part of mainstream American culture that all ethnic groups participate in – from all the food channels to blogs to Facebook sharing to Instagram to text messages etc. etc. – nowadays even eating alone can be a social event.  Food has been bringing people together for centuries; now virtual food is bringing people together in a different way.

P1060777  P1060779

So here it is:  Cilantro Lime Prawns

This flavorful dish goes well with yesterday’s corn salad, or the corn chowder that I have shared in February.  I can’t wait to cook the chowder again with fresh corn.


1 pounds peeled and deveined prawns or jumbo shrimp

1/4 teaspoon teaspoon ground cumin

Kosher Salt and freshly ground black pepper

2 teaspoons to 1 tablespoon extra-virgin olive oil

5 garlic cloves, crushed

2 tablespoons lime juice (from 1 medium lime)

1/4 cup chopped fresh cilantro

1 teaspoon chopped fresh cilantro for garnish



Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add oil to the pan, then shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute.

Add crushed garlic and stir for 30 seconds, and then add the 1/4 chopped the cilantro and stir for another 30 seconds.

Squeeze the lime juice over all the shrimp. Garnish with cilantro and serve.

Cook in batches if you want to double the recipe.


Adapted from Skinnytaste.com

Fresh Sweet Corn Salad & Fresh Sweet Corn Fried Rice



Angela and I flew back from Los Angeles on the first flight in the morning because she needed to cram for the physics final exam.  Tomorrow will be her last day as a Junior in high school.  She is 16, but already prefers the atmosphere and white noise of an internet cafe to home when she wants to concentrate.  Not just some Starbucks or Peet’s, she’d find some independent coffee house or teahouse to nest for the entire day.  I imagine her, donning a pair of earbuds, nursing a cup of coffee at some quaint little corner table.   

For a while, I was adamantly against the girls’ listening to music while doing homework.  How do  you focus or think properly with this continuous droning on?  How do you not go mad?   I read or  I listen to music, but never simultaneously; for me either of them is quite full and complete on its own.  I suppose the only multitasking I do well is adding snack eating to everything that I do.

Lately I have come to realize that almost everyone in the world can listen to music and focus on his work.  My own inability is somewhat of an anomaly.  Some study even shows that people seem to focus better — stay in a zone as they say — while listening to music.  Both Angela and Audrey listen to music when they do their homework. and apparently they are doing just fine in all their classes  As a matter of fact, Angela produced some of her greatest writing while wearing a pair of earbuds. The question is: If there is music all the time, does it still have the same impact it once did?

I will share with you Angela’s English final project at the end of today’s blog.  When Peter read it, he said, “Huh?”  And Angela smiled, “It is a story about you and me.  Or mommy and me.”  I don’t think many kids can write a story about her and her parents in this way.  Angela said, “You’d kill the blog if you post random stuff like this.”  Well, it’s not random for me.  Forgive me if it wears down your patience.  

Today’s food is all about fresh sweet corn.  They are in season and they are delicious.  We had them for lunch, and then we had them again for dinner.


Fresh Sweet Corn Salad with Meyer Lemon Honey Mustard Dressing

Ingredients for the Salad:

Kernels from 4 fresh corns

2 tablespoon finely minced red onion

1 avocado, diced

1 cup grape tomatoes, halved

1 cup cucumber, seeded and diced

1/3 cup cilantro leaves, chopped


Ingredients for the Dressing:

Juice from 1 large Meyer lemon

1 tablespoon extra virgin olive oil

2 teaspoon coarse ground Dijon mustard

1 teaspoon honey

1/2 teaspoon salt or to taste



Boil a large pot of water.  Put the shucked corn in the water when it reaches boiling temperature.  Boil for 2 minutes and rinse in cold water.  Cut the kernels off the cob.

Mix all ingredients for the dressing in a bowl.  Mix corn kernels with all the tomatoes, cucumber, red onion and cilantro in a salad bowl.  Pour dressing into salad and stir to coat.  Add avocado and gently toss before serving.

