About Us

I am NOT a chef or food photographer or a doctor. I am a wife, a Jewish mother to a grown-up daughter and a full-time IT professional with a demanding, busy work environment and schedule.

We live in Chicago; first generation of immigrants from the former Soviet Union; we like to travel, study and practice the wisdom of Torah.

Disclaimer – I would not think about cooking or baking as a hobby or a favorite pastime. I have always admired other women who cook because they LOVE doing it 🙂

But I want to stay fit, maintain my weight, look and feel young and be able to manage my busy schedule and get through the day fully functional without depending on caffeine, sugar or taking a nap.

I chose to spend a little more money on delicious organic plant based whole grain ingredients  now instead of facing the  prospective of spending a lot of money  on an ever growing list of medications and supplements in the years to come.

I chose to spend a little more time in my kitchen cooking delicious, nutritious, healthy food in  pre-planned time slots instead of being knocked out unplanned at  the most inconvenient times by migraines, blood pressure spikes, sugar jumps, back pains, or simply feelings of fatigue and exhaustion.

I have spent 8 years learning about food and healthy cooking. I am convinced that G-d created perfect balanced food for us. It has all we need: wonderful natural taste without being chemically processed, colored, over salted, over sugared or over spiced. As in any other area of life, it takes learning and practice to achieve healthy eating and amazing results.

My husband is my main taster and the biggest supporter. He embraced whole grain plant based dishes with great enthusiasm and enjoyment. Every time we have a meal together he praises the delicious and satisfying aspects of the food. He often exclaims in genuine surprise: “Why do people crave meat?”

We are not totally vegan; we eat wild caught fish quite often.  Sometimes we venture into dairy and poultry just to realize how much we enjoy the taste of plant based meals and the wonderful feelings it gives us.

My recipes are simple and easy to make while being delicious, healthy, satiating, nutritious, well balanced, and diverse, to satisfy anyone’s palate. I have been cooking health minded dishes for 8 years. My family and I personally experienced amazing results and I am excited to share my experience and the delicious recipes I have created along the way.

All the dishes and food photography are mine. Please share with me your feelings, thoughts, questions and great recipes. You are on a journey, and I feel privileged that you have chosen me as one of your guides.


Recent Posts

Butternut Squash Soup

IMG_4212It is our favorite Fall/Winter soup. It even looks like fall when leaves on the trees change colors to yellow, orange, and red while some surprisingly stay green.

When it rains or the wind is blowing so strong making us hurry up in the warm shelter of our homes, this soup is the best “comfort food” – sweet, warming, and satiating. Easy to make, easy to digest, and healthy. Butternut squash belongs to the family called “winter squash” – seasonal vegetables with tons of vitamins. It is designed to keep you warm regardless of cold weather. It can stay in the fridge for 2 – 3 days… Yum!


  1. 1 large Butternut Squash peeled and cut into cubes
  2. 4-5 organic bulk carrots cut into rounds
  3. 1 big onion cut into pieces
  4. 1-2 large organic zucchini
  5. 1 small bunch of organic parsley with stems
  6. 1.5 Tbs sea salt
  7. 1/2 tsp cumin
  8. 1/2 tsp coriander
  9. 1/2 tsp paprika
  10. 1/2 inch of fresh ginger
  11. 2 Tbs olive oil
  12. Water as much as it takes to cover vegetables

Cooking Instructions

  1. Cut onion into 1/2 inch pieces. Put a cooking pot on the range, add olive oil. After a few moments when oil is warm add onion. Reduce the flame and let the onion simmer. It may become slightly light brown.
  2. Peel butternut squashes skin off. Cut into 1-inch cubes. Remove and discard seeds. Put the cut butternut squash into the pot on top of simmered onion
  3. Cut carrots into 1/2 inch rounds and put on top of squash
  4. Cut zucchini into 1 inch half moons and add to the pot
  5. Slowly pour cold water on top of vegetables until they are almost covered.
  6. Increase the flame so water can reach boiling point. Reduce the flame when it boils, add salt, cover with a lid but leave some room so nothing would escape from the pot.
  7. Cook for 20 minutes.
  8. Add the rest of the spices
  9. Cut fresh ginger into very small pieces and add to the pot.
  10. Cut parsley and add to the pot. Cook for another minute.
  11. Turn off the flame. Let it cool off a little to protect your mixer knives from becoming dull.
  12. Mix well with an electrical mixer until your soup has even creamy texture
  13. Try it for salt. Add salt if needed to your taste.
  14. Serve hot.
  15. You can enjoy it with minced parsley added to your bowl and with your favorite crackers or homemade croutons or as is 🙂


**Health Benefits of Butternut Squash

  • Butternut squash has very low calories. It contains no saturated fats or cholesterol; however, is a rich source of dietary fiber. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.
  • It has more vitamin A than other vegetables, constituting about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus. It is also an essential vitamin for optimum eye-sight. Research studies suggest that natural foods rich in vitamin A help the body protected against lung and oral cavity cancers.
  • It is rich in the B-complex group of vitamins like folate, riboflavin, niacin, vitamin B-6, thiamin, and pantothenic acid. It contains adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
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