Vegan-it-up with me Culinary Nutritionist, Keisha Luke, and indulge in some scrumptious and healthy summer eating.
“I Love My Body” Summer Salad $5
A mixed green summer salad with dried cranberries, walnuts, shredded beets, shredded carrots, cucumbers and strawberries. Topped with nutritional yeast and dressed in an olive oil, balsamic & garlic vinaigrette.
Eggplant Parmesan $12
Succulent pieces of eggplant seasoned with garlic & herbs, pan fried in a herbed crust and baked to perfection in tomato sauce. Topped with a non-dairy mozzarella cheese and served on fresh spiralized zucchini noodles.
Key Lime Cups $5
A refreshing dessert to cleanse the palette. This tasty treat is filled with a coconut milk, cashew, vanilla, maple syrup & key lime filling, on an almond & date crust.
“She may be small in stature, but she’s big in ideas.”
Culinary Nutritionist, Keisha Luke has studied a broad range of holistic practices and combined with her own personal experience of profound personal healing in the culinary arts, has developed a passion for helping people improve their well being by combining various aspects of foods (Vegan, Vegetarian, Meat, etc) and fusing them to prepare wholesome foods.
As a Culinary Nutritionist, Keisha strongly believes in promoting optimal health and well-being through whole food nutrition via her Nutrition -it-Up meal service, in-home cooking/catering, retreats, workshops, lunch & learns, and many other social events.
She is also a Certified practitioner of Holistic and Complementary Care, as well as a Certified Aromatherapist, Aromatherapy Bodywork Practitioner, Nutritional Consultant, and Reflexologist. She has also been Certified with Honors as a Culinary Expert from the Academy of Culinary Nutrition.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.