This recipe has 4 tablespoons of ground pepper in it + food philosophy call today
The kitchen is where nutrition meets skill in the context of tradition and personal philosophy
When I ran my Human Design, there’s one thing it definitely got right: The Kitchen (dry) is my happy place, and I live through my sense of smell.
My food philosophy includes cultural heritage, nutrition, timing, ingredient sourcing and storage, skill and creativity.
But above all, food is probably one of my very favorite things to talk about.
You all asked for my food philosophy, so I set up today’s call. Here’s the link to join us at 1 PM Pacific: Nikko’s Food Philosophy (Group Doula Care Session for Brighter Days, Darker Nights community members and guests).
Before the call, I thought it would be fun to share one of the strangest recipes in my cabinet: Vital Garlic Chutney from Mama’s Menu by Ameya Duprey.
For those who have oxalate sensitivity1, I am very sorry you will not be able to enjoy this recipe with us. The photo from my cookbook tells you everything you need to know about how well loved this recipe is (and that I often cook one-handed with a baby or toddler in the other):
