A banquet feast of farm to table organic vegetarian dishes; every time I teach, right before we eat, we share our learning experience: cooking with new ingredients. In the photo are vegan, gluten free mac and cheese made with quinoa pasta and a delicious cashew cheese made with veggies, spices and nutritional yeast; teff grain garnished with edible flowers; amazing chèvre vegetable and garden fresh herbs quiche; garden fresh picked salad greens I love to travel and teach and also love to teach at home. Please come visit, study with me, and stay at my organic b&b or bring me to you worldwide Continue reading
In my world organic cacao and/or chocolate goes with everything. Even in height of strawberry season, I am thinking about how great these cashew coconut cocoa pops are with fresh strawberries.
Organic, fair trade cashews, cocoa, vanilla extract blended with organic coconut milk and local Continue reading
Everyone loves this Mocha Cake and it happens to be gluten-free. Delicious on its own, and for a special dessert, top it with fresh whipped cream. You might find yourself enjoying it for breakfast or snacking on it, if there is any left. Continue reading
You might say, I am a cacao-aholic*. I love very dark chocolate, too. So for my birthday, I made a variation of the Chocolate Chip Çhevre Cheesecake I developed for Equal Exchange. Cacao gives you energy; rich in antioxidants, and dietary fiber, one of the highest dietary sources of magnesium, and high in iron and other minerals. Continue reading