Cooking · Creativity · Health



Aaaah, Pa Pa Ya, you either love it or hate it. Or, like me you don’t love it, you even think it smells a little like puke, but know it’s good for you, adore the texture, color and form, and live somewhere where it’s plentiful. This is why I decided to try blending it with three of my most beloved foods: avocado, coconut and cacoa.

Most of us know that papaya provide us with enzymes that naturally support digestion, thus making it a bonus food. It is relatively low on the glycemic index as well. A lot of the time we hear about the glycemic index, the rate at which a food raises glucose in our blood, and it’s good to know this stuff. However, after reading this-Havard Medical School study (with great chart) I discovered it is the glycemic load, that truly matters. “What it (the GI) doesn’t tell you is how high your blood sugar could go when you actually eat the food, which is partly determined by how much carbohydrate is in an individual serving. To understand a food’s complete effect on blood sugar, you need to know both how quickly the food makes glucose enter the bloodstream, and how much glucose it will deliver. A separate value called glycemic load does that. It gives a more accurate picture of a food’s real-life impact on blood sugar. The glycemic load is determined by multiplying the grams of a carbohydrate in a serving by the glycemic index, then dividing by 100. A glycemic load of 10 or below is considered low; 20 or above is considered high. Watermelon, for example, has a high glycemic index (80). But a serving of watermelon has so little carbohydrate (6 grams) that its glycemic load is only 5.”

Sweet corn comes in at 64. A blueberry muffin 30. Glass of orange juice 14. Ice cream, surprisingly, is 8, yet that is if you eat only 50gm. A pint of “Ben & Jerry’s” is 500gm, half of that would be a glycemic load of 40, so not tooooooo bad.

This difference between the GI and the GL is what makes agave syrup a fist in a velvet glove.

So, papaya. Silky, smooth papayadom comes in at 6.

Here is how I turn this fragrant, bulbous, thin skinned, heavy weight fruit into the most amazingly texture frozen mousse in town! For reals, it is hands down one of the most satisfying textural eating experiences I have ever had, and continue to enjoy almost every hot as Hades Mexico lived day.

Start by skinning, cleaning and cubing the fruit into 1″ chunks. An average sized papaya yields about five 1 to 1.25 cup servings. Put each of these into their own recycled plastic bag and freeze. I try to stay on top of it so it is always available frozen. This is key. I tried this treat unfrozen once. It was lost.


Once the fruit is frozen, let it thaw a tad, and break it into pieces into your blender, then add one ripe avocado, about 6 oz. of coconut milk, a nice pour of vanilla, a big teaspoon of your favorite unsweetened cocoa and a dash of salt. Sometimes cayenne. Of course, you will find you taste. I do not add sweetener, but you may wish to. It is an interesting, curious flavor without, one I have grown to love and crave.


Blend this super well. If you have a “Ninja” or the likes, you are stoked. The texture is beyond dreamy, so dense and creamy, light and thick at once. The frozen feeling, smooth and free of crystals, is transcendental. Oh, and the loft!


Sometimes when I make it it is spot on perfect. Though sometimes the size of the avocado or a longer pour of liquid make it thinner. It is kind of fun this varying way, for when I hit it just right I am in bliss, sitting there in front of the fan, sweating silently, in reverence.

Ha Ha. Yesterday, I was on day four of a fast, which was inspired, in part, by how much I eat for pleasure and experience and how, when done compulsive it’s not healthy for me. But I broke that fast last night with 8 year old P. eating sushi, soft, melting fish flesh. Big thanks fish! And today I go to brunch with my family (coffee?!) and to a BBQ (no meat for me) with friends I have had since I was twelve. I am so normal.

Life is full of freedoms. I’m grateful for all the freedoms of choice I have, and sometimes overwhelmed by them. And, I know not everyone has the bank of freedoms I do. Because of this external inequality, I believe it’s all the more important that those of us blessed with so much choice pause and reflect upon this. Give thanks. Every damn day.

May we all pause and feel ourselves, connect to the seeds of peace within, for this just may be our greatest gift. May we consume with awareness and thanks…

Buen Provecho, my friends!

