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 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.

Jessica’s spirit is Green Tara and Raijg is her true couple in all aspects. He has come to help Jessica realize who she is and as a friend to HH the Dalai Lama and Serkong Rinpoche of the Tibetan tradition, they have created this book to help others give in the spirit of food and drink. Food and drink is used in all traditions, philosophies and religions as an offering to higher beings 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 for a reasonable price and will be downloadable from several websites.

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 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).

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.