By Indigo and Amber
Indigo’s birthday was coming and she was visiting Amber in the remote mountain village of Monteverde… Celebration options were limited, and we had been wondering what we were actually going to do to celebrate. As the day approached, we were browsing in an organic grocery store, and a big, dark, heavy chunk of cacao popped into our field of vision! It was a 500g block of 70% cacao from Nahua. Being cacao lovers, and having begun our journeys of preparing and serving cacao in a sacred way under the guidance of Grandmother Kaariina, we knew immediately how we would celebrate… With a small cacao ceremony in the forest, to honor Indigo’s birthday and to give thanks for love and life.
Now we are co-creating not only delicious cacao blends and desserts but also savory meals and snacks! For several years, Indigo has been connecting to an intuitive process of creating and adapting recipes which is a spiritual as well as a sensual process. Amber is connecting to her matrilineal guidance in reconnecting with traditional Costa Rican foods. This unique approach to creating can be felt when enjoying the food and cacao… Our whole systems get activated with the cacao we are blending, as well as the foods we are co-creating. We’re currently creating short cooking videos and classes for those who would like to experience this fun and sensual way of engaging with food. We’re also open to express service of some of our creations — currently in Monteverde, and as soon as travel open up… in the Southwest United States.
Amber’s Story
Nómada Cacao Bar is not only about food, it’s also about bridging cultures through the art and pleasure of cacao! I had a very psychoactive idea of medicine, and stepping into the medicine of cacao has been different for me. Sometimes the things that are closest to us, are the things that we overlook. Being a Costa Rican myself, when I thought of medicine I would think of ayahuasca, peyote, and other sacred plants that are not endemic to my own land. Tapping into the cacao medicine has been a journey of reconnection with my own roots. As I have shared with Indigo many times that I am holding the cup of cacao in my hands… it is just like drinking the earth directly.
Indigo’s Story
At first I started by making desserts as a way to escape from the anxiety I was feeling at the evolving COVID-19 pandemic. For a person that’s used to eating out two to three times a week, being at the house every day and making all my food is a whole new thing to me. I’m used to being able to try some nice dessert at a restaurant that someone else made. So being at home with my sweet tooth, I found myself looking for recipes to make sweet things with whatever I had in the house. Also I had recently made a commitment to a GLASS-free diet, suggested by my health coach Kyria (which means gluten, lactose, alcohol, sugar, AND soy free). Then I quickly realized I was finding a lot of joy and fulfillment in making of these foods that I had not experienced for a long time. When I came to Costa Rica in February 2020, my main vision was to spend most of my creative time developing my writing practice. I had begun to feel I was blocked creatively because I hadn’t started writing yet. However, I was surprised to hear Amber’s reflection on this feeling, which was… “Look at you! You are channeling so much of your creative energy into creating these delicious foods and cacao blends!”
To Order this AMAZING Cacao, Follow Amber and Indigo on Instagram at: @nomadacacaobar
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sensual cooking classes 🥘
Que tu alimento sea tu medicina, y que tu medicina sea tu alimento.Let food be thy medicine, and medicine be thy food.
― Hippocrates