Nutrition, Health & Wellness Coach
Guiding you to a vibrant life
My love of cooking all started when I was about 13 years old.
Out of the blue, my mother started calling me from work after school to give me quick instructions on how to cook dinner. (I was just hoping that I would be able to remember all the instructions). I began with dishes like Spanish rice and Goulash. It was kinda scary but exciting at the same time doing it all by myself for the first time. She had never even shown me. She must’ve known it was in my blood.
Then at 14, I began cooking with my best friend. We started out with spinach burgers, a magical blend of spinach, cheese, bread crumbs and eggs mixed together and sauteed. They were a perfect reward for our efforts and inspired our further experimentation. We progressed quickly into making our own pizza (the most revered food of a teenager’s diet) – dough, sauce and all.
That was an exciting time, realizing that I could create such delicious meals.
Before my whole attention was consumed at age 19 by my first child, I was making yogurt, granola and all my own bread. It wasn’t until my kids flew the coop that I was able to resume my explorations in cooking beyond the most bland foods of a child’s palate.
I was thrilled to enter the exploration of ethnic and live cuisine.
My first food preparation class was for my yoga teacher training group. I demonstrated how to make a live blender drink called energy soup, with raw veggies, avacado, tamari soy sauce and rejuvelac, (a fermented grain water I made from quinoa that contained abundant enzymes, probiotics and electrolytes).
After my demonstration, our yoga teacher training group went to a community center to do our monthly service work. She had argued with the Yoga Alliance to have community service service recognized as a fundamental aspect of yoga, and won.
As I walked around, I saw several students relaxing with the teacher on a bank. She asked me if I thought that the energy soup might have anything to do with them feeling droopy and their noses running. I exclaimed, “Wow, yes, but I’m very surprised that the tiny cup each of you had could have resulted in that much of a cleansing response”.
While preparing for one of my classes, I realized why I love cooking so much. I love learning and creating new things, (I make my own recipes all the time), and I also love nourishing people. Cooking fulfills both those needs.
I’ve had many opportunities to cook for people with all kinds of specialized diets. No grains, vegan with no onion or garlic, gluten free, 100 % raw, you name it. It’s exercised my creativity and expanded my expertise.
Cooking our own food connects us to the natural world and to our bodies. We tend to listen to what our bodies really need and also appreciate the food when we are involved with the process. Growing our own food, even if it’s just some tomatoes, herbs and peppers in pots on our deck, is so satisfying. And the freshness makes all the difference in the world as far as taste and nutrition. Veggies start losing their nutrition right after being picked. The produce we purchase in the grocery stores tends to be over a week old before we even purchase them. Tailgate markets are a wonderful alternative.
I hope that my offerings here are helpful to you in discovering healthy, easy ways to create satisfying, fun and delicious foods.
Roasted Summer Veggie & Rice Salad
Are you overwhelmed with your summer harvest and looking for delicious ways to use all those lovely veggies? Here’s a refreshing salad I made for a trip to the lake, as it keeps well without being kept real cold.
Savory Immune-Boosting Soup
Soups are the ultimate, one-pot, nourishing, cool-weather food. And so easy to make. Substitute whatever you have on hand, as a way to be creative and practical. Kale is a superfood chock full of antioxidants, vitamins, minerals; most greens are high in...
Festive Kale Salad
Written by Cindy Graham For the best of delicious, healthy, seasonal eating try this festive kale salad recipe. With cranberries, apples and bright green kale, it’s as pretty as it tastes! Makes 4 servings Ingredients 1 bunch kale, destemmed ½ teaspoon sea salt 2...
Written by Cindy Graham This is one of my favorite cold weather, go to recipes. Easy, healthy comfort food- its caramelized onions and sweet potatoes can even satisfy your sweet tooth. It makes a great base or side dish for many meals. I make a huge batch and use it...
Curried Pumpkin Soup
Written by Cindy Graham This 30 minute classic soup recipe is perfect for the crisp weather of autumn.Being vegetarian and full of wonderful nutrition doesn’t compromise its warming creaminess and complex tastes. Ingredients 2 tablespoons olive, coconut or avocado...
Fig Bar Recipe
Written by Cindy Graham I baby my fig trees all spring and summer in anticipation of their bountiful harvest in September and October. I think this is my favorite fig recipe yet. Delicious and super easy. Ingredients for center 3 1/2 cups chopped ripe fresh figs 1 1/2...
Low Sugar Wild Plum Jam
Prep Time: 45 minutes Cook Time: 10 minutes Yield: about 4 half-pint jars Ingredients 6 cups ripe wild plums, red or gold (you can use regular plum if unable to find wild) 2/3 cup water 2 Tbsp lemon juice or...
Easy Tasty Vegan Chili
Ingredients 2 cans beans, pinto, kidney or black, drained 1 large, (28 oz) can of roasted tomatoes, whole or diced 1 large onion, diced 1 stalk celery, sliced 1 - 2 cloves garlic, minced 2 Tbsp oil, (avocado, grapeseed, coconut or olive) 2 ½ Tbsp chili powder, or to...
Pumpkin Pecan Scones
Written by Cindy Graham I adore most everything pumpkin - pumpkin curried soup, cookies, bread, pie, pilaf and of course scones. This healthier version is quick and easy to make. Using coconut oil is a wonderful alternative for those who are vegan or lactose...
Written by Cindy Graham Cindy’s Strawberry Shortcake A healthy alternative to the classic favorite. I use whole spelt flour, whole sugar and non dairy milk and cream for this quick and easy wholesome treat. Ingredients for shortcake 2 cups whole spelt flour 1...