Ingredients:

3 large mild green chiles, Anaheim or similar variety

Ingredients:

• 3 1/4 cups of fresh shelled fava beans
• 1/4 cup water
• 1 medium sized garlic clove
• 1 tablespoon fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 tablespoon (raw) tahini

To make:

• Put all items together in the food processor.  Blend until smooth.
• Serve in a flat bowl, with olive oil drizzled on top, with a side of vegetables and crackers for dipping.

Note:

• There is a rare disease called favisim which is caused by raw and cooked fava beans.  If you have food sensitivities, start your research here before eating this dish regularly.
• Fresh fava is best for this dish.  Simply take the fava bean out of the long shell.  No need to shell or peel the fava further than this.

To find out more about Heather Haxo, her recipes, classes, and more, visit: www.RawBayArea.com

Mince and then pound with mortar and pestle to make a curry paste:

• 1 stalk lemongrass
• 3-5 Thai Green Chilis 
• 1 shallot 
• 4 cloves of garlic
• 2" long slice of galangal 
• 2 tsp toasted corriander
• 2 tsp toasted cumin

Ever since I learned cooking from my mom Lalit-Amma when I was 9 or 10, I have secretly wished to break the rules and guidelines to come up with my own "specials." They included mixing and matching fruits and vegetables, various grains instead of one, and of course, raw foods.

When I came to work for Cafe Gratitude in December of 2006 as the payroll and accounts payable manager, my adventurous self ( inspired by my mom and the great American spirit of freedom and independence) was energized to recreate some of my mother's recipes with a touch of "BAM!"