Francesca

FORM OF FRANCISCUS
Rawnola Bar

Metromint
We start with the best mint in the world. Real mint. Fresh, flavorful, pesticide-free mint grown in Washington State's Yakima Valley. We treat the mint using a double-distillation process that steams the leaves until we reach the true essence of the mint. We test for taste, and then test again for purity.

Our water is purified using reverse-osmosis, a process that saves all the good stuff and filters out the bad, including salts, impurities, and particles as small as an ion. What's left is a blank canvas, so that we can showcase the taste of mint.

QuinWow

BREADFRUIT
Breadfruit is a staple food in many tropical regions. They were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. They are very rich in starch, and before being eaten they are roasted, baked, fried or boiled. When cooked the taste is described as potato-like, or similar to fresh-baked bread (hence the name).

Roast Breadfruit: recipe
Roast Breadfuit: Jamaican Style

Breadfruit: Tahitian Style
Breadfruit Tostones

BOILED BREADFRUIT w/SALTFISH, TOMATOES & ONIONS

How Do You Like Your Breadfruit?

Steamed Breadfruit w/Smoked Herring Sauce & Avocado

TARO ROOT
Taro was used by the early Romans in much the same way the potato would later be used by Europeans.

The small round variety is peeled and boiled, sold either frozen, bagged in its own liquids, or canned. The plant is actually inedible when raw because of needle-shaped raphides (calcium oxalate) in the plant cells.

McDonald's sells Taro flavored pies at their stores in China.

Taro chips are often used as a potato-chip-like snack. Compared to potato chips, taro chips are harder and have a more nutty flavor.

Terra Taro Chips

Taro Chips: recipe

Taro Root Dumplings

CASSAVA
Cassava (also called yuca or manioc) is the third largest source of carbohydrates for meals in the world. Cassava is classified as "sweet" or "bitter" depending on the level of toxic cyanogenic glucosides; improper preparation of bitter cassava causes a disease called konzo.

Cassava roots are very rich in starch, and contain significant amounts of calcium, phosphorus and vitamin C. However, they are poor in protein and other nutrients.

The cassava plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane.

Cassava-based dishes are widely consumed wherever the plant is cultivated. Some of these dishes have regional, national, or ethnic importance. Cassava must be cooked properly to detoxify it before it is eaten.

Cassava Balls

Chili Garlic Cassava Chips

Cassava and Cheese Pies

Roasted Cassava

Cassava Coconut Vietnamese Cake

Cassava Pone

Cassava Chips

PLANTAIN
Plantains tend to be firmer and lower in sugar content than dessert bananas. Bananas are most often eaten raw, while plantains usually require cooking or other processing, and are used either when green or under-ripe (and therefore starchy) or overripe (and therefore sweet). Plantains are a staple food in the tropical regions of the world, treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.

Plantain Fritters


Plantain Chips: recipe

Green Plantain Fries


Acidophilus Ultra