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Final Presentation Recipes

When I was in Natural Chef training, our final presentation was a 45-minute presentation on a health issue of our choice, a meal plan we developed to provide support for someone suffering from that condition, and cooking demo showcasing two of the recipes from our meal plan.

It was intense.

I did mine on Polycystic Ovarian Syndrome and Insulin Resistance. Thus, my recipes included hormone- and blood sugar-balancing ingredients (please note: the school I attended had a definite vegetarian leaning, and knowing what I know now I would definitely have incorporated more protein in everything I made!)

I signed up to go first, and was so glad I did! I knocked it out of the park, and everyone loved the food I demoed!

I thought you guys would enjoy them too, so here are the recipes!

Citrus Green Bean Toss

Inspired by “Sesame-Ginger Asparagus” Good Housekeeping

Servings: 3

This Asian-inspired dish is full of antioxidants, vitamins, and minerals, plus plenty of color and flavor to please both body and soul!


• 2 tablespoons honey

•2 tablespoon coconut oil

• 1 tablespoon fresh minced ginger

• 1 teaspoon toasted sesame oil

• 1 tablespoon fresh squeezed orange juice

• 1 teaspoon apple cider vinegar

• 1 small garlic clove, minced and divided into 2 piles

• Dash lemon juice • ½ – 2/3 pound fresh green beans, cut into bite-sized pieces

• 1 cup chopped red cabbage

• 1 tablespoon sesame seeds

• 1 teaspoon fresh minced ginger

• ¼ teaspoon salt

Directions: 1. Add honey, coconut oil, 1 tablespoon ginger, toasted sesame oil, orange juice, vinegar, half the garlic, and lemon juice to wok – sauté 1-2 minutes.

2. Add green beans, cabbage, sesame seeds, and the rest of the garlic and sauté for 3-5 minutes. Don’t cook so long the cabbage becomes wilted.

3. Add the 1 teaspoon minced ginger and the salt in the last minute of sautéing. Adjust seasonings to taste.

4. Serve as a side dish to complement a protein, such as free-range chicken, salmon, or shellfish.

Curry “Chicken Salad” Nori Wraps

Servings: 4 wraps

You will be amazed at how much this raw, vegan alternative really tastes like chicken salad! Quick and easy to make, this recipe can be adapted for any time of the year – simply switch out the fillings to keep it seasonal.

Ingredients: • 2 cups sunflower seeds, soaked at least 1 hour

• 2 tablespoons coconut oil

• 2 teaspoons curry powder

• ½ teaspoon garam masala

• 1 cup chopped celery

• ¼ cup lemon juice

• 2 sprigs fresh thyme, stems removed

• 1 teaspoon salt

• 4 nori sheets

• 4 small radishes, matchsticked

• 2 cups fresh spinach

• 1 carrot, matchsticked

• ½ cucumber, julienned


1. In a small saucepan over medium/low heat, combine coconut oil, curry powder, and garam masala. Cook for 1-2 minutes, until spices become aromatic.

2. In a food processor or blender, pulse sunflower seeds, spice and oil blend, celery, lemon juice, thyme, and salt until fairly smooth, but still slightly chunky (the consistency of a very shredded chicken salad).

3. Lay out nori sheets on a flat surface. Divide the “chicken salad” between the wraps, spreading down center of each sheet. Divide radishes, spinach, carrot, and cucumber between the sheets and add next to the “chicken.”

4. Roll nori fairly snugly against the fillings, folding up the top and bottom halfway through rolling. To make wraps stay sealed, slightly dampen fingertips and run along the outside edge of the sheet immediately before pressing it to the wrap. The moisture should help seal the wrap shut.

5. Slice wraps in half diagonally and serve with a strawberry ginger smoothie.

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