Shopping Cart
Your Cart is Empty
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart



Culinary school and consulting


Turkey meatballs & spicy cranberry chutney

Makes 24 small meatballs

1 lb ground extra lean turkey

1/2 cup gluten free bread crumbs

1 egg white

1 teaspoon chopped fresh thyme

1/8 cup minced sweet onion

1/2 teaspoon pepper

Combine all ingredients  in a medium size bowl, scoop with a small cookie scoop and freeze for 1 hour on a parchment lined tray. Bake at 325F for approx 20 minutes, from frozen turning twice to brown evenly . Serve warm tossed in cranberry chutney with a spoon of plain yogurt,    steamed raphini or swiss chard make a great addition.

Spicy Cranberry chutney

makes 2 cups

2 cups fresh or frozen cranberries

1 cup honey

juice and zest of 1 orange

1 cinnamon stick

2 star anise

3 whole cloves

1/8 teaspoon chili flakes

Simmer over low heat, string often until cranberries burst open and sauce is thick. Remove spices if desired

Handcrafted Gingerale

makes 3 liters

Ginger "bug"

8 tablespoons fresh grated ginger root, unpeeled

1/2 cup cane sugar

1 teaspoon molasses

2 cups filtered water

In a large quart jar combine 3 tablespoons ginger, 3 tablespoons sugar, molasses and water. stir gently and cover with a towel, set in a warm place.

Each day for the next 5 days, stir gently and add 1 tablespoon ginger and 1 tablespoon sugar, when the "bug" starts to fizz it is ready to make your soda, depending on the temperature it may take up to 8 days to reach this point. 


3 cups filtered water

2 inch piece fresh ginger, minced, unpeeled

1/2 teaspoon liquid stevia or 1 cup cane sugar

1 tablespoon molasses

1/2 teaspoon sea salt

1/2 cup fresh lemon juice

1/2 cup "ginger bug"

Simmer 3 cups water, ginger, stevia, sugar (if using) and molasses over low heat for 5 minutes,add 5 cups filtered water, sea salt, lemon juice and ginger bug. Pour into a large 2 quart jar with a tight fitting lid and leave to ferment for 2-3 days until carbonated. strain and serve over ice

See What People Are Saying

"A glowing testimonial! Highly recommended!"