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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DATE: CATEGORY: Gluten-Free

Kumquat Marmalade

Kumquats, unlike many citrus, are eaten whole. The rind contains powerful essential oils, such as cancer-fighting limonene. These tart little fruits are also a great source of immune-boosting vitamin C, as well as other antioxidants, B vitamins, and fiber. Kumquat Marmalade   Save Print Author: Adapted from Marc Matsumoto of norecipes.com Serves: 1 pint Ingredients … Read More

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DATE: CATEGORY: Gluten-Free

Fermented Asparagus

Springtime’s sweetheart, asparagus, comes and goes as fleetingly as the season itself. These delicate spears ferment for a short time and their freshness is preserved by soaking in the salty brine. Since they are not cooked, they soften slightly in the brine and their raw flavor is showcased. Be careful not to ferment for much … Read More

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DATE: CATEGORY: What's in Season

What’s in Season in March

Spring Has Sprung! It’s springtime! The weather is warming up, grey winter skies are making way for the sunshine, and everything is starting to bloom. Keep your eyes peeled for these colorful and delicious beauties at your local farmers’ market! Asparagus A member of the lily family, asparagus shoots first appear when the soil has … Read More

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DATE: CATEGORY: Student + Alumni Spotlights

Student Spotlight: Susie White

Quitting Your Day Job to Follow Your Dreams For many of us, life is a routine. Wake up, go to work, go home, repeat; the daily grind is predictable and feels safe. We want to change, to do something different, but it seems out of reach. The risk is too high and the disruption of … Read More

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DATE: CATEGORY: Recipes

Spring Vegetable Tagine Over Couscous

What is tagine? A tajine or tagine is a North African dish named after the ceramic pot in which it is cooked. The shape of the pot was designed to allow food to simmer gently while cooking over low heat (much like a slow cooker), and retain moisture by sealing in condensation. Spring Vegetable Tagine … Read More

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