P1060767 (1)

Fresh Sweet Corn Fried Rice with Tofu

Ingredients for the Fried Rice:

Kernel from 2 fresh corns

1 cup chopped baby carrots

1/2 cup fresh or frozen green peas

2 eggs + 1/4 cup egg white, beaten

2 tablespoon chopped cilantro

1 tablespoon minced green onion or chive

1 1/2 cup cooked brown rice

2 tablespoon low salt soy sauce

1 teaspoon fish sauce (optional)

1/2 teaspoon xylitol (optional)

A pinch of salt

Wok Spray

1 tablespoon cooking oil (I used canola oil)

Roast sesame seeds for garnishing


Ingredients for Tofu:

1 box of silken firm tofu, cut into 1/2 inch slices

Wok Spray

1 tablespoon of oyster sauce or 2 teaspoons of soy sauce



Combine egg and egg whites in a small bowl and beat with a fork. Season with a pinch of salt.

Heat a large sauté pan or wok over medium high heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Add the cooking oil and sauté onions, scallion, peas and carrots and cilantro about 3 to 4 minutes, or until soft.

Add cooked brown rice to the pan and stir for about a minute or so.  Add soy sauce, fish sauce and xylitol mixture. Stir and cook for another 3 to 4 minutes. Add the egg and toss to mix.  Turn of the stove.

Spray a separate non-stick pan on medium high, brown the sliced tofu on both sides.  Pour oyster sauce in the pan and turn off stove.  Mix to coat.

Separate the fried rice into 4 bowls and top with tofu.  Garnish with green onion and sesame seeds before serving.

Angela Audrey

As promised, here is Angela’s final project. Read at your own risk.

Angela Hui

Experiments in Fiction Period 3, Michael Holt

Due May 19, 2015

Final Project: “Redemption”


Yesterday morning I awoke with my hair wet and limp as seaweed, with knots so beastly that I felt my cells screaming in each follicle as I forced my comb through every inch of matted mane. You told me this was punishment for my sins, which were accumulating like plaque in a glutton’s arteries, like vagabonds clogging a subway station. I stared back at you and said nothing, so you held my feather pillow to my face and kept the air out of my lungs until tears were coaxed from my swollen eyes.

When I noted how uncomfortably reassuring it was to feel the tears building up behind my eyelids, you remarked that the coldest days are the ones without snow, when the sky grows empty and our blood stagnates. I explained that the melting of snow is an exothermic reaction, which releases heat into the atmosphere, and I was reunited with my pillow until blackness slunk across my field of vision like a panther stalking its prey, like a conductor gradually silencing an orchestra.


Before I met you I did not know right from wrong, and like a mosquito buzzing from place to place and feeding on the blood of innocents, I let free my inner filth to pullulate godlessly through the city like a venereal disease through a college campus. I sold breath mints as ecstasy, went to bed with wet hair and later snorted the mold growing inside my pillowcase, drew pentagrams on my palms to keep Lucifer from prophesying my demise. Before you taught me to renounce the devil, he was my closest friend, and in the dark when my pupils dilated, his smoke-blurred silhouette could be seen branded into my retina.

In the nighttime I would gather in a circle with other youths and pass around a large silvery balloon, our conspiratory glances flitting about the room like bruised butterflies as we inhaled deeply from the buoyant phosphorescent orb. Our voices would become as dizzying and tart as hard lemonade bubbling in a demon’s cauldron. I liked to step back and listen to the strange noises my peers produced, but as the night drew on the sounds would always become increasingly jarring, like dissonant chords lunging, anguished and unrestrained, at my eardrums.

Without fail, I would sit silently at the kitchen counter the morning after, sipping canned soup and tea, wondering how much I had dreamt and how much I had forgotten. My roommate would stumble in as well, cheeks swollen, knuckles scraped, smelling of vomit and sadness; I would imagine her fantastic death, something that would provide a fire show to the stimulation-starved villagers, perhaps a kind of sudden incineration due to the sheer volume and flammability of alcohol in her veins. She would always hide the matches and the lighters, as if she knew how badly we all wanted to watch her burn, to admire the bright color of the flames, the air breathing back the energy that was once her soul.

I had come close before to killing her; I had once grabbed her turkey neck, wringing it and watching her eyes bulge and her fat limbs writhe, all because I did not want her to follow me around. Her every footstep was booming, her heels sending cracks straight into the earth’s core, each aftershock grabbing me by the sternum and shaking me savagely. The sky was empty on this day, and it was very cold; my hands would not stay steady and so she eventually escaped from my grip, sputtering obscenities and beating at the air with every breath as if punishing it for ignoring her cries.

