Thursday, September 12, 2013


     With Fall just around the corner, pumpkins are already piled up at the markets. I have to say, this is one delicious cake--moist, spicy and sure to please everyone. This recipe uses the canned variety so you don't have to wait until the holidays to make it. It's a little known fact that there is more beta-carotene in pumpkin when it is cooked. Like many orange vegetables, pumpkin is loaded with vitamins and minerals as well as fiber. Save a spoon of pumpkin for your dogs since it's really good for them. The recipe is from the award-winning The Supernatural Kids Cookbook, illustrated by Alexandra Conn and with a foreword by Bridget Fonda.
                                                         Preheat oven to 350 degrees

3 cups whole wheat flour or white whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon
1 teaspoon salt
4 eggs, beaten
2 cups raw sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
1 15 oz can of pumpkin (approx. 2 cups cooked, mashed pumpkin)
1 cup white chocolate chips
1/2 cup chopped pecans (walnuts work well too)

Butter and flour a bundt pan.

Sift all the dry ingredients together in a large bowl.

In another bowl beat the eggs and sugar together until light and creamy. Add the oil and pumpkin and continue beating. Slowly stir in the flour mixture a bit at a time. Finally fold in the chips and the nuts.

Pour batter into the bundt pan and bake for 60 minutes. Allow the cake to sit for at least 30 minutes before you turn it upside down onto a platter. Wait about half an hour more and then dig into your masterpiece.

Sunday, October 16, 2011

Chow and Sunday Farmer's Market

I've decided to keep a log of what I buy at the Farmer's Market in Studio City every Sunday and how much I've spent.
$60 for a lot of food, including 2 croissants (I know, a real splurge) that smoked spicy skipjack tuna pate from the nice folks in Ventura County and the spicy tempha that Vedra likes so much (Not to be confused with tempeh.)

We laid out our stash and Buddha wanted to be part of it.

Thursday, September 15, 2011

Supernatural Kids are popping up everywhere!

Since the release of The Supernatural Kids Cookbook we've been noticing that teaching healthy cooking to kids is becoming more prevalent and it's about time. When I published the first natural foods cookbook in l977 (Supernatural) I couldn't even say it was vegetarian because vegetarians were considered fringey types. Not any more. Now even Oprah Winfrey calls herself "veganish."

Here's my latest interview on a site( Kids Cooking Activities) that shares the same philosphy as all of us at The Supernatural Kids Cookbook.
At the last minute, I thought to send Debbie Madson, the amazing woman who runs several sites geared to everything that is good for kids, a photo of the Swedish Pancakes that I talk about. My Mom would have loved that her yummy recipe is being passed down the generations.

Tuesday, March 1, 2011


My latest book, THE SUPERNATURAL KIDS COOKBOOK, is now available. It contains over 70 delicious and healthy recipes that the entire family will enjoy. Kid tested and Mother Earth Approved.

Thursday, November 25, 2010


How lovely to be included in Molly O'Neill's new cookbook, 10 years in the making. My Mom's recipe for Armenian Rice Pilaf is one of 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs.

Monday, November 22, 2010


The recipes are all winners and the illustrations are gorgeous. I'm looking forward to more cooking classes--one of the best ways to build confidence and self-sufficiency in kids.

Sunday, November 21, 2010


In 1977, I published what I believe to be the first vegetarian natural foods cookbook on the market - SUPERNATURAL. Even though it was picked up by an educational publishing company and used in California schools, it was a bit ahead of its time. It was time for an update. Recipes have been tested, Alexandra Conn, my goddaughter did the most gorgeous illustrations, Bridget Fonda wrote the Foreword, and it's ready to go to press. Can't wait to share it.