Quinoa Qookie

James Sklar is a certified yoga teacher, avid hiker, and occasional guitar strummer who loves making delicious, wildly nutritious, and environmentally responsible food. He began his baking career when he was seven, when his eldest sister, Maggie Glezer (author of Artisan Baking and A Blessing of Bread) gave him Jacques Pepin’s La Methode.  After his first soufflé fell, he was hooked.  As a teenager, he continued his explorations with the help of San Francisco à la Carte and San Francisco Encore, wowing family and dates with his culinary prowess.

In early 2006, James finally realized his dream of owning a restaurant and opened Bloom in Hastings on Hudson, New York.  Bloom combined his love of the environment and his commitment to organic and sustainable cuisine.  The restaurant was met with much critical success, including a glowing review in The New York Times, and was featured on the cover of Hospitality and Design Magazine. Bloom’s numerous innovative eco-qualities, like the use of recycled steel, recycled glass, denim jean insulation and filtering water in-house, made it truly a pioneer for green visionaries.  James sold the restaurant in 2008 and moved to Topanga, California in the summer of 2009.

The Quinoa Qookie ^tm was born of a simple request. As James’ wife Alyssa was enjoying a breakfast of quinoa flakes, she asked him to create a cookie.  Always up for the challenge, James created a gluten and dairy free cookie, adding quinoa flakes and amaranth flour, and sweetening the cookie with honey and molasses.

The resulting Quinoa Qookie ^tm is the culmination of his experience in food and his love of the environment. Check it out on their site: www.quinoaqookies.com

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