Portobello Corn Tamales with Cacao Mole Sauce
Years ago when I ran a real Bed and Breakfast – and not a bunch of Airbnbs where nary a breakfast has been served by yours truly – I used to make a lot of tamales. Making tamales in bulk was like a party at my house with my daughter, my best friend and Alma – who was the woman who kept everything tidy around here for many years – in attendance. Maybe not enough people to constitute a party. But add some refreshments and some music and things could get pretty lively around the masa! Especially with Alma. She was not the person to ask, “How’s it going?” Because…
Papaya Noodles In Mustard Sauce
Papaya meat is my favorite color in the whole world, so it’s certainly no surprise that I’m a big fan of this fabulous fruit! In this recipe, currants soaked in apple cider vinegar give bite to this elegant, orange dish. Add dehydrated green beans and the meal is so lush and freshly colored, it’s almost too pretty to eat. No doubt, this would be a great meal to serve when you have guests – although I’ve noticed that there are a number of people out there who don’t particularly warm to the bright papaya. It’s crazy; I think they’re incredible! I have to admit that there’s many a morning that…
In The Raw Kitchen: Gadgets and Knives
Embracing any kind of a raw food diet poses some new questions in the kitchen: is there anything special required to truly reap all the benefits that the raw food diet has to bestow? What does a raw kitchen need? This subject is near and dear to my heart because the ‘Raw Food Equipment’ class was the first I ever taught with my first Partner in Raw, Alisa. It was baptism by fire. My whole kitchen had been transformed into what I then dubbed ‘Alisa’s Chamber of Torture’. Everything looked impressive and imposing but mostly it just looked like ALOT! In this version of the Raw Kitchen there was not…
