Cookus Interruptus

This video has helped us articulate something in our brains that we've known in our guts for years: when you care a little extra about your food, it tastes better. [Read More]

(heat, fat, smoke, cool)

Gentlemen, turn on your fans.  Everything you've been taught about smoking fat needs to go right out the window.  Steve powers through the step-by-step on this baby. You'll never wonder how to do this again.To watch how, CLICK HERE.

 

Cynthia promotes local eggs and gives us the low down on how to recognize a healthy egg. (plus the recipe is quite tasty!).  Watch?  Click here. 

 

(Jane practices for a date)
Everybody Loves Potato Pancakes.  It's true.  This recipe comes from Jeff Basom, chef at Bastyr University and it is quite the favorite among the students for breakfast, lunch or dinner.

Watch the video and get printable recipe HERE. 

 

(Facelift, the social network for Ward)
This succulent entrée is crazy simple.  The mirin (sweet rice wine) and tamari meld with the chicken to make a dark sweet sauce.  The oven does all the magic.  Watch video and print recipe here.

 

(The new neighbor)
Not real pretty to look at but neither is the new neighbor.  We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas.  Try it.  You'll see.  Watch video and get recipe here.

 

(Steve horses around)
The vegetable in these muffins are not hiding, they are starring. These babies stay moist much longer than most corn breads.  Why?  The added sweet potatoes of course!  Watch video and get printable recipe HERE.

Try a warm one with Vanilla Nut Cream. It's magic. Click here for video and printable recipe.

(Cynthia answers the call)
Taking the time to allow land and sea vegetables to infuse a soup stock with their nutrients creates a powerful soup.  The probiotics in the miso make it easy to digest too.  For printable recipe or to watch the video, click here.

(Jane measures thumbs)
Cookus goes therapeutic.  Jane shows you how to make this simple strong tea that will get your stagnation flowing. Here's how (click here).

(Cynthia mixes it up in the new kitchen)

Fresh ginger root and molasses give the cookie deep flavor.  Teff flour helps add chewiness.  Oh my gosh these are good.  Find out how to make them (plus get tips on baking with whole grain flours).

(Steve rebounds for soup)

Otherwise known as Tom Ka Gai, this traditional Thai soup uses coconut milk, lemon grass and fish sauce to form a flavorful base.  The ginger garlic influence make it a perfect kill-the-cold  soup.  A popular family favorite.  We also give instructions for how to make this a vegetarian/vegan dish in the recipe. Enjoy!

Watch and get printable recipe HERE. 

 

The slender fragrant stalk that gives Thai food its unique taste can be daunting.  Not anymore.Watch Cynthia find the tender part.

To watch, click here.

 

If you take whole spices like star anise, black peppercorns, cardamom pods and whole cloves, buzz them in a small grinder to release flavor, then simmer them with fresh ginger and serve with honey and milk – you’ll throw back your head and guffaw at the lame liquid you pay $3.50 for at your favorite coffee shop.  Ha!  This is the real deal.  Let Jane show you how.

Watch video and get printable recipe HERE.

This treat is gluten-free, vegan, vegetarian, full of fiber and will go well with your black and white New Year’s attire.  Plus, chocolate dipping is involved.  So easy it can even be made on a camp stove. Not kidding.  Watch video? Click here.