Balsamic-Marinated Collard Greens by Chef Hilla Abel

Chef Hilla Abel is our Holistic Chef Culinary Program Manager. As a former Optometrist, Chef Hilla shares her eye-healthy Balsamic-Marinated Collard Greens recipe for you to try at home. Enjoy! Learn more about Chef Hilla by visiting our faculty page. Collard Greens are a Nutrient-Dense Leafy Green Leafy green vegetables, such as collard greens, are Read More

Golden Spice Frozen Custard by Chef Lizette Marx, Holistic Chef Instructor at Bauman College

Chef Lizette Marx, Holistic Chef Instructor for Bauman College’s Holistic Chef Online Culinary Program provides us with a Golden Spice Frozen Custard recipe to help you beat the heat with a healthy treat. During the colder months, I love to make golden milk, a delicious and therapeutic hot beverage made with turmeric, cinnamon, and black Read More

Summer Grilling Recipes by Chef Claire McCann, Culinary Manager at Bauman College

Summer is a season of sun, fun and grilling! Corn is aplenty and stone fruits like peaches, plums and nectarines are in season. Chef Claire McCann, Culinary Manager for Bauman College’s Holistic Chef Online Culinary Program shares a trio of delicious summer grilling recipes for you to try at home. Check out the recipes below Read More

What’s in Season in Winter

In the late fall and winter months, seasonal vegetables can seem sparse and uninteresting after riding the coattails of summer’s avocado and tomato bounty. However, many varieties of satiating root vegetables and antioxidant-rich leafy greens are available, which are perfect for the cold winter months. Here is a handy list* of produce that is in Read More

Emerald Collard Salad With Balsamic Vinaigrette

Just because summer is over doesn’t mean your love affair with salads has to end. With fall in full swing and winter drawing nearer it is time to embrace deep evergreens, blood red, and crisp autumn yellow colors – in our food that is (not just our wardrobe). Try this delicious collard green salad to titillate your Read More

Spring Out on These Vegetables

Written by Lyssandra Guerra, Nutrition Consultant graduate This article was originally featured on Lyssandra’s Native Palms Nutrition blog. It has been re-posted with permission from the author. If you haven’t noticed, it’s spring! Spring in the Bay Area is so predictably unpredictable. One day it’s hot and sunny and the next it’s drab and windy. Read More

What’s in Season in July

Sweet Peppers Though both members of the capsicum family, sweet peppers contain less capsaicin—the molecule responsible for spiciness and heat—than chile peppers, which gives them a comparatively mild taste. A colorful addition to any farmers’ market booth, sweet peppers can be green, orange, red, purple, or even white and brown, based on variety and maturity. Read More