Personal/Private Chef
Catering and Custom Baking
Cooking and Baking Classes
Pantry and Refrigerator/Freezer Detox and Restock
Recipe Development and Testing
Food Writing
Sample Menus:
Coconut Red Lentil Soup
Tri-Citrus Salad
Dried Fruit Gratin with Almond Crumble
Detox Wheatberry Salad
Apricot Bars
Roasted Vegetable Brown Rice Risotto with Chickpeas and Shredded Collards
Honey Yogurt Pear Pudding
Massaged Kale Salad with a Lemon Tahini Dressing
No Bake Chocolate Truffle Cake
Feta and Almond Filled Date Collard Wraps
Lentil Chestnut Pate
Roasted Beet, Parsnip, and Onion Marmalade Goat Cheese Pizza
Date and Cocoa Truffles
Carrot Soup with Sesame and Miso
Roasted Winter Cabbage Slaw with Orange Tahini Creamy Dressing
Dark Chocolate and Toasted Almond Dipped Figs
Wild Rice Casserole
Apple Almond Butter Cupcakes
No-Bake Chocolate Oatmeal Cookies
Aduki and Winter Squash Soup
Cabbage and Seaweed Stir Fry
Pineapple with Mango and Kiwi with Toasted Coconut
Aloo Gobi (potatoes and cauliflower)
Vegetable and Black Eyed Pea Raita (yogurt sauce)
Spiced and Sweet Almonds
Honey Soy Tofu with Brown Rice Noodles, Slaw, and Mango
Edamame Hummus
Chocolate Almond Stuffed Dates with Five Spice Powder
Dijon Mustard Baked Tempeh Open Faced Sandwiches
Pickled Red Cabbage and Carrot Slaw
Tempeh and Sweet Potato Boston Lettuce Cups
Carrot and Olive Tapenade
Frozen Nut Butter and Chocolate Brown Rice Bars
Vegan Caesar Salad with Whole Wheat Baguette Croutons
Yellow Split Pea and Fennel Soup
Canteloupe Salad with Lime, Dates, and Toasted Pistachios
