Meet our Journalist Sandi Morais, Celebrity Vegan Chef and Author of Vegan Recipe for Life Cook Book. She has a BA degree from Florida International University. She has been in the health and fitness industry for 30 years. Sandi has a passion to help inspire, educate and promote healthy living. Sandi has been with KUOMagazine since 2015. She is currently our Wellness Chef, Health & Fitness Journalist. Stay connected with Chef Sandi on her social media links on Facebook at Chef Sandi Vegan Cooking, Instagram at Sandi Vegan Cooking and online at 


​Celebrity Vegan Chef, Sandi Morais, says “A salad is not just an appetizer.” A salad can be created to make a satisfying meal by adding some plant protein, healthy fats, and good carbs. Eating a big colorful salad is a great way to get some of your nutrients. This simple and easy to prepare Quinoa  Coconut Curry Bean Salad is delicious and full of flavor. (CLICK TO GET RECIPE)


Black beans are a good source of plant-based protein and fiber. The beans are very versatile and can be prepared in many different ways to enjoy the nutritional benefits. (CLICK TO GET RECIPE)


Garbanzo beans are a good source of plant-protein and fiber.  These beans are very popular in many vegan meals.  I wanted to keep some of my Jamaican culture into my vegan lifestyle, so I created a tasty Jerk Chickpea Salad recipe using the authentic Jamaican Walkerswood Jerk Seasoning.   The Jerk Chickpea Salad recipe is quick and easy to make with lots of flavor.. (CLICK TO GET RECIPE)


The Ovvernight Almond Oats Pudding is made with Rolled Oats. It is delicious, simple and easy to make. Once the pudding is made overnight it's easy to just warm-up the pudding in the morning for a  simple healthy breakfast, or just take it in your lunch box with some fresh fruits as a snack on-the-go. (CLICK TO GET RECIPE)


Chef Sandi Apple Nutty Coco Crunch is another tasty delicious, simple and easy to make snack to eat anytime of the day. (CLICK TO GET RECIPE)

Healthy Cooking Book.jpg

Our Featured Wellness (Sept./Oct./Nov. 2020)

Chef Noel Cunningham (born Jamaican, W.I.), one of Jamaica’s most recognized and celebrated young chefs socially known as Chef Cunny. Chef Noel is the dynamic force behind his catering company, Cuisine by Noel. Recipe contributor to the Jamaica Gleaner, Cooking Sense Magazine, The Jamaican Eats Magazine, and food expert at Toronto Caribbean Newspaper. Chef Noel was born and raised in Kingston, Jamaica, who was influenced at a young age by his mother Jennifer Laidley and Aunt Miriam Reid, who is a professional chef and baker. His culinary journey began in high school when he did Food and Nutrition, which developed his love for the Culinary Arts. Chef Noel continued his education at Runaway Bay HEART Hotel and Training Institute in Jamaica. He has been working in the hospitality industry since the age of nineteen in some of the leading Hotels, in the island’s tourist mecca as a Certified Chef De Partie, which propelled him onto the “Culinary Catwalk.”

In our September/October/November issue, Chef Noel shares a delicious recipe of a Blackened Salmon & Coconut Lemon Quinoa with Pineapple Salsa (CLICK TO RECIPE)


1516 E. Colonial Drive, Suite 305, Orlando, FL 32803

Tel.: (407) 906-3305 * (407) 486-5001 * (407) 810-6520

Email: / Website:

© 2008 All rights reserved KUOMagazine, Men of Kulture 365 & Women of Kulture 365, Ribbons of Survivors 365

Website Design & Photography by Mea Allman,