The next day we both pretended that no attempt to slay her had been made: her downcast eyes refused to meet my gaze; I imagined the click of a lighter igniting her rippled flesh; I thought of roasting Brussels sprouts over her blazing carcass, selling her melted remains to high-end soap manufacturers, letting her turn to foam and dissolve into sudsy water and drain into oblivion.


After I met you I had to learn the error of my ways. It is impolite to kill, you taught me, and even the snapping of a twig warranted tearful repentance. You showed me the anguish experienced by every life form, even the trees surrounding the town park benches: I noticed the way they sprouted reluctantly, as if to avoid the mutilated corpses of their brethren, which had been stitched together to be exploited by humans and were now relegated to the realm of practicality rather than beauty, truly the most pathetic of Frankenstein’s monsters; I noticed the small patches of green growing rebelliously on the mangled trunks and branches, as though they were shaking their bleeding fists at humanity. Everywhere I went, I began to hear the mournful moans of nature, those astringently trilling tritones, fast quivering in the air that gasped godlessly and always forgot to die.

It is wrong to kill, always wrong to kill, you told me. For each log in the fireplace I began to see severed limbs and fingers trapped in their final contortions of terror, in each bowl of salad the uprooted hairs and fingernails of defenseless creatures, still lifes still life. You broke an old bottle of mine, slashed the jagged pieces across my forearms, reassuring me that the half-evaporated remnants of Belgian ale would prevent infection and facilitate scabbing. As my blood spurted into the soil and seeped into the tangled roots of the nearby mangroves, you explained that killing me twelve times over would not be enough, that I had caused too much suffering to ever achieve true penitence. When my eyes widened in shock, you spotted the image of Lucifer etched behind my irises and you freed them from their sockets, clutching them gently as though they were nacre-encrusted diamonds at long last released from the rusted jaws of dying oysters, and I felt pinkened globules of vitreous trickling slowly down my cheeks.

When my sight grew back, the devil was gone and I wondered whether he had ever existed outside of my vision. I could see again but my friends were missing; the beast had killed them when he dragged them down with him into the unreachable realm of the unreal.

Now you can repent, you said.


Today I realized how many years of my life I hoped to undo and when you told me I could not change anything, I caught a spider and snapped off its legs one by one, smiling softly at the sound of each spindly limb popping off cleanly like a stem from a cherry. I heard the spider wailing in pain, its legless torso thrashing electrically before I removed its head and blew it into the sky as though it were a dandelion seed.

I asked you why I should repent if the past is permanent and your eyes faded to a lower harmonic before you admitted that memories could be altered and no one would ever know. But every contact leaves a trace, I protested.

Then you kicked sand over the corpse of the spider and said no, not if you are careful, not if time forgives you.


This is great work. Diabolical, to be sure, but also clinically precise, well-organized in distinct chapters, and full of charged, wickedly enticing imagery. Though the voice of Schulz comes through most clearly, you are far along the path to creating a voice of your own. Your penchant for the grotesque has deepened, has entered an advanced, potentially irreversible stage. Things have reached the point where someone has to tell you it is wrong to kill. The “you” in this piece appears as a kind of savior, but a somewhat cruel, ironic one, intent on carving irremovable scars, on the one hand, and covering the past in sand on the other. That contradiction encodes your interlocutor with a gripping sense of mystery. Addressing the story to this person is one of the most inventive parts of your piece. It helps you generate the narrative movement from retribution to redemption. At the sentence level, too, this is consistently inventive work. Your images are terrifying vivid. My only suggestion would be that you pay a little more attention to the rhythm of your sentences. Your clauses are occasionally too long. Not your sentences—I like long sentences—but your clauses. Striving for a little more concision in your images would create even more intensity in your prose. It would deliver the content with greater impact. Try reading your sentences aloud to get a sense of what I mean. This is, however, a very small criticism. It is actually just a suggestion. Overall this is fantastic work that represents a lucid, inspired involvement with the things we’ve read in this class.

Michael       95/100

Against All Grain

I am traveling this weekend and regrettably will not be in my kitchen, but I want to share with you the wonderful dishes from my guest blogger, New York Times Bestseller cookbook author Danielle Walker, who overcame debilitating disease through healthful eating.  I found her story and her cookbooks inspirational and hope that you will enjoy these recipes.


Hello Hungry Empress readers! I hope you enjoy my new recipe collection. Each recipe is gluten-free, dairy-free and Paleo-friendly.

Eating a nutritious diet focused on meals and snacks prepared at home doesn’t have to be intimidating. While it does take a little extra work to prepare things from scratch, I think you’ll find that you’ll not only enjoy the food, but also the process.

