Bastyr Nutrition, Kenmore, WA (2026)

09/27/2022

Last week students kicked off 2022 in the with some easy pantry staples they will use in later weeks. Together they learned about and made the following:

🍁 Maple Vinegar
🍇 Red Wine Vinegar
🍎 Apple Cider Vinegar
🥖 Sourdough Starters
🍋 Verjus (verjuice)

What are some easy pantry staples you make at home?

09/07/2022

As we get ready for students to come back in for Fall quarter, let’s take a look at some of the creations students in the did last year!

Featured are creations from Whole Foods Production and Culinary Skills 2 and 3!

We are looking forward to seeing what students come up with this year. It’s always such a treat to taste their food and see their visions come to life!

08/16/2022

Nutrition and Culinary Arts Capstone Dinner 2022 🌿 Part 2: The Menu and More!

Inspired by Chef Sean Sherman of the Ogalala Lakota Sioux Tribe, Emma wanted to create a dinner highlighting ingredients and recipes native to the Pacific Northwest, paying homage to the Indigenous people and their culture. From this, an Indigenous Inspired Capstone Dinner was born.

Emma told us this menu really pushed her to think outside the everyday ingredients she was used to cooking with. She couldn’t just grab a lemon to add acid, she had to find another source that aligned with the native ingredients found in the Pacific Northwest.

Beverage, Amuse-bouche, & Appetizer:
🫖 Anise Hyssop & Spearmint Tea
🌱 Roasted Sunchoke & Raspberry Coulis
🦪 Oysters with Mignonette and Mizuna

Salad, Entree, & Dessert:
🌿 Blend of Wild Greens, Micro Greens, Cedar Braised Beans, and Rosemary Honey
🐟 Smoked Trout and Deer Creek Mussels served on a bed of Three Sisters Fried Rice and Duck Mayonnaise
🍒 Hazelnut Sorbet and Sunny Butter Cookie Crumble with Wenatchee Cherries and Sweet Cicely Relish

Every ingredient used was picked with care. Emma pulled from her culinary knowledge to create a pantry cupboard of staple ingredients.

Maple vinegar, maple sugar, cedar broth, and hazelnut milk are just a few things that were made in order to pull off this meal. In addition to making everything from scratch, Emma and Chef Wendy gathered plants from the and also grew their own micro greens used in the salad!

Swipe through to see the final dishes! And if you missed our last post, check it out to see Emma in action!

What photo has you drooling 🤤?

06/18/2022

MSN/DPD Capstone Dinner ✨ Back of House (BOH) Edition

Theme for the event: Bitter Sweet

The BOH team was responsible for developing and executing the menu. They had to ensure the meal followed the whole-food Bastyr plate model.

The Bastyr plate model includes: protein (animal or vegetarian), whole grains or a starchy vegetable, two vegetables – one being a leafy dark green, a digestive component, and if vegetarian/vegan a source of B12. A fruit may be swapped for a vegetable. In addition, they were asked to keep it seasonal and local as much as possible.

The menu:

🥂 Drinks: Chamomile grapefruit spritzer with choice of prosecco / White wine

🥒 Bites: Herbed Popcorn and Cucumber Bite with hummus and pickled onion

🥗 Starter: Arugula salad with beets, blood orange, and edamame with a house made orange vinaigrette

🍽 Main: Lentil savory spiced meatballs or Turkey meatballs with carrot puree, saffron Persian rice, and spring vegetable medley topped with an herbed infused oil and flakey sea salt

🍮 Dessert: Lemon Tartlets (deconstructed) served with Dandelion or Chamomile Tea

Swipe to see the team in action and final plating. Congrats on a job well done! 👏

06/18/2022

MSN/DPD Capstone Dinner ✨ Back of House (BOH) Edition

Theme for the event: Bitter Sweet

The BOH team was responsible for developing and executing the menu. They had to ensure the meal followed the whole-food Bastyr plate model.

The Bastyr plate model includes: protein (animal or vegetarian), whole grains or a starchy vegetable, two vegetables – one being a leafy dark green, a digestive component, and if vegetarian/vegan a source of B12. A fruit may be swapped for a vegetable. In addition, they were asked to keep it seasonal and local as much as possible.

