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  • Olga Malloy

The Recipes are Simple and Flavorful

. They evolve along with the ever-changing tastes of the students. All the nuts, legumes and grain are pre-soaked before cooking for more minerals and better digestion. The practice is well described in Nourishing Traditions At times I may also have hesitation while introducing something new. In those moments I rely on common sense. As an example, having lived part of my life in the middle east, I have a strong appreciation for flavorful cooking. I wanted to bring a taste of turmeric as a new experience but found myself worrying too much if the students will accept it. Common sense won the case. I used turmeric but in very small amounts which proved to be successful. 

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