I’ve included a few of my favorite tips for easing nutritious eating and cooking into your regimen—if you haven’t already!

·         Planning meals and cooking ahead is key to keeping up a good habit, like eating and snacking healthfully

·         Never waste fresh produce, repurpose it! For example, if you start to notice your bananas ripening and you are not ready to enjoy them, simply peel and throw them in a plastic bag and place in the freezer

·         Use Mason jars for portable and compact lunches

Feel free to stop by my blog Against All Grain for more tips, recipes and information about my cookbooks.

Enjoy! Danielle

The new recipes include:

·         Chocolate Almond Cherry Power Cookies

·         Almond Matcha Superfood Smoothie

·         Thai Shrimp Salad with Spicy Almond Dressing

·         Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous

·         Layered Chia & Almond Pudding Parfait

Danielle Walker's Chocolate Almond Cherry Power Cookie

Chocolate Almond Cherry Power Cookies

Yields 16 cookies


2 tablespoons ground chia seeds

1/2 cup unsalted natural almond butter, unsweetened

1/2 cup ground flaxseed

1/2 cup arrowroot powder

1/2 cup unsweetened applesauce

1 tablespoon pure maple syrup

2 teaspoons ground cinnamon

1 teaspoon lemon juice

3/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup unsweetened dried cherries, chopped

1/4 cup dark chocolate pieces (80% cacao)

1/4 cup sliced almonds


Preheat the oven to 350°F and line two baking sheets with parchment paper.

Whisk together 1/2 cup hot water and ground chia seeds and let sit at room temperature for 15 minutes to thicken.

Meanwhile, in the bowl of a stand mixer, combine the almond butter, flaxseed, arrowroot, applesauce, maple syrup, cinnamon, lemon juice, nutmeg, ginger and sea salt. Mix on medium speed to combine fully.

Add the thickened chia mixture to the bowl with the baking soda and beat again until fully combined. Stir in the cherries and chocolate pieces.

Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly. Sprinkle the tops of the cookies with sliced almonds.

Bake for 15 minutes, until golden brown around the edges and the almonds are lightly toasted. Cool on a wire rack completely before serving.

Danielle Walker's Almond Matcha Superfood Smoothie

Almond Matcha Superfood Smoothie

Serves 2


1 1/2 cups unsweetened almond milk

1 cup baby kale, packed

3/4 cup frozen pineapple

1/2 cup frozen mango pieces

1 medium frozen banana

2 tablespoons unsalted natural almond butter, unsweetened

1 tablespoon matcha green tea powder

2 teaspoons chia seeds

1/2 teaspoon vanilla extract


Combine all of the ingredients in a blender. Blend on high until smooth. Serve immediately.

Danielle Walker's Thai Shrimp Salad with Spicy Almond Butter Dressing

Thai Shrimp Salad with Spicy Almond Dressing

Serves 6


For the Spicy Almonds

1/2 cup whole natural almonds

3/4 teaspoon maple syrup

1 1/2 teaspoons extra-virgin olive oil

1 teaspoon coconut aminos

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon coarse sea salt

1/8 teaspoon cayenne

1/8 teaspoon paprika

For the Dressing

2 tablespoons unsalted natural almond butter, unsweetened

1 tablespoon maple syrup

1 clove garlic, crushed

1 tablespoon cilantro, chopped

1 tablespoon lime juice

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt

1/3 cup extra-virgin olive oil

For the Salad

1 pound wild shrimp, tails removed, peeled and deveined

1 teaspoon extra-virgin olive oil

Sea salt and pepper

1 cup mung bean sprouts

1 cup carrots, julienned

1 cup red cabbage, shredded

1 cup cucumber, julienned

4 cups arugula

4 cups mixed baby greens

1/4 cup fresh chopped basil

1/4 cup fresh chopped cilantro

1/2 cup dressing

1/2 cup spicy almonds, chopped


To make the spicy almonds: Preheat the oven to 350°F. Toss all of the ingredients together in a bowl, then spread the almonds in a single layer on a baking sheet lined with parchment paper and drizzle with any remaining sauce. Bake for 10 minutes, turning once halfway through. Cool completely, then roughly chop.

Meanwhile, make the dressing: Place all of the ingredients in a blender except for the olive oil. Blend until smooth. With the blender running, slowly drizzle the olive oil into the blender in a steady stream. Add one tablespoon of water, to help keep the dressing liquid when refrigerated.

