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