Jenni Hulet is the creative force behind the website, The Urban Poser. Her love of cooking, photography and yoga all come together to create a unique culture where beauty, fun and appreciation for every meal and every moment are the recipe for vibrant, healthy living. Her recipes are gluten, grain, soy, legume and refined sugar free. Jenni lives in Grapevine, Texas with her husband Ben and her two sons Oscar and Linus.
Q: How did you get involved in cooking to begin with? Was it something you learned to love early on or did you come to it later?
One of my earliest memories is the sizzle and smell of garlic and ginger hitting the hot oil in my father’s old steel wok. As far back as I can remember, standing around the kitchen while he made dinner was how my family connected. Cooking has always been an essential part of family life to me and that culture definitely continued when my husband and I started a family of our own.
Q: Why is eating grass-fed meat and sustainably-caught fish different? How does it affect your cooking?
Well I think the nutritional superiority is pretty much undeniable at this point. But more than that, cooking is a unique blend of science and art, and there’s a subtle but important difference when cooking with the highest quality meats. It may look essentially the same on the plate, but using great meats means the difference between “hey, thanks for dinner” and “WOW, that was the best meal I have ever had!”
Q: Is it just about health (and flavor)? Or is there more to it than that?
Well the health and flavor part of it are huge but they’re definitely not the only reasons. For years my husband and I were vegans; in part because of health and in part because of concerns about caring for the environment and supporting responsible practices. Several years ago my health took a dramatic turn we had to change the way that we approached food. Knowing that the meats we consume are raised in the most natural environment possible, using responsible and sustainable practices is a huge part of our confidence about the way we eat.
Q: How did you learn about grass-fed meat?
We live in Texas. You’re not allowed to set foot in the state unless you know all about good meat. Seriously......there’s a test at the border.
Q: Why is it so important to have the right ingredients?
Greatness is found in the subtle little details. You may not think that those little things are that big of a deal individually, but when you add them all up, they make all the difference in the world.
Q: What are the most important keys to success for the home chef?
My husband Ben would say “organization and the right tools” but I think that’s just crazy talk. To me the most important key to success is understanding that not every thing that you cook needs to be your greatest work of art. By all means, throw yourself into making great meals, but don’t hold yourself to some kind of unrealistic expectation. Have fun; be creative; be extravagant, but realize that food is meant for nourishment and enjoyment. It was never meant to be a burden or some kind of performance standard that you have to live up to.
Q: What are your best tips for home cooking?
Organization and the right tools. (thank you Ben) That....and ghee. On everything.
Q: What is your favorite recipe using grass-fed meat?
My family would say that our weekly tradition of Sunday Night Guac Burgers would take home that prize, but for me, it’s anything with Lamb in it. I seriously can’t get enough.