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    Sandy in California

    Member since Jan 2007

    Chef #424741

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    About Me

    I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking.

    I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, water, rice protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.

    Favorite Foods

    Favorite foods - anything Lebanese! We were just there a few years ago and every single meal we had was divine! Incredible fresh flavors. I would go back just for the food (and the people who were super welcoming in every single little town that we visited). Living in Silicon Valley we are also exposed to just about every cuisine in the world. I love clean freshness in Japanese food, the uniqueness of each flavor in Thai food, the spicy fulfillment of Indian food and the comfort of English food (I make a great vegetarian shepherds pie). I also love making soup!

    We have been vegetarian for years, but recently also removed dairy from our diets.  We still eat eggs from pasture raised chickens.  I have found that removing cheese (or meat) from most dishes really doesn't hurt it, so I look for good soup and casseroles on here and then just modify them to remove the animal products and then add more vegetables, mushrooms, beans, lentils, tofu, or whatever, to make it more substantial.

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