NGI-Yoga Journal: Cashew Ricotta & Tomato Toast

This summer, I interned with the Marketing team at Natural Gourmet Institute (NGI), a culinary institute in New York City that specializes in health-oriented education.  One of my major projects included producing and editing a short series of how-to cooking videos created for Yoga Journal magazine.  In the third video of this series, Chef Blaine Tacker demonstrates how to prepare a creamy vegan cashew-basil ricotta and summer-y tomato toast.

Screen Shot 2015-10-15 at 8.25.25 PM


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s