let me introduce you to "tortas"

If you visit St. George Utah and happened to gas up at the Sinclair station, near the Walmart...you'll have the opportunity to eat the best "torta" in Utah. A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo or telera. Tortas can be served hot or cold. I recommend the Carnitas: (fried tender pork) or the Carne asada: (marinated steak). YUM!

lovely and lucious

What a gal! and What a cake! Don't you just love having friends that are sweet as agave and cook with it too? Here our dear friend, Ali, glances over her creation into the ever searching lens of the camera.

Whole Wheat Pizza

Chili con Carne pizza for the boys and a four cheese (fresh mozarella, fablygolens, parimisan retiano, and blue cheese) with fresh basil, yellow tomatoes, roasted orange peppers and artichoke hearts.

Small plates

We had a small gathering of friends who created a number of tasty 'small plates' or tapas...it was delicious!

Tapas [ˈtapas]) is the name for a wide variety of appetizers in Spanish cuisine. They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid. In Spain (mainly in the southern half of the country), tapas are usually given for free to accompany a drink before lunch or dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine; at Spanish restaurants, patrons may order many different small tapas, and combine them for a full meal.

Koko sutra

NO WAAAY! Chocolate Cake

(no gluten or refined sugar)

¾ C water ¼ tsp salt
1 C buttermilk 1 C cocoa powder
½ C butter 1 ½ tsp baking soda
¼ C canola oil 1 C brown rice flour (heaping)
1 C agave (or use xylotol or fructose) 1 C tapioca flour
3 eggs ½ tsp xanthan gum
1 or 2 tsp vanilla

Prepare 2 round pans with parchment on the bottom and grease with veg. oil.
Preheat oven 350 degrees.
Blend all the dry ingredients in large bowl. Set aside.
In large mixing bowl beat butter, canola oil, and agave until light and fluffy and creamy.
Add vanilla and eggs one at a time- whipping on high.
Add buttermilk and blend.
Add dry mix a bit at a time while mixing.
Pour into 2 round pans and bake for 25-30 mins. Cool- run knife around edge, turn out on racks

Chocolate Mousse Filling
1 ½ C whipping cream 1 tsp vanilla
4 Tblsp cocoa or more to taste 2 Tblsp agave or more to taste

Whip cream, vanilla and agave until a soft cream- add cocoa and whip stiffer. Use as filling between your two cake rounds.

Buttery Frosting
6 egg yolks ½ C agave
¼ C water 1 ½ cubes soft butter

Boil water and agave until soft ball stage-(not too long or you’ll make taffy).
Whip yolks on high and slowly add hot syrup mix- beat until outside of bowl is cool.
Add butter a little at a time. Flavor with any extract and color. IF you want a chocolate frosting add 1 Cup melted and cooled grain sweetened chocolate chips and or cocoa powder. Experiment with what you like and according to dietary needs. Cool frosting before spreading. (Refrigerating the whole cake before serving at this point is nice.)

Decorate top of cake with extra mousse, fruit, nuts, healthy candies etc.