Author: Jacque Nyenhuis

Micro Greens

One of my favorite culinary medicine applications is growing and -serving- micro greens. Planting and harvesting them yourself is such a great way to introduce a novel food into your diet. They are easy to grow and are ready at a moments notice for any meal or snack.       […]

 

Assistant Professor at UCF College of Medicine

I love teaching!! I love everything culinary!! And, I love my students!! Together we experience fresh, nutritious ingredients and tweak them gently to  get the most flavor out of a food.  We don’t just talk about how fresh ginger is a  different flavor from powdered or crystallized ginger. We experiment to see […]

 

Nothing Bundt Cakes-Double Chocolate and Red Velvet

Red Velvet and Double Chocolate mini bundt cakes send a special message of love for Valentine’s Day.  I experimented with beets to turn the batter into red velvet with mixed results. Fresh beets give the batter a beautiful red color but turns a brown color when baked. A real red for […]

 

100% Spelt Sourdough Bread

Ancient grains like spelt, leavened with wild yeasts found in sourdough cultures, produce bread that fits on a low FODMAP diet.  Those suffering from IBS (irritable bowel syndrome) or gastrointestinal  (GI) problems after eating processed foods or gluten may actually be reacting to fructans.  Wheat (along with onions) is thought to […]

 

Panettone

  Andria and Ashley found one of the perks of living in Italy included a short walk to the bakery for fresh bread. The bread loaves in Fabriano were baked without salt which took a little getting use to.  Panettone, on the other hand, was love at first bite.  A wonderful, orange zest-flavored sweet bread […]

 

Secret for Crusty, Flavorful Bread – Fermentation

Every bakery has fresh bread but there is only one place in the whole world that can produce  crusty, warm bread that you can sink your teeth into  just minutes out of the oven. That one special place is your own kitchen. Artisan  breads are often seen as so amazing and elusive  that […]

 

Antipasto Platter Features a Tower of Brie

How many engineers does it take to plan, design and execute antipasto platters for Andria’s wedding. In this case, it was 6 engineers, 2 doctors of physical therapy and 1 with a MS in social work to plan and design a tower of brie cheese surrounded with just the perfect tiny bites. […]