Chef amy freeze recipes4/11/2024 She writes regularly for publications including enRoute, Bon Appetit, Food and Wine and The Globe and Mail, and her stories have appeared in the American anthology, “Best Food Writing”. She also launched enRoute magazine’s Best New Restaurants in Canada feature as its first restaurant critic. Previously, she was the Editor-in-Chief of Modern Farmer, Food Editor at Chatelaine, and Food Editor at House & Home magazines. To try some of Amy’s recipes go to ameliaeats.Amy Rosen is a James Beard nominated, award-winning freelance journalist. I like to think that my mom would be pleased. The science will make people reconsider their habits, and quality cooking will help to change them for good. As a vegan chef, I make the science accessible through healthy and delicious food. It’s how my husband (now a Canadian Member of Parliament) and I are raising our two beautiful boys, and it will always be a big part of my personal and professional life.Īs a nutrition professor and researcher, I work to highlight the health benefits of a plant-based diet. I strongly believe in the health, environmental, and compassionate benefits of a vegan lifestyle. This, of course, includes following a whole food, plant focused diet. All of my author proceeds go to Gilda’s Club.Įvery day since my mom has been gone I have dedicated my life, work and research to ensuring that people diagnosed with cancer get the appropriate psycho-social, nutrition-focused support that they need. It was born out of a government research grant, and is an evidence-based collection of recipes built on years of research and recipe development related to chronic disease prevention and management. Recently, I published my first cookbook, book, The Long-Table Cookbook: Plant-based Recipes For Optimal Health. I started there as a volunteer after I lost my mom. I also run the culinary nutrition programs at the not-for-profit cancer support community organisation Gilda’s Club Greater Toronto, which provides social, emotional and nutritional support for those touched by cancer. If you see him, feel free to tell him that he’s been brainwashed. I develop recipes and write about food for publications in Canada, and I impart my passion for delicious, healthy and plant-based eating to everyone I can, including hundreds of students every year.Įven my dad is now mostly plant-based, cooks amazing vegan food, and is unbelievably supportive of my lifestyle. Today, I am a nutrition professor, research associate and plant-based chef at George Brown College. With my general but keen interest in nutrition, I returned to school to obtain a culinary nutrition diploma at George Brown College in Toronto, and then a Masters of Science in Applied Human Nutrition, with a focus on functional foods, at Oxford Brookes University in the UK. ![]() I knew then that my life’s focus would be making nutritious, disease-preventing, feel-good food. 1) I felt amazing and had endless energy eating plants 2) For many years, I had relentless psoriasis and it cleared up completely 3) I read The Way We Eat: Why Our Food Choices Matter by Peter Singer and Jim Mason and 4) I began experimenting in the kitchen like I never had before.Īnd then I lost my mom to breast cancer. ![]() Of course, in a matter of months, I’d found many more reasons to remove animals from my diet completely. Just like our relationship, tofu was new and exciting! Transition and tragedy ![]() But it was also an enjoyable challenge I’ve always loved my veggies, thoroughly enjoyed cooking/baking with the ladies in my life, and worked in kitchens and restaurants since I was a teenager. My dad suggested I’d been “brainwashed”.Īt first, it was out of convenience for meals together. It wasn’t until university, where I met my husband (a lifelong vegetarian), that I began to remove animals from my diet. Not what one would describe as a vegan-friendly household. While we grew and ate our own veggies, we also had half a cow in our freezer at any given time. ![]() I grew up in South Western Ontario, Canada, on what was once a beef, dairy and turkey farm.
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