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.

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.
Toasted Quinoa with Kale and Pine Nuts
Unlike processed grains, whole grains and seeds such as quinoa digest slowly, avoiding inflammatory blood sugar spikes. Dry-toasting quinoa and starting its cooking with boiling water help grains to cook up fluffy and separate.
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.
Chocolate-Coconut Chia Pudding
A great snack for kids! Chia seeds work in this soft pudding like little tapioca pearls, but with a slight crunch.
Kiwi-Cucumber Cooler
Simple and sweet, this refreshing drink is packed with antioxidant vitamin C and fiber.
Macadamia-Mango Granola
This recipe combines macadamia nuts to help lower LDL cholesterol and triglycerides and fiber-rich mango for inflammation-fighting vitamin C and beta-carotene.
Yucca Stew with Shrimp (Bobó de Camarão)
This classic Brazilian dish is thickened with mashed yucca, a root rich in anti-inflammatory resveratrol.
Coconut Panna Cotta with Mango-Lime Coulis
In this delicate dessert, coconut milk replaces dairy cream. A sweet-tart mango sauce and ripe papaya slices offer anti-inflammatory vitamin C plus vibrant flavor and color.
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