Dive deep,


Art by Kevin Sloan







Baking · Cooking · Painting · Photography · Travel

Devil’s Food


Survey shows, whatever it is, if it’s rich and seemingly “sinful” we want more. Thus, “More chocolate, please!”, “Devil’s Food Cake” was born. “Devil’s Food”, you know, that deep, dark, chocolate cake, traditionally made with cocoa, a little extra baking powder and finished off with hot water or coffee? It’s been a favorite of mine since I was seven. In not so high falutin’ high school I used to eat Hostess “Suzy Qs” for lunch. Anyone remember those, deep oily-brown, cellophane wrapped, hefty double rectangles of chocolate cake filled with super sweet, white, fluffy “cream”? I ate them with a plastic fork.

Sure, 35 years later, living South of the border,  I could go to any tienda, “corner store”, and pick up a package of “Bimbo”, Mexican equivalents, but I gave up polysorbate 80 after the 80’s. These less sweltering days, I just whip up a cake.

Today I had some some leftover spiced pears and wanted to bake them into a chocolate cake. (Good idea.) I winged the cake, using coconut oil as my fat, and milk as my liquid, along with some spiced pear syrup I made from the poaching liquid: red wine, water, cinnamon sticks, several fat slices of ginger, black peppercorn, brown sugar and an orange cut in four.

In our house we like our cake not so sweet. I often half the amount of sugar called for in classic cake recipes. Or, I add espresso.

In a pinch for a school bake sale? Add espresso to boxed brownies to take down the sweet, a bit of cayenne, cinnamon. Superb ease.

Ahh, red wine spiced pears in deep, dark chocolate cake, “Frenchy” loved it! We all did. Especially after our “Conquistador” shrimp and smoked marlin tacos at Baja Taqueria. I told one brother owner we had dessert at home, “una pastel de chocolate con perra“. He laughed beautifully. Perra means dog. I over rolled the r in pera, to a dog filled chocolate cake! Now, that’s Devil’s Food.


Photo from Ours, below,  was similar, but less styled.


Love Cast Iron!

“Frenchy” is the one who got me thinking about the name “Devil’s Food Cake”. Looking around the web I found this fabulous cake reference page. And this interesting bit on cake, chocolate, cookies and the Marquis de Sade.

“The oldest print reference we find for baked goods with chocolate ingredient is 1779. In this letter sent from prison, the notorious Alfonse Francois, Marquis De Sade complains bitterly to his wife about the “care” package she sent him. ‘This sponge cake is not at all what I asked for: 1) I wanted it iced everywhere, both on top and underneath, with the same icing used on the little cookies; 2) I wanted it to be chocolate inside, of which it contains not the slightest hint; they have colored it with some sort of dark herb, but there is not what one could call the slightest suspicion of chocolate. The next time you send me a package, please have it made for me, and try to have some trustworthy person there to see for themselves that some chocolate is put inside. The cookies must smell of chocolate, as if one were biting into a chocolate bar.’

This guy may have enjoyed an exotic Pastel de Chocolate con Perra. Or perhaps enjoyed witnessing some one else eating it. Quien sabe?

Give the Joy of Cooking’s Devil’s Food Cake Cockaigne a try. “Cockaigne” is the term used by Marion Becker to denote a recipe she loved. Cockaigne is a mythical land of plenty. Though might I suggest cutting this classic recipe to 1/2 c. white, 1/2 c brown, then add ripe, cooked or stewed apples, plums, apricots or pears to the batter, after it has been poured into the prepared pan. Bake. Cool. Dust with confectioner’s sugar. Whole upright, nested half fruits and fans of slices offer simple spectacle. Gorgioso. Divine. Options. Endless.


Photo & Styling Katie Quinn Davies

Rich and seemingly sinful? Yes, please.

Though remember, every where, every way, every day, keep it
Slow and holy…slowly whole.

Buen Provecho!



Intro Still Life by Carol Sabo

Evolution · Health · Natural Medicine · Recipes

Bitter Better

To know light, we must know darkness. For many of us accepting this wisdom can be difficult. In most cases, we are programmed to push aside the shadow, focus on the “good” and get on with it. Of course, we want to feel good, we don’t want to experience pain, don’t want to suffer. Suffering, in my view, is an experience which comes from how we perceive and receive our pain. It is real and heavy, full. Can we process our pain, our grief, without suffering? Sometimes. It takes courage and openness, forgiveness of ourselves, too, in our process, acceptance of this process. Softness. We are so deep, with so much to muck through: past lives, cultures, families, faiths, programs, beliefs. With the “Lie of Shutting Down” our oldest, longest runner. And Change our true constant.

