Cook Intuitively with Anaïs

8 years of feeling all feelings for this big feeler. She’s generous, intelligent, articulate, a strong leader, and highly empathetic.

Last night I was remembering that when I told my Aunt Miriam that she’d be named Emilia, she said, “Emilia Goldberg. Wow, that’s the name of a powerful woman.” She was right. ❤️

I think you know why I’m smiling. Whether you happen to be new here or you’re one of my first and most engaged followers, I thank you for sticking it through the weirdness that ensued a couple weeks ago.

I like things weird but not in the random bitcoin mining (is that what it’s called?!) kind of way — more like the chicken liver pâté, celery root tortilla española, gut-your-own fish sort of way.

So cheers! And thank you for sticking this out with me, refollowing me, finding me on my new account and back again here, reporting fraudulent posts, and everything else.

It touched me to receive messages from many of you on that said you saw something was not right here, were missing me, and searched for me. Thank you. Pure gratitude for you all.

And a most sincere thank you to —the only person I know of who can get a real person on the line at Meta. ❤️🙏🏼

My love to you all.
Anaïs



📸

Why not make ceviche on the regular? It’s the perfect weeknight meal —
✅ easy
✅ delish
✅ healthy

This is week 4 of Elevate Your Health.

And that tostada? It’s a plantain tortilla. Use code COOKWITHANAIS for 20% off.

In week 3 of the Elevate Your Health, my students learned all about making flavorful soups with their own homemade broth, of course.

Soups can be incredibly healthy, satisfying, and cleansing. And for me as a teacher, they’re a great opportunity for palate training, one of the key components to my courses.

We don’t stop until my students get a result that makes them take a bite and then want another and another and another.

Last night my Elevate Your Health students learned a little trick that takes very little effort but results in tremendous flavor with the added bonus of being infinitely healthier than the commonly-used alternative.

These eye-opening techniques are what I love to teach most.

The road to wellness starts in your kitchen.

In tonight’s Elevate Your Health cooking class, my students made this crispy skinned salmon with fried herbs, pressure cooked then charred kabocha squash with an herb sheep’s milk ricotta. And we threw a salad together along with it, which was done in seconds thanks to our Sunday food prepping. And we whipped it all up in about 45 minutes. On a Tuesday. Yes.

My classes are attainable for all skill levels. We’ve got beginners to experienced home cooks.

What everyone has in common is a desire and willingnesses to take control of their health while making delicious food for themselves and their family members.

I’m so very grateful and excited for my students. 🙏🏼👏🏽💚

Ricotta
Salmon
EVOO
Squash, greens, and herb

***not pictured: Bianca and Cici conning our nanny out of taking them to ballet. My mom barging into the house, announcing she brought dog food and gifts.

September was a pretty good month. Link in bio for the full article. ✨

Thank you again 🙏🏼

My goodness, did we do a lot tonight?! I am so incredibly proud of my Elevate Your Health students who show up weekly to do the work on a Sunday night — an act of kindness to themselves and a mindset of success.

When life gets hectic this week and they find themselves without a moment to make something healthy or more than 20 minutes to get dinner on the table, the work we did to night is what will save them from letting it all unravel.

The road to wellness starts in your kitchen.

Do you love legumes but hate how they make you feel?

There are 3️⃣ key preparation factors that you must follow in order to enjoy legumes without digestive discomfort and inflammation.

(Scroll to the bottom for this stew recipe made from lentils bought on )

1️⃣ Know your source. Commercial legumes are mass produced and grown with the heavy use of pesticides to increase output. (Think twice before you pick up that tub of store-bought hummus!)

2️⃣ Soak your legumes for at least 24 hours. You can use a tablespoon of vitamin C powder, baking soda, or salt to decrease phytates and lectins. And change the water several times.

Soaking for over 24 hours will cause them to sprout, making them even more nutrient-dense and digestible.

3️⃣ Always pressure cook! Pressure cooking legumes is the final nail in the coffin to eliminate the two anti-nutrients prevalent in legumes that are preventing you from absorbing all those beneficial nutrients and causing your bloated stomach after you eat them.

Recipe:
Saffron Yellow Lentil Stew

🧚🏼The secret ingredient here is the dried lime. Thank you to the Persians I love for teaching me about this magic.

* 2 tbsp EVOO
* Half white onion, diced
* Pinch of Spanish saffron
* 1 cup yellow or red lentils, soaked minimum 12 hours and drained
* 2 cups homemade broth
* Juice of half a lemon
* 1 bay leaf
* 1 healthy sprig of thyme
* 1 dried lime (find at Mediterranean markets)
* 1 tsp fine Himalayan salt

Turn on the sauté function of your pressure cooker and warm up EVOO. Add in onions and saffron and sauté until soft. Turn off the sauté function. Add remaining ingredients. Set your pressure cooker to high for 4 minutes and allow it the pressure to release naturally for 15 minutes.

Taste for salt. Season with freshly ground pepper if so desired. Break open the dried lime with the back of a spoon to release the lime juice into the stew.

Meal prep is an act of self-care. Tonight my Elevate Your Health students and I took an hour to batch cook a considerable amount of food for the week.

This time spent will pay dividends throughout the week when life gets hectic and it’s all too easy to order postmates.

I know I already feel a lot less stressed going into this week of soccer practices, piano lessons, ballet classes… ahhh it’s so much! 🤯🤣

Here’s what you’re seeing:
✅ Greek chicken meatballs
✅ hard-boiled eggs for lunch salads
✅ collard green wraps
✅ spiralized zucchini
✅ pressure cooked kabocha squash
✅ yogurt tahini sauce
✅ salad dressing for the week
✅ chopped veggies for salads and wraps
✅ steamed artichokes for grilling later in the week

What would you do with your time if a big chunk of your cooking was done in one hour on a Sunday?