Sourcing Flavorful + Healthy Extra Virgin Olive Oil

By Claire McCann, Bauman College Alumni + Kitchen Manager My name is Claire McCann and I am the Kitchen Manager at Bauman College. My passion for food and desire to change our society’s relationship with food brought me to the Natural Chef Training Program in the fall of 2015. Around the same time, I started

Nut + Seed Brittle with Mesquite

This high-protein treat uses a natural sweetener, a variety of nutritious nuts and seeds, and mesquite, which comes from the bean pods of the mesquite plant. The beans are ground into a powder and are a great source of soluble fiber, which helps to maintain blood sugar. For tasty variations, substitute different nuts and seeds.

Stone Fruit + Summer Berry Salad

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 and be the highlight of any summer cookout! Be sure to check out Hillori’s Alumni Spotlight Video to hear about her journey at Bauman College.

Green Beans With Sesame-Miso Dressing

A Simple Side This Asian-style dish uses miso to add an earthy richness to blanched green beans. The combination of sweet and salty from the mirin, local honey, and tamari add a delicious depth to the flavor of this simple, vegetable side. Miso Magic Miso is made from fermenting soybeans, rice, or barley with sea

Bandakka (Okra) Curry

Bandakka Curry With influences from Indonesian and South Indian cuisine, this rich, Sri Lankan curry, adapted from Charmaine Solomon’s The Complete Asian Cookbook Series: Sri Lanka & The Philippines, features nutrient-dense okra—also known as “ladies’ fingers” or bandakka—coconut milk, green chiles, and curry leaves. Seasonal Okra Low in calories, fat, and carbohydrates, but high in both

Chocolate Avocado Mousse

Mousse Makeover This recipe is a nutrient-dense version of a classic chocolate mousse, in which the heavy cream, refined white sugar, and eggs are replaced with maple syrup and avocado. Maple syrup is an unrefined, natural sweetener that contains high levels of nutrients, antioxidants, and phytochemicals. While avocados are high in fiber and monounsaturated fats and contain high levels of

The Bauman Burger: Umami Deliciousness!

A Veggie Burger for Everyone So often veggie burgers are disappointing, bland, crumbly copy cats. These burger patties mimic the flavor, texture, and even the color of beef patties! The toasted nuts, the sautéed shiitakes, and the tamari lend a complex, umami flavor that both herbivores and carnivores will enjoy. Save Print Vegan Umami Burger Patties

Nopales “De Colores” Salad

Nopales (Cactus Pads) Cactus pads, or nopales in Spanish, are the flat, green leaves of the cactus plant which are shaped like a beaver tail. They must be harvested with thick gloves to avoid being pricked by the spines, but are easily peeled with a vegetable peeler or paring knife. High in fiber, nopales can

Endive Spoons With Olive + Walnut Tapenade

Appetizer Class In the Farm to Table module of our Natural Chef Training Program, our students learn about the varieties of appetizers, how they can be used, and how to plate an appetizer to highlight different ingredients and create visual interest. Endive Spoons with Olive + Walnut Tapenade The students made an Eastern Mediterranean version

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