Did you know pears are a year round fruit?  We think of them as winter bearing fruits, but in fact you can fresh of the tree fruit whenever you want.  Especially here in the Pacific Northwest, pears are abundant and beautiful.  I took this opportunity to add natural sweetness to …

It’s no secret here or to anyone I know I crave Mexican food all of the time, everyday.  I love the balance of flavors it offers with acidity, sweetness, sour, and sometimes spicy, but always so good.  Being on the cleanse I needed to find a way to eat tacos. …

There is nothing like homemade or freshly made corn tortillas.  I made the masa once, here, from the very beginning, as in I made the nixtamal.  Dried corn is mixed with Cal (lime) and cooked until it softens which is then ground.  Typically it is ground in a mortar and …

I died and went to heaven when I tasted this chutney.  The flavor of tamarind, although in this recipe is for an Indian dish, it brings me right back to Mexico where I grew up.  Tamarind is sour, packs a punch of flavor, a good punch.  You can make so …

Chole is an Indian dish that I learned about in my Asian Cuisine class in Culinary School.  It is also known as Chana Masala.  In this particular class we were focusing on the cuisine of India.  We made samosas, chutneys, flat breads, and curries.  This is a Northern Indian dish …

This is the perfect accompaniment to a bowl of roasted vegetables, or a large salad filled with a myriad of colors to fill you up for a hearty lunch or healthy dinner.  This is great for week one of the cleanse, and a good meal if you are looking to …

In the interest of citrus in season, freeze your zests!  This is also a great additional tip for recipes for the upcoming cleanse.  Add the zest to salad dressings, roasted vegetables, smoothies for natural oils and nutrients, and marinades.  The possibilities are really endless and the taste is awesome! Zest …