One of the things I like to collect is children’s stories about food that usually include a recipe at the end of the book. Recently we found this at the library:
Blue Frog The Legend of Chocolate
by Dianne de las Casas
Its a Mexican legend of a blue frog who brought chocolate to the people. They had to steal it from the Sun God who thought the cocoa bean was a divine food for the gods only! Here’s the recipe at the end of the book:
3 tsp cocoa powder
1 tsp vanilla
4 tsp sucanat (optional)
2/3 cup boiling water (use milk to make it richer)
Chile or chipotle powder, to taste
Place cocoa power, vanilla, and sugar in a mug. Pour in boiling water. Mix thoroughly. Add a dash of chile powder and mix. Delicioso! The Aztecs put chile in their chocolate. The Europeans later added sugar. To make it a wapf recipe, I put whipped cream on top, and/or coconut oil or butter in the hot liquid. Get those healthy fats in there! And remember to use a fair trade, organic chocolate for best flavor and sustainable farming practices.
We look forward to a new season of workshops with the winter thaw. Stay warm and stay tuned! As a chapter of the Weston A. Price Foundation, we are dedicated to promoting the return of nutrient-dense foods to the human diet through education, research and activism. Here’s what some of our sister chapters are doing in the neighborhood: Columbia County Chapter, NY and Lehigh Valley Chapter, PA.
Slow Food Upper Delaware Chapter and The Upper Delaware Chapter of the Weston A. Price Foundation invite you to a Sauerkraut Making Workshop and Sausage and Sauerkraut Lunch at the Cooperage in Honesdale, PA.
Sunday, November 17, 11:00am to 2:00pm
Taught by Roger Hill
Suggested donation of $25 includes lunch
The Cooperage, 1030 Main Street, Honesdale, PA
Local farmer, singer/guitarist, artist, and mentor Roger Hill will walk us through the steps of making sauerkraut. Sauerkraut, or “sour cabbage” is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, a distinctive sour flavor, and is filled with healthy bacteria for the gut. When it’s made at home, not in some food processing plant halfway around the world, it’s both tastier and healthier! Join us to learn more about how to prepare this perennial favorite.
For more information contact Chapter Leader Maria Grimaldi
Unfortunately, this workshop had to be postponed.
We’ll announce a new date as soon as it has been rescheduled!