Mole Marrón

Eat Well Edibles Recipe

Mexican mole is a sauce with a big, complicated personality.

With an elaborate combination of toasting, grinding + slow-simmering upwards of 40 ingredients, the flavors of mole are unsurprisingly deep + complex. Made with dried chiles, aromatic veg, spices + herbs, often bittersweet chocolate or cocoa, and ground nuts or seeds to thicken (but also sometimes stale bread, plantain or tomatoes), it is an extraordinary blend of earthy, smoky, sweet and spicy.

Some believe mole comes from the Spanish word moler, meaning “to grind.” Others believe it’s derived from the Nahuatl, or Aztec, word molli, meaning “mixture” or simply, “sauce.” Seven classic variations of the sauce reign in the southern Mexican state of Oaxaca, where mole is said to be the culinary symbol.

For us, it’s come to say Thanksgiving.

Mole sauce

Continue reading

Mondo Butter

Eat Well Edibles

Why commit to a single nut or seed for butter when you can have six in one?

Sweet cashews offset the mildly tannic walnuts. Macadamias are a rich splurge in all senses of the word, but they are so smooth and buttery, perfect for blending. Sesame adds its distinctive (and ironic) “nuttiness,” flax offers that hippie-earthy vibe, and because sunflower seeds can come off as bitter to some, a small amount adds to the creaminess and nutrition.

Continue reading

Spicy 4-Seed Gingerbread Bites

Eat Well

Among the flavors that, for me, evoke nostalgia for the holidays, cinnamon and ginger dominate. The cozy-spicy duo is hard to beat — any time of the year — and even more so when the two merge in gooey, intense gingerbread bites with other warming spices, sticky dates, a hint of orange, plus four types of seeds.

I’m sharing these today not just to prolong my love of the winter season, but also because the ingredients show some serious love to your heart for American Heart Month.

Continue reading

Rosemary Semolina Bread

Eat Well Edibles Recipe

In any of the thousands of its references in writing from ancient times to present, bread is almost always symbolic of hospitality, tradition, contentment, safety, love, home. Greece to Pakistan to Finland and everywhere between, this humble, common item holds a place of influence and honor. It shows that despite vast cultural and geographical diversity, we are all not so different from one another.

This is an encouraging thought, and has influenced my desire to learn about and experiment with the many types of breads from every corner of the globe. Add to that my appreciation for the catharsis of kneading, rolling and shaping. To me the baking and enjoyment of fresh bread provides great happiness and is a true form of nourishment.

Rosemary semolina_baked Continue reading