May 28, 2016
Published by Grace O

Why I Can’t Stay Out of the Kitchen

My father was a physician who taught me a great deal about diet and health, after moving to California over twenty years ago, I easily transitioned from my culinary life into the world of health care.  Today, I own and operate several skilled nursing facilities.  But I never lost my love for cooking.  As I learned more about the positive effects healthy food and ingredients have on disease and aging, I was compelled to get back in the kitchen and create a cookbook (now TWO of them – The Age GRACEfully Cookbook and my new The AGE BEAUTIFULLY Cookbook) that fuse […]
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May 25, 2016
Published by FoodTrients

Creating Recipes Is Like Therapy for Grace O

For me, it is never a chore or a bore to create recipes. In fact, it’s a kind of therapy for me, and it’s also a way to continue to learn about food and how our diets contribute to wellness. I start with classic dishes, many of which I learned how to make from my mother, and I amp up their nutrient value with anti-aging super foods, some of them quite exotic but easy to obtain. I research new ingredients constantly, always learning about antioxidant-rich fruits and vegetables from all over the world. I have a list of my favorite […]
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April 25, 2016
Published by Grace O

A Fusion of Flavors Accent Shrimp & Quinoa Recipe

This week, I have a fistful of flavor to bring to a new quinoa dish from my latest cookbook, The AGE BEAUFITULLY Cookbook. In Southeast Asia, where I grew up, the cuisine has been influenced by many countries: China, Japan, Spain, France, America, and to some extent the Middle East and Northern Africa. So I’ve been practicing fusion cooking my whole life. My mother ran a cooking school and my family operated multiple restaurants. My recipe for shrimp on sugar-cane skewers is a perfect example of Asian fusion food. It became very popular in our restaurants and then spread all over […]
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April 19, 2016
cooking school archival photo
Published by FoodTrients

Who Inspired the Creation of FoodTrients?

My parents are really the reason I created FoodTrients. As a physician, my father had a way of looking at food as though it could heal us. He understood the value of the vitamins and minerals found in fresh foods and how those elements could improve our health.  Food like organic fruits and vegetables, wild fish, and humanely raised animals has so many good things in it: antioxidants (Ao), omega-3 fatty acids, vitamins, minerals, anti-inflammatory (Ai) agents, fiber and anti-bacterial compounds. My mother is my greatest inspiration for loving to cook.  She owned a culinary school, every chance I got […]
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April 13, 2016
Published by Grace O

Why Should You Care About FoodTrients?

By Grace O The right foods, herbs and spices can help us detox, lose weight, improve our skin and live longer, more vital lives. But how do you know which foods to choose?  One of the things I set out to do in my cookbooks is to make it easy to see what each recipe (and its ingredients) can do for you.  We started out with five symbols (icons) for the benefits in my first cookbook, The Age GRACEfully Cookbook, but I expanded it to eight icons in my new book, The Age Beautifully Cookbook. Here’s what each icon means: […]
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April 12, 2016
Pear with measuring tape
Published by Grace O

FoodTrients Created By Hunger for a Healthier Life

After I turned 50, I had my own health issues. I have problems with my knees, which led me to struggle with my weight – working hard to lose it only to gain it back again. But believe it or not, all of the work I have done on FoodTrients and writing The Age GRACEfully Cookbook and The AGE BEAUTIFULLY Cookbook  and using FoodTrients ingredients has helped me stay healthy – my cholesterol is normal, all of my bloodwork is normal. I don’t take any medication, I strive to add FoodTrients ingredients to all my meals, which helps me maintain […]
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April 12, 2016
Published by Grace O

Grow Your Own Microgreens and Sprout the Benefits

Microgreens are springing up all over, which means sprouts have a come a long way since the 1970s. Today, almost everyone is a health nut—interested in prolonging life, feeling as good as possible, and looking as young as can be. Because of that, chefs and foodies have decided to take another look at home sprouting. Of course, today the preferred term is “microgreens,” but really that includes baby shoots from vegetables, or beans, or seeds, or even grains. Sprouts, or microgreens, are very healthy because they contain all of the nutrients of bigger, adult plants in their young, tender shoots. Generally […]
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