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Best Desserts for a Guilt-Free Holiday from NYC’s Natural Gourmet Institute

Natural Gourmet Institute, chocolate bark, for Best Self Magazine

from Forks Over Knives

Darshana Thacker

Darshana Thacker is a vegan chef who specializes in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she’s known for her hearty a

from Blanched and Shocked

The Natural Gourmet Pantry: Kuzu

What is it? Kuzu (or kudzu) is a proliferating plant native to the Orient, particularly China and Japan. While for centuries the Chinese cooked and ate the leaves, seeds, and flower of the plant, m...

Leslie develops recipes for individuals, institutions, organic and natural foods companies.

Chef Hideyo Yamada's July 25, 2014 menu: Entree - Cajun Spiced Chickpea Gumbo with Brown Rice and Garden Vegetables, Chia Seed Cracker, Grilled Broccolini, Eggplant and Shishito Pepper Tempura with Horseradish Sauce, Cucumber Press Salad

from Yoga Journal

Hashed Brussels Sprouts, Carrots and Poppy

Try this hashed brussels sprouts with carrots and poppy seeds recipe as part of our collection from the Natural Gourmet Institute.

Lemon Balm Organic Powder Our Home Farm Herbery organic Lemon Balm Powder has a delicate lemon flavor, and can be used in many dishes. The lemon balm powder can be added to a dish to add a lemony zest to sweet or tangy dishes. It combines well with allspice, bay leaves, mint, pepper, rosemary and thyme.