Replacing refined carbohydrates, like pasta, with complex carbohydrates, like squash, is important for maintaining ideal body weight. Spaghetti squash can be roasted and then scraped with a fork to make pasta-like… Read More
Not just Charlie Brown is waiting for the Great Pumpkin to arrive! Most of us love when Halloween comes around, when we can get creative, and carve a masterpiece with… Read More
Last Saturday, Dr Ed Bauman and some of our graduates, Chef Tina Green, Nataliya Bryantsev, N.C., Annaka Karle, N.C., and Nancy Chiao, N.C. cooked up some delicious food at the San Francisco Greater Good… Read More
Brought to you by Bauman College Natural Chef graduate, Erin Weldon: Creamy Tahini Zucchini Soup 1 sliced leek 5 chopped zucchini 2 smashed garlic cloves a few twigs of fresh… Read More
A little nutrition lesson + recipe from Bauman College Natural Chef graduate, Gina Gibbons: Beans are extremely low in fat content (typically about 1-2%). They contain cholesterol-lowering fiber which also helps… Read More
For all you Southern transplants and Southern lovers, here’s a health kick to the traditional collard greens recipe from Bauman College faculty member Lisa Turner: Collard Rolls with Red Lentils… Read More
Chef Dana Miller specializes in satisfying the palate with wonderfully nutritious, yet decadent treats. These dense, fudgy, gluten-free, ultra-healthy bean brownies are a great alternative to traditional brownies. They are… Read More
Make your own “Alive & Radiant” kale chips! Recipe by Zachary Mazi, Bauman College Santa Cruz Administrator Here’s The Base 2 cups (dry) cashews, soaked overnight and drained 1/4 cup chia… Read More
A vibrant Mexican-style side dish, perfect for adding fresh herbs and whole grains into a meal. Can be packaged in the refrigerator or freezer and reheated in the oven or on… Read More