Recent Recipes and Tips from Chef Rachel
Kitchadi, a one-pot meal from the Ayurvedic tradition, is considered very healing and nourishing (or sattvic), and is typically made with split mung beans (moong dal), basmati rice, digestive spices, ghee or oil, and non-starchy vegetables. Here I am using quinoa,...
Dark leafy greens are perfect for this colorful and hearty winter salad! Try this for your next holiday gathering!
This soft-cooked polenta dish is sweet, creamy, and delicious!
Sweet, sour, and zesty, this cranberry sauce is quick and easy to make! Raisins and apple juice are used to sweeten cranberries.
Chef Rachel Z
Natural Foods Culinary Instructor, Chef and Macrobiotic Counselor
Cooking is a way of sharing love for life and food with others. Macrobiotic cooking, in particular, is the art of living a “great life”—creating radiant health through balanced eating and lifestyle choices. My personal practice includes a combination of a macrobiotic, whole foods diet, gentle yoga, nature walks, outdoor swimming.
I offer private and group cooking classes, macrobiotic health consultations, boutique catering, and personal chef services. I specialize in macrobiotic, gluten-free, vegan, and other special diets aimed at disease prevention and reversal. I am passionate about guiding individuals to make gradual changes that will offer lasting health benefits.
I also teach Macrobiotic and Ayurvedic cooking classes at The Natural Epicurean Academy of Culinary Arts, including weekend public classes and professional culinary training modules.
I specialize in health-conscious cuisine with a focus on vegan, vegetarian, gluten-free, and Macrobiotic foods. I enjoy making ethnic-inspired dishes with fresh herbs, spices, and whole foods ingredients from Latin America, the Mediterranean, India, and Japan. I also love to prepare farm-to-table meals that are all-American, using the best of what is locally grown.
I look forward to sharing my love of food and health with you.