Easy tourtière, a traditional meat pie

Vinny’s tourtière – from his French Canadian voyageur heritage

Family traditions are especially important at Christmas. Tourtière is one of them. Vinny loves this savory meat pie anytime. But at Christmas, he just wouldn’t feel right without it.

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Cook Up A Story for the Holidays

I enjoyed participating in a few holiday craft sales this year, showing off my book Cook Up A Story. I met many wonderful people who bought up most of my stock and all of my aprons and chef hats.

I only have a few copies left. In Canadian dollars I can offer a better price than that at the Blurb Book store, which quotes American dollars. Because of the current exchange rate,  Canadian prices are lower than those quoted on Blurb Bookstore on-line. And conversely prices are 33% lower yet if you are paying in US dollars. As of Dec 17, I’m down to my last three copies:

Holiday Open House, Sun Nov 27, 1-4pm

‘Tis the season, whether we like it or not. I personally love it! So much fun getting together with old friends, sharing some sparkly, sampling baking made at special times of the year, remembering happy days from years past… and meeting new neighbors! I even love the whole shopping thing, searching out little baubles to put under the tree and surprising the people I love.

That’s why I happily agreed to help my daughter Kristina host an open house at her place this year to launch the holiday season.

Back in a bit

Malware is the high fructose corn syrup of our computer family.

Vinny took a breather over the summer to do some travelling. He’s been as far away as Slovenia and Italy, visiting with family in England en route. And back home he’s roamed as far as Saskatchewan in Western Canada and as near as White Lake in Ontario.

When he got home, he was in for a bit of a surprise. Vinny couldn’t load photos into Cook Up A Story any more. Even worse, he couldn’t load photos into his Facebook page.

Celebrate Pi day with this easy chocolate cake — only 3.14-ingredients

A cake suitable for Pi day, photo by Tip Junkie

The story behind Pi day

Normally, I’d choose a pie to celebrate the math constant π (Pi = 3.14159…) on its special day, which is coming upon us soon. Scientists the world over will likely be tucking into a delicious slice of one, perhaps a banana cream or pecan pie,

Gollum’s easy baked fish and green “seaweed” chili

Gollum’s oven-baked haddock with bacon

Gollum

This small, slimy hobbit lived on an island in the centre of an underground lake, in the story The Lord of the Rings. He was endowed with magic that extended his life well past the time when he should have left the building.

Gollum thought his staying power was due to a ring that he called My Precious. But I think  his regular meals of cave fish and seaweed was the most likely reason for his amazing, long life.

Chocolate-and-pear tart for Marie-Laure

Saint Malo

A blind orphan threads her way through the streets of Saint Malo at the end of the World War II, with a fresh-baked loaf under her arm. Her name is Marie-Laure and dry bread is all she will have to eat for several days… .

Hidden in the loaf are coordinates destined for the Allied Forces, pin-pointing where the Nazis are headquartered in the town, where their supplies are stored, where their ammunition is kept. Marie-Laure’s uncle radios this vital information across the airwaves on a powerful set hidden in their attic.

Ms. Manners makes easy work of cheaters’ lemony cheese cake

Cheat on your diet with this lo-sugar lemony cheese cake!

“That Mr. Crank is such a witch,” complained Vinny, about his neighbor. “He spends his days dreaming up ways to make my life miserable.”

Stop, Thief! Leafless Mango Salad with Ginger and Garlic Dressing

“I love mangoes,” Isla said one day. “Can we grow some?”

Vinny sighed. “Not here in Canada, kiddo. Mango trees thrive in India, where people call mangoes the Food of the Gods. Mango trees live long and prosper there. Some specimens are over 300 years old and still going strong.”

Isla put on her sad face.

Flash sale today, on-line at Blurb Books!

Healthy eating is all about balance

If you have ever been tempted to buy a copy of Sharon Rudnitski’s book Cook Up A Story: Good Food Sets the Mood… now is the time.

For the next 3 days (until April 13), you can get it on-line for 35% off… the largest discount I’ve ever seen. Use the promo code APRILFLASH35 at checkout.

Repeat Mondays: Madcap Irish Tea Party

Tiger and Firefox come to the party!

Once in a while, I thought I’d throw in a repeat, for those readers who are new to Vinny’s blog or who may have missed something he thought was worth reading again. Madcap Irish Tea Party is one of those. It’s full of great ideas for celebrating Saint Paddy’s day tomorrow. Links take you to recipe ideas, songs, stories and crafts celebrating everything Ireland. So whip something up in the kitchen or just sing along and enjoy all that’s green. The luck ‘o the Irish to you!