I do my best to take the “bad” with the “good”. It’s a process, always. When I was 17, my peers voted me “Class Pessimist”. Today, I am seen by most as a “happy” person. Back then, it was easier to harsh out and put things down. I liked my edge, my jaded snub, it felt more sure. I chose my armor young, and have been working decades now to drop it to my feet. Sure my “happiness” today is what appears at the surface, yet deep down, it is my integration of all that I feel as real, the bitter, and the sweet, that bolsters my shine.

Ha! I came here to talk about bitters. You know, those aromatic, citrus or floral distillations that are top dog in the new wave cocktail craze. Bitters. Dash. Dash.


Before cultivation, much of our leafy plant food contained bitter flavor. Over time, with industry, and a push to instant and pleasure, we shifted this. Bitter foods are no longer a component of our daily bread. Our traditional diets, their support of our whole, growth and healing, have been watered down, sugared up.

We have swung far and yet the pendulum begins it’s swings back.


Bitters serve us by stimulating our digestion and filtering/detoxing processes, particularly our liver. They are especially important for the digestion of rich, fatty and highly processed foods, a. k.a. the Standard American Diet (SAD).


Many years ago, I wanted to bring in daily bitters and so, I started drinking roasted chicory root brewed in the manner of coffee or tea. I soon added dandelion root, which I buy dried and raw and then toast in a cast iron skillet. I like the flavor. I drink it straight, with half and half, with coconut milk or coconut oil, with ghee, a bit of lemon zest, cinnamon, cocoa… Possibilities endless.


Now, I am beginning to prepare my own distillations. You can try it too. This recipe from Traditional Medicines Wellness Tea is a great place to start.

Citrus Spice Dandelion Bitters


1 cup white rum (or vodka) high end

4 tsp of fresh orange peel

2 tbs dried dandelion root and leaf (or 6 tbs fresh, chopped finely)

2 tsp fresh ginger

½ tsp cinnamon

6 cardamom pods

(star anise, clove…throw in a few peels of lime…)


12 oz Mason jar

amber dropper bottles (1 or 2 oz)

Yields approximately 6 oz.
Place all herbs into a mason jar, and fill to the top of the jar.

Label your jar with the name, plants used, alcohol used and alcohol strength. Include the date on the label.

Shake daily for two weeks, and then strain out the herbs with muslin or cheese cloth. Be sure to squeeze out any remaining liquid from the herbs.

You should have enough extract to fill about six one ounce or three two ounce dropper bottles.

These make super gifts!

Bitters are best taken 30 minutes prior to eating, one teaspoon, to allow our bodies time to respond. Let the juices flow…

That could mean a posh cocktail. Wink. Dash. Though, in my efforts to be clear, present and cleanse my body, I carry a 4 oz. flask of Swedish bitters in my bag, and down a swig every now and again.

Where ever, whatever, slow and holy, my friends.

Bitter. Sweet. True.


Cooking · Culture · Photography · Travel

Invitation To Flow

Everyday, watching my son dive under white capped, rising, churning waves, the brunt of the crash passing over, I am reminded that we can flow in all kinds of conditions.

Always, there is a path of least resistance. It is our choice to take it or not.

Tomorrow is Thanksgiving. Already, I am tuned in strongly to all I have to be thankful for. Externally, this is obvious. Daily magenta sunsets, baby turtles flapping their way to the sea, whales blowing a powerful hello, 75 cent pork rib tamales, with potatoes and carrots, steaming in the own juices. Warmth… I have a beautiful lot to be grateful for.


~ You are full of grace ~

Though this year, what lies internal receives my greater focus, my greatest thanks. My keen self awareness is host of my party this year.

We have not been invited to any Thanksgiving gatherings. I feel us still carving out our place and relationships here. As well, our foundation of American culture within our little, slightly complex, non-coupled, co-habitating family is less than united. An American, a Frenchy, a bright young sun, newly living together in Mexico.

Who knows what the day will bring. Always, looking out to see/sea, I am comforted by the expanse, my sense of opportunity.

