YASMIN GARDY: FOOD FEATURE Yasmin (Chen) Gardy was born and raised in Israel. Her mom and grandma inspired and grew her love for food. She decided to learn about her hobby into a passion career of pastry and baking. She’s currently a student in the Food Technology program at BCIT's Burnaby campus. Prior to learning at BCIT, she has completed her nutrition education at the Canadian School of Natural Nutrition in Vancouver. Yasmin is a Registered Holistic Nutritionist consultant. She has turned to nutrition education to support her body and wellbeing after experiencing an eating disorder—a complex relationship with food that anyone can develop at any point during their lifetime. “I’ve managed to cope with that trauma by reconnecting and centering myself through meditating and asking questions to my body about what it needs,” she says. She adds that the dialog between the mind and body leads to creating the food that your body craves and needs, and that this is a form of intuitive eating. Yasmin has committed herself to enjoying her food like a feast because she believes that “you deserve to eat well even when preparing food at home.”
Tarragon, Mushroom, & Coconut Milk Pasta INGREDIENTS
25 mins
25 mins
DIRECTIONS
3-4
• • • • • • • •
250g pasta 4 tbsp olive oil 5 garlic cloves, chopped 5 brown mushrooms, sliced 1 can coconut milk (400 mL) Sea salt and pink pepper to taste 2-3 green onions chopped fine 10g of tarragon (4-5 stamps) cut into 1 cm pieces
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1. Boil pasta of choice, following the instructions on the box. Strain excess water, add 2 tbsp olive oil, toss, and set aside. 2. Over medium heat in a wide pan, add 2 tbsp olive oil and chopped garlic. 3. Sauté till garlic becomes a light golden brown. Then, add sliced mushroom and a pinch of salt, and sauté until mushrooms are a golden brown. 4. Add coconut milk and pink pepper to the pan, and bring to a gentle boil. 5. Reduce heat and simmer for 5-10 minutes. 6. Stir, and clean the sides of the pan with a spatula. 7. Add the cooked pasta and green onions, and set the heat to medium. Continue to cook for 2-5 minutes. 8. Remove from heat and add the tarragon, then let it rest for at least two minutes before serving.
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