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Robin Asbell is a chef, educator and author who is dedicated to whole foods and real ﬂavor.
Asbell worked her way up to chef in the whole grain baking and natural foods restaurant world, before starting her business as a food writer and private chef in 1995. Since then, she has cooked in the homes of some of Minnesota’s most distinguished citizens, published over a thousand articles in national magazines, and developed recipes for use in cookbooks, on websites, and in institutions. She is a regular on local television and national radio.
She is the author of 11 cookbooks, and developed the recipes for Eat Meat Less, for the Jane Goodall Institute in 2021. Her most recent cookbook is Vegan Meal Prep; A 5-Week Plan with 125 Ready-to-Go Recipes ( Robert Rose). You might own a copy of The New Whole Grains Cookbook (Chronicle Books) Great Bowls of Food; Grain Bowls, Buddha Bowls, Broth Bowls and More (Countryman Press) or the Whole Grain Promise (Running Press) all of which focus on delicious whole grain dishes.
Asbell brought the veg to the Minnesota Star Tribune with her Meatless Meals column for several years. She has written for Experience Life Magazine, Fine Cooking, Better Homes and Gardens, Real Food Magazine, Clean Eating Magazine, VegNews, Vegetarian Times, Mother Earth News, and other print media, and online for strongertogether.coop, myﬁtnesspal.com and others. The Minneapolis Star Tribune named her one of their Taste 50, a list of the most inﬂuential women in food in 2015.
Asbell teaches popular classes and speaks to groups around the US. She shares many years of professional cooking experience and her abiding love of satisfying ﬂavors, garnished with a sense of humor and fun.
Her blog The Real Food Journal (robinasbell.com/robinwrites) focuses on great plant based food as well as food issues, and her website robinasbell.com lists her classes and upcoming public appearances, as well as an extensive recipe archive.