Chayah                       - Letting Patience Have Her Perfect Work
Aromatic Berry Salad 

1 lb. black seedless grapes
1 pint or quart blackberries
2 cups blueberries
1 whole organic orange
1 Tbsp. chips of dried calamus* 
2 Tbsp. fresh or dried rosemary leaves
6 Tbsp. raw honey
3 Tbsp. olive oil
1 tsp. sea salt


  1. Wash and dry first four ingredients.
  2. Slice the orange and throw into a blender.
  3. Using a coffee grinder set aside for grinding herbs, create a powder from the calamus and rosemary.
  4. Dump the herbal powder over the orange, then add the salt, olive oil and honey. Whir on high until the puree is clearly smooth.
  5. Carefully mix the fruit with the puree, trying not to damage the blackberries.  
  6. Transfer to your serving bowl and chill until ready to serve. 

* Calamus is one of the herbs mentioned in Exodus 30, when Yahweh explains the ingredients of the Temple incense. Found in moist soils and shallow water in ditches, marshes, river edges and ponds, aromatic calamus (sweet flag plants) have long creeping roots that spread horizontally just below the surface of the soil. This iris-like perennial  can grow to 2 meters high. It is a tall wetland monocot with scented leaves and rhizomes which have been used medicinally, for its odor, and as a psychotropic drug. It is also used as: Abortifacient; Anodyne; Aphrodisiac; Aromatic; Carminative; Diaphoretic; Emmenagogue; Febrifuge; Hallucinogenic; Homeopathy; Odontalgic; Sedative; Stimulant; Stomachic; Tonic; Vermifuge.


Nopales / Meat Pie

1 lb. ground free-range beef
1 medium red onion
2 cups sliced nopales (cactus)
1 large fresh jalapeno
2 cloves garlic
6 large free-range eggs
2 9" deep-dish pie shells


  1. Wash jalapeno, peel garlic, peel and slice onion.
  2. Brown the beef in iron skillet, crumbling as you go.
  3. Mix meet, onions and nopales together in a mixing bowl.
  4. Crack eggs into blender, drop in de-stemmed jalapeno and garlic cloves. When you cook with these spices, you need no salt. Whir on high until the garlic and jalapenos are minced well into beaten eggs.
  5. Divide meat mixture evenly between two pie shells. Pour half the egg mixture over one pie, the other half over the other!  
  6. Bake in a 400 F oven for at least 1/2 hour, long enough for the eggs to set without burning the crust.
  7. Let cool on the counter top until ready to serve with a simple side salad of cucumbers and fresh red onion marinated in sea salt, apple cider vinegar and olive oil.  
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Dairy-free Cream of Jalapeno Soup

4 jalapenos
2 medium carrots
1 yellow onion
2 cloves garlic
1 bunch fresh cilantro or parsley, to your taste
1 large box organic Chicken broth 
1 tsp. sea salt 
1 Tbsp. Braggs Apple Cider Vinegar
1/4 stick (2 Tbsp.) butter 


  1. De-seed jalapenos, wash and chop carrots, peel and slice onion, quarter the garlic cloves.
  2. Place veggies (except the fresh greens) in large skillet with the butter and half the chicken broth and let them get hot, but not boiling... this unlocks the enzymes without cooking the vitamins and minerals out of the veggies.
  3. Wash fresh cilantro, entire bunch, shake it dry and then place it down in blender.
  4. Slowly pour warm veggies with broth into blender.
  5. Hold lid on tightly while pulsing blender on low. When it is chopped well, turn blender to high setting and puree. Be sure you hold lid on real tight! See the splatter above my blender for a hint of what you'll have to clean up if you're not careful!  
  6. Add salt and apple cider vinegar and give it another whir.
  7. Pour back into skillet and stir in the remaining chicken broth.  

 
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Yam Banana Souffle

4 eggs
2 bananas
1 can (1 lb. 13 oz) Sugary Sams Yams, drained 
1 tsp. sea salt 
1 Tbsp. cinnamon 
1/2 stick (4 Tbsp.) butter 

  1. Peel bananas and mush them between fingers into the bowl of your stand mixer 
  2. Crack in the four eggs, then pour in the drained yams
  3. Add seasonings
  4. With mixer on low, begin beating 
  5. Little by little, add the butter   
  6. Slowly turn up to high setting, and beat for about four minutes
  7. Pour into prepared pie crust and bake at 400 F for 1 hour 15 minutes.  

 
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Squash Dish for Yom Teruah 

20 small yellow squash 
1/4 cup yellow corn meal 
2 cloves garlic 
1 jalapeno pepper 
1 yellow onion
1 block cream cheese
4 eggs 
2 egg yolks
 
  1. Rub olive oil on bottom and sides of 13x9 baking dish, then shake cornmeal all around to coat the pan 
  2. Arrange squash, cut into small pieces, in the pan
  3. Puree in blender the garlic, jalapeno, onion, cream cheese and 4 eggs
  4. With mixer still beating, add in the egg yolks, one at a time 
  5. Pour wet mixture slowly all over the squash 
  6. Bake at 400 F for 15 minutes
  7. Turn oven down to 250 F, and bake for another hour.  

 
 
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