Petite red lentils, also known as petite crimson lentils, are small, round legumes with a light pink color. Unlike most legumes, petite red lentils cook quickly since their exteriors are… Read More
Back in 1968, I had the pleasure of meeting Dr. Henry Biehler, whose book, Food is Your Best Medicine, had been a revelation to me. In it, he recommends an… Read More
Unstrained cashew milk is used to thicken and add nutrients to this delicious and creamy root vegetable soup. Photo from Girlmeetspaleo Ingredients: 2 1/2 Tbs butter, divided 2 1/2 tsp… Read More
This delicious condiment is the perfect addition to protein or vegetable dishes and a great way to boost the nutritional value of a meal. Lemons are naturally high in immune-supportive… Read More
Photo from EatingWell.com Ingredients 1/2 cup red wine vinegar 1/3 cup honey 1 tablespoon stone-ground mustard 1 tablespoon lime juice 3/4 teaspoon ground black pepper 3/4 teaspoon salt 1 1/4… Read More
A hearty, protein-rich vegan version of a traditional Mexican stew. By Marcella Friel, Natural Chef Instructor, Bauman College Serves: 12 Photo from Vanilla-and-Spice.com Ingredients 1 cup pinto beans, soaked… Read More
Leeks are caramelized to release their natural sugars and then cooked with fennel for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Fennel and fennel seeds… Read More
Join us for an evening of fun, inspiration, and delicious snacks at our Open House. Hear about the passionate mission of Bauman College from Founder & President, Dr. Ed Bauman,… Read More
The minty yogurt adds a cool and refreshing flavor to the richness of the citrus-infused lamb in this dish. The figs mellow the umami with a mildly sweet flavor. It… Read More