The menu:

🥂 Drinks: Chamomile grapefruit spritzer with choice of prosecco / White wine

🥒 Bites: Herbed Popcorn and Cucumber Bite with hummus and pickled onion

🥗 Starter: Arugula salad with beets, blood orange, and edamame with a house made orange vinaigrette

🍽 Main: Lentil savory spiced meatballs or Turkey meatballs with carrot puree, saffron Persian rice, and spring vegetable medley topped with an herbed infused oil and flakey sea salt

🍮 Dessert: Lemon Tartlets (deconstructed) served with Dandelion or Chamomile Tea

Swipe to see the team in action and final plating. Congrats on a job well done! 👏

05/25/2022

Sneak peek at 2nd year MSN/DPD students capstone dinner!

This week they were in the kitchen lab testing out recipes and different plating styles to help finalize their menu.

I’m not sure about you, but it sure looks delicious from this angle.

Looking forward to seeing it all come together!

📸 credit:

03/15/2022

If you were watching our stories then you know students in Whole Foods Production had their final cooking presentation yesterday. Each team was assigned a random protein and whole grain they had to incorporate into their meal. They were also required to present a and demonstrate different cooking techniques they learned throughout the quarter.

Pictured first: Team 1. They were assigned chicken as their protein and soba noodles as their whole grain. They drew inspiration from traditional Japanese cooking and created Spicy Chicken Soba Noodles with Quick Pickled Cucumbers.
Cooking techniques they highlighted were pickling, pan searing, boiling, and blanching.

Next we have Team 2. They were assigned pork for their protein and masa as their whole grain. They drew inspiration from Venezuela and created their spin on an arepa making a Shredded Pork Arepa with Green Mojo Sauce, Pickled Onions, and a Spiced “Crema” using greek yogurt, served with a roasted sweet potato and kale salad. Cooking techniques they highlighted were pickling, pan fry, roasting, emulsify, chiffonade, simmer, and reduction.

Both teams did a great job creating a tasty balanced plate and highlighting different techniques they used throughout the quarter. 👏👏👏

03/09/2022

Part 3 of our Environmental Nutrition Resource guide highlights how to get involved and support your local farms.

Swipe through to see some of our favorite resources in Washington and California for farmers markets, community supported agriculture (CSA), and how to become a master gardener!

Drop a comment below and let us know how you support your local farms!

03/07/2022

In part two of our Environmental Nutrition Resources we highlight three places you can go to learn more about food news that matters, farm-to-school initiatives and programs, and the Slow Food movement.

Swipe through to find links to some of our favorite podcasts and videos.

Comment your favorite resources below. 👇

03/07/2022

In part two of our Environmental Nutrition Resources we highlight three places you can go to learn more about food news that matters, farm-to-school initiatives and programs, and the Slow Food movement.

Swipe through to find links to some of our favorite podcasts and videos.

Let us know some of your favorite resources below.

03/05/2022

Kicking off with a three part series on Environmental Nutrition Resources. Bastyr’s teaching philosophy on nutrition doesn’t stop at the food we eat. It encompasses every aspect of nutrition: environmental, mind-body, community, equitable access, and more.

Swipe through these resources to learn how to understand food labels, shop more sustainability where you live and reduce your exposure to pesticides.

01/28/2022

Curious about herbal medicine making? 🌿

Today in the professor Hamby of ’s Botanical Medicine department walked students through the basics of making three herbal medicine preparations: oxymiels, herbal syrups, and bitters.

Each preparation provides its own unique benefits and aren’t ideal for every type of herb or plant. The key is knowing your herbs, what properties you are hoping to extract, and how they respond to different menstruums. This will help guide you to which type of preparation to use.

Pictured above (from left to right):

🌶 Fire Cider (an oxymiel)
🍯 Elderberry Syrup
🌱 Digestive Bitter

Bastyr Nutrition

09/27/2022

09/07/2022

08/16/2022

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06/18/2022

05/25/2022

03/15/2022

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03/05/2022

01/28/2022

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