Growing up in a part of the world, rich in vegetables and fruits , I ended up being raised on meat and potatoes. My mother was a conservative and always felt that vegetables were second class citizens at the dinner table and that meat deserved the front row seat. Her condescending view on the role of vegetables in one’s diet left me pretty unfamiliar with the vegetarian cuisine. Yet my mom’s passion for cooking turned me into a complete culinary junky.
My culinary curiosity was fueled even further as I began traveling around the world. That was then when I began opening my mind to the new and unfamiliar flavors and techniques. At home, I started experimenting with the newly aquired cooking ideas, layered on top of the traditional family recipes.
In the process of developing my personal cooking style, I slowly started gravitating towards healthier menu choices. However, only after becoming a mom, I turned into a healthy-food extremist. An overwhelming desire to lead by example in helping my kids develop a taste for whole food has pushed me even further into experimenting with the exciting flavors and textures of vegetables and grains.
The recipes I experiment with are healthy, tasty and, most of the time, easy to make. Even though many of them are vegetarian, I do play with lean meat as well. Prepared with organic produce and free-range carne, they will help you improve your diet and become a healthier you.