By Admin, on March 28th, 2012% 
Breakfast: A grain, a green, vegetables and fruits (Photo: Margarita Persico) For breakfast today a dish with quinoa, left over greens and steam pumpkin, chopped up mango and slices of apples. Of course, I fell into temptation for sweets, I had a piece of gluten-free torrone (turrón). We drank this with a glass of Guapinol Cocoa. For Eleven more breakfast ideas , click here and for even more, click here. Guapinol-Cocoa Drink Recipe (Photo: Margarita Persico) http://www.facebook.com/groups/165878310089440/ Share on . . . → Read More: Breakfast Fusion – Foods of the World Breakfast Fusion – Foods of the World
By Admin, on March 27th, 2012% 
Guapinol-Cocoa Drink Recipe (Photo: Margarita Persico) by Margarita Persico Guapinol cocoa drink is a spin off the Costa Rican indigenous’ Mesoamerican beverage is known as pinolli. This is a simple recipe where neither corn nor peanuts are used. Guapinol Cocoa Drink Recipe Ingredients 2-½ cups sesame or almond milk 2-½ tablespoons guapinol powder 2 tablespoons pure cocoa or crush cocoa beans 1-teaspoon (or more to taste) sweetener of choice (ex: local honey, stevia, maple, brown sugar) 1-teaspoon vanilla Instruction . . . → Read More: Guapinol Cocoa Drink Recipe Guapinol Cocoa Drink Recipe
By Admin, on March 20th, 2012% 
photobucket.com – JeanStites Tofu ricotta is something I have been making for my husband since 1986. I learned he had lactose intolerance and could not have his favorite Italian dish, baked ziti with ricotta. He was not going to be deprived of his favorite dish! So I concocted tofu ricotta using my then new Cuisinart food processor. It was a hit! Lactose intolerance happens when a person cannot digest and absorb the sugars in milk. But with this . . . → Read More: Tofu Ricotta for Pasta or Baked Zitti Tofu Ricotta for Pasta or Baked Zitti
By Admin, on March 19th, 2012% 
Italian-Thailandese fusion with Bean noodles (cellophane noodle (Photo: Margarita Persico) The wind was beating on the glass windows we have for walls in the living room, it reminded me of a Northwestern winters in New England. But it’s summer time in Costa Rica. Well, really the dry season. Costa Rica has only two seasons, the green, which is when it’s always raining, and the dry, which some call summer. I was glued to my MacBook computer and . . . → Read More: Italian-Thailandese fusion in a Flash Italian-Thailandese fusion in a Flash
By Admin, on March 16th, 2012% 
THETRIBEOF_5 For St. Patrick’s Day and every day, some ideas for healthy green recipes and a movie. “TINKER BELL” JUICE Green Smoothie Kiwi, honey-goat cheese salad Healthy St Patrick’s Day Recipe Ideas http://www.facebook.com/groups/165878310089440/ Share on Linkedin Share on mrwong Subscribe to the comments on this post Print for later Bookmark in Browser Tell a friend
By Admin, on March 8th, 2012% 
Spinach Cannelloni (Photo: Margarita Persico) The cannelloni is one of those Old Italian dishes that gives one a warm feeling of being with love ones. According to the Webster’s dictionary, the cannelloni is not that old. It was invented in Sorrento, Italy, in 1907 by chef Salvatore Coletta of the ‘O Parrucchiano “La Favorita” restaurant. But another story disputes that. The original cannelloni—the strascinati—Antonino Ercolano, known as “’o parrucchiano” (the parish priest), invented it. He opened . . . → Read More: Spinach Cannelloni Spinach Cannelloni
By Admin, on March 1st, 2012% 
Tamales (Photo: Margarita Persico) The Tamale is one of the quintessential dishes of traditional Guatemalan cuisine. These tamales are made with rice, corn, saffron and 11 other ingredients such as bell peppers, chilies chiltepes, olives, capers and raisins. The tamale is wrapped in “Mashán” (maxam–calathea lutea) and plantain leaves. Check out two videos below on how to wrap a tamale, though the second one is in Spanish, it is a video by Ms. Chely, a Guatemalan traditional chef. The recipes are non-vegetarian, for vegetarians you can exclude meat and substitute with . . . → Read More: Guatemalan cuisine — Tamales with Chef Chely” Guatemalan cuisine — Tamales with Chef Chely”
By Admin, on February 27th, 2012% 
Cabbages (Photo: Margarita Persico) This recipes is not only tasty, but quick, simple and healthy. Ingredients 2 tablespoons Olive oil 1 small organic cabbage, halved, cored and thinly sliced ½ small habanero, minced 2 garlic cloves, sliced 1 onion, medium, diced ¼ cup bean sprouts (optional) 1 small carrot peeled (with potato peeler continue to peel strips to add to this recipe) 1-tablespoon instant soup mix or gluten-free tamari or soy sauce 2 tablespoons peanuts . . . → Read More: Cabbage Patch, The Side Dish Cabbage Patch, The Side Dish
By Admin, on February 9th, 2012% [View the story "Raw Fooders -- what some eat and what they are saying" on Storify] http://www.facebook.com/groups/165878310089440/ Share on Linkedin Share on mrwong Subscribe to the comments on this post Print for later Bookmark in Browser Tell a friend
By Admin, on February 8th, 2012% 
My favorite pie is Nomi’s Raw Yam Pie! I can have it for breakfast, lunch and dinner. It’s a Yam Pie Slice (Photo: Margarita Persico) spicy pie, similar to pumpkin pie, but it is all raw, vegan and organic. I have adapted this recipe from The Raw Gourmet by Nomi Shannon, who is an award-winning educator, raw chef and bestselling author of The Raw Gourmet with over 200,000 copies sold, and Raw Food Celebrations with S. . . . → Read More: Yam or Sweet Potato Pie Yam or Sweet Potato Pie
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