Author: Jacque Nyenhuis

Blueberry and Sorghum Granola

This makes individual servings of granola in about 3 minutes flat. Perfect to make the night before or even in the morning when you have a few minutes to allow it to cool.   Blueberry and Sorghum Granola 2 teaspoons grape seed, coconut, canola oil or butter 2 teaspoons water […]

 

Nutrition, Dermatology and Immunology

The culinary medicine lecture for the UCF College of Medicine second year medical students focused on nutrition issues in dermatology and immunology. The class started with a case study of an infant with a skin rash. The infant had additional issues at 1 year of age when other foods were […]

 

The Making of a Gathering Spot at the Pond

Gathering around the table is a really special time for our family. We laugh, have fun and get fueled for our next project which was to head to Coulter’s pond. Every pond needs a place for gathering around the fire. Coulter and Mallory just moved to a house with a […]

 

Tangerine, Blood Orange and Grapefruit Caprese Salad

The Dean’s Society Menu: Hors d’oeuvres Fire-Roasted Tomato Bisque with Basil Micro-Greens Tangerine, Blood Orange and Grapefruit Caprese Salad Roasted Pumpkin Cashew Curry Miniature Desserts   Sharing culinary medicine at the Dean’s Society Gala is as sweet as it gets. An elegant harpist, a Christmas party and lots of food […]

 

Two Great Berry Recipes

Wild berries bring back memories of foraging through the forests but as their health and flavor profiles become more widely known, they are available at many grocery stores. In season, they can be found in the produce section, but they can often be found in the freezer section the rest […]

 

Aronia Berries are Antioxidant Rich

One of my favorite things about the farm was foraging for berries and other edibles in the woods. Berries were a thing to be prized. If we found a bush, we would eat them on the spot, knowing that finding that same bush again before the deer or other animals […]