Last year, opportunity did not seem to be knocking and so, I invited her to invite. I posted on FB that our family was seeking a Thanksgiving connection. I was slightly shy to do so, but in other ways it felt good. Of course, I received a lot of love. It was cool. We were welcomed by a neighbor-friend to a cozy, delicious gathering with folks we otherwise might not share time with. Our hearts and community expand asking, receiving, giving thanks.

They were not sorry for having us either, “Seven” is a great conversationalist, and I brought these…


The apple tart was requested by “Frenchy”, asking that I please keep it simple. I did. Though I added pear, I used no cinnamon, nor lemon zest. It was tricky to curb my inclinations, but it felt good to get outside of my view. Give even more less a try. It was, of course, fabulous! Great butter crust, thin bed of homemade apple sauce, layers of thinly sliced Cortland and Empire apples, red pear. For shine, I brushed the top with warmed seedless raspberry jam.

Ah, and then the Foccacia Pugliese, from my Nonna to my Papa to me. Yeast, salt, potatoes (cooked and milled), flour, water, olive oil, tomatoes, garlic, rosemary, salt, salt, olive oil, olive oil, salt. Ha!

Who knows, who knows, the waves they come, the waves they go… Today may be flat, tomorrow raging. Let us dive, grab a line, hold hands, float alone…

Keeping simple. Fluid. Awake.

Keeping holy and slow…

Buen Provecho, Grateful Ones. Buen Dia de Grace.


Painting · Photography · Poetry · Travel

Everyday Nostalgia



smooth sherbert sunset,
bursting gorgeous star,
with waves,
as if
the full
rising moon,
were not
already enough.
nostalgia spins the dial,
driving music,
driving home,
spanish ham,
warm toes

Sharing this poem, in a mist of nostalgia, simple impressions upon returning “home” from visiting what is now my new home. Deep down knowing this, the great myth, is no more than a feeling, a creation, a choice, never mind four walls. ~ e.


P.S. I haven’t driven a car in three months.

Painting by Tom Schulen

Health · Photography · Recipes · Travel

La Balanza

How to keep our physical maintenance simple? This is something I’m always trying to distill. And in a way, the answer is really clear. Oxygen. Deep breathing. Water. Plenty of it. Movement. Fresh, whole food. But then, it’s not so simple, as it involves, so often, our clouded minds. Yeah, underneath the ease of deep breathing and hydration comes discipline and commitment. Diet and exercise are simple, we know what’s right. Alas, what we know. What be believe. What we do…


Photo by Christophe Vani

Although I have grown a lot in the past couple years toward loving and appreciating who I am, I still slag behind in my personal “physical maintenance.” I love churros more I guess, than I love myself.

A lot of times, people have to get really sick to embed the lesson of real, habituated, loving self care. I hope I do not need to go this far. I’m improving, all the time, ‘cuz already, I got pretty sick, more than half ass kickin’. And it changed me.

This week, I was inspired to make Beet Kvass. It seemed simple, economical and full of benefits. My kinda medicine.

Beet Kvass, a lacto-fermented beverage, from Russia and the Ukraine, is thought to be more hydrating than water. Drinking 4-5 ounces, morning and night, is said to clean the blood, liver and kidneys, aid digestion, improve regularity and provide the body with potassium, magnesium, calcium, iron, phosphorus, vitamins A and C, folate and folic acid. And of course, it is rich in pro-biotics and beneficial enzymes.

Kvass can be made only with beets, sea salt and water. Traditionally it is made with whey but this is not necessary if one increases the salt.

I chose no-whey and to add red onion and ginger, as I had read about it’s taste of earth funk. I figured the onion and ginger would lift that up. It did. It brought great balance. It was totally delish. (FYI I like salt and sauerkraut.)

Beet Kvass

One Half Gallon

Use a glass jar, which may be covered loosely or sealed.
If choosing to close tight, be sure to allow gas out on occassion.

3-4 Medium Beets, option to peel, 2″ chunks ~ Do not shred~
Half Large Red Onion, 2″ chop
Two Inch Ginger Finger, sliced
1 1/2 Tbs. Sea Salt
Spring, Well, or Filtered Water


Much depends on the heat of your home. Here in the tropics, well, the process goes fast, I may need more salt than you. Play around with it.

