WE DEFY YOU TO IDENTIFY THE INGREDIENTS IN ONE OF OLIVIA ROSZKOWSKFS RECIPES
Using what amounts to culinary alchemy, Olivia converts cauliflower into ice cream and almonds into Parmesan cheese. And that’s just for starters.
Olivia is our go-to gal for healthful recipes that satisfy. She’s the New York City-based chef-instructor and former Columbia University neuroscience major whose job at Natural Gourmet Institute involves dreaming up crazy-delicious vegan or vegeta-ble-centric dishes that could satisfy the most die-hard carnivore with their rich and savory goodness.
Vegetables weren’t always Olivia’s go-to food category, though. Growing up in the mostly Polish (and now hipster-heavy) neighborhood of Green point, Brooklyn, as the daughter of a butcher, I didn’t like vegetables that much, the angelic-looking chef recalls. I grew up on really rich flavors: Polish food that was a little bit Americanized. Her family meals were of the meat-and-potato variety, like crisp potato latkes with homemade applesauce and sour cream, or roast chicken with chanterelle gravy.
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