Here we explore the concepts and techniques of food designed to break vicious cycles. Unlike many in the culinary world, I have zero childhood nostalgia for food. Food was a struggle and a frustration, an anesthetic and an obstacle.
But cooking doesn't have to mired in tyranny, snobbery, binge eating triggers or even the bloodless grasp of controlled dieting. After half my life spent dominated by food, now ingredients bends to my will and my vision for how beautiful this world can be if we embrace it. At any weight.
It's an honor to help foster those lessons in others and witness the resulting transformation (physical, culinary and otherwise). Sure, my food's colorful and peppy, but make no mistake -- cooking's implications on your life are immeasurably powerful.
Many low carb desserts have their basis in heavy cream; if you're not a strictly low-carb eater, give another look at the versatility of meringue. Here we explore a Ecuadorean street food version, espumillas.
After years of tossed between food, nutritionists, trainers and size prejudice, it turns out chefs had the ever-elusive "weight loss secret" hiding in plain sight: working with flavor combinations to embellish pre-measured foods. Blending the art, science and creativity provide an escape route beyond wild overeating and austere scientific control.