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… Read More
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… Read More
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… Read More
Mushrooms, in combination with aromatic herbs and vegetables, lend a rich, earthy flavor to this stock that can be used in vegetarian dishes as an alternative to meat stocks. [b]Mushroom… Read More
In collaboration with Slow Food USA, Bauman College developed a recipe for their Meatless Monday Campaign. As part of this campaign, Anson Mills donated Sea Island White Flint Corn Grits… Read More
It’s October 4th and that means it’s National Taco Day! Tacos are loved all over the world and can contain any combination of protein, vegetables, and toppings. So, you know… Read More
My name is China Kruip, and I’m originally from Santa Barbara, CA. I started cooking in college and quickly became passionate about making my favorite recipes more healthy and creating… Read More
Our Natural Chef students are reaching the end of the Spring 2017 term, which means it’s time to demonstrate all of the knowledge that they’ve gained during the past 6… Read More
Natural Chef alumna, Hillori Hansen, and her daughter, Sienna, show us how to prepare a simple and delicious seasonal fruit salad that will be sure to delight friends and family… Read More