The Whole Carrot

Organization is key when setting up a work station. Before we begin cooking in the kitchen we always prep our work station by gathering the following: Large Cutting Board Chef Knife, paring knife Large bowl for compost Several small glass dishes for portioning SALT bowl -ready for use :) Hand Towel Apron Wash Cloth Having these items clean and ready to go before beginning any recipe allows for ease of transition into execution and ultimately - saves you time! Mise-en-place is a concept that incorporates organization and is defined as "everything in its place" principal. Prior to cooking or preparing a recipe, you organize your station with the ingredients (measured, chopped and or sliced to recipe specifications) right down to the equipment (assembled and ready to go). This allows freedom to work thru your recipe more efficiently.  This is an example of a mise-en-place from the web This Weeks Recipes: Muhammarah a delightful dip made with toasted walnuts and roasted red pep...

The focus of this week's class was learning to taste and flavor balance our kitchen creations. We practiced on a variety of mediums to learn this intricate part of cooking.  Plant-Based Milks      We had the wonderful opportunity to make 3 different nut/grain/seed milks this week: oat, hemp, and almond. I chose to make the almond milk. After soaking 1 cup of almonds overnight, we drained them and then added 2 cups of fresh water to a blender. Following blending, we then used a nut-milk bag (also known as a micron-bag) and squeezed out the milk. The remaining pulp was reserved for crackers. To balance the flavor and the milk (fat), I added 1 tsp of vanilla (acid), 1 tablespoon of maple syrup (sweet), and a pinch of flake salt. The result was a very palatable almond milk with a nice vanilla flavor. I reserved 1 cup of milk and added 1/4 tsp soy lecithin, which helps to emulsify the fats and prevents separation for future use. The lecithin added a smoky and slightly oil...

     Yesterday, we had the pleasure of practicing our knife skills (shown above) during our first class in culinary and experimental nutrition. While this activity was fun- It was challenging to retrain my brain. When I am cooking or meal prepping at home, I tend to do things a bit differently (and more quickly). However, there is something therapeutic and cathartic about the experience we shared as a class that was meaningful. Looking forward, I hope to improve the efficiency of my knife cuts overtime.       Pictured above are the cuts (and methods) we practiced during class.  I normally hold my chef knife with my thumb and forefinger above the heel and the rest of my fingers tucked up on the handle. Holding my fingers this way provides me with precision when making cuts and keeps my fingers safe. I am a tip-fulcrum method cutter- meaning I try to keep the tip of my knife on the cutting board (depending on what I am cutting). My favorite type of ...

Greetings and welcome to my blog! I’m Bree Glynn, and I’m currently pursuing my Master of Science in Dietetics. My journey into the world of nutrition and dietetics is one that has been shaped by a passion for health, a love for food, and a deep desire to help others live their most nourished lives. As a future dietitian, my mission is to make healthy eating not just accessible, but enjoyable for everyone. Whether you're navigating the complexities of managing a medical condition, trying to improve your overall wellness, or simply looking for practical tips to make better food choices, I'm here to help! Why Dietetics? Growing up, I was introduced to the world of health by my mom, an aerobic instructor. I spent many days outside in the garden we had growing under our deck. I was fascinated by food, plants, and the interconnection between taste, and how it affects the body and mind. Over the years, I realized that food is so much more than just fuel; it’s medicine, it's cultu...