Menu Engineering & Recipe Creation

Eating should be a multi-sensory experience, regardless of the nature of the plate served. We begin it with our eyes, and that is how we salivate and produce the enzymes that facilitate digestion and thus, help us absorb nutrients more readily. The creation of dishes is a gustative symphony, presented in a context of complexities. While I appreciate and eat mostly simple food, I also like to reach balance through tension to be able to accentuate the natural zest of the ingredient, especially working with vegetables. I contrast flavors; creating a melody of sweet, spicy, sour, salty, astringent, and when called for, umami with an emphasis on texture for a full sensory experience.

I namely create plant-based recipes that are free-from common allergens such as gluten, refined sugars, dairy, and soy since that is the way I have been eating for the past decade at least; sattvic, mostly vegan, organic, live, high-mineralized, and low-sugar foods- with a focus on local seasonal ingredients and waste reduction. For some, eating free-from is a limitation but to me, it provides the field to evolve my thinking and creativity as I have done for a number of restaurants in Egypt. My goal is for those eating to not even realize the food is free-from the allergens they’re usually addicted to!

Occasionally, when requested, there are exceptions where I create with high-quality dairy and wheat in old methods of fermentation such as sourdough. I believe there is nourishment in our ancestral methods and that it isn’t so much an ingredient that is harmful rather (unless we have a chronic illness, of course), how the industrial world has multiplied it and as a consequence, morphed its essence. This isn’t about “free-from” as much as it is about going back to our roots and consuming whole, live, natural foods in their most wholesome state and allowing time to do it’s magic when it comes to nutrition and flavor. Above all, conscious and ethical sourcing of our food is a must. Quality food can only happen with quality ingredients.

Investments to be discussed in person depending on the services (menu creation or engineering, logistics sourcing, and/or staff training) and number of recipes required.

Conscious Cooking Workshops

I offer private cooking workshops for individuals or groups (minimum 4 and maximum of 8-10).

I believe there is no greater act of self-love than choosing to create your meals and nourish your own body and so, mind and soul. This is the essence of self-empowerment. Healthy food need not compromise taste either, we should absolutely enjoy the food we eat.

Whether you’re looking to create wholesome delicious dishes that make you feel your best, learn about ancient healing systems and their use of diet as a foundation to health, nutrify a cuisine and/or comfort foods you love, understand the importance of microbiome health and experiment with fermentation, master the basics of gluten-free baking and/or sourdough, accelerate your body’s natural detoxing, or have a particular dietary requirement/allergy or fitness goal you want to cook in accord with- you’ll leave the day feeling great and empowered with the knowledge and techniques to make delectable, life-giving food at home and without feeling like you are giving up on anything!

My workshops encompass brief theoretical learning, demonstration, hands on cooking, and finally, communal, mindful eating. You will receive recipes to take home at the end of each day, which will include tips discussed for keeping your cooking simple, nutrient-dense, and easily achievable to make on your own.

Themes include:

• Wholesome Salads
• The Art of Vegetables As A Main
• Vegan, Allergen-free Pantry Essentials
• Spiritual Nutrition (Raw & Vegan Ayurvedic)
• Liquid Cleansing (Coldpressed Juices, Smoothies, & Soups)
• Simple & Mindful Eating
• Fermented Vegetables
• Fermented Condiments
• Free-from Asian
• Homemade Gluten-free Pasta
• Homemade Vegan “Cheese”
• Baking: Gluten-free Bread
• Baking: Sourdough (Whole Grain or Gluten-free)
• Baking: Flourless Desserts

Investments to be discussed in person depending on availability of ingredients and prices, number of menu items, and hours of work. For individual private sessions, price is higher per person.