Welcome.
I've taught and written books about the art of entertaining for years. At the same time, I've always been aware that you are what you eat. My mother was the original natural foods enthusiast, leading me to open a vegetarian restaurant the year I finished UCLA. Together, these paths have fueled my lifelong passion for unprocessed, sustainable ingredients—what I call “clean” food.
Now I've started work on a new book called A Conscious Feast™ to show you how to create a nourishing, natural way of eating and entertaining for yourself—one homegrown tomato and relaxed party plan at a time.
A Conscious Feast™ is a green eating field guide and natural foods cookbook with lots of down to earth entertaining ideas that show you how to have a good time doing the right thing. You can keep track of the book's development in my Conscious Feast™ blog.
Please join me at the conscious table,
Nicole to lead a culinary tour
Jan. 2010: Vietnam Through the Kitchen Window with Nicole
“If you are a foodie and go to this country, you will go insane.”
Renowned Southeast Asia tour company Danu Tours have asked me to co-lead a remarkable culinary adventure across Vietnam's most delicous destinations.
Those who live to eat know that Vietnamese cuisine ranks up there with the best of them. French and Chinese sophistication have been intertwined with Vietnamese ethnic traditions to create a remarkably rich culinary tradition.
Nicole's classic French training will come in handy as she collaborates with local Vietnamese chefs to explore this fascinating cuisine.
Detailed itinerary on Danu Tours website »
Yoga & Balinese Culture Retreat in Bali, Indonesia
March 4 - 17th, 2010
Want to take another trip in 2010? This is my pick, led by Seattle yoga instructor Laura Nidra.
Nicole on Komo News with Elisa Jaffe
Cooking Solutions for Tough Times
I'm happy to introduce a series of recipes from the Komo TV News feature Tactics for Tough Times with KOMO reporter Elisa Jaffe. These features will start to air Friday, March 6th.
A Conscious Feast™ Blog
Salmon is running… into the kitchen!
Whether you’re lucky enough to lay your hands on salmon from the Copper River, or one of my new favorites, Chum from the Yukon River in Alaska, (more on this later from Jon Rowley), fresh, wild salmon is definitely in season. This begins a series of recipes for salmon I’ve created over the years and some stories about this remarkable food.
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Recipes
Salmon is running… into the kitchen! »Whether you’re lucky enough to lay your hands on salmon from the Copper River, or one of my new favorites, Chum from the Yukon River in Alaska, (more on this later from Jon Rowley), fresh, wild salmon is definitely in season. This begins a series of recipes for salmon I’ve created over the years and some stories about this remarkable food.
Entertaining Essentials
Cooking With Herbs »The use of fresh herbs (and, in a pinch, dried) brings a bright, complex flavor to nearly any dish. And they’re so good for you—herbs allow the savvy cook to enhance turkey, fish, beef, pork, soups and sauces without adding one calorie or gram of fat. The most common fresh herbs are basil, bay leaf, [...]
