On the Road – From Taos to San Diego

From Taos we had an incredible journey through the Grand Canyon area and Sedona on our way to San Diego. In San Diego, we met with our friend Brad Wolf of Vegan Foods, who helped design a vegan hot dog cart that sits on the corner of University and 5th Avenue in Hillcrest. Be sure to check out Brad’s delicacies if you are in the area.

On the Road – Taos, New Mexico

From Santa Fe, we made our way up to Taos, where we taught a class in the most adorable adobe home we have seen. Lunch was served in a beautiful outdoor patio. Thank you to Deborah for faciliating the class and for her great enthusiasm to bring a Blossoming Lotus Restaurant to Taos!

On the Road – Santa Fe, New Mexico

We have been on the road for almost two weeks now and have had many wonderful adventures. After a short stay up in Estes Park, Colorado, for a beautiful wedding, we made our way to Santa Fe, New Mexico. In Santa Fe, we cooked a 7 course meal at a private dinner hosted by Joe and Lisa Rich. The meal consisted of 3 appetizers (sundried tomato polenta with cashew pinenut cheese and grilled shitake mushrooms; live sunflower seed pate nori rolls with a mango chile sauce; and our famous tuna-free tempeh salad in fresh organic tomatoes); two entree’s (enchilada casserole with roasted veggie salsa, carob mole sauce and vegan sour creme; and a macadamia nut blue corn crusted tofu with pesto creme sauce and grilled baby bok choy) and two desserts (german chocolate cake with coconut pecan topping; and a live avocado lime icecream with raspberry coulis). Everyone was quite transported by the experience.

After a brief night’s sleep, we headed over to the incredible
Body of Santa Fe, a transcendental healing center with a yoga studio, cafe, spa, retail boutique and more. There we taught the first of our mainland classes. The classes are based upon the seven minute techniques we use in vegan natural food preparation, many of which are discussed in our first e-book, 7 Minute Chef. We prepared a Lavender Infused Live Carrot Ginger Soup, Macadamia Nut Crusted Tofu with Pesto Creme Sauce served over Saffron Herb Basmati Pilaf and a large Organic Mixed Green Salad with Maple Balsamic Vinaigrette. For dessert we prepared our Toasted Coconut Chocolate No-Bake Cookies. Many thanks to Lorin, Angela and all the staff at the Body for a very warm welcome.