"Fruit Cake"

One of my favorite memories of this past summer was making this "Fruit Cake" with my aunt and cousins for our Fourth of July party in Ohio. This is one cake that makes you feel better the more of it you eat!

My Adventures into the Culinary Profession

This summer I had the unique opportunity to move to Solon, Ohio to work full-time in a natural foods bakery and part-time as a healthy personal chef. After graduating with a Humanities degree and working for the prior three months as a hostess and nanny, I jumped at the opportunity to have a change of scenery and a new experience.

My personal chef experience started very serendipitously when my aunt (whose home I was welcomed into for my five month adventure) told me about her friend and neighbor being interested in my services. I met with her, a mother of four children under 13 and a busy career as a VA doctor. I went over a sample meal plan of what I could offer, and she expressed that she wanted healthy meals (with a goal of weight-loss), and a variety of flavors. I jumped right in. Four times a week I did the grocery shopping, researched new recipes, and cooked meals which I delivered to her home before she got home from work. I experimented with different ethnic cuisine, making everything from Indian to Caribbean to Thai cuisine. I used mostly organic ingredients and whenever possible fresh herbs from my aunt's garden. I loved garnishing my meals with her beautiful edible flowers! I tried to make complete meals each time with soup or salad to start, an entree, and a dessert. I photographed all of my creations, but unfortunately my phone's camera did not always produce the most flattering representations. I wanted to share a few of my favorites, with some of the recipes I used to follow!

Jamaican Jerk Chickpeas

Apricot-Teriyaki Glazed Baked Tofu

Salad garnished with edible flowers

Pasta Primavera

Pizza with Whole Grain Crust, Pesto, Marinara, and Veggies

Green Tea and Maple Poached Pears Topped with Pistachios and Mint

Mochi filled with Vegan Cream Cheese, Honey, and Pistachios

Thai Stir-Fry with Bok Choy, Dried Chilis, and Cashews

Homemade Mediterranean Bean Burgers on Ezekiel Buns

Seitan with Spinach and Mushrooms in a White Wine Garlic Sauce over Polenta

Stuffed Peppers with Indian-Spiced Lentil

Tofu-Spinach filled Ravioli

Cinnamon Raisin Brown Rice Pudding

Seitan Skewers with Peanut-Ginger Dipping Sauce

"Mac'n'Cheeze" with Gardein Chicken Strips and Broccoil

Bean and Veggie filled Enchiladas

Talia's Spaghetti and Un-Meatballs

This was the beginning of my culinary (and life) adventure in Cleveland. I made this meal from a recipe from Eat to Live. I chose it because my 12-year-old cousin's name is Talia, and she was eager to whip something up with me. Turns out Dr. Fuhrman's daughter's name is Talia as well, and this recipe was named for her. So, what better way to start our cooking and bonding time than with "Talia's Spaghetti and Un-Meatballs"? This was a perfect recipe to make with my little cuz, since it requires kneading and molding the ooey-gooey mixture- which Talia said felt like wet clay- with one's hands into balls. We also made a simple homemade sauce in the Vitamix (I am going to be so spoiled living here!) out of homemade dehydrated tomatoes, lots of fresh garlic, 2 cans of organic tomatoes, some vegetable juice, and a little olive oil. We topped it off with some gorgeous fresh basil from the garden.

Vegan Dinner with Beer: Soulmates

Thank you Dig Foods and Intuition Ale Works for a beautiful, delicious, romantic Valentine's evening!

 Beet Apple Terrine with Simple Salad and Avocado

White Bean Kambucha Tart with Seitan, Spinach, and Homemade Pickles

Maca Chocolate Cake with Raspberry Coulis

Me and My Love

Double fisting my Intuition beers from courses 1 and 2!

Veggie Pita Pizza

I needed a reprieve from my endless studying for finals, (and some sustenance), so I took a cooking break. I made this "pita pizza" on whole grain flat bread. I used plain strained tomatoes dressed up with Italian herbs, red pepper flakes, and garlic salt. Then I layered a bed of greens (blend of spinach, arugula, watercress, and a couples other I think). On top I put the zucchini, broccoli, and portobellos that I had sauteed in the tomato sauce. I drizzled it all with a lil olive oil and baked it on 375 for about 10 minutes. It turned out deliciously crispy and satisfying!