My Food Style

Me Want Honeycomb!

Iwas standing at the check-out counter last night with a plethora of Super Bowl items in my hands, when I caught a glimpse of something so very beautiful. I reached and tapped the woman on her shoulder and with excitement asked her where in the store she had discovered what my eyes where seeing? Of course her directions made little sense, but after a few moments I turned the corner and there before my eyes was a huge chunk of this nectar of the Gods. Honeycomb!

In ancient times this sweet delicacy was used as currency and as the first widespread sweetener.  Today we use honey in all sorts of things like furniture polish, cement, and even for medicinal purposes. However, the most common and important use for those with Interstitial Cystitis is consumption.

I located the honeycomb at eye level, nestled between the canned honey and brown sugar. As I took it into my hands I remembered seeing a beekeeper on Reading Rainbow so long ago, dressed in the protective gear so the bees wouldn't latch their stingers into his flesh. I remember being terrified. Here in the sweets isle I was free of terror and moments away from experiencing honeycomb for the first time.

Honeycomb is best served as is. Like many foods, honeycomb should be consumed in its most natural form. This is the only way to enjoy all of the health benefits it has to offer.

Honey can relieve forms of gastritis and also acts a strong antioxidant, which scavenge harmful free radicals linked to tissue damage, aging and even cancer. According to “Prescription for Nutritional Healing,” darker colored honeys are usually stronger antioxidants than lighter types. Honey is also a good, readily absorbed source of glucose and a spoonful or two can be useful for diabetics who are hypoglycemic.” –

After pondering several recipe options for you I decided to take my own advice and leave it alone. I encourage you to rip off a piece of crusty bread, dip it into smooth nut butter, with sliced pears and a ton of wild honeycomb. "But you don't have to take my word for it."


How Buckwheat Porridge “Beats” The Heat

The California sun is therapeutic, and the scenery here is amazing. But I miss the snow of Colorado. I miss the Rocky Mountains; there is something about the floating diamonds that quiet your mind and inspire early morning dishes that warm your soul. I have to share with you this recipe that I pulled out of the dark and into the sun.

Peanut butter buckwheat porridge is like a rich mix of Frank Sinatra and Justin Bieber. While it reminds you of classic oatmeal, it has the potential to make you sing at the top of your lungs. I have Bieber fever…sadly.

Buckwheat is packed with vitamins and very low in saturated fat, while the peanut butter (smooth, no salt) is high in protein.  Whatever fruit you add, well that just becomes the icing on the cake! I share this recipe with you below…and I encourage you to try this one.

Peanut Butter Buckwheat Porridge



Be Bold. This Is IC Awareness Month!

We gather in this month of September to celebrate IC Awareness Month and the strength and courage of those affected by Interstitial Cystitis. I consider myself blessed that I have had the opportunity to speak with, and cook for, so many of you. I tip my chef cap to all of you for your determination and perseverance during the many hours we have spent discussing your diets and your culinary desires. This has truly been an honor for me. However, let's get back to what I do!

September is the perfect time for all of you to stand up and be noticed. To be bold. I had all of you in mind as I penciled in my latest recipe. Thai Chicken with Basil Coconut Farro. Farro is a wheat grain that can be boiled or steamed, much like pasta.

Thai Chicken with Basil Coconut Farro

Serves 4

4 chicken breasts

1 tablespoon of garlic

1/3 cup fresh basil

1 1/2 tablespoons of Myfoodstyle soy sauce

1 1/2 tablespoons of olive oil

Pinch of kosher salt

2 (13.5-ounce) cans regular or light coconut milk

1 1/2 cups of farro

1 cup of water

1 teaspoon fine salt

1 tablespoon of fresh basil, chopped

2 teaspoons of kosher salt


Begin by combining the soy sauce, 1/3 cup of basil, garlic, and salt in to a blender. Purée.

Marinate the chicken breasts for 1 hour, grill and serve with the farro.

Farro: Combine the coconut milk, farro, water, and salt in a medium saucepan over medium heat and stir occasionally until simmering, about 10 minutes.

Reduce the heat to low and cook, stirring occasionally, until the farro is cooked through and creamy and most of the coconut milk has been absorbed, about 1 hour. Stir in the basil and serve.


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