Eggnog Grog

Cup of good cheer comes at a price

Raising chickens

I’ve just read Mike Pollan’s Omnivore’s Dilemma. Eye-roll.  Will I ever eat again?

Eggs and chicken are mainstays of my diet. But Pollan has lifted the curtain for me on the often shocking truths behind industrially raised chickens. They’re jammed into spaces so small, the poor animals try to peck each other to death. The answer, according to chicken producers? Off with their beaks.

Cranberry troll cream and the three gruff goats

A Norwegian tradition

A Tale of Three Goats

Once upon a time, three little Billy goats were feeling a bit gruff. They hadn’t eaten since they left the barn in the morning, because during the night, their meadow had been grazed to the ground by a herd of reindeer, one of whom had a red nose!

The goats trotted and trotted, looking for fresh grass under the snow. But they had no luck. At last, they came upon a raging river. On the opposite bank, rows of cranberry bushes poked their heads up through the drifts. Lunch called!

The water looked deep and cold. But they soon spotted a stone bridge. The littlest and liveliest goat boy danced ahead. When he jumped onto the bridge, a troll leaped at him, all smelly and ugly.

“I eats goats for lunch,” the troll roared, “and you looks mighty tasty!”

Vinny celebrates an anniversary with a Christmas market

Yesterday marked four years to the day since Vinny launched himself into the cybersphere. The time has flashed by. It’s been so much fun watching Vinny and the kids experiment with new foods. And I have had just as much fun figuring out how to tell you about our adventures into healthy eating, with stories and recipes that get your juices flowing. But the most fun comes from reading your comments, especially when you tell me about your own journey to the land of good health.

Vinny’s brownie malfunction 😲

Sugary cocoa brownies are my favorite!

The good

Kids love brownies. And I have the perfect recipe that kids and their families can make from scratch.

It’s easy to bake with chocolate when you use cocoa!

Jack Spratt’s breakfast beets

“Oww. Yikes! Moan…” said Jack, clutching the source of his agony with greasy hands… his bloated belly.

“Hey, Man,” said a worried Vinny. “What in heck did you eat this time, to cause all this grief?”

“All I had was a bite of Mama’s fish and chips. You know I don’t usually eat fried stuff, Vinny. But Mama’s fish and chips? I just couldn’t turn that down, and…” Just then another cramp hit, sending Jack into spasms of pain.

How Olive Oyl and Popeye became an item

Olive Oyl is heart friendly

Olive Oyl, a popular comic strip character of the 1920s, is named after olive oil… a healthy choice for vinaigrettes. Early newspapers  also featured  Olive’s brother, Castor Oyl, and his wife, Cylinda Oyl… as well as my personal favorite, the intrepid explorer Lubry Kent Oyl.

Lubry Kent’s gift to Castor and Olive led them into the adventure where they met Popeye, the sailor man. As it turned out, Popeye was mad for spinach. And the perfect match for spinach is none other than the lovely Olive Oyl!

But why did Olive Oyl’s creators choose spinach as Popeye’s passion?  It all hinged on one little mistake, a mistake that launched the first modern super-food.

Vinny Grette’s best vinaigrettes

Beet and apple vinaigrette. Full of fight-o-nutrients!

Will waved his grandpa’s cane in front of him, as if he were fending off a stampeding herd of dinosaurs. “Fight-O-nutrients!” he roared, charging across the room. “I need some for lunch, please, Vinny?”

I braced for a high five, as Will raced back toward me, his free hand raised, his sword hand busy. “Gotta keep my energy up!”

No problemo,” I said. “It’s summer time and the livin’-healthy thing is easy. Just eat lots of bright veggies and fruits, and phytonutrients are yours for the taking. These are salad days!”

“Salads are boring. And I hate veggies,” moaned Will. “Isn’t there something else?”

Tommy Tucker’s brown bread… cheesy and barbecued

Little Tommy Tucker sings for his supper, What shall we give him? Brown bread and butter. How shall he cut it without a knife? How shall he marry without a wife?

Isla was entertaining us for the 17th time one morning with her latest ditty, as I took my sharp, serrated blade from the rack and a round, seedy loaf of whole-grain bread from the cupboard. She stopped and raised her shoulders, palms out.  “Hey, Vinny, why doesn’t Tommy have a knife?”

