My goal is always to inspire and support those on the path to balanced eating.

MY NEW YEAR MANTRA:

Appreciate what you have and expect

what you want!

Kitchen Tips and Suggestions:

Clean out the spice shelf/drawer! Not only to discard that expired paprika, but to make space and open up your culinary creativity! Even if you cook something you love only once a week, that’s progress! (Hint: Paprika is red, not brown k? ok.)

Some good herbs and spices

to have on hand are:

• Good sea or kosher salt.
• Cracked black pepper. Grind fresh per use.
• Paprika and dry mustard.
• Herbs d Provence. Usually contain:
  (savory, fennel, basil, thyme, and lavender)
• A good curry powder.
• Chili flakes.
• Sesame seeds. (keep those in fridge)
• Ancho chili powder.
• Fresh parsley, rosemary + cilantro.

BTW Paprika, dry mustard, salt + pepper make the best dry rub for anything! (Meat, tofu/tempeh or fish.) Store your spices in a cool, dark and dry space. You may also want to consider planting a small herb garden in your window. It’s not as hard as you think!

TIP: Parsley and chili’s are great for your metabolism!

Check out Hayground. These guys are great and can walk you through it! They’re usually at the Santa Monica Farmers Market on Wednesdays:

http://beyondthelawn.blogspot.com/2008/03/hayground-organic-gardening.html.
If you need assistance revamping your pantry or to make your kitchen more user friendly, contact Chef CC to make it a fun and uplifting experience and unleash the love!

Chef CC on KCRW Jan 2, 2010

http://www.kcrw.com/etc/programs/gf/