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!"
Tagged in: water chestnuts , walnuts , turmeric , salad , red onion , pistachios , peppermint , peanuts , olive oil , mustard seeds , Mung Beans , macademia , lime , lettuce greens , jalapeño , Garbanzo beans , cumin , cucumber , crushed pepper , coconut flakes , cilantro , cherry tomato , celery , cashews , carrot , brown sugar , asafetida , almonds
At culinary school the 2nd class in the curriculum was "food science". The wonders of this worldly culinary creation (emulsions) can be explained down to straight science without the usual northern california slang & no Frenchy fancy words.