“I suspect the poor kid was on the streets,” I answered. “The poem was written… like 200 years ago. If you didn’t have a family to look after you then and you

Melting moments – A Christmas story tied up in bows

Pinecone cake – a labor of love

“I don’t care about Christmas.” Eddy kicks the kitchen stool. “It won’t be the same, without Gramma.” Eddy’s heart feels frozen—it’s been that way ever since Gramma died.

Darren sighs. “Yeah, it’s been tough, buddy.”  He kneels beside his brother so he can see right into Eddy’s eyes. “Remember Gramma’s Christmas cookies?” Darren asks. “Let’s make some Melting moments.”

Eddy thinks of Gramma’s laugh when he got flour on his nose. “OK… I guess,” he says and reaches for Gramma’s recipe box.

I . love . turtles… the chocolate kind

Mother Turtle, made from apples here, casts a healing spell among First Nations people.

The turtle myth…

In Native American stories, the turtle is a symbol for Mother Earth. This ancient animal commonly lives as long as 150 years. Its shell keeps her safe. And her slow even pace through life sets an example for people to keep going when the going gets tough. Turtle always makes time to enjoy each moment life has to offer.

To honor the turtle, I suggested to my friend Isla that we could make some for Christmas. “They’re so tasty!” I said.

Creamy triple-chocolate mousse, loaded with omega-9 from avocado

A healthy chocolate dessert

Instead of the suspicious fats usually lurking in rich desserts from heavy cream and butter, this chocolate pudding hides a secret agent known far and wide for his success in fighting disease. His name? Detective Avocado.

Banana pudding cake, with coconut palm sugar

Turn waste into want with moist banana cake

Waste not want not

“Yes, we have no bananas…,” Vinny said to his  friend Will, who turned up the other day wanting some of his favorite fruit. “We have bananas, but you won’t want to eat them,” Vinny explained, showing Will the goods. The black, squishy fruits resembled bananas only in shape.

Remembering old soldiers with Clementine’s oxtail stew

Lest we forget…

In honor of Remembrance Day, on what would have been my dad’s 97th birthday, I’m re-working a dish from 2013 that originated during the Second World War.

Nutty gluten-free cake with or without spun sugar

Candied hazelnuts

The gluten-free birthday cake challenge

Totally in awe is the only way to describe my state at 1:00 am on the eve of my sister’s birthday, as I stared at my work.

I had been in desperate need of a cake. Not just any cake… but a gluten-free confection, so the birthday girl could have some, too.

Chef Janet Rörschåch’s blog suggested a beautiful angel-light cake made from eggs and ground nuts, decorated with vanilla-infused fruit and boozy whipped cream.

The pièce de resistance was glittering threads of sugar, spun from hazel nut centers. Perfect!

Ghost frogs and pumpkin brulé…

Of course, the frog part was an accident!

When my little meringue ghosts collapsed after their stint in the oven into weird brown froggies on lily pads, I put it down to the stevia I subbed for more than half the sugar. It seems that for meringues to hold their height, the sugar-to-eggwhite ratio is crucial. Live and learn.

Vinny’s first give-away garners bouquets from Singapore

Happiness often slips in through a door you never knew you left open. That’s my calendar’s message this morning, and it’s proving true in many ways. Here’s one example. Vinny’s pleased to announce that his first attempt at a give-away is all tidied up. His prize, a copy of his book, goes global!

Sweet potato stars as the main course

Sweet Patooty dresses for dinner

Sweet potato’s qualities

Our Sweet Patooty is not just another pretty face. There’s so much goodness under her skin, I hardly know where to start. She comes from a large family.  There are at least 18 relatives you might meet at the supermarket. All of them bring great qualities to the table. Some have orange or reddish skins, while others are purple-skinned. The purple ones can have white or purple flesh. But we don’t discriminate based on the color of the skin…

Sweet potato makes flaky scones a snap

Flaky, moist and healthy eating.

The sugar quandry

In my last post I came down pretty hard on refined white flour.  I was referring to the silky white wheat flour that bakers love to use in cakes and cookies. That’s because upon contact with the acid in our stomachs, refined flour breaks down quickly into the sugar our body uses for energy.

What’s more, refined flour likes to hang out in baked foods with ordinary sugar. Thanks to refined flour plus added sugar, our favorite cakes, cookies and biscuits deliver sugar to our blood stream in double doses.

