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 Ana Luque is a holistic chef, nutritionist, food coach, researcher and writer. As part of her diverse education, Ana has studied nutrition at UCLA, psychology at Columbia University and dramatic arts at the acclaimed American Academy of Dramatic Arts in New York City. Ana coaches people both in the US and in Europe. Ana was born in Spain, where she spent most of her formative years. She had the great privilege to grow up in a family that had a passion for food and cooking, and also realized the health benefits of eating homegrown organic fare. From an early age she spent long hours in the kitchen with the family cooks, her mother and grandmother, from whom she learned to be a skilled cook of classic Spanish cuisine. She also learned, first hand, about the healing properties of food.
 Since that time she has traveled extensively throughout the world, and has spent a number of years living and studying about food and nutrition in a variety of different countries and cultures. She has worked as the private chef and food coach for Hollywood celebrities as well as other select clients, teaching them to achieve their weight goals effortlessly, while still enjoying the great pleasures of eating sublime food and drinking fine wine. In addition, Ana has appeared in the E! hit show, Dr. 90210, as the private healthy chef of plastic surgeon Dr. Gary Alter. Ana Luque’s unique background, tireless creativity, insatiable hunger to learn, and a willingness to help others has allowed her to combine all her skills in creating her proprietary SALUD FOOD COACHING program.
Ana has written her first book The Yogurt Diet so that she can reach a greater audience and teach people how it is possible to eat well and enjoy all kinds of food for pleasure while still achieving the kind of radiant health which will allow them to maintain an ideal weight and extend the quality of their lives. Now a resident of Los Angeles, Ana first became established in the food business as the chef/owner of her own catering company and, whenever time allows, she still caters to a list of foodie clients who seek her out for the best tapas (small Spanish dishes) and Spanish cuisine in all of Southern California.
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| Ana's Recipe for Oven-Roasted Chicken |
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One 3 1/2-4 lb free-range whole chicken, giblets removed
1 lemon, halved
1 medium onion, peeled and whole
4 cloves garlic, unpeeled and crushed
2 sprigs rosemary
2 bay leaves
salt and pepper
1 1/2 cups fresh (or frozen) green peas, shelled
4 carrots, cut in 1 inch pieces
Squash
Preheat oven at 425 degrees. Remove and discard excess fat from the chicken's bottom cavity. Rinse the chicken well under running cold water and pat dry with paper towels. Insert half the lemon inside the bird's back cavity, then the onion, garlic cloves, bay leaves, and the other half of the lemon at the end to keep it all in place. Place the chicken breast side up on a roasting pan and cover the skin with sea salt and fresh ground pepper. Roast in the center rack. Cut both ends of the squash, half lengthwise, discard the seeds, peel off the skin with a peeler and cut into wedges. Mix in with the rest of the vegetables in a bowl, drizzle with olive oil and season with salt. When the chicken begins to turn slightly golden, about 1 hour, toss the squash, carrots and green peas into the roasting pan. Continue cooking for another 30 minutes or until the skin on the chicken is crispy. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve out the white meat and reserve the rest of the chicken to make soup or stock. Serve with the vegetables. Add salt and pepper to taste. Note: I like to use the legs and carcass to make a delicious chicken soup or stock to eat the next day or freeze to have handy for when needed. |
| Ana's Recipe for Mango Salad |
1 large mango, pitted and diced
4 hearts of palm, sliced (bottled without preservatives added)
1 cup shredded coconut, preferable fresh
1 tablespoon cilantro, chopped
1/2 teaspoon fresh ginger juice
1/2 tablespoon lime juice
1 1/2 tablespoons extra virgin olive oil
salt and pepper to taste
Directions:
To extract ginger juice, peel and crush using a garlic press. In a large bowl, whisk together the lime and ginger juices and olive oil. Add the mango, shredded coconut, cilantro and hearts of palm. Serve as a side dish. |
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