DATE: CATEGORY: Plant-Based

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

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. Purslane Salad With Baked Beets   Save Print Author: Aegean Flavors Serves: 6 servings Ingredients 5 medium beets 1 cup … 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. Raw … 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. Spring Pea + Mint Soup   Save Print Author: Bauman College Serves: 12 servings Ingredients 5 lbs English peas in pods 1 cup … Read More

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DATE: CATEGORY: What's in Season

What’s in Season in April

Farm to Fork This month, we’re focusing on spring produce, where to find it, and how to use it! Enjoy the guide below, get to know your local farmers at the Ferry Plaza Farmers Market in San Francisco, and keep an eye out for seasonal recipes this month on the Bauman College blog and social … Read More

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DATE: CATEGORY: Gluten-Free

Strawberry Rhubarb Crisp

Easier than pie but just as satisfying, crisps are quickly assembled desserts. It’s best to make this crisp with strawberries that are at the peak of ripeness. Not only will this make the dish more flavorful, but you won’t have to add as much sugar. If you are using strawberries that are a little on … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight: Owen Dockham

Our Alumni Spotlight this month features Owen Dockham, owner and operator of Live Oak Strength + Nutrition, LLC in Emeryville, CA. Listen to Owen talk about his inspiring journey from childhood illness to owning his own business and his advice for those wanting to follow this path.

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DATE: CATEGORY: Gluten-Free

Vegetarian Phở with Bok Choy + Rice Noodles

Vietnamese Phở Phở is a popular Vietnamese street food that consists of stock, noodles, herbs, vegetables, and beef or chicken. This veganized variation from Rouxbe Cooking School draws deep flavor from the combination of spices, herbs, alliums, citrus, and shiitake mushrooms; and features seasonal bok choy, snap peas, and bean sprouts. Kombu could also be added, contributing … Read More

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