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Active - Public

Cooking

I'm so glad you're here! 

What started with one cookbook and a need to get healthier inside and out has grown into a business. I've been in love with cooking healthy energizing food for as long as I can remember. I was born and raised in Philadelphia, and grew up surrounded by art and music; nurtured by my family, and propelled by my innate need to create. 

I believe food is medicine. My focus is helping you add more plants into your diet. I’ll help you turn your kitchen into a healing, grounding environment.

Say bye bye to expensive green juices at your neighborhood juice bar. Create your favorite combinations in your own home for a fraction of the price. Yes, you can juice with your blender! In this class you'll learn how to make three different juices with just a nut milk bag* and your blender. *A nut milk bag will need to be purchased, along with a few ingredients for this class.

Raw Foods 101: Juicing with your Blender

Healthy Cooking

Beginner

Intermediate

Holistic Health Coach

Duties include working with individuals, couples + families who want to eat healthier meals. We work together to create their ideal kitchen environment, setting them up for continued success, growth and vibrant living! 

I help them:

*Let go of excess weight.
*Add tasty + healthy food choices to their day to day repertoire
*Increase their energy.
*Boost their confidence in the kitchen
*Create balance within as they learn to listen to their body

Duties include creating weekly menus customized to my clients needs, getting all the necessary ingredients (at the farmers market, grocery store or ordering it online),  preparing and cooking all the food and packaging up everything and putting it there refrigerator.

Personal Chef

Duties included planning, preparing and delivering vegan, gluten free baked goods and whole grain salads twice a week.

Vegan Baker/Cook

English

As a certified holistic health coach and personal chef I've been cooking and teaching since 2008, specializing in vegan + vegetarian cooking. I meet my students where they're at. With each lesson we'll build a strong foundation of healthy cooking basics from salad dressing to dips, frittatas and plant based swaps.There's no right time to start. All you need is a desire to try new things. Progress not perfection. I email my students the recipes we've made after every class, so they can have an ongoing collection of go to recipes.

My students have expressed having an easier time in their day to day schedule within the first month and more confidence in the kitchen and an overall better sense of wellbeing within the first 3 months.

*My prices are for private one on one classes. Please message me for group rates. *

Emily was a patient & knowledgeable instructor. She was easy to talk to & answered all my questions. She made cooking my first frittata an enjoyable experience! I highly recommend cooking with Emily!

Emily's teaching exceeded all my expectations for the four lessons she gave me on healthy cooking.  She arrived punctually, well-prepared, and brimming with cheerful, well-informed advice that allowed me to gain far more confidence with my efforts in the kitchen! I highly recommend her! I couldn't have been happier.

Vibrant Living on a Budget: Vegan Banana Bites. It's an easy dessert and it's fun to make with kids! My version uses pretzels but you could do a few different topping ideas. Get creative with it. 

Vibrant Living on a Budget: Vegan Banana Bites

How to make one of my favorite smoothies with a little green thrown in. Music by http://bensound.com 

Ingredients:
1 frozen banana
1.5 C Oat Milk 
1 heaping cup of spinach
1-2 Tbsps pb

Find out more at http://mrspleasant.net

Your New Favorite Green Smoothie

These are my favorite breakfast tacos! I've made them for guests at my B + B and they're always a hit! If you're not a fan of peppers, feel free to leave them out. 

Vegan Eggy Breakfast Tacos (serves 4)

Ingredients:
16 oz Extra Firm Tofu
2 Tbsps of Vegan Butter or Olive Oil
4 Tbsp Nutritional Yeast
1 tsp Turmeric 
1/2 tsp Cayenne Pepper
2 tsp Dijon Mustard
1 tsp Garlic Powder
1/2 tsp Black Salt/Kala Namak (you may have to special order this)
2/3 cup non dairy milk (I used oat)
1 15 oz can of black beans, rinsed and drained
1 small can of diced green chiles 
8 corn tortillas 

To serve: 
Sliced Avocado
Blistered Shishito Peppers (optional)  (if they're in season)

1. Mash the tofu with a fork,  but leave some big chunks. Set aside.
2. In a separate bowl, make your sauce. Add your Nutritional Yeast, Turmeric, Cayenne Pepper, Garlic Powder, Black Salt and Dijon Mustard into a mixing bowl. Pour over non dairy milk and whisk until well combined. You'll smell the black salt, but it won't be that strong once incorporated in the bowl. Set sauce aside.
3. Then, over medium  heat, add your Black Beans, a pinch of Cumin, Green Chiles + S & P to taste. Mix until well combined + heat through. 
4. Melt your vegan butter or oil in a pan over medium high heat. Add tofu and cook until lightly brown around 5 minutes. Break up any huge chunks.
5. Add your sauce + mix through. Cook until you've reached your ideal consistency. A little sauciness is ok. 
6. Add your bean mixture to the tofu + combine well.
7. Warm up your tortillas and plate.

Enjoy! 

#plantbased #breakfasttacos #veganrecipes #plantbasedbedandbreakfast #upstateny #mrspleasant

Raw Foods 101: Juicing with your Blender - Cooking Class

About Emily A.

Emily's Cooking videos

Vibrant Living on a Budget: Vegan Banana Bites

Your New Favorite Green Smoothie

Eggy Vegan Breakfast Tacos

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