Handmade Organic By Telah

with Holistic Chef Telah Quemere, CNHP

My Philosophy

Handmade Organic by Telah is a plant-based food delivery and personal chef service practicing whole food plant-based philosophy. Health-supportive diets incorporate 'food as medicine' and act as a preventative measure to chronic illness. Delicious and healthy can be in the same pot!

"Whole foods are ones that are in their pure and natural state, meaning they have not been processed, added to, refined, sprayed with chemicals, and irradiated. A whole foods diet emphasizes fresh, organic, seasonal and locally produced fare consisting of whole grains, beans, nuts, seeds, unrefined oils, minimal sweeteners and organic grass-fed animal proteins." Cynthia Liar, Feeding the Whole Family

So why eat foods that are natural and organic? The answer is to keep the life force of the plant intact, whole.

Imagine vital nutrients of the plant remaining–so when we ingest them we can receive the plant’s full healthful benefits. Opposed to plants that have been treated with harmful chemicals that harm the human systems and environment. We have to ask ourselves why so many humans are sick from the foods they eat. Also buying organic puts less strain on the environment and all the creatures that inhabit it. Water sources, wildlife, farmers, and growers are more protected from harmful pollutants when organic farming practices are implemented. Organic food tastes better too!

Aduki Bean & Quinoa with herbs

Aduki Beans and Quinoa with Parsley and Carrots

Handmade Organic’s menus are made in tune with local and seasonal ingredients. The fare is delicious and healthy with the intent to support optimal nutrition for the client.

When animal protein is used it’s purpose serves as a ratio of the diet as well as incorporating plant foods. Handmade Organic’s purpose is defined by these principles as well as the practice of intentional cooking–the infusion of healing energy in your food. The focus is on sustainable food and the understanding that we as humans can meet a balanced diet through plant-based cuisine using traditional cooking methods and sourcing quality ingredients.

Arugula Citrus Salad

Brazilian Black Bean Stew

Shakshuka with Greens

Wild Salmon Poached with Herbs

Yellow Thai Curry

Mung Bean Sprout Slaw

Green Goddess Juice and Cleansing Plans

Gluten-Free Vegan Pizza with Homemade Cashew Cheese

Eggs, Tomato and cilantro

Kale Hempseed Beet Salad with a Ginger Miso Vinaigrette

Seasoned Drumsticks

Quinoa Tabouli

Tomato Bean Soup with Basil

Quinoa with Beets and Herbs

Red Lentil Dahl with Root Veggies

Coconut Veggie Curry

Italian Potato Salad

Shrimp Paella (Vegan Option)

Vegan Shepherd's Pie with Mashed Sweet Potato and Broccoli Rabe

Zucchini, Olives, Artichokes

Gluten-free Apple Crunch

Glutenfree Squash Blondies

Chiaseed Pudding with Seasonal Fruit

Buckwheat Pancakes with Blueberries and Greek Yogurt

Enchilada Pie with Sweet Potato, Cashew Cheese, Cauliflower,

Spaghetti Squash with Cremini Mushrooms, Cabbage, and Herbs

Quinoa Black Bean Salad

Kim Chee Miso Soup

Zucchini Noodles and Pesto

Kabocha Squash and Black Bean Soup with Cilantro

Romaine and Vegan Feta Cheese and Cherry Tomatoes

Lentil Croquettes

Slow-cooked Chicken Soup

Moroccan Tempeh

Nut Mylk with Granola

Coconut Fig Chia Pudding

Borst, Vegan Shepherd's Pie, Beans and Greens

Kelp Noodles in a Coconut Miso Broth with Zucchini and Sweet Peppers

Black Bean Salad over Polenta Quinoa Cake and Cashew Ranch Dressing

Kale and Kabocha Squash Salad with Kalamata Olives, Radicchio, Miso Vinaigrette

Wild Codfish Tomato Curry Broth, Brussel Sprouts, Carrots, Cilantro

Mung Bean Sprout Salad with Beets, Red Cabbage, Romaine with a Citrus Miso Vinaigrette

Zucchini Basil Hempseed Pesto Spaghetti Squash with Chickpeas and Cherry Tomatoes

Wild Halibut Oven-Roasted with Med Veggies

Collard Wraps with Sunflower Seed Miso Pate , Cabbage and Carrots

Thai Green Garden Curry

Blackbean Croquette with Roasted Purple Potatoes and Mixed Greens with Lemon Vinaigrette and Pico De Gallo

Chickpea, Tomato, basil, Salad with ACV Vinaigrette

Dinosaur Kale and Cabbage Salad with Sprouted Mung Beans and Ginger Lemon Vinaigrette

Broccoli Rabe with Parsnips, Almonds, Garlic and Tamari

Beet and Chickpea Hummus with Roasted Cauliflower

Stuffed Peppers with Quinoa Sunflower Seed Parsley Stuffing

Red Quinoa and Ramps

Mung Bean Noodles, Cilantro, Carrots and Seasonal Veggies

Cacao, Chia, Reishi Mushroom Smoothie

Mango Coconut Yogurt Lasse

Cacao Pumpkinseed Date Truffles

Wild Blueberry and Apple Oat Crumble

Raw Avocado Mousse Pie with a Pecan Coconut Date Crust

Steel Cut Oats with Nut Mylk and Stewed Strawberries and Pumpkinseeds

Raw Cheesecake with Schizandra and Blueberries Syrup

Collagen Smoothie

Moroccan Chicken and Rice

Black Bean, Corn, Cilantro Tomato Salad

Lentil, Carrot, Fennel Salad with Greek Yogurt

Gluten-free Pasta with Vegan Cheese and Serrano Peppers