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.
2 spiral cut zucchini
2 tbsp. butter
2 cloves garlic, minced
4 large egg yolks
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish if desired
Zest of 1 lemon (optional)
1/4 cup chopped flat-leaf parsley
Handful crumbled bacon
- Sauté zucchini and garlic in butter until softened
- Whisk yolks, cream and cheese
- Add bacon and toss
- Turn off heat
- Pour sauce over zucchini and stir
- Garnish with lemon zest and parsley
2 parts avocado
1 part butter (room temperature)
Handful of chopped parsley or cilantro
Zest of 1 lemon or lime
Optional: Salt and chili powder to taste
- Combine all ingredients and beat by hand until smooth
- Place on parchment paper and roll into a log
- Chill or freeze until firm
- Slice off pats and serve on salmon, steak or corn on the cob