Lives in Mount Sinai with her husband, Jeffrey, and children, Michelle, who's in college, and Paul, a high school senior. Founded Inner Beauty Workshops, a wellness-coaching business, six months ago.
What's your cooking style? It's natural. When my husband became ill about four years ago, I decided to get even more healthy. I did an enormous amount of research.
What did you change? We no longer eat white sugar, white flour, white pasta. No simple carbs. I've substituted with honey and whole-wheat flour. I switched to organic. I joined a CSA , Golden Earthworm Farms, and I go to Sang Lee Farms [on the North Fork] in season. It's not like at the supermarket, where something has traveled thousands of miles. It's good for the local economy, too.
Are there specific books you'd recommend? "What's in Your Food" -- it's a little guide to everything in your food. Another good book is "Nourishing Traditions," by Sally Fallon. I have hundreds of books, though.
What's your food heritage? I'm half-Greek and half-Italian, so I cook a lot of both. My mom's a really good cook. What's really impressive about my mom's cooking is she never uses a recipe. Now I just have to get her to use the grass-fed beef.
What's the next food frontier for you? Fermenting. When you ferment vegetables, you're creating your own probiotics. You're preserving, but you're also creating friendly bacteria that's good for your digestive system. I have some fermenting now -- carrots. You put carrot sticks in a Mason jar with filtered water, garlic, a little sea salt, dill and kefir. You secure the top and leave it in a dark corner of the kitchen for a week, or longer. The carrots are delicious and more digestible.
Chicken vino bianco
4 tablespoons olive oil
3 pieces boneless, skinless chicken breast halves, organic or pasture-raised, cut into small chunks
1½ cups whole wheat flour seasoned with sea salt and pepper (for gluten-free, use coconut flour)
1/4 cup organic butter, divided
2 tablespoons chopped green onion
1/2 cup diced vine-ripened tomato
1/2 cup chopped red onion
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
1 tablespoon chopped parsley
1/4 teaspoon crushed red pepper
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 pound spaghetti-style rice pasta (or whole-wheat)
Sea salt and pepper, to taste
1. Heat oil in large saute pan.
2. Dust chicken in seasoned flour. Cook chicken on both sides until done (no longer pink inside). Remove chicken from pan and set aside.
3. Add 2 tablespoons butter to pan. Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper and salt. Saute 3 minutes, stirring constantly.
4. Return chicken to pan. Add white wine, lemon juice and remaining butter and allow to come to a boil.
5. Meanwhile, cook pasta according to package directions. Add drained cooked pasta to the chicken and vegetable mixture, toss together to serve. Serve with a nice side salad. Makes 4 servings.
**Here is the link to the actual article: