Butternut Squash Frittata with Fried Sage

This gluten-free, dairy-free frittata is not only loaded with protein but is also rich in vitamins A and C! The fried sage is the perfect crispy addition, pairing well with the creamy coconut. Enjoy this delicious, vegetarian dish while cozying up this fall. Save Print Butternut Squash Frittata with Fried Sage Author: Bauman College Serves: 8  

Cucumber Bites with Thai Peanut + Cultured Sriracha Hummus

This delicious little hors d’oeuvre is the perfect mix of sweet, spicy, and cool with the combination of honey, sriracha, and cucumber. Garnish with a simple cilantro leaf and fancy wedge of rainbow radish to add flair to this unique take on Thai cuisine. Save Print Thai Peanut Hummus Cucumber Bites with Cultured Sriracha Author: Adapted

Student Spotlight + Recipe: Janine Gee

What is your name and in which program are you enrolled? Janine Gee, Nutrition Consultant Training Program Where are you from originally and what led you to Bauman College? I am originally from Vancouver, Canada, and I have been a homecook and lover of food my whole life. After moving to the Bay Area over

Brown Lentil Miso Spread

Looking for an alternative to hummus for your next dinner party? This Brown Lentil Miso Spread is the perfect umami complement to veggies, crackers, or even sandwiches. Miso is a fermented paste made with soybeans—though chickpea and brown rice varieties are also available—and koji culture (aspergillus oryzae). Miso is a powerful digestive aid and also

From “Say What!” to “Aww, Thanks”: The Idli Story

By Lavanya Srinivasan, Nutrition Consultant student Idlis, or savory rice cakes, are made from a combination of soaked lentils and parboiled rice that is ground and then fermented overnight. Growing up, I did not like idlis. Not that they weren’t good after school tiffins (snacks) or tasty additions to Saturday evening dinner, but because helping my mother

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

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