Home Cook Kim Yokely
As a Spelman College student, Kim Yokely met some 40-year old vegetarians who looked great. So she decided to go vegetarian herself. In 2005, she went total vegan after studying with doctors and master vegan chefs from around the world. She schooled herself in healthy cooking and eating while immersed in her career as a massage therapist, which kept her on the road and travelling world-wide. Finding that her clients requested her food more and more, Kim decided to pursue cooking full-time. Today, she travels between Atlanta, Los Angeles and Nashville. She has clients in Harlem, Detroit, Washington, D.C. and Dubai. She also cooks for the actress, singer Jill Scott and rapper Doug E. Fresh.
For Kim, food is medicine. As she prepared her curry for our photo shoot, she dispensed tidbits about the benefits of turmeric and curry powders, sweet potatoes and black rice. She served us a smoothie made with moringa and had us taste fresh turmeric. Her love of food and health is infectious, and, judging by her shape and spirit, we want to "have what she's having." This curry is warm and comforting, yet bright and healthy-a perfect antidote to the holidays, cold weather, and long nights.