Welcome to our series of Meatless Monday guest chef recipes!
I’m excited to introduce chef Shana Robinson. Shana is a natural foods chef who lives and works in New York City and the surrounding boroughs. She attended the full time health supportive chef’s training program at the Natural Gourmet Institute after a twelve year career in the trenches of a digital media career. A braised short rib and bacon lover upon starting her culinary education, emerged from the curriculum at the end of 2009 hungry for and enamored by the creativity involved in cooking for a satiating plant based life style.
When not cooking, she’s baking vegan cupcakes. You can follow her on twitter @ChefShanaRachel and get more healthy recipes and tips at Knifestyles of the Fit and Fabulous.
I hope you enjoy her ‘It’s Thyme for Israelis Cous Cous Salad’ recipe!
A friend and I hopped on a train from Grand Central for the for the just over one hour journey along the Hudson up to Beacon, New York. We made our way to the DIA:Beacon, which is a short walk from the train station. Throughout the ten minute journey, we gulped down the clean air like a cold beer on a hot day.