To assemble the salads: Toss the shrimp in the olive oil and season generously with salt and pepper. Heat a grill pan or skillet to medium-high heat and cook the shrimp for two minutes on each side, until pink throughout. Set aside to cool.

Divide the dressing between six 24-ounce Mason jars or bowls. Divide and layer the remaining salad ingredients in the four jars or bowls in the order they are listed, with the lettuce and shrimp at the top. Leave 1 inch of space at the top of the jar.

Garnish each with about 1 tablespoon chopped spicy almonds, cover and refrigerate until ready to enjoy. When ready to enjoy, shake the jar vigorously to mix the ingredients and dressing.

Danielle Walker's Slow Cooker Moroccan Chicken with Chopped Almonds, Apr...

Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous

Serves 6


For the Chicken

2 tablespoons extra-virgin olive oil

3 pounds bone-in chicken thighs, skins removed

Salt and pepper (to initially season the chicken)

1 medium yellow onion, peeled and sliced

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 teaspoon sea salt

1/4 teaspoon cracked pepper

1/2 cup unsalted chicken stock

1/4 cup unsalted natural almond butter, unsweetened

6 ounces unsweetened dried apricots

1 pound baby carrots

For the Cauliflower Couscous

2 tablespoons extra-virgin olive oil

3/4 cup yellow onion, diced

2 cloves garlic, minced

1 large head cauliflower, cut into florets

1 teaspoon sea salt

1/4 teaspoon cracked pepper

2 tablespoons unsweetened dried cherries

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

Zest of 1 lemon

For the Garnish

1/4 cup sliced almonds, toasted

1/4 cup fresh cilantro


Heat olive oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and sauté for 30 seconds or until fragrant.

Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

Meanwhile, prepare the cauliflower couscous. Rice cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Pick out any large fragments that didn’t get shredded and save for another use. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Stir in the cherries, basil, cilantro and lemon zest.

Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower couscous.

Note: To toast almonds, spread them in an even layer on a baking sheet. Bake at 350°F for 5 minutes.

Danielle Walker's Layered Chia & Almond Pudding Parfait

Layered Chia & Almond Pudding Parfait

Serves 6


2 teaspoons unflavored gelatin powder

2 cups unsweetened almond milk

6 ounces pitted dates

1/2 cup unsweetened raw cacao powder

1/3 cup chia seeds

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

2 medium bananas, sliced

1/3 cup unsalted natural almond butter, unsweetened

1 cup mixed berries of choice

1/4 cup roasted almonds, chopped


Pour 3/4 cup water into a saucepan and sprinkle the gelatin over top. Turn the burner to med-high heat and whisk until the gelatin is fully dissolved. Set aside.

Combine almond milk, dates, cacao powder, chia seeds, vanilla, cinnamon and sea salt in a blender. Blend until very smooth, about two minutes. With the blender running, slowly pour in the gelatin liquid. Transfer the mixture to a bowl, cover and refrigerate overnight.

To assemble the parfaits: Divide the banana slices between six 8-ounce Mason jars or bowls. Spoon equal amounts of almond butter into the jars, then top with equal amounts of the chilled pudding. Top with berries and almonds and serve immediately or refrigerate covered for up to three days.

Avocado-Yogurt Dip

P1060689 (1)

Angela is cramming for finals this week — there have been a number of papers due and a final exam coming.  The poor girl is sick and pulling all nighters.  I don’t see her much other than the time when she needs food — either meals or snacks.  I prepare a variety of healthy snacks that I believe are good for physical energy and mental clarity and wait patiently for her to emerge from her room.

This creamy and nutrient-packed avocado yogurt dip is deliciously satisfying.  If you need to stress eat, this tasty dip with a platter of vegetables and some baked yam fries is your best bet.  It will quench your need for eating without adding any guilt.  If you need to stay up past the wee hours and find your head becoming heavy, add a little punch to it — Tabasco sauce, chipotles or Sriracha, just to name a few. 

P1060680 (1)

Avocado-Yogurt Dip


1 ripe avocado

1/2 cup Greek yogurt (I used non-fat Fage)

1 clove garlic

2 tablespoon chopped scallion

1/3 cup packed cilantro

1/4 teaspoon salt

Smoked paprika to sprinkle (I sprinkled quite liberally)

Spicy sauce (optional)

P1060673 (1)   P1060674 (1)


Put all the ingredients in a food processor and blend until smooth.  Simple as that!  Sprinkle smoked paprika.  Season with spicy sauce of choice if desired.

