Tara Deity in all philosophies represents the true nature of the Buddha in all of his aspects. She is the giver and compassionate being of all sentient beings. At this time the world needs more humanitarian efforts from all of us and we need to learn more ways of giving.

We decided to write a cookbook that would help others inspire new ways of giving through food and drink. The power of intention is the only way we can truly create for others in the Universe. When you use water for healing or clearing negative energies you place an intention with a powerful passionate motivation and it becomes so. It is the same with food. When cooking use your heart and deep loving motivations to feed people good energy so they can heal, feel good and raise their spirit.

The Tara cookbook has been especially created for you using

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I was at a party the other evening in Dallas TX where I met quite an array of people from Colombia, Puerto Rico, Mexico, Spain as well as Greek, Russian and Lebanese. It was like being back in Manhattan and all were wonderful, bright and eccentric. As soon as some knew I was half Peruvian, they announced their favorite dish whilst visiting Peru was ‘Aji de Gallina’. They also mentioned how much they loved Pisco, Ceviche and Machu Picchu. I was happy they had taken the time to visit Peru and enjoyed the most sophisticated cuisine in South America. Peru’s cuisine is a exotic mixture of Asian, European and Inca combinations. I recommend everyone include it into their future travels. For the recipe visit this link and see it for your own eyes. http://bit.ly/AjideGallina  –If you need the recipe in English, go to: http://bit.ly/AjiEnglish

This Peruvian dessert was one of the first desserts I watched my grandmother ‘abuelita’ make. It was very complex and it took a long time but when she was finished and the colorful dessert was assembled it was the most unique combination of flavours I had ever tasted to this day.

The Turrón de doña Pepa is an anise and honey nougat that has become part of Limeños’ cultural identity. Traditionally prepared for the Señor de los Milagros (The Lord of Miracles) procession, in October, the legend tells that a black slave named Josefa Marmanill, aka Doña Pepa, received the recipe from the saints in her dreams. Josefa was a black slave in Cañete Valley (Ica, south of Lima). She was liberated due to a paralysis in her arms, and as she couldn’t work, she traveled to Lima and went to the Señor de los Milagros procession to

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Growing up with two incredible cooks and a pastry lover was not considered important for me at the time. I had no idea the techniques and recipes I learned then would keep me prepping and cooking into the future. I discovered handmade caramels with my grandmother, baked empanadas with my father and some of the most delicious simplest quick dishes with my mother. She was fast in the kitchen and everything was perfect including the salt content. I started in the kitchen about 10 years old and by the time I was 14, I was using my mother’s collection of Life Cookbooks to make American desserts and other favorites.

My mother is Peruvian and father, Chilean and ‘abuelita’ was from Peru and she was famous back in Peru for all the desserts she made from scratch. The cuisine at home was homemade every evening and we didn’t

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