Chef Bravo

Ramses Bravo is the executive chef at TrueNorth Health Center in Santa Rosa, California and the author of the cookbook, Bravo! He came from working in hotel and restaurant kitchens where butter, cream, meat and pizza flowed freely; so taking the job at TrueNorth was unfamiliar territory. But after he adopted the diet himself, he quickly dropped 30 pounds without even trying, and also had a lot more energy and desire to play with his daughter, Lulu. When asked what he loves most about working at TrueNorth, he said, “That I have been able to embrace my role as a cooking teacher. I teach adults across the country about healthy food, and I also teach children at my daughter’s school how to cook.” Chef Bravo’s hobbies include photography, writing, human behavior, knitting, football, and making jewelry with his daughter.

Posts by this Expert

Mango-Coconut Ice Cream

4 cups frozen mango 1 frozen banana ½ cup coconut milk ½ cup toasted coconut 1. Take your frozen mangoes and bananas out of the freezer and leave them out at room temperature for 5 minutes (this will... more

Baked Apples

6 granny smith or gala apples Cinnamon to taste Nutmeg to taste 1. Using an apple corer, remove the core from the apples and rub some cinnamon and nutmeg in the center. 2. Place the apples into a... more

Noritos

4 nori seaweed sushi sheets 2 cups of cooked brown rice Steamed green beans or celery Toasted sesame seeds Brown rice vinegar Chopped ginger (optional) 1. Place one sheet of nori on a cutting board. ... more

Quinoa and Arugula Salad

4 cups cooked quinoa 4 cups arugula leaves 1 cup orange juice 1 cup shredded carrots 1 cup basil leaves Fresh ground black pepper (optional) 1. Mix all ingredients, and serve chilled or at room... more

Butternut Kale Soup

4 cups diced butternut squash 2 cups tightly packed chopped kale 2 cups diced yellow onion 8 cups vegetable broth 2 tablespoons chopped ginger 1. Sauté the squash, kale and onions in a pot for 5... more

Tempeh Tacos

2 cups crumbled or diced tempeh 1 cup sliced onions 2 cups salsa 1 avocado Corn tortillas Chopped cilantro (optional) 1. Dry sauté the tempeh and onions in a pan over medium heat for 3 minutes. 2.... more

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