This is one of my favorite DIY Sushi recipes. Working above a sushi restaurant is tempting to say the least but buying sushi for lunch everyday can be pricey. I manage to make 10 hearty rolls at home for under $20 (keep in mind I already had brown rice and sauces)! I feel a lot better about spending $2 on lunch compared to the $11 restaurant price! There is no need to be intimidated when it comes to making sushi. There is also no need to purchase a sushi rolling mat (unless you want one of course). I find the most important factor in making successful sushi to be good sticky rice.
What better way to nourish yourself during the hot summer days than with a refreshing kale cashew mint salad? This salad is great for lunch or dinner. No-heat cooking this time of year is such a relief! Dig in to this refreshing salad and let us know what you think!
1 bunch lacinato kale- washed and shredded
2 cups cabbage (green or red) – shredded
Paris Latka is a graduate from NTI. She is now in private practice, working as a Master Nutrition Therapist, Eating Psychology Coach, Therapeutic Chef and a Yoga Instructor. Below is our interview with Paris.
1) What made you decide to study nutrition?
Congratulations to the newest graduates of the Natural Foods Chef program. These graduates have gone through a rigorous 17-week culinary program in which they’ve not only mastered the use of herbs and spices to create mouthwatering nutrient-dense meals, but they have also learned how to create meals for various health conditions such as cancer, heart disease, autoimmune diseases, etc.
Our new chef graduates are:
Chef Catherine Thompson
Chef Rosie Adams
Chef Rachel Hogan graduated from the Natural Foods Chef Program in 2013. Rachel’s culinary specialties include preparing wild game and fish. She was recently featured in Hunt & Fish Magazine. Rachel was diagnosed with Lyme disease in 2008 and has used her nutritional knowledge to help herself heal. Below is our interview with Chef Rachel.
What made you decide to become a chef?