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!"
By Chef Heather Haxo Phillips
As Valentine’s Day approaches, many of us are thinking about the sweeter things in life. Perhaps you are planning on trying a new recipe for your honey – or you have a sugar addiction you are trying to rein in. Either way, it is likely that in the new few weeks you will be surrounded by mounds of sweet things. For optimal nutrition, many of us try to limit the sugars we eat. Yet not all sugars are created equal. Some sugars make us feel terrible, other sugars make us feel great! Some sugars are empty calories, while others have significant nutritional value. How do you know what to eat? Do you know what sugars are really best for you? Which sugar is best for which use? This overview will help answer these questions.