Elena Merklin
Culinary Nutritionist / Plant-Based Chef / Food blogger / Wellness Writer
MBA (Business Management & Marketing)
BS (Bachelor of Science in Nutrition and Dietetics)
AS (Associate of Science in Food, Nutrition & Culinary Arts)
Certified ServSafe Allergens & Food Handler from the National Restaurant Association.
Every summer, my parents sent me to my grandparent’s farm. It was an incredible journey of 5 hours airplane flight followed by an overnight train and a one-hour motorcycle ride to the middle of vast wild forests. At the end of the long ride, I was rewarded with three months of amazing adventures and…yes, hard farm and kitchen work.
My grandparents owned a large piece of land where they raised all kinds of animals (horses, cows, pigs, chickens, etc.) and planted vegetables. The town had one school, a post office, and an ancient library…
I was curious about cooking from an early age. My grandma often left me in a kitchen to fry pirozhki (delicious savory buns) or prep the vegetables for the borscht.
It was a cool August evening when I decided to re-invent my grandma’s nettle soup and make the nettle patties instead. I chopped the nettle and added a bunch of herbs, eggs, and flour. Then, I proudly fried the patties in a lot of sunflower oil. And wait, I made my raw nettle sauce with an edition of sour cream and salt. I just chopped raw nettle, using my gloves, and somehow thought it would be enough… save to say I was only 11… -)
If you don’t know this plant, the nettle must be cooked before eating because its leaves are covered with tiny stinging “hairs”.
My little sister and grandparents were not impressed by my unappetizing green patties. They tasted like grass..well, they were grass. But for the SAUCE….well, let me put it this way, my grandfather jumped from his heavy wooden chair….and ran for his life toward the kitchen sink, trying to wash the nettle sauce out of his mouth… Well, my “gourmet” inner chef failed miserably that day. -)
My sweet grandparents have long gone (they passed away ten years ago), but this story will always be dear to my heart and forever remembered with a laugh.
Thank you to my supportive grandparents and parents; growing up, I was able to experiment with food from a very early age. Yes, sometimes, I failed miserably, but most times, I made incredible pizzas, pies, cakes, cookies, and much more…
Fast forward to my early 20s,
In my early twenties, I earned a competitive culinary internship in Asia, thanks to my skills and dedication. There, I deepened my love for cooking and explored the vibrant food cultures of China and Japan. Learning from chefs, I discovered unique plant-based ingredients and techniques.
For six months in China and Japan, I immersed myself in plant-based cuisine, discovering a range of unique ingredients and flavors. During my internship, I explored culinary treasures like kombucha with its probiotics, Douchi paste made from fermented black beans, antioxidant-rich matcha tea, and flavorful Chinese pickled vegetables like Zha Cai. I also had the opportunity to visit small farms and factories, gaining deeper insights into sustainable food practices.
Inspired by my time in Asia, I began exploring the therapeutic benefits of food more deeply and expanded my knowledge of nutrition. I continued brewing kombucha, a practice I still enjoy. My interest in marketing, writing, food styling, photography, and language learning also grew during this period.
How Cooking My Pounds was born…
After living, traveling, and working in various countries, I settled in NYC and started my own plant-based-focused social media marketing brand. I
I believe that better health begins with understanding. Instead of telling people what to eat, I focus on educating them about the benefits of different foods.
I help people make food choices that fit their lifestyles and cultures.
My goal is to share my knowledge and help others achieve wellness through plant-based nutrition. I’m passionate about the power of healthy foods and believe that everyone, whether vegan or omnivore, can enjoy and benefit from them.
Read my “Plant-Based Education” tab for my services.
With over a decade in food social media marketing, I’ve worked with international food companies, dietitians, doctors, magazines, blogs, influencers, restaurants, and health coaches. I specialize in promoting plant-based products and catering to various dietary needs. Leveraging my background in food marketing, nutrition, food science, and culinary arts, I create visually appealing, cost-effective content with an organic touch.
Feel free to reach out with any questions or ideas—I’d love to hear from you!
cookingmypoundsoff@gmail.com
Thank you for getting all the way here and learning about my story!