P1060688 (1)

Baked Yam Fries


1 yam (cut into 1/4 inch slices and then 1/4 strips)

Olive oil spray to coat the yam strip

Salt to taste

A few dashes of paprika or cinnamon

P1060692 (1)


Preheat oven at 450F.  In a baking pan, coat yam strips with olive oil and sprinkle on salt and paprika.  Do not over crowd the pan.  Each strip should be separate from the other.  Bake for 20 minutes.

 P1060684 (1)

Healthy Cherry Garcia Ice Cream Pie


I like it very much when friends could surprise me with impromptu visits and share a dish or a dessert that I’ve made.  Today Betty was able to come by and share the healthy Cherry Garcia Ice Cream Pie with me. 

Betty’s family has deep roots in Chinatown, where they have owned several landmark buildings for many generations.  Since her recent retirement, Betty has been on full throttle to reinvigorate Chinatown by organizing jazz events, dining events or hiring mural artists to beautify the walls of the buildings.  When Angela wanted to write her AP history thesis on Chinatown architecture, Betty told her how the existing chinoiseries style came about. 


It turned out that after the 1906 earthquake and fire, there was a racist movement to chase the Chinese people out of Chinatown and relocate them to Hunter’s Point.  The goal was to move it from valuable land next to the central business district. The Overland Monthly proclaimed: “Fire has reclaimed to civilization and cleanliness the Chinese ghetto, and no Chinatown will be permitted in the borders of the city.”

Keenly aware of racist sentiment, Chinese leaders sought to rebuild in a way that would let Chinatown overcome its reputation as an overcrowded, diseased bachelor’s slum full of gambling and opium dens.

Look Tin Eli, a prominent Chinese merchant, envisioned a city of “veritable fairy palaces” and hired American architects, who stuck pagoda-inspired rooflines and other Asian motifs facades on Western buildings, to create an “Oriental” streetscape, which would attract tourists from around the US and the world.

This was the first time I learned that the style of architecture was not at all inspired by Chinese nostalgia for the old country, but by survival.  This faux Chinese atmosphere was the ingenious vision that kept Chinatown where it is.  When I first arrived in the US and felt homesick, I went to New York Chinatown looking for familiar things to quell my longing.  It was no wonder that I felt just as much a stranger in Chinatown as anywhere else in New York.

However, having lived in the US for more than 30 years, Chinatown has grown more dear and appealing to me as a Chinese American.  Its beauty is a part of Chinese American history.  I come here often to get my Chinese vegetables and spices.  And where else would I get fresh sweet cherries for under 2 dollars a pound?


Cherry Garcia Ice Cream Pie

Ingredients for Healthy Chocolate Pie Crust:

2 tbsp cocoa powder or cacao powder

1/2 cup raw walnuts (you can also use cashew, pecans, or macadamia nuts)

1/2 cup shredded unsweetened coconut

1/8 tsp salt

scant 1/2 cup pitted dates (I used 6 large Caramel Naturel fresh Medjool dates.  They are soft and sticky.)


Preparation for Crust:

Combine all ingredients in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan. Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.  I used saran wrap to line the baking dish for easy transferring of the pie after it is done.


Homemade Cherry Garcia Frozen Yogurt Pie


1 1/2 cups plain yogurt of choice (I used non-fat Fage)

1/16 tsp salt

Sweetener to taste (I used 5 tablespoon xylitol + 2 packs stevia)

1/2 cup milk of choice 

1/2 tsp pure vanilla extract

3/4 cup to 1 cup chopped pitted cherries, diced (fresh or frozen) 

4 tbsp shaved chocolate (you can either use knife or vegetable peeler)


Out of all the healthy ice cream that I’ve made, Cherry Garcia is Audrey’s favorite.


Blend the first 5 ingredients in food processor (I used vitamix).  Pour into ice cream machine and let churn for about 5 minutes.  Add chopped cherries and shaved chocolate.  When the ice-cream is the right consistency, pour into prepared pie crust. and Return to freezer for 30 minutes to a hour.  If the pie gets too hard in the freezer, let it thaw for 15 or so minutes before serving. 


Adapted from Chocolatecoveredkatie.com