DATE: CATEGORY: Plant-Based

The Bauman Burger: Umami Deliciousness!

A Veggie Burger for Everyone So often veggie burgers are disappointing, bland, crumbly copy cats. These burger patties mimic the flavor, texture, and even the color of beef patties! The toasted nuts, the sautéed shiitakes, and the tamari lend a complex, umami flavor that both herbivores and carnivores will enjoy. Save Print Vegan Umami Burger Patties … Read More

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DATE: CATEGORY: Plant-Based

Nopales “De Colores” Salad

Nopales (Cactus Pads) Cactus pads, or nopales in Spanish, are the flat, green leaves of the cactus plant which are shaped like a beaver tail. They must be harvested with thick gloves to avoid being pricked by the spines, but are easily peeled with a vegetable peeler or paring knife. High in fiber, nopales can … Read More

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DATE: CATEGORY: Berkeley

Gluten-Free Cheese Crackers with Lemon-Parsley Hummus

A healthy gluten-free alternative to processed crackers like CHEEZ-ITs®, these crackers are great as an appetizer served with hummus. The chickpeas in the hummus are soaked overnight and then simmered with kombu, a sea vegetable, which diminishes gastrointestinal irritability and adds minerals to the beans.   Save Print Gluten-Free Cheese Crackers With Lemon-Parsley Hummus Author: Bauman … Read More

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DATE: CATEGORY: What's in Season

What’s in Season in May

Spring Produce Be on the lookout for some unique fruits and vegetables at the farmers’ markets this month. In addition to delicious berries and grapes, May signals the arrival of prickly pears, nopales, loquats, and pluots—just a sample of the variety of crops that the warmer weather will bring to Northern California this year.   … Read More

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DATE: CATEGORY: Berkeley

Endive Spoons With Olive + Walnut Tapenade

Appetizer Class In the Farm to Table module of our Natural Chef Training Program, our students learn about the varieties of appetizers, how they can be used, and how to plate an appetizer to highlight different ingredients and create visual interest. Endive Spoons with Olive + Walnut Tapenade The students made an Eastern Mediterranean version … Read More

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DATE: CATEGORY: Plant-Based

Prickly Pear Chia Fresca

Cactus Pears The cactus pear or prickly pear is the fruit of the Opuntia cactus and can be used in salsas, smoothies, or this delicious agua fresca recipe from Decolonize Your Diet. Low in calories and fat and high in vitamin C and magnesium, cactus pears can be found at the Yerena Farms stand at the … Read More

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DATE: CATEGORY: Alumni Spotlights

Alumni Spotlight: Laurie da Silveira

Our Alumni Spotlight this month features Laurie da Silveira of Vibrant Living, who shares her personal health journey and her experiences in the Nutrition Consultant Training Program.

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DATE: CATEGORY: Gluten-Free

Purslane Salad With Baked Beets

Purslane is a crunchy and tart weed that packs a nutritional punch. It is high in vitamin E, vitamin C, beta-carotene, and omega-3 fatty acids (ALA). Beets provide important minerals like phosphorous, potassium, magnesium, and calcium. Save Print Purslane Salad With Baked Beets Author: Aegean Flavors Serves: 6 servings   Ingredients 5 medium beets 1 cup olive oil, … Read More

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DATE: CATEGORY: Gluten-Free

Raw Spring Fruit Cobbler With Cherry Coulis

This raw cobbler is still as comforting as the baked version. Nut crusts are a staple in raw desserts, so learning how to make a basic, go-to nut crust will be useful in many applications. High in healthy fats, vitamins, and phytonutrients, this raw dessert is a nutritious way to top off a meal. Save … Read More

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DATE: CATEGORY: Gluten-Free

Spring Pea + Mint Soup

The perfect puréed soup for spring, when peas are at their peak of freshness. The cashew cream is a non-dairy replacement for milk or cream, which is classically used in pea soup. Save Print Spring Pea + Mint Soup Author: Bauman College Serves: 12 servings   Ingredients 5 lbs English peas in pods 1 cup water ¾ … Read More

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