Cancer Kitchen Boss

More glamping grub! Wild Alaskan King Salmon hot smoked at home, on homemade hard wheat sourdough toast with avocado. My fancy take on avocado toast. I don’t eat seafood often (or have gluten) so this was a well deserved treat. Wild salmon is rich in omega-3 fatty acids, protein, selenium, B vitamins and potassium plus has antioxidant qualities. So nourishing, and it tastes great cold or hot so it’s an easy yes when I’m planning my glamping menu.

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F*ck cancer and F*ck yeah for California’s natural beauty!

Shroomtastic lunch for me! Shirataki (miracle) angel hair noodles sautéed in homemade mushroom kombu broth with sautéed crimini mushrooms, toasted pinenuts and vegan Parm. Mushrooms have such wonderful medicinal qualities and are a tasty way to add umami and depth to vegan dishes.

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