This weekend (November 20) marks the tranformation of Humbaba World into Each Peach Cafe, and thus this blog will come to a close and the new blog will be born! Become a follower of Each Peach Cafe for recipes, class dates, events, education, and more! The new Each Peach Cafe website will be up soon as well, but in the meantime you can still view calendar dates, etc., on the Humbaba World website.
See you at Each Peach!
Sunday, November 7, 2010
I can't believe how quickly this year is coming to a close, and how much there is still left to accomplish! We taught our last class of the year already, and won't hold any during the holiday season. We will definitely start right back up in January with a Level I & II, followed by a Just Desserts class in early February (before Valentine's Day).
That said, we do have some exciting events coming up before the curtain closes on 2010. Thursday, November 18th from 3pm-7pm, we will be giving out raw samples at Just Naturals' Girls Night Out event. This event will be held at their new location in Bedford. This night also features a complimentary makeover, chair massage, astrology reading, reiki, and wine tasting! In December we have another free raw demonstration at Amoskeag Chiropractic in Manchester, this time featuring delicious raw snacks like cauliflower popcorn and cheesy kale chips. We have another event planned at Amoskeag in January, dedicated entirely to the coconut!
As always, check our Humbaba World calendar for class and event dates and details. Except, wait a week because I'm in Germany right now and can't update it! I will certainly have all the dates and times added in once I'm back in the states. Pictured: my cute, efficient hotel room in Berlin.
I hope to see you soon, at an event this year or a class early in 2011!
Saturday, November 6, 2010
We held our Just Desserts class last night at Denise's house, and oh what a night! As I said, we've been experimenting with desserts lately, and this led us to change up our class menu a little: pineapple crumble cake, key lime tarts, chocolate ganache cake with raspberry sauce, and maple pecan cheesecake. As we explained to the class last night, Denise and I are VERY particular about taste and texture especially. So we were still doing a little experimenting with the crust last night to see if we could achieve the perfect texture. Pictured, Denise and I are inspecting the texture and smell of the crust... Yum, yum.
MAPLE PECAN CHEESECAKE
- 1 C walnuts
- 1 C pecans
- 2 T coconut sugar crystals
- 1/2 t salt
- 1 T maple syrup
- 1 t vanilla
Process nuts, sugar crystals, and salt in food processor to a fine meal. Add remaining ingredients, but do not over process; should be crumbly. Press into spring form pan (or ring molds).
- 3 C cashew flour
- 2 C cashew milk (unstrained)
- 1 C maple syrup
- 4 T lemon juice
- 2 T vanilla
- 1/4 t salt
- 1 C coconut oil, melted
Blend all ingredients except coconut oil until smooth. Add coconut oil and continue to blend until well combined. Pour filling on top of crust and chill for an hour in the freezer before serving.
Friday, November 5, 2010
It was fantastic to see Alissa last night, taking questions from the audience at her book signing in Brookline. Denise I sat front row (of course!), and brought Rachel along for the ride. We're all three very excited to dive into her new book "Raw Food for Everyone" as soon as possible to recreate our favorite recipes from Grezzo. Oh, like wild mushroom fettuccine, BLTA wraps, California maki rolls, avocado skins... And the coconut meringue! (Thank you Sam). Rachel just took our Level I class a couple of weeks ago, finished a 21-day cleanse, and she's ready to jump right into raw with both feet. Yesterday, Lori and I found a fantastic location for our smoothie bar/cafe... everyone please keep your fingers crossed for us! We will know where we're setting up shop by the end of this month. It'll take about a month to get everything set up, painted, etc., and then we should be opening early 2011. So exciting!
The night before (Wednesday), Denise hosted a pot luck at her house, and we did a little experimenting in the kitchen in preparation for our Desserts class tonight. Busy, busy! We are perfecting a new dessert recipe, Maple Pecan Cheesecake, which is now Denise's mom's absolute favorite. It truly is an amazing dessert. Our lucky students will be eating it tonight! I'll be making some snacks tomorrow to take with me to Germany for a week... Walnut pate, onion bread, raw granola, etc. Hopefully customs doesn't figure out that I'm carrying raw nuts and seeds into the country! I'm guessing they won't. But now, I'm off to Manchester for our Just Desserts class, with chocolate ganache cake and key lime tarts in tow...