Fresh and Om Made, Cardamom, Almond and Cherry Granola

 Om Chef granola is made to order and available for delivery.

Is the Dalai Lama an Herbivore or an Omnivore?

Organic and hormone free is better if for no other reason than less cows equals less potential exposure to the dangerous pathogens that are so rampant in commercial beef plants, antibiotics are routinely, and at times continuously, administered in commercial feed lots.

organic and local provides superior flavor and food safety

The dalai Lama is a 'Harmonyivore', essentially... if you call that food, and are so gracious as to serve it to me, thank you, it's delicious!
The Dalai Lama does not make animals a part of his daily diet......and he does not trip out into a tirade at their presence at a meal.

Shiitake, Walnut and Goat Cheese Stuffed Eggplant

Slice Japanese or Chinese eggplant lengthwise, 1/4" thick, spread with a thin layer of goat cheese, chopped shiitake mushroom, chopped walnuts, minced garlic and finely chopped flat leaf parley...gently roll up and secure with a toothpick, bake 30 minutes at 350
This is one of those delicacies that's even better the next day, hot or cold...make extra!

Pasillia Chili Nirvana

Red and purple potatoes, spinach, queso fresca
Omnivores: add chili rubbed pork or tomatillio chicken

Herbivores:add walnuts, almonds and tempeh

Pictured: with chili rubbed pork

Miso-Raspberry Buddha Grill

assorted raspberry-miso grilled veggies on a heavenly bed of brown Basmati rice with nuts, herbs and garbanzo beans

Vegetables shown are from the Hollywood Farmers Market

Baby Focaccia Bites

Caramelized red onion baby Om Focaccia with purple potato, pine nut and goat cheese

Oil cured Black Olive and rosemary baby Om Focaccia with grilled eggplant, zucchini, mushroom and gold peppers

Minestrone and Focaccia

Om Minestrone soup changes with the season, this batch was a yummy mix of kale, crimini mushroom, shiitake mushroom, napa cabage, zucchini, carrot, cannaleni beans and leeks in a garlicy, basil scented broth, serve with fresh baked Om Focaccia and light salad.

Omnivores add Italian turkey sausage or traditional Italian sausage

Steamed Green Lipped Mussels and Om Made Focaccia

Nothing compares to the lingering aroma of fresh baked focaccia... fresh rosemary, thyme, oregano and basil make it even more delicious. Serve with white wine steamed green lip mussels dressed with basil and grape tomatoes

Enlightened Cobb Salad

Omnivore: chicken, turkey breast or grilled salmon, always bacon and bleu cheese
Herbivore: tofu bacon, tempeh or grilled cranberry, sage tofu

Will Eating Red Meat make us more susceptible to E-Coli?

According to a breakthrough study, e-coli survives and thrives on a sugar molecule contained in red meat and unpasteurized dairy and not naturally produced by the human body. When humans consume red meat and dairy they ingest the sugar Neu5Gc, and store it in the intestines and kidneys (kidney failure is an extreme reaction to e-coli infection). This non human sugar molecule is exactly what the E-coli organism/toxin seeks out and needs to survive, and if it is found, infection to the host will result. Humans that do not consume red meat and unpasteurised dairy lack the sugar and are seemingly, immune.
One of the most remarkeable parts of the study, the food is the carrier of the catalyst for the toxin that is also carried by the same food.....very trippy
The study has not explored how long the sugar is stored or how the body breaks it down and how long that would take.

Study:Dr Travis Beddoe from Monash University in Melbourn and reported in Nature

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Red meat primes body for intestinal germ: study

PARIS (AFP) — A steady diet of red meat makes the body more susceptible to a virulent form of intestinal bug that can cause bloody diarrhoea and even death, according to a study to be published on Thursday.
Researchers in the United States and Australia said persistently eating red meat appears to prime the body for exposure to this potent form of Escherichia coli (E. coli).
The meat naturally contains sugar molecules called Neu5Gc that accumulate in cells lining the intestines and blood vessels.
These molecules also act as a sort of magnet for the toxins exuded by the E. coli strain, thus making it easier for the poisons to enter the blood stream, they said.
"Prior meat eating would set one up for the toxin to bind when it shows up," explained Ajit Varki, a researcher at the University of California at San Diego, one of the study's co-authors.
The Neu5Gc molecule is virtually absent in other foods such as fish, poultry and vegetables and fruits, Varki told AFP in an email exchange.
The investigation, published in the London-based journal Nature, is led by Travis Beddoe of Monash University in Melbourne.
In experiments, the team first tested the affinity of the E. coli bacteria for Neu5Gc using cultured human cells in a lab dish...........more

The Future of Food