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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DATE: CATEGORY: Announcements

Smoothie Bowl 2018 Instagram Contest Winners

Congratulations to our 1st and 2nd place winners of the #SmoothieBowl2018 Instagram contest! These smoothie bowls combined beautiful presentation with a balance of creative and health-supportive ingredients. 1st Place: Nathan Tuckett (@tater2525) Carrot + Goji Berry Smoothie Trading in the cold Utah winters for sunshine and year-round access to fresh, local produce, Nathan Tuckett moved to … Read More

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DATE: CATEGORY: Gluten-Free

Indian-Spiced Socca with Spinach, Mint + Coconut Chutney

At our Open House this month, we’ll be serving up delicious, health-supportive samples of two recipes from our Natural Chef program: Indian-Spiced Socca and Spinach, Mint + Coconut Chutney. Indian-Spiced Socca Socca is a gluten-free flatbread that originates from southern France. This recipe adds a twist to the traditional, simple street food by infusing it with savory … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Alicia Brasch

My name is Alicia Brasch and I was born and raised in the Bay Area. After living all over the world, in places such as Los Angeles, Japan, Minneapolis, Switzerland, and Seattle, I moved back to Northern California and now live in Marin County with my husband and three children. I received my B.A. in … Read More

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DATE: CATEGORY: Recipes

Root Vegetable Tagine

A simple and quick vegetarian version of Moroccan tagine. This combination of vegetables with sweet dried apricots and warming exotic spices makes this dish perfect for cold weather. The tagine is served over couscous, a grain dish made from semolina wheat, a staple food of North Africa that was developed by some of the first … Read More

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DATE: CATEGORY: Alumni

Alumni Spotlight + Recipe: Shoshanna Levy

My name is Shoshanna Levy and I am a recent graduate of the Natural Chef program. In 2008, I completed the Nutrition Consultant program and began my own consulting business, Rogue Food, where I realized I enjoyed cooking for my clients as much as, if not more than, sharing nutrition information and advice. I’m a … Read More

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DATE: CATEGORY: Gluten-Free

Coconut Vanilla Cake

A coconut lover’s dream, this simple cake is topped with dairy-free coconut whipped cream and contains grain-free coconut flour. The resulting dessert is moist, light, and a delicious showstopper at any dinner party. Note: the center of this cake may sag, so it’s best to use a filling that will spread easily, like jam or … Read More

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