NGI-Yoga Journal: Curry-Lime Kaniwa Salad

This summer, I interned for the Marketing department at Natural Gourmet Institute (NGI), a culinary institute in New York City that specializes in health-oriented education.  One of my major projects for this team included directing, filming and editing a short series of how-to cooking videos created for Yoga Journal magazine.  In the second video of this series, Chef Blaine Tacker demonstrates how to make a light protein-packed kaniwa salad with corn and a curry-lime dressing.

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