Eating her words
Cara Rosenbloom went from Canadian Living to cookbook author
Cara Rosenbloom’s taste buds were shaped from an early age. “My mother was an amazing, stylish, wonderful role model, who just loved cooking,” she says. “While my friends were eating Kraft Dinner, I was eating coquilles St. Jacques and chicken Kiev.”
Now, as a registered dietitian and nutritionist, Rosenbloom’s passion for food has not diminished. With the recent publication of her first cookbook, Nourish: Whole Food Recipes Featuring Seeds, Nuts &
Beans, Rosenbloom combines her passion for food and writing: a pairing that has been a constant throughout her career.
Although her love of food originated from watching her talented mother, some credit is also due to her time at Thornlea High School.
“It had a really robust home economics offering,” she says. ”There was a food lab, where each group of students had their own fridge, stove, pots and pans.”
After finishing high school, Rosenbloom attended the University of Western Ontario. While studying literature, she decided to take a food and nutrition course. The idea of pursuing a career in food was not a new one for her. Years before, when Rosenbloom had become a vegetarian, her mother had taken her to see a nutritionist named Rosie Schwartz. Although Rosenbloom learned what being a healthy vegetarian entailed, she was also inspired by Schwartz’s career.
“I remember thinking, ‘ So you get to talk about food all day.’ I just thought it was such a neat job,” says Rosenbloom. Although her interest was piqued again while at Western, Rosenbloom could not pursue a degree in the field because she had not completed high school chemistry.
Undeterred, Rosenbloom took a chemistry upgrade course at Western, finished her degree and pursued a bachelor of applied science in food and nutrition at Ryerson University.
She wanted to combine her love of food and writing together. And she’s done just that: first as a marketer for SickKids Hospital’s specialty food store and later as the dietitian for Canadian Living magazine.
She spent six years at Canadian Living, and in 2007 Rosenbloom started Words to Eat By, a nutritional communications company. Through her company, Rosenbloom teaches cooking classes, offers nutrition lectures and writes for many publications.
She is also a wellness columnist for the Washington Post.
“I’m not just cooking food for flavour, but also having it nourish the body,” she says. “A lot of dietitians talk about nutrients, but I’m a food first kind of person. It has to taste good.”
The culinary influences of Rosenbloom’s past are present in her work today. Her cookbook is dedicated to her mother, Lily. Included in the book is a recipe for Lily’s red lentil soup, which quickly became the hit of the book.
I’m a food first kind of person. It has to taste good.”
Rosenbloom recently released her first cookbook ‘Nourish’