From L.A. to Rome...gluten free all the way!
Superfoods are at the forefront of my pantry these days at home and at work, and almonds and cashews are high on that list. At Cafe Gratitude we use lots of soaked cashews in the desserts & in the savory sauces.
At home, I keep a mason jar of soaked almonds in the refrigerator. Almonds are higher in dietary fiber and calcium than any other nut and soaking them makes them easier to digest and absorb. Cashews are rich in Vitamin K, magnesium, copper, zinc and phosphorus and soaking them too allows for easier absorption.
I've returned to Los Angeles for the summer from a fabulous gluten free spring in Italy. I had one interview with The American Academy in Rome for a sous chef position with the Rome Sustainable Food Project spearheaded by California's very own Alice Waters. I didn't land the spot in the kitchen, which really sounded more like carrying the chef's job, since he'd had a moto accident and couldn't walk or stand. I bumped into a woman at the farmers market in Monteverde Vecchio who's a personal friend of the departing sous chef - well, she certainly gave me an ear full - small town, word gets around. Alas, the position started up in September and my interest is for an immediate gig.