Galantys Game Plan

A ripe summer peach is nature at perfection.  I could eat about 6 in one sitting and still look forward to more the next day.  Although my favorite way to eat peaches is in the unaltered form right off the tree, I buy a whole bunch of extras when they are in season to turn into incredible desserts.  We made a peach cobbler in our raw foods desserts class this past week, which was quite tasty, but afterwards, I decided to experiment with a different crust and topping and according to my kids, this recipe rocks! The original Read the rest of this entry →

Summer corn is one of my favorite harvests of the year! I could eat it everyday and never tire of it.  I can across this recipe at the fabulous Union Square Farmers Market last week when I was in New York.  It’s incredibly simple and quick to prepare.  The spices make this dish explode with flavor.  Definitely a keeper! Read the rest of this entry →

These are incredibly creamy and decadent!  We made these at our teen cooking class last week and not only were they were a big hit with everyone, but they were very easy to make. Read the rest of this entry →

I’m certainly not complaining about a bountiful garden.  There will come a time in the not too distant future when the ground is cold and barren and I am missing my forays into the vegetable garden to see what is ready to be picked.  This year, partly due to poor planning on my part and partly due to the high temperatures we have experienced here in the Northeast, I have an excessive amount of zucchini…more than my family could possibly eat.  I’ve grilled it, Read the rest of this entry →

Somehow we managed to pull it off.  Round the clock prepping, list making, list checking, a few mini-meltdowns and plenty of support resulted in a seamlessly run evening enjoyed by all.  The food received rave reviews from carnivores and vegans alike.  It certainly helped to have Marti Wolfson, a natural foods chef who graduated from the Natural Gourmet Institute and Eve Boutin, caterer extraordinaire, running the kitchen and taking care of everything happening  behind the scenes. Nobody was told ahead of time that the entire menu would be raw vegan.  They were just invited to come to a surprise 40^th birthday party for a dear friend, who happens to enjoy raw vegan food.  The secret came out after guests began to inquire Read the rest of this entry →

If you have never tried Mochi, you are in for a treat.   Mochi is a traditional Japanese food made from a special short-grain sweet brown rice.  The rice is steamed and then pounded  and crushed into the version you can find in a health food store.  When it is baked or pan-fried, it puffs up into a moist, chewy muffin-like treat with a crispy crust…perfect for Read the rest of this entry →

Anyone can follow a recipe.  What I get the most satisfaction from in the kitchen is the process of creating something nourishing and delicious based on what I have on hand and what is in season.  Preparing and cooking food is a creative outlet and a great stress reliever as well; the chopping becomes a moving meditation of sorts.  This soup is really a colder weather Read the rest of this entry →

This recipe was adapted from one of Ina Garten’s from the Barefoot Contessa cookbook.  Michelle Eng, accountant, yogi and avid baker, decided to alter the original recipe to include more wholesome, nutritious ingredients.  The results are fabulous!  They have a slight coconut flavor, have just the right amount of sweetness from the dried fruit and agave nectar, and aren’t too Read the rest of this entry →