Blog | Natural Gourmet Institute

Staying Cool in the Kitchen

Summer officially begins on June 21st, which means that there are long, hot days ahead. The last thing you want to do when it is 87 degrees with 100% humidity outside is turn on your stove or oven. Luckily, there are plenty of kitchen tips and recipes that require no extra heat. Make breakfast the […]

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How an Ayurvedic Diet Can Benefit Your Yoga Practice

Ayurveda and Yoga are sister sciences and practices, both originating from the Vedic culture in ancient India. The practice of one enhances the other. The word “yoga” translates to union. Yoga is a practice that brings union, or balance, to the body, primarily, through the postures that we are familiar with in yoga classes. Yoga […]

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Ten Tips for Tempting Salads

As summer approaches and fresh produce fills farmers’ market stands and CSA boxes, we also tend to look for fresher, lighter meals. Salads are a perfect solution, but how can we make them delicious and satisfying, and keep them healthy? Olivia Roszkowski, Chef Instructor and Creative Content Developer, shares her tips for the perfect salad. […]

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Honoring Tradition

On the last Monday in May, Americans celebrate Memorial Day to honor those who died while serving in the U.S. military. Originally celebrated on May 30 and known as Decoration Day, it became a national holiday and moved to the last Monday in May in 1971 to “enable families who live some distance apart to […]

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Pantry Top Five Recipe Edition: Kuzu

Chef Elliott Prag shared his pantry staples on our blog where he went back to basics and thousands of years of Japanese tradition. One of the items on that list is the Japanese culinary root starch, kuzu. Kuzu, or known in America as kudzu root, has been prized for its medicinal properties in Japan for […]

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Faces of NGI: Q&A with Christian Zubidi, Operations Manager

The NGI community is made up of faculty, staff, and students from diverse backgrounds. In this series, we’re featuring a staff member or chef instructor to give you a taste of who we are and how we each contribute to creating a quality, health-supportive culinary education. Christian Zubidi has been a part of the NGI […]

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