As the owner of Azarra Salon & Wine in Tacoma, Washington, Aura Mae has been creating beautiful hair since 1991. She turned her focus to creating beautiful food in 2004 when she moved into a house with an expansive kitchen that just cried out for puttering.
Needing to help control her husband’s diabetes, Aura cleared out the pantry of packaged foods and worked on learning how to cook delicious food from scratch. She learned from TV chefs, cooking blogs and experimentation. When she hit a wall, she would troubleshoot with her friends in the restaurant business.
Her healthy approach to home cooking has paid off in a dramatic weight loss for both Aura and her husband. Using lots of vegetables, very few grains and plenty of healthy fats and protein, Aura designs great tasting meals that support both good health and a healthy ecology.
Through her social media presence as The Kitchen Beautician, she has become the expert people turn to for fun, approachable, healthy cooking advice. People all across the country now stand in front of their fridge and wonder “What would Aura cook?”
Aura is an experienced educator and presenter and excites audiences with her perspective on food and family.
Because it’s not just about the food, it’s about the family and you’re not just making meals, you’re making memories.
1 bunch asparagus (grilled, roasted or sautéed)
8 oz heavy cream
¼ tsp smoked paprika
2 egg yolks
4 ounces shredded cheese
Juice and zest of 1 lemon
- Whisk together cream and yolks
- Heat on medium until hot, stirring frequently
- Add salt and paprika, then cheese
- Stir until melted and simmer for at least 5 minutes (If it gets thick, add a splash of cream)
- Add lemon just before serving
- Serve over hot asparagus
a handful each of finely diced
, red or yellow bell pepper
a handful of chopped cilantro
juice and zest of 1 lime
2 Roma tomatoes (seeded and diced)
2 diced avocados
Season to taste with salt, chili powder and granulated garlic
- Mix & stir all ingredients vigorously while smashing some of the avocado
- Garnish with queso fresco and crisp bacon