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Wabi Sabi

Wabi Sabi - space for silence, a place for the soul
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Alicia Kwok is a professionally-trained chef with a mostly plant-based repertoire. Compelled to action by Gestational Diabetes during her third pregnancy, Alicia reformulated her eating habits and successfully managed the diagnosis through diet alone, relying heavily on her health supportive culinary education.

There is no equivalent for understanding the daily challenges of Type 2 diabetes quite the same as living with the disease.

For Alicia, the greatest lesson was that the dietary prescription for diabetes is the well-balanced formula most of us should be following. As a result, she developed highly adaptable, vegetable-centric culinary guidelines that she continues to employ today, and for which she is eager to share with clients.

Alicia is a mother of three with an innate passion for all things food. She received her Culinary Degree from the Natural Gourmet Institute and holds a BBA from the Stephen M. Ross School of Business at the University of Michigan-Ann Arbor.

work with me

SUN-DRIED TOMATO AND SUNFLOWER SEED PÂTÉ

October 4, 2022

Courtesy of the Natural Gourmet Institute, Chef Training Program

Yield: 2 cups

1 cup sun-dried tomatoes

2 cups boiling water

1 tablespoon extra virgin olive oil

8 ounces onion (1 medium), sauté slice

2 tablespoons minced garlic (2 large cloves)

3⁄4 cup sunflower seeds, toasted and divided

1⁄2 teaspoon minced rosemary leaves (1 small sprig)

2 teaspoons balsamic vinegar

Sea salt and freshly ground black pepper to taste

1. Soak sun-dried tomatoes in small bowl with boiling water until soft and pliable, about 15

minutes. Strain tomatoes, reserving 3⁄4 cups soaking liquid. Set both aside.

2. In 10-inch sauté pan, heat oil over low flame. Sweat onion until translucent. Add garlic and

continue sweating, stirring occasionally, until onions are soft and evenly browned, about 15

minutes.

3. In food processor, puree onions, sun-dried tomatoes, 1⁄2 cup sunflower seeds, rosemary,

vinegar, salt, and pepper.

4. Slowly add enough water so mixture becomes spreadable paste.

5. Use remaining 1⁄4 cup sunflower seeds for garnish.

In Vegan Chef Tags sun-dried, tomato, sunflower, pate
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