Raw Food Feast at BODY

As interest in raw foods has grown, folks who have long 'eaten raw' delight in sharing recipes. Such is the case at BODY cafe, in Santa Fe, N.M. Lest you think raw food can't possibly be gourmet fare, BODY's menu will quickly change your mind.

BODY's owner, Lorrin Parish, has eaten vegan/raw food since the 1970s. She has more than 250 recipes at her fingertips and an upcoming cookbook titled Raw Holidays. "Raw foods are living foods that still have their natural biological functioning retained or restored," she says.

Thai soup kicked off our meal, with cashews and Brazil nuts, coconut, Thai lime leaves, chile, ginger, and lemon grass. Collard green burritos with rice and Brazil nuts, and jicama sushi, followed. And ultra-rich slivers of chocolate ganache made with raw, hand-ground cacao beans proved ultra-satisfying to even the most diehard chocoholics.

BODY also offers spa services, a boutique full of organic clothing, accessories, gifts, and music; a daycare facility, and a studio for yoga, dance and Nia classes; and hosts special events such as concerts, dance performances, lectures, and workshops. It's a place designed to promote and support optimal health and well-being of body, mind and spirit.

Peppermint Pie with Sugar Cookie Crust

The holiday season ended, my grown girls returned to their own homes, and several unused food items stared at me accusingly for a couple of days. Then I combined them to create a creamy dessert with a touch of crunch and a taste of Christmas. Grab the last peppermint ice cream in the dairy case today, or save this recipe to enjoy next winter.

Peppermint Pie with Sugar Cookie Crust

Makes 2 pies, 8-10 servings each

1 package pre-made sugar cookie dough

3 1/2 cups peppermint ice cream, thawed to soupy consistency

8 ounces heavy whipping cream

12-14 round peppermint hard candies

Preheat the oven to 375 degrees. Lightly grease two pie pans. Cut cookie dough into 1/8th-inch pieces and then pinch together and press into each pie plate creating 'crusts' for the filling. Bake crusts 12-14 minutes until golden brown. When slightly cooled, use your fingers or a rubber spatula to gently press down the center crust to create a space for the filling.

VOE - The pastry will puff up in the oven and then fall some after removed, but still require pressing.

While crusts cool completely, whip cream until slightly firm but not stiff. Fold gently into thawed ice cream. Then pour filling evenly into two crusts.

Place in freezer until slightly hardened so filling retains its shape when touched. As the filling hardens, grind peppermint candies finely in food processor to a coarse 'dust' texture. Completely cover the top of each pie with peppermint dust. Return to freezer. Thaw about 20 minutes on counter, before serving.

New Mexico's Vortexes

Much has been made of the clear, natural light and spectacularly blue skies in New Mexico, which have drawn and inspired artists for decades. But could it be that natural energy centers throughout the Southwest have equally compelled artists?

Often called 'vortexes,' these sites are thought to be spiritual 'power centers,' which enhance and support spiritual practice and healing. Individuals who are sensitive to this energy may feel it all along an energy vortex line that some people say follows the Rio Grande River as it winds through the Rocky Mountains, Albuquerque, Santa Fe, the Sangre de Cristo Mountains, Taos, and several small towns, including Chama.

Georgia O'Keefe's beloved Abiquiu/Ghost Ranch area is also known for its vortex energy. In fact, juniper trees like this one, at Ghost Ranch, supposedly respond to vortexes through their growth patterns. The stronger the energy, the more spiraled their branches become, sometimes to the point of bending them. Vortex enthusiasts also find these unusual energy sites in the Four Corners region, including Mesa Verde, and also in Sedona.

Cheese, Ham & Tomato Frittata

As the temperature plummeted 30 degrees and the wind blew ferociously, comfort food seemed like a great idea last evening. Using up some of our Christmas ham seemed like another great idea, the refrigerator offered some aged cheese, and the pantry yielded a can of tomatoes. When bound together with eggs, the results were satisfying, filling and, most of all - comforting.

Cheese, Ham & Tomato Frittata
Makes 4-5 dinner servings

6 eggs and 1 tablespoon of water, beaten
1 cup Colby Jack cheese, grated (may also use medium cheddar)
1 cup lean ham, diced
1 can petite diced tomatoes, drained

Topping:

1/4 cup grated Parmesan
1/4 cup bread crumbs
2 tablespoons melted butter

Cover bottom of large, buttered glass or ceramic casserole dish with ham. Add cheese to eggs and stir in thoroughly. Bake at 350 degrees, 40-45 minutes, until slightly firm. Remove from oven and cover the entire frittata surface with drained tomatoes.

