Food is a direct pathway to the soul that reaches us in a very primal place.
Explore the Power of Food
The link among food, medicine, and health goes as far back as 460 BC. In ancient Greece, Asclepios, the God of medicine and healing, promoted ways of staying strong and vibrant through good food and positive thought. Later on, Hippocrates, considered to be the Father of Medicine, revolutionized medicine in ancient Greece with an approach to healing that promoted the role of plants in managing health. In our kitchen, we love to use wholesome ingredients which nature graces us with to create delectable, healthy dishes that nourish the body and the soul!
Your health and success in life are largely dependent on your inner and outer nourishment. Your body but also your soul need to be fed in order for you to thrive as a human being.
Do you know how to optimize your daily "diet"?
Allow me to teach you easy and proven life hacks and present you with antidotes to life's challenges to live a joyful and fulfilling life. From energetic tools to cooking classes and nutrition tidbits I can build your tool library so that you can pull from at any moment of need.
It is all about your Health and Well-being! After that, success comes naturally!
My new cookbook has been released!
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The cookbook is available online, on Amazon, Barnes & Noble, Walmart and other major retailers.
Corinna P. Kromer, A Mediterranean Infused Cookbook & Memoir. Seasonal & Allergen Free cooking.
Seasonal, 2.5 hour instructive class accompanied by a sit down family style meal and take home recipe. The Menu is based on veggies and fruit availability for that season. Private classes are possible. This class encourages and promotes good cooking skills that make preparing a meal fun and easy and is delivered in a family gathering atmosphere that is enjoyable by all. These classes are fun and experiential group gatherings and if weather and circumstances allow we will be gathering for a meal out in the garden. Not only will you learn how to cook this meal but you will be infused with the atmosphere of a fun Greek cooking event. Yes, we do spend most of our day in the kitchen, creating and chatting away with family and friends. Your instructors are Mediterranean themselves and bring that very unique flair to each event. This class is great for all and ideal for people who enjoy cooking and are looking to add recipes to their repertoire and learn some secrets of the trade at the same time. A moderately paced class perfect for beginners and intermediate cooks.from 18 to 108 years old.
A combination event that may include a cooking demonstration, group luncheon, presentation and group activities. Some group activities include, cooking class, yoga practice, meditation, attunements, vision board creation, and presentations from local professionals. Each event is unique. This half day workshop will provide instruction and demonstration of a cooking meal in a fun and easy delivery of a family gathering atmosphere that is enjoyable by all. These events are fun and experiential group gatherings and if circumstances allow we will be gathering in the garden for much of the experience. This is a chance for you to be infused with the atmosphere of a fun Greek cooking event as both of the hosts/instructors are of Mediterranean heritage. This is an ideal event for people who enjoy spending fun times with a group and are looking to relax, rejuvenate, laugh and gain new experiences.
In the space below you will find the latest recipe of the month. Some recipes will be in my cookbook and some are not published yet. To peak your curiosity, this section will be changing every so often, so visit occasionally to get the latest and greatest.
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Gluten Free, Dairy Free
2 tbsp. olive oil
1 tsp. sesame oil
3 cloves of garlic, minced
1” ginger, minced
1 lb. of chicken breast, thinly sliced
1 lb. of pork cutlets, thinly sliced
3 carrots, shaved thin
3 colored mini bell peppers, julienned
1 cup shiitake mushrooms, sliced thick
2 tsps. beef base bouillon
8 cups of water
1 cup shredded cabbage
2 cups spinach, roughly chopped
3 blocks of ramen rice noodles
3 tbsp. cilantro, roughly chopped for garnish
¼ cup finely chopped green onions for garnish
1 tsp. of soy sauce or coconut aminos
3 limes cut in wedges
Add olive oil and sesame oil to large pot and sauté garlic and ginger over medium fire for about a minute. Add strips of chicken and pork and sauté until meat is browned.
Add carrots, bell peppers and sauté about three more minutes, until the vegetables are softened. Add a bit of water to the pot if it begins to stick. Throw mushrooms into the pot and cook for a couple of minutes. In ½ cup of water dissolve the beef base bouillon and add to the pot. Then add the rest of the water and the shredded cabbage and cook for five minutes.
Add spinach and rice noodles and cook for three more minutes.
Serve ramen into a bowl, drip a bit of soy sauce in it and top with cilantro, green onions and a squeeze of lime.