DATE: CATEGORY: Recipes

Student Spotlight + Recipe: Janine Gee

What is your name and in which program are you enrolled? Janine Gee, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I am originally from Vancouver, Canada, and I have been a homecook and lover of food my whole life. After moving to the Bay Area over … Read More

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DATE: CATEGORY: Recipes

Student Spotlight + Recipe: Lavanya Srinivasan

What is your name and in which program are you enrolled? Lavanya Srinivasan, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I moved from South India to the U.S. nearly three decades ago and have lived mostly in the Midwest. About a year and a half ago, … Read More

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DATE: CATEGORY: Gluten-Free

Student Spotlight + Recipe: Amy Schiefelbein

What is your name and in which program are you enrolled? Amy Schiefelbein, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I grew up in the Bay Area. My travels and hunger for life experience led me to Bauman College. When I travel, I love to eat … Read More

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DATE: CATEGORY: Gluten-Free

Brown Lentil Miso Spread

Looking for an alternative to hummus for your next dinner party? This Brown Lentil Miso Spread is the perfect umami complement to veggies, crackers, or even sandwiches. Miso is a fermented paste made with soybeans—though chickpea and brown rice varieties are also available—and koji culture (aspergillus oryzae). Miso is a powerful digestive aid and also … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Claire McCann

My name is Claire McCann and I am a Natural Chef and the Kitchen Manager at Bauman College. I always dreamt of going to culinary school, but I knew there was more to being a chef than long shifts on nights and weekends, fine dining, and tweezer plating. When I came across Bauman College’s Natural … Read More

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DATE: CATEGORY: Recipes

From “Say What!” to “Aww, Thanks”: The Idli Story

By Lavanya Srinivasan, Nutrition Consultant student Idlis, or savory rice cakes, are made from a combination of soaked lentils and parboiled rice that is ground and then fermented overnight. Growing up, I did not like idlis. Not that they weren’t good after school tiffins (snacks) or tasty additions to Saturday evening dinner, but because helping my mother … Read More

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DATE: CATEGORY: Alumni

Sun-dried Tomato + Parmesan Stuffed Mushrooms

Mushrooms lend a savory flavor to cooked dishes and are an excellent source of B vitamins. In fact, one cup of mushrooms provides around 25% of the RDA of niacin (vitamin B3), which helps to balance blood cholesterol levels and maintain a healthy cardiovascular system. They are also immune-supportive and can increase T-cell production, which … Read More

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DATE: CATEGORY: Gluten-Free

Student Spotlight + Recipe: Alana Haldan

My name is Alana Haldan and I am a Natural Chef student with a passion for vegan, plant-based cooking, fermentation, and raw foods. Before diving into the culinary world, I was a graphic designer, spending most of my time behind a computer screen. Despite thinking of myself as a healthy eater, I felt overweight, tired, … Read More

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DATE: CATEGORY: Gluten-Free

Black Bean Brownies

By Nina Johnson, NC, CPT Nina is a recent graduate of Bauman College’s Nutrition Consultant via Distance Learning Training Program, a professional member of National Association of Nutrition Professionals (NANP), and is a certified personal trainer through the National Association of Sports Medicine (NASM). She serves clients in the San Francisco Bay Area as well as … Read More

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DATE: CATEGORY: Gluten-Free

Yam + Seed Spread

An unusual, delicious, and exotic spread that will delight the senses with its savory and sweet notes. Try it on flatbread, crackers, or whole-grain bread, or simply enjoy by the spoonful.   Yam + Seed Spread   Save Print Author: Dr. Ed Bauman + Chef Lizette Marx, Flavors of Health Cookbook Serves: 2 cups Ingredients … Read More

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