Pineapple marries well with French vintner: Begets fab summer soup

Like Harry Potter’s phoenix, good things can rise up again.

When a person insists on changing recipes, stuff can go hay-wire. Take this pineapple gazpacho, for example.

Pomegranate, Goddess of Love, offers a summer cooler

Pomegranate lore

It’s summer time and love is in the air. Alas, humidity and heat are also abundant. What to do! We need ways to stay cool and fit. Enter Lady Pomegranate.

Pomegranates have played a role in both our spiritual and physical lives for thousands of years. The blood-red seeds spilling forth when you cut into the thick skin appeals to people on a primal level.

Warm mushroom salad works majic for the Faerie Queene

Blue oyster mushrooms weave a safety net for your heart

Story time – The blue-haired one’s majic cure

The Faerie Queene hung her head. Her heart ached and she knew not what might mend it.

She summoned her trusty knights to her fortress deep in the forest. “Dear Sirs,” she began. “Your mission is to find a way to chase the chill from my blood.”

Sir Woe-be-Gone spoke first. “Rub a paste of mustard and lemon over your neck,” he said. “And get a good night’s sleep.”

Sir Cry-No-Tears piped up next. “Balderdash! What’s needed is a steamy tea, flavored with  garlic and thin slices of onion.”

Then a sweet voice sang out above the rest.

Heavenly healthier chocolate angel cake

Angel food cake iced with avocado cream

If a kid can read, he can likely cook. But the watchful eye of experience is a wonderful thing. Witness the action in Vinny’s one-act play and decide for yourself…

Hungry enough to eat an ox?

Most times we settled for a turkey… but not always!

I owe my on-line existence to a mining engineer. Without Bill’s passion for food as well as rare minerals, I wouldn’t be blogging today. It was Bill who took his daughter Sharon, my alter-ego,  under his formidable wing and taught her to cook.

Sundays would see Bill in his tiny, lemon-hued 1950s kitchen pouring over one of his many fish-splattered and chocolate-speckled cook books. Sharon was there, too, in her pleated skirt with her blouse hanging out, helping him find the canned pineapple bits, the dented

Avocado & Comice… a Great Pair of Pears

The Avocado and the Pear

Story time

Short and squat, Miss Comice Pear rolled into his office. “I want you to defend me,” she exclaimed, blushing a rosy red.

A desk plaque proclaimed the man she was addressing to be the Honorable V. H. Avocado, LL.M. “What is the charge?” the lawyer asked.

“They say I’m harboring a load of sugar. They accuse me of doing great harm. But it’s not true!” Comice was distraught.

“Calm down,” replied Mr. Avocado. He adjusted his dark green jacket over his rather-rounded middle. “Perhaps if you began from the beginning?”

Sauerkraut’s probiotics sweeten Polish cabbage and chicken dish

Sauerkraut

Will and Isla carefully chop through mountains of cabbage.

“In the old days,” Vinny says, “people made their own sauerkraut so they would have veggies to eat during the long winters.Your great grandpappy was a sauerkraut-maker extraordinaire. People came from all over to buy his home-made kraut. Now, we just go to the deli. It comes in jars or cans, too, at the grocery store. I like the Polish kind best myself. It’s good to keep the old ways alive. Keep chopping!”

“Val deree, val derah, val deree, val der-ha-ha-ha-ha-ha,” sing Will and Vinny at the top of their lungs. Isla just hums, too busy chopping to get involved with words.

Today we know that the old ways were healthy ways. Sauerkraut is what you get after cabbage is well salted and allowed to rest for a few weeks in a crock, closed off  from air. Salt pulls water from the cabbage to make a brine.  The little bugs that thrive in this environment are good bacteria. They make the brine acidic, in a process called fermentation.

Cabbage makes good sauerkraut

Probiotics

These healthy bugs go by the name probiotics. They work against the bad bacteria in our stomachs to improve  digestion.

Many people think the healthy bacteria protect us by keeping inflammation in check, reducing allergies, preventing constipation, and boosting our brain power. The science is still young. But to be safe many nutritionists recommend two servings of probiotic foods a day.

Probiotics are found in fermented foods… like pickles, yogurt, kefir, buttermilk, and, of course, sauerkraut. You can also get probiotics in supplements. But unless you’re taking antibiotics, which wipe out the good bugs along with the bad ones, it’s best to rely on real food for your probiotics.

