About

Cucee and his family outside of the their house (from left to right: Tomata, Cucee, Carota, Brussels)

Growing up in a part of the world rich with fruit and vegetables, I was raised on meat and potatoes. My mother, feeling that meat deserved a lot more attention at a dinner table, kept her distance from vegetables, which in her eyes, were second class citizens.  This slightly condescending outlook on vegetables, that my mother held, left me unfamiliar with vegetarian cuisine.  But my mom’s passion for cooking in general turned me into a culinary junky from early age.

My curiosity for culinary adventures has been fueled further when I began to travel around the world.   That was when I began opening my mind to new and unfamiliar flavors and techniques.  At home, I started experimenting with new 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 parent, I turned into a healthy eating extremist.  An overwhelming desire to lead by example in helping my kids develop a taste for healthy 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. Although many of them are vegetarian, I serve plenty of healthy meat dishes. Prepared with organic produce and free-range meat, they will help you improve your diet and become a healthier you.

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