Eat­ing her words

Cara Rosen­bloom went from Cana­dian Liv­ing to cook­book au­thor

Richmond Hill Post - - Life - by Sarah Kidd

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’

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