Join the Culinary Cauldron

Hello Readers and Happy Monday!


Photo by Devon Rockola on

Today I wanted to talk to you about joining me over at the The Culinary Cauldron on Patreon! We have a ton of fun over there. Cook along classes, talks with industry professionals, recipes and beverage info clips!

Hope to see you over there!

Until next time.


Pesto Pasta

Hello Readers and Happy Monday!

Are you sick of basic pasta salad. I am, and after this weekend and seeing all these boring photos and recipes for pasta salad I feel guilty for not telling you all about this sooner.

Photo by alleksana on

As you know herbs are thriving right now. Most are in season and you can find some delicious basil, parsley mint, scallions, cilantro you name it at your local farmers market.

So back to basic pasta salad- yea we are over it people, let’s not disrespect pasta anymore, it is time  re unite it with it’s traditional flavors like pesto.

My version of pesto is quick, has no nuts or cheese and can easily be stored.

Here is my Quick Pesto recipe.


  • 1 bunch of basil washed and trimmed
  • 1 bunch of parsley
  • 2 lemons, zested and juiced
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper


Blend all ingredients together. This will last aa long time in the freezer so if you have any left over confidenlty freeze for 3 months.

Pesto pasta
Easily add some chicken, cheese or raw veggies to this pesto pasta and enjoy a new pasta salad!

Pro tip- Do not put oil in your pasta water while you cooking it. Your pesto will stick better.

Alright readers, thank you for hanging with me.

Until next time.




Hello Readers and Happy Monday!

Let’s dive into today and talk about asparagus. The star of spring it is one of the first vegetables to be harvested in the spring and has found its way from cocktail parties to fine dinning. Asparagus is high in Vitamin B, loaded with minerals and provides a much needed boost to the body after a long winter indoors.

Photo by Karolina Grabowska on

Although asparagus is a little light on flavor one of my favorite ways to enjoy them is air fried. Yes my new air fryer is my life ( Blog about my air fryer love affair coming next lol) but in the oven is just as good! A squeeze of lemon is really all a roasted asparagus needs. But if you are looking for a light hearted recipe for lunch here is my go to.

Eggs and Asparagus

  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 minced garlic
  • 5 cherry tomato, halved
  • 5 whole Asparagus, chopped
  • 1 Whole wheat toast
  • 3 tbsp butter
  1. In a sauté pan, melt butter.
  2. Once butter is melted add in minced garlic. Cook for 1 minute.
  3. Next add halved cherry tomatoes, asparagus, salt and pepper. stir quickly and frequently for about 2 minutes
  4. Put whole wheat bread to toast.
  5. Add in eggs on top of vegetables and stir to a scramble. Continue until cooked about 2-3 minutes.
  6. Serve with whole wheat toast.

Thanks for reading!

I hope you try out this recipe, if you do let me know in the comments and send photos!

Until next time,


Lunch Break with Mayari and Jill

Hello Readers!

I have missed you. I hope you all are doing well and have been able to enjoy the sunlight we have been receiving here in the Northeast of the U.S.  Birds tweeting, pollen making me sneeze at an alarming rate and fresh strawberries and dandelion greens ready to be made into a salad. Spring is here and with it comes a fresh perspective on food and life.  I think we we are all ready for some tweaking in our lives, whether that be in our eating habits, exercise routines ( or lack there of- no shade I am also in process to actually start using my muscles again) or a new way of thinking. Let the season show you where true fertile ground is for the new way and the air gently guide you into a new life.

On May 28th 2021 an amazingly talented friend of mine Jill Vroman  and I will be hosting a fun  free zoom class. Jill will be speaking on simple tools to help us understand our digestion from an ayurvedic perspective and I will showing a a quick 10 minute lunch recipe! You can check out the event on Facebook to learn more and join us live!

I hope to see you next week, but if not no worries, you can catch it on The Culinary Cