Discover a place where your love for holistic nutrition and culinary arts finds its home. At Bauman College, we’re more than a vocational school; we’re a community of like-minded individuals who believe in the power of nourishment. Immerse yourself in a journey that blends science, taste, and creativity, guiding you toward a rewarding career that embraces wellness, sustainability, and the joy of good food. Explore our blog to stay connected with the latest trends, inspiring stories, and expert insights from the heart of holistic nutrition and culinary arts.
Hasselback Potatoes with Spring Pea Pesto by Chef Carrie Bonfitto
Spring is here, and if you enjoy the delights of seasonal eating it should also be on your plate! Join Bauman College along with Holistic Chef Program Manager, Carrie Bonfitto,... Read More
Chocolate Beet Torte with Dark Chocolate Ganache by Chef Martina Russial
Valentine’s Day is often a parade of all things sweet, red, and of course, chocolate! As a holistic chef, I hold a special place in my heart for incorporating vegetables... Read More
Winter sore throat “tea”
Winter is upon us. With the change in temperature, often comes the sniffles, itchy throats, and annoying coughs. Rather than suffer, try this remedy and enjoy a winter full of… Read More
Gluten-Free Buttermilk Biscuits
Buttermilk biscuits are a classic addition to any Southern meal. The acid in the buttermilk reacts with the baking soda, giving extra lift to these tasty biscuits. Servings: 12 Biscuits… Read More
Pumpkin Tarts
Photo by BrooklynSupper These gluten-free tart shells are simple and versatile. They can be filled with fresh fruit, custards, coconut creams, etc. For fall, roasted squash makes a nutrient-… Read More
Stuffed Crimini Mushrooms with Roasted Butternut Squash and Sage Walnut Breadcrumbs
Photo by Brandon Matzek 15 Servings or 30 Appetizers An E4H appetizer with contrasting textures and flavors. Sweet and creamy butternut squash is paired with savory mushroom caps, and herbed… Read More
Roasted Brussels Sprouts with Toasted Walnuts and Dijon Vinaigrette
Walnuts provide healthy fats that are necessary to support a healthy cardiovascular system. They are toasted in a low heat to preserve their fats. Walnuts also contain arginine, an amino… Read More
Braised Turkey Breast with Cranberry Relish
Turkey, as with other poultry, is a source of lean protein. Braising is an excellent method for cooking turkey because it keeps the meat moist. Turkey goes well with cranberries,… Read More
Creamy Vegetable Pot Pie Filling
With almond milk in place of conventional dairy, this vegan filling is creamy and satisfying. Any seasonal vegetables can be substituted, making this recipe an adaptable classic. Yield: one 9… Read More
Reductionism: Dinner Goes To Pieces
Sayer Ji and Tania Melkonian founded Doctor Gourmet: Edible Education, in order to facilitate a direct experience of the healing properties of food through the labor and joy of sourcing,… Read More
If You’re Concerned About Breast Cancer…What You Must Know
Helayne Waldman, Ed.D, CNE, is a holistic nutrition educator specializing in nutritional support for those with cancer or those at risk for cancer. Helayne received her doctorate at the University… Read More
Americans Eat More Than Their Body Weight in GMOs Every Year
Written by Ethan A. Huff Source: http://www.naturalnews.com/037590_GMOs_Americans_consumption.html (NaturalNews) The consumer advocacy organization Environmental Working Group (EWG) has put out a new paper that estimates the average person’s yearly consumption of genetically-modified organisms (GMOs)…. Read More