The other night I went to a fabulous event in Boulder hosted by Bauman College. During this evening one of the graduates from Bauman’s chef program did a great cooking demo for a raw kale salad with shiitake mushrooms (it had a number of other ingredients as well).
The next day, I was determined to make my a version of my own. Before that evening, I had not thought of eating raw mushrooms, however, after tasting the Bauman salad, I was sold. So, I picked kale from our garden in the blistering heat –it’s growing so wildly I am having a challenging time keeping up with it– and began to concoct the dish above.
4-6 cups kale, chopped
2 tablespoons olive oil
6 shiitake mushrooms, thinly sliced
2 teaspoons ume plum vinegar
dash toasted sesame oil
dash celtic sea salt
2 tablespoons sesame seeds, toasted
- In a large bowl, combine kale and olive oil
- Massage the kale for a couple of minutes until it looks slightly wilted
- Add mushrooms, vinegar and sesame oil
- Sprinkle with salt and sesame seeds
The evening with Bauman was filled with good food and information and I was very impressed with both the College and Dr. Bauman. He discussed food politics in America and so much more. His philosophy that “one size does not fit all” when it comes to eating is something with which I heartily agree.
Bauman College has an army of nutritionists, teachers and advisers and teaches classes in California (3 schools there), Boulder and also remotely. They also provide consultations with nutritionists and nutrition educators to people all over the world.
Recently, I’ve had quite a few people asking me for personalized dietary advice and consultations. This isn’t something I would feel comfortable doing over the internet. I can however, recommend the services of the people over at Bauman College. They are a highly qualified and sensitive group of people and I hope to be teaching community classes there in the near future.
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