Windy day on the farm and frost last night.  We've been keeping our hopes up for the early flowering fruit trees!

Planting beets, kale, onions and potatoes. The olives are curing!

I made my first mozzarella cheese from Leche's milk (I still milk her once a day and the calf gets her the rest of the time).

This was a powerful performance by Scott of ScottSongs.com on the playful and empowering ability to be at the source of your experience at our San Rafael cafe.  Check him out!

This cheese is our number one requested recipe!

Working on the farm today having just returned from leading our Community Building workshop in L.A. this weekend. 

What a great group gathered for doing to the work of looking at what stops us from really taking on the healing that community offers us all. Remember that your community may be your family, co workers, neighborhood, family or origin.... 

Our view is that community offers us all the opportunity to see what wounds are still open and oozing that we can take on healing.  It is an amazing workshop and we are grateful for those folks who show up and do the work. Thank you.

Here is the recipe for our special Valentine's day item we had at the cafes on Wednesday!  If you missed it's one night only appearance at Cafe Gratitude, then try making a special meal with this rawesome recipe here!

Ingredients:

On Valentines Day it feels like others join us in our outward celebration of love. I remember when we first asked someone to take on promoting our book, Sacred Commerce, they agreed to do so but however requested we change or take out the word LOVE.  After all, you couldn't really mix that with business! Well, we shared that without the LOVE it wouldn't be who we are or what we are up to.  

For us the Sacred is LOVE. 

Love of all. 

Ingredients

1/4 cup Lucuma powder

• 3 cups dried coconut flakes
• 1 cup coconut syrup/nectar
• 1 1/4 cup pecan flour (fine ground pecans- you can use a coffee grinder)
• 1 Tbl. Vanilla
• 1/3 cup Coconut Butter (melted)
• 1 1/2 tsp. Salt

These are interesting times. There is great sadness among our community as many long standing employees are let go as we shrink our business to manage the financial hit we took with all the legal issues. There are also some wonderful new opportunities opening up and being created for some of those employees who are moving on. The upcoming closure of our Oakland location, inside of Whole Foods is a big disappointment for all those people struggling financially during these times who have been getting an I  Am Grateful Bowl daily for a very small donation.  The employees staying on with us in Berkeley, Santa Cruz and Gracias Madre are relieved. You can see that there is a great mix of feelings and emotions amongst us all.

We are working together to continue to support one another during these times and deeply appreciate you coming by for a meal and some of the LOVE Cafe Gratitude is known for.

Ingredients

• 1/4 pound whole dried hominy (pozole)
• 1 1/2 white onions peeled and halved
• 15 tomatillos (paper skin removed)
• 4 peeled garlic cloves
• 2 poblano chiles
• 1 serrano chile
• 2 Tbl. olive oil
• 1 cup coursely chopped cilantro
• 2 tsp. dried Mexican oregano
• 1 1/2 quarts vegetable broth
• salt and pepper

We are thrilled to be working to keep Cafe Gratitude, Berkeley and Santa Cruz open along with Gracias Madre and thank you all for your unwavering support! 

Please continue to support all our locations as except for Cupertino they are all open and love seeing you. I will let you know about any closings before they happen. Updates all here.