rebecca katz Transforming Health Through the Power of Food
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Believe it or not, great taste and nutrition can sit at the same table! See Rebecca unveil her culinary tips and tricks.

Just Say Soufflé

Judith Jones and Rebecca Katz, IACP Awards, 2010

It was a big night at the IACP Cookbook Awards Gala last month for THE CANCER-FIGHTING KITCHEN.  It not only won the award in the Health & Special Diet category, but, thanks to all who voted, took home the “People’s Choice Award” as well—a remarkable accomplishment and a real honor for what Publishers Weekly called a relatively “obscure book,” especially since it was up against some of the biggest New York Times bestselling cookbooks.   The People’s Choice Award, was presented by the venerable Judith Jones who is  the most respected cookbook editor in the industry.  She discovered and edited Julia Child’s first iconic book MASTERING THE ART OF FRENCH COOKING, and continued to work with Julia for nearly 60 years.

After the award was presented, Ms. Jones and I were escorted back stage to have our pictures taken together.  She said, “Julia Child would have loved this award, because it was given by the people.”   I was so overwhelmed, it was all I could do to not fall over in my 4 1/2” inch heels.  As we were posing for the camera, Judith turned to me and confided, “I don’t like having my picture taken from this angle.”   She told me she had a trick for loosening up in front of the camera.  A trick?   A moment later,  I could have sworn I heard Julia Child’s voice,  “Now Judith, just say soufflé!”  The flash of the camera popped, and Judith, a little pixie of a woman turned to me and grinned.  

'Tis The Season to Be Cherry

Chubby cherries have taken center stage at the Farmer's Market. They are an illusive fruit, with a short season – blink, and you miss them. Their appearance, while brief, leaves a memorable imprint that wakens the taste buds with their burst of sweet, lush, juice. They won’t be in town long enough for you to become tired of their performance. One of the perks of eating during the spring/summer season, is there are more stone fruits waiting in the wings.

Health Supportive Qualities of Dark Cherries:

Like many other berries, cherries contain ellagic acid, a powerful compound that blocks an enzyme that cancer cells need in order to develop. They are rich in antioxidants and stimulate the immune system. The darker the cherry the more nutrient rich they become.

Growing Season:

Mid May through mid-July.


Be a cherry picker! Select firm cherries that are bright, glossy and plump. Avoid those that are soft, leaking or too dark in color which can hide signs of decay or mold.

Buy organic! Of all the fresh fruits, commercial cherries and grapes often contain the most toxic chemical residues. If you are buying them directly from a farmer, ask if they have been sprayed. Wash them well before eating.

In The Kitchen:

The great thing about cherries is there is no preparation involved. I give them a good rinse, put them in a bowl (sometimes) and eat them by the handful.

If you want to be decadent, melt 8 ounces of organic dark chocolate, dip the cherries into the chocolate. Place on a lightly oiled plate and chill until set.


The Science and Alchemy of Yum!

I’m thrilled to be teaming up with one of my favorite culinary partner’s in crime, Catherine McConkie for a one day workshop exploring the terrain of taste and flavor.
Throughout the day we will demystify the sensation and experience of taste; build maximum taste and flavors; create alchemical relationships with herbs, spices and zests; and learn how to turn health supportive foods into tasty bites of yum.  This is a small intimate workshop for the curious and experienced cook.  We are limited to 12 in our San Francisco classroom.  However, we will be taking this workshop on the road. 

See the below flyer for details.

Nourishing Thoughts,



Copyright 2009 Rebecca Katz. All right reserved.

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