Sauerkraut processed in cans or jars doesn’t have any live probiotics, because heat kills all those cute little helpful bacteria. Instead, buy it raw at farmer’s markets or delis for the real stuff. Or make it yourself!

But processed or cooked sauerkraut still has all the nutrients from cabbage. Enjoy it both ways. It’s packed with vitamin C!

Meal suggestions

Pair well-rinsed raw sauerkraut with soft poached eggs in the morning. The meal has a nice tang and makes a satisfying start to the day.

At lunch, sauerkraut makes a tasty addition to salad. But what I like best is putting a big scoop into the bottom of my bowl before pouring hot soup over it. Yummy!

For dinner, Vinny suggests a Polish chicken dish, starring a heap of sauerkraut.

Vinny’s Polish chicken
serves three

• 2 teaspoons olive oil (optional)
• 1 medium onion, chopped
• 3 cloves garlic, peeled and finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 large apple, cored and chopped
• 8 ounces sauerkraut, well rinsed to remove salt (if you have raw sauerkraut, reserve some to add to the plate at serving time)
• 12 medium Brussels sprouts, stemmed and cut in half
• 1 teaspoon Dijon mustard
• 1 teaspoon caraway seed
• 1/2  teaspoon paprika
• 3/4 cup chicken stock
• 3 chicken breasts or legs,  or a small roasting chicken

1. Sauté the onions, ginger, and garlic in a large soup pot, using a bit of oil.
2. Add the rest of the veggies, spices and other ingredients and  over medium heat, bring to boil.
3. Reduce the heat and simmer for 30 minutes.

Chicken

1. Before you start cooking the veggies, put a  small chicken in the oven to roast or prepare three boneless chicken breasts for  the barbecue. If the meat is ready first, keep it warm, then serve the chicken on top of the veggies.
2. Alternatively, poach the chicken breasts in the soup pot, submerged in the liquid. Add the chicken after the liquid has come to a boil. Reduce the heat and allow the meat to cook through, about 20-30 minutes. This method is easier, but I like roasted or grilled chicken better :).

Garnish

• 2 teaspoons fresh dill weed, chopped
• 2 teaspoons paprika

Paprika boosts metabolism and fresh dill contains vitamins.

This dish is one of my favorites. The stove-top veggies are good with lots of  lean meats… tasty even for folks who say they don’t like cabbage (or Brussels sprouts).

Nutrition

The veggies (per serving): Calories (kcal)100.1, Fat (g) 3.6, Sodium (mg) 377.0, Potassium (mg) 433.1, Fibre (g) 5.1, Vitamin A (RAE) 27.4, Vitamin C (mg) 48.7, Calcium (mg) 60.9, Folate (DFE) 51.4.  The chicken: a 6-oz breast has 252 calories and 46 grams of protein.

A Polish meal is all I need
To make my day complete.
It’s hard to keep account of all
The cabbage that I eat.

 

Garbage soup makes a magical bone broth

DIY with a different soup every time

The story of how bone broth came to be

On a winter’s night after a long day’s walk, a ragged beggar finds himself in a quiet farming village. He dreams of a warm fire and a hot meal. He knocks on the door of a tidy house. A pair of eyes peer out at him from behind the printed curtain. But no-one opens the door. At the next house a young woman with a crying baby tells him she has nothing to spare. He is even turned away from the Ukrainian church, where a few women are sewing together on a patchwork quilt.

eGgs and veG… Breakfast many ways

Humpty on the half-shell, with hard-boiled egg and beets on toast

“What experiments are we doing, today, Vinny?’ asks Will, poking his head into my basket of vegetables.

“So many ways to cook eggs for breakfast,” says Vinny with glee. “Today, we’re going to try three of them.”

Saint Paddy Revisited

I’ve never tried reblogging before, but thought I’d give it a try this 17th of March. It’s St. Paddy’s day! Vinny’s Irish tea party from last year has lots of great links to recipes, songs and stories to help you celebrate the day with your family. Erin go bragh!

Cook Up a Story

“It’s Saint Paddy’s day tomorrow,” says Vinny, “Let’s throw an Irish tea party! Get out your top hats and Irish bowlers, invite Tiger and Firefox,  and set the table.

“But what should we serve?” ask Will and Isla.

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Pita Pan Bread from Whole-Grain Wheat

Our little friend here may not be Tinkerbell… but she does have wings!

