Perfect Empowerment » Recipes with a Story

Comfort Your Soul with Tibetan Home Cooking

Jessica — Wed, 05 Oct 2011 19:47:36 +0000

I’m Lobsang Wangdu and I’m a Tibetan who loves to cook for my friends and family.

Tibetan food is wonderful hot comfort food,
and you can easily learn to cook all the Tibetan favorites for yourself and your friends.

I know this is true because I have done it myself.
I learned to make my favorite Tibetan dishes like momos (dumplings) and sha balep (fried meat pies)
by watching and helping some great cooks and then just trying the recipes myself.

I have been cooking Tibetan dishes for over 20 years, but you won’t have to practice that long
because I have made a very easy-to-follow Tibetan Home Cooking cookbook and video series for you! Read more…

The Next Big Thing: Peruvian Food on the Wall Street Journal

Jessica — Mon, 12 Sep 2011 23:52:01 +0000

http://online.wsj.com/article/SB10001424053111904199404576540970634332968.html#articleTabs%3Darticle

Ceviches, causas and anticuchos provide flavors that have the world’s top toques raving, experimenting and catching the next jet

Make room Spain and Korea, Peru is having its moment in the gastronomic sun.

Yesterday, a crew of the culinary world’s leading lights, including Denmark’s René Redzepi, France’s Michel Bras and America’s Dan Barber began descending on Lima for a star-studded food festival. This week, Spain’s Ferran Adrià, the unofficial dean of global haute cuisine, will begin making a documentary film about the food scene there. A huge restaurant from the nation’s top celebrity chef will open later this month in Manhattan.

A Cookbook that Raises Your Energy

Jessica — Thu, 10 Jun 2010 17:02:40 +0000

I wanted 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.

This cookbook has been especially created for you using a wide array of cuisines with examples of intentions that you can place. Of course there are certain foods that are better for our energy than others.

Food and drink is used in all traditions, philosophies and religions as an offering to Gods and because Humans need sustenance to get energy, everything we put into our body is transformed to keep us going. That is why it’s vital that we ingest food and drink with the correct intentions and energy.

The book will be available as an ebook. 20% of the sale of this book is donated to organizations that teach and feed mind, body and spirit.

Peru’s Most Popular Dish

Jessica — Mon, 14 Sep 2009 19:47:46 +0000

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

Turrón de Doña Pepa

Jessica — Wed, 09 Sep 2009 17:55:35 +0000

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 ask him for a cure. After she had received the miracle, she made this nougat to thank him. Since then, each October Lima is filled with this traditional nougat and now you can prepare it in your home.

Every year, in October, the faithful from all races and economic backgrounds celebrate The Lord of Miracles in a religious procession through the streets of Lima. The boulevards are dressed in purple to celebrate on October 18th, 19th and 28th Lord of Miracles his annual procession through the streets of Lima.

For the recipe click here http://bit.ly/HXRXS (if you need translation, Google can take care of it for you).

GREW UP EATING

Jessica — Thu, 06 Aug 2009 05:29:42 +0000

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 eat fast food. Eating fast food was a treat. My grandmother loved White Castle and so perhaps once or twice a month she would take my brother and I out to eat as many tiny square hamburgers as we could. I grew up in NYC and its famous for the Pizza and anyone that has traveled to NYC and tried the pizza knows what I am talking about, ‘You know what I mean?’

My father and mother loved to eat well so we went out all the time in the city and frequented Spanish, Italian and Asian restaurants. My father would get invited to some of these places and he knew how to get in with the owners and chefs. Not before long they’d be coming to our home and cooking and entertaining with us. That’s how we all started learning about food from the world.

Here’s a drink you’ll enjoy that will quench your thirst.

Serve a glass of white wine half way and top it off with tonic soda. Serve with a slice of orange.