After two days, Sally Fallon of “Nourishing Traditions” says to put it in the fridge. Then once the liquid has been drunk make a soup out of it, or do a weaker second batch, reserving 1/2 c. liquid to start. I made soup!


There are a million people talking about this on the web, like here at Wild Fermentations.

I really like the stuff and it is super easy to make. I need to clean my blood, and hydrate. So… simple, for now…if I stay with the beets and heat. Stay with self care.

I had to go on anti-bios this week. Long denied ear infection. This drink will help me clean my filters and replenish my gut. Nice I had some pre-conscience, intuitive pre-sight, going on with the beets.

Three months now living tropical. Finally, the heat has taken a back seat, windows down, doors closed at night. I even wore socks inside the house, tho’ that had more to do with being lazy to every- everyday sweep and mop the silt and sand from slick tile floors. Felt good. Socks. Not sweeping.

Soon, I’ll have a churro. “Seven” and I always split one. We’ve agreed we don’t need the cinnamon-sugar roll. It’s the sweet dough, crispy-ridged outside, chewey-goo inside texture-vault that makes it so damn good. The boy is pushin’ for his own. Maybe…with a Beet Kvass chaser. Heh. Heh. Heh.


I’ll share this one with you!
Photo by Aperi Oculus on Flicker

Cooking · Culture · Photography · Travel

Give It A Try


Have you ever eaten cactus? Pig snout? Grasshoppers? Well, come to Mexico and try! There’s lots of great beaches here, too.

Today, I let my son “Seven” skip school for World School, and big market day. After our front seat AC, kid-movie-on-the-dvd, happy-go-lucky-bus-driver ride, I had to stay in the vein of “Yes!” I could not resist huge vats of frying pork fat.

I tried a taco de trompa, pig snout. It was as you might suspect: porky-tasty, gummy-chewey. I piled it with taco bar texture and spice. “Seven” stuck with carnitas or “regular” roast pig. Isn’t it funny how many omnivore-types freak at the thought of eating noses, feet or tongues, but have no problem with butts, shoulders and legs?

Ahh, that is another subject beast. For now, let’s touch on something a little less complicated, shall we?

Cactus! Humble star of the Mexican taco bar. Nopal, those hearty, prickly plants that grow with little water. We can eat them! I suppose to me they are uncomplicated because Some One Else harvests the brilliant green, clumps-of-tiny-sticker covered paddles, then Some One’s grandma holds them gently in her deep-brown hands and carefully cuts out the tiny-sticker-clumps. Finishing them off near julienne.


In Mexico, we can buy nopales in many frutería/veggie stands, neatly packaged in clear, hopeful bags. Clean strips, or whole oval paddles. 12 pesos a pound. That’s 75 cents.

My first cook, I kept it simple, though not typical Mexican boil simple. I sautéed. After caramelizing a Spanish onion, I added garlic, then the nopales, sprinkling salt each round. Nopal cooks quickly… A little way in their clear, sticky liquid, their okra-like quality, shows up. By the end they’ve reduced to half their original mass. Rough, dainty cactus are full of water.


I found them curiously sour. I was pleased I hadn’t squeezed in a lime. On the other hand, the fruit, the “tuna” or prickly pear, is sweet, melty, soft. Refreshing. Super hydrating. Light green or vibrating deep-purple-pink. You can peel the bulb by carefully breaking open the top with your thumb and pulling down the skin to make a star. Inside you’ll find many small-beebee-sized black seeds, which I swallow whole. To read more about nopal click here.

“Seven” and I like the cactus veg. It has a lot of give-back in the mouth. Smooth, slippery. Slightly green bean, slightly asperagee, but tart. I like to add them to a fresh tomato sauce to enjoy with spaghetti. ( favorite comfort food.) Our new dinner-explore reminds me of a wonderful dish my Nonna used to make with these crazy green beans, 8-year-old-fore-arm length, super skinny flat, twirl around your fork with the linguine kinda green beans, with clingin’ garlic and tomatoes. Nonno’s Garden Memory Update = Spaghetti Nopales.

Que rico los dos!

And pig snout? Hmm…I put this in the Balinese Dragonfly-On-A-Stick category: happy to have been there, done that! El Fin.

Buen Provecho, Amigos!

Remember, Slow & Holy…

No wall between us.