Also known as Chef Bai, Bailey Ruskus is a seasoned chef and holistic nutrition and health coach. Classically trained at Le Cordon Bleu in San Francisco, she uses her culinary expertise to create rich flavors with clean, nourishing ingredients. Her podcast, The Plant Remedy, features interviews on plant-based living with chefs, doctors, entrepreneurs, environmentalists and more. She also hosts virtual cooking classes and has taught thousands about the healing power of food. Bailey lives in San Diego, California. In her latest cookbook Cook. Heal. Go Vegan! (Page Street, 2021), Chef Bai shares how adopting a whole-food, plant-based lifestyle is full of fun and flavor.
Bailey Ruskus’ Blender Dark Chocolate Donuts
1. Don’t be afraid to try new things: Use spices, find new ways to achieve creaminess, play with acidity and use the best-quality ingredients you can.
2. When building flavor, we’re looking at six pillars: (1) sweetness, (2) saltiness, (3) sourness or acidity,(4) spiciness, (5) fattiness and (6) umami. We all have different preferences, so when you are making your meals, think of these six pillars when you’re figuring out how to balance flavors and build depth.
3. Season the food with salt lightly as you go. Doing so will help bring out the natural flavors in the ingredients and assist with the cooking process.