Stir together Parmesan and bread crumbs and sprinkle evenly across tomatoes. Drizzle butter across crumb mixture. Place frittata under broiler until topping browns slightly, about 3-5 minutes. Remove from oven and allow to set for about 10 minutes before cutting. Serve with fresh green beans or a crisp salad.

Lunch in Lawrence

It's not every day you dine with a friend who you last saw 35 years ago. I had created a profile on Facebook so I could access the page for a professional organization. Two days later, I received a message asking if I was this person's 'Irish sister from Mt. Lebanon High School.' My theater 'brother' and his family had lived only 40 minutes away from our house, for a decade. We scheduled lunch in Lawrence, Kansas - his hometown and location of the University of Kansas.

25,000 students call Lawrence home. Sprawling houses with generous porches and large front yards line Massachusetts Street before the retail district - half a dozen blocks filled with unique, student friendly shops, a sprinkling of chain stores and some truly wonderful restaurants. When I arrived early I played with my new camera. This mask and brightly painted building injected life into the chilly, gray February morning.

My 'brother,' Mark, and I ate pasta at Genovese while looking at his high school yearbook and my ancient script. A year later, we and our spouses have become friends, and Lawrence holds a special place in my heart.

Grown in New Mexico

Melinda Bateman holds a plump carnival acorn squash and a magenta-hued, fresh-cut beet while she describes her life as a Northern New Mexico farmer. Garlic bulbs the size of fists lie on the front porch. "I love to be outside, eating the fruits of my labor," says the owner of 10-year-old Morning Star Farm, located in the village of Arroyo Seco.

Bateman supplies biodynamically grown, pesticide-free produce to upscale Taos restaurants, Doc Martin’s and Lambert’s, and serves as a Community-Supported Agriculture (CSA) source for area residents. Each week’s delivery reflects what Bateman has recently harvested and, over the course of a year, the variety is astonishing.

By late September, enormous kale leaves and plump carrots are ready for harvest. Through wintertime, customers also may receive leeks, potatoes, parsnips, onions, turnips, pumpkins, winter squash, cabbage and rutabagas. Spring deliveries may feature a salad mix, herbs, radishes, spinach, and turnips. And Bateman’s summer deliveries often include Swiss chard, bok choy, heirloom lettuce, green beans, fennel, cucumbers, corn, tomatoes, summer squash, and peas; plus basil, sage, dill, oregano, thyme and tarragon.

“The idea of a CSA is to create a partnership between growers and consumers in which the bounty and the risks of the farm are shared,” says Bateman, in her brochure. “By purchasing food at a local farm your food dollars stay in the local economy [which] further helps to promote and preserve agriculture in the Taos Valley.”

Mini Cinnamon Almond Cheesecakes

It all started with a cinnamon-flavored cereal that my college-age daughter requested during her Christmas visit. Unaccustomed to buying this product, I didn't notice the box touted '75% less sugar,' and my daughter was less than enthusiastic about the change. Because I wanted to use up some of the cereal, I made a cheesecake crust with it:

Mini Cinnamon Almond Cheesecakes
Makes 12

3/4 cups Cinnamon Toast Crunch cereal
1/4 cup almonds
1/4 cup melted butter
cupcake papers

1 1/2 packages lowfat cream cheese, softened
1/2 cup sugar
1 egg + 1 egg yolk, beaten
1 tablespoon flour
2 teaspoons almond extract
1 teaspoon cinnamon
2 tablespoons milk

Grind cereal and almonds fine, in food processor. Combine thoroughly with butter and then press 1/12th of mixture into bottom of 12 cupcake papers.

Beat together cream cheese, flour, almond extract, cinnamon and sugar. Add eggs and beat together on low. Stir in milk by hand. Fill cupcake papers approximately 3/4 full. Bake for 25 minutes at 350 degrees. Allow to cool completely in pan. Remove papers and keep in refrigerator until ready to serve.

Topping:

1/4 cup almonds, rough chopped
4 tablespoons butter
3 tablespoons sugar
1 tablespoon cinnamon
1 teaspoon almond extract

Before serving cheesecakes, melt butter in a small saucepan and stir in sugar until dissolved. Stir in cinnamon and almonds, and combine thoroughly. Pour one teaspoon warm topping over each chilled cheesecake.

VOE - Add topping immediately after cooking as it hardens very quickly.
VOE - If you're not serving all 12 cheesecakes at once, save the topping and add 1/2 teaspoonfuls of butter to mixture while reheating, until topping becomes slightly liquid again.