Processed white flour

If flour lived in Never-Never Land, enriched white wheat flour would play the part of  Captain Hook. Arrrr… it’s bad to the core. In fact, it’s bad because it has no core.

After milling, only the endosperm remains.

Fave fotos à la 2012

A year in review, through Vinny’s favorite pictures. The pictures are a fun way to index some of  the posts you liked best. Should old acquaintance be forgot… click through and remember!

A Few Crunchy Numbers to Munch On… What was hot in 2012?

Low-sugar cookies

“Skinny” Brownies

Vinny goes back to school

Choco-beet cake

Yak’s Sherpa pie

Kale and coconut oil

 

 Click the pics to view the posts   The carrots are cooked! Thanks to the WordPress gurus, we now know our blog, Cook Up A Story, got 11,000 views in 2012. People from all around the world logged on to read Vinny’s 41 stories over the year and to check out the 242 pictures we uploaded. I know there are lots of blogs out there with far bigger readerships, but I’m thrilled with the faithful following we’ve grown over the past year. Thanks so much to our readers who make blogging such a lot of  fun!

Shape Up with holiday cookies

Our Christmas-shapes inventory is pathetically low.

The problem

“Those aren’t Christmas cookies, Vinny,” says Isla. She’s looking at a new batch of Melting Moments fresh from the oven, each decorated with a jewel of raspberry jam (no sugar added) and crowned with flakes of real gold.

“Of course they are,” I say. “I make these every Christmas. Ergo, they are Christmas cookies. Delicious!”

“But, Vinny! Christmas cookies gotta have shapes! They gotta look like candy canes or Christmas trees!”

Count Down to Christmas, Sugar Free!

 

Here we are, boys and girls, December First! It’s that magical time of the year when we start celebrating all things family, beginning with that special couple 2000 years ago who  rejoiced together  in a stable over the birth of their new-born son.

One fun tradition of the season is the Advent Calendar. Kids everywhere will be

The Queen’s Beets – Let Them Eat Cake

“Woe is me!” sighs Marie.

How Queen Marie learns to dance

Marie Antoinette found herself  bored silly. She had everything she wanted. If she clapped once, her servant would come with a tray full of chocolate cake. Twice got her steaming mugs of cocoa and cream. Three times and she went mad over baskets of truffles and éclairs. But she wasn’t happy.

Mini Chefs Dish up Maxi Nutrition

This spring Cook Up A Story caught the imagination of a public school teacher in Burlington, Ontario. John Highley, who teaches at Mohawk Gardens Public School, said, “If we can  get the word out to schools, this thing might take right off. I see teachers using Cook Up a Story as a resource in their classrooms for nutrition/health units from grades 1 to 6, as well as the grade 5 chemistry unit.”

Bananas make great skinny monkey cookies

Not only monkeys eat bananas… kids like them too

Sesame Street’s guest star Harry Belafonte sings beautifully about bananas: Come, Mr. Tally Man, Tally Me Bananas, he goes.

“Um, Excuse me… Sorry. Mr. Tally Man?” asks Fozzie Bear. “Uh, what’s that? What’s a tally man?”

The singer tells his muppet pals the tally man is a very important person. Without him, people in northern countries would have no bananas.

“Daaaaay yo! No bananas?” Vinny asks. “What would kids ever do without bananas?”

Life-Ever-Lasting Sherpa’s Pie with Yak or Pork

Recipe for eternal youth – Sherpa’s pie

In my last post I told you the tale of how a girl named Yackity came to live on a yak farm in Canada. Although she was far from her home in Tibet, it was a fine life. Yackity learned how to grow many kinds of food and make delicious and healthy meals. But there was one dish that her mother had made for her, which was always her favorite… Sherpa’s pie.

We can imagine the life-ever-lasting Tibetans of the mythical Shangri-La baking Yackity’s one-dish dinner for their pampered guests. Its healthful ingredients likely held the key to their long lives.

Yackity’s Yaks

Let me tell you the strange tale of how a Sherpa girl called Yackity ended up on a ranch far from home and got to the meat of the matter.

Loverly coconut oil and some kale chips

Click on the coconut to hear Grampa’s song

My Great-Great-Ever-So-Great Grampa used to sing about coconuts at the top of his lungs. But he wasn’t much into eating them. Although he loved fine dining, his choices rarely included stuff that was good for him. Broccoli? Yuck! Brown bread? No way! Bring on the butter and the whipped cream!