October 13-26, 2021 EAT & DRINK
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Crazy for Cacao
Events may be subject to cancellation due to smoke & fire danger. Check conditions before visiting.
S TO RY & P H OTO S BY P R I YA H UT N E R
Inaugural
C
Taste of Alpine Courtesy Alpine County Chamber of Commerce
launches
Alpine County Chamber of Commerce, in partnership with local businesses, is offering Taste of Alpine, a week-long event from Oct. 18 to 24. Customers can visit communities throughout the county and take in all that local restaurants have to offer, from full-course dining to appetizers and drink specials. According to Becky DeForest, the chamber’s executive director, the past two years have been a struggle for local businesses between COVID-19, the Tamarack and Caldor fires and forest closures. “The businesses in Alpine County need our support more than ever,” she said in a press release. “We’d like to invite people in with open arms and show them that even during our shoulder season, there is still much to explore, taste and experience.” Customers can participate by visiting in person, ordering takeout or purchasing gift cards. A list of participating restaurants can be found online. | alpinecounty.com
Compost program moves indoors The Food Bank Garden compost collection at the Truckee River Regional Park has closed for the winter and compost drop off is now at Truckee Town Hall. A green food waste bin is in the rear parking lot near the cardboard dumpster. A list of acceptable items is available at keeptruckeegreen.org. The town hall site is open year-round to accept compost. | slowfoodlaketahoe.org
hocolate is made from cacao beans from the Theobroma cacao, also called the cocoa tree, which produces pod-like fruits. Each plant contains 20 to 60 beans. Cacao was cultivated by the Mayans more than 1,500 years ago and it’s packed with flavonoids and nutrients that have been shown to help lower blood pressure, improve blood flow to the brain and heart and prevent blood clots. The flavonoids in cacao powder may help increase insulin sensitivity, reducing your risk of diabetes. Cacao is considered a superfood and has more antioxidants than blueberries. Cacao is used to make teas and beverages, as well as delicious chocolate desserts. It is also revered by South Americans for its virtues as a plant medicine. Emily Weer, a Truckee-based massage therapist, yoga instructor, sound healer and tantra
Cacao is considered a superfood and has more antioxidants than blueberries. Emily Weer’s Ceremonial Cacao Beverage
teacher, is a proponent of the virtues of cacao. She not only brews cacao beverages, but she also makes cacao desserts and hosts cacao ceremonies. At a recent baby blessing, she arrived with a large jar of warm, delicious cacao.
TRY PRIYA’S RECIPE FOR
EASY COCONUT CACAO BALLS IN THIS EDITION “I often use cacao before I go out dancing or go to social settings and in lieu of cocktails,” says Weer. The plant has a property called theo-bromine. According to Weer, it is the compound that activates the heart, both on a physical and energetic level. She uses it as an alternative to coffee. In addition to making beverages and cacao balls, Weer uses them for ceremonial purposes. “My relationship with cacao is in a ceremonial sense. It helps my heart’s energy to open and feel connected to myself and others while awakening my consciousness. Raw cacao has a bitterness to it and that bitterness is what cracks open the heart, she says. “The bitterness is where the medicine lies.”
Weer says that it’s important when hosting a cacao ceremony to engage the senses. She suggests gathering in a circle and sitting in a comfortable seated position. She gives participants a piece of ceremonial cacao to hold at their heart to engage the five senses. “The first step is to awaken your senses to all the aspects of the plant: its smelling, its feeling, its tasting. And slowly touching it onto your mouth and taking in the flavors as a way of awakening your senses. Setting intentions when you take the cacao is important. I believe the medicine carries energy and when invoked helps manifest your intentions,” she says. Weer starts the ceremony with a moment of silence and asks participants to set an intention as to what they would like to call in their life. She plays soft music or sings a song. Each person in the circle is given an opportunity to share her or his intention. A ceremonial cacao beverage is poured for each participant. As participants drink the beverage, Weer asks them again to engage the senses and visualize their intentions. She closes the circle with a meditation. Weer recommends playing music from the Yaima Music Project. Whether you make delicious food with cacao or use it for ceremonial purposes, the power of cacao is intriguing. n
Priya Hutner is a food writer, personal chef and owner of The Seasoned Sage, a local meal delivery and catering company. Priya has been creating and preparing meals from an early age. She has worked in the restaurant industry in New York City, attended catering school, and was the head chef and executive director of a nonprofit spiritual community in Florida. Visit her website at TheSeasonedSage.com. Send your comments, story ideas and food tidbits to priya@tahoethisweek.com.
CEREMONIAL
CACAO BEVERAGE From the kitchen of Emily Weer 4 T cacao, chopped into small pieces 3-5 dates, soaked in water for at least an hour 1 t cinnamon 1 t cardamon 1 t ginger 2 t coconut oil, melted 2 C Tulsi rose tea or nut milk (Weer uses coconut milk) A pinch of Himalayan Sea salt A pinch of cayenne pepper
Blend ingredients in a blender and warm in a pot on the stove. Add nut milk and sweetener if desired.
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