Trina Kaufman

Trina
Kaufman

Trina Kaufman is a certified nutritionist and graduate of Bastyr University, where she earned a master's degree in nutrition and clinical health psychology. She believes that food is the best medicine and enjoys empowering others to nourish themselves and their loved ones from their home kitchens. Trina practices nutrition and teaches cooking classes in Seattle.

Articles
Rainbow Slaw with Miso Dressing
Slaw is great for camping because the sturdy ingredients hold up well. Serve with pita bread and a side of hummus.
Cranberry-Orange Oatmeal Cookies
These aromatic, no-sugar cookies pair wonderfully with a hot cup of oolong tea. Dates provide sweet flavor and moist texture.
Sweet Potato and Pecan Tea Bread
A warming treat to go with tea or coffee, this quick gluten-free bread, sweetened with maple syrup, is a nice alternative to pumpkin bread.
Vegan Chocolate Milkshake
This luscious frozen treat, sweetened only with dates, is as tasty as it is healthy.
Dark Chocolate Fondue
Crowd-pleasing chocolate fondue, sweetened with erythritol or xylitol, is a breeze to make.
Lemon-Coconut Custards with Cranberry Compote
Lovely and light, these are sweetened with coconut sugar.
Warm Mediterranean Chickpea Salad
Serve warm over a bed of fresh, mild greens, such as butter lettuce or mâche. Fantastic on its own or scooped up with warm pitas; leftovers make great lunch-box fare.
Braised Collard Greens with Rainbow Roots

A wonderfully healthy, beautiful, and tasty way to use collard greens, balanced by sweet beets and carrots—a great way to get your daily rainbow of fresh produce. 

Fresh ideas for heirloom tomatoes
Easy, healthy ways to use heirloom tomatoes from Delicious Living magazine.
Honeydew-basil sorbet

A cooling summer dessert that cleanses the palate and refreshes the senses.
 

Summer melon salsa
This melon salsa is delicious with grilled meats or seafood, or simply with chips!
Dill-garlic Pickled Carrots
Fresh dill for a sweet-sharp, pleasantly grassy taste.
Marinated Roasted Bell Peppers
Add these tasty peppers to antipasto platters, wrap around cheese cubes for an appetizer, or tuck into sandwiches.
"Cream" of Broccoli Soup
You’ll never miss the cream in this silky, all-vegan soup.
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