Hi Everybody!

It’s Me Chef Scott from Sunny St. Petersburg Florida!

Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.

Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…

Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!

Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.

You Need:

Magic Bullet Tall Cup and Cross Blade


  • 5 Cloves Garlic
  • 1 TBS Honey (or agave nectar or brown sugar)
  • ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
  1. Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
  2. Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
  3. Chill It and Serve It!

If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!

My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!

Till Then…

Sending my Warmest Regards,

Chef Scott


Hi Everybody!

It’s me Chef Scott… From St. Petersburg Florida!


I have spent a good amount of time honing my craft as a pastry chef. Then a friend turned me on to a little tool called the Magic Bullet! I filmed a video and was actually selected as one of the Top 3 Competitors in the Kitchen Magician Contest earlier this summer! Up until that moment I’d never won anything in my life! What a Weekend?! The Cars! The Stars!! The new Friends!!


When I got back to the beach, I started learning how the Magic Bullet was not only great for everything from chopped nuts to smoothies, but it was becoming an indispensable tool in my production!


You know what makes a great chef? The Big Hat… but with the right tools, a chef can even chuck his hat! I’m going to show you how the bullet has helped me be a better person… well, maybe not a better person, but the same old guy who eats better and does less dishes…


So C’mon, we’ll learn together just you and me. My background is in a pastry kitchen, but I’ve got some ideas and recipes that travel over to the dark side… thats real food. If the Bullet can make me a better Cook, then it can make you one too…


oh, and we’ll get to the baking. Don’t you worry… “ez-as-pie” Pie Dough is gonna change your attitude!


Ready? I’ll check in this week! First up is something thats really tasty, and will make you feel great about yourself… and it’s not a cupcake…


Till Then…

I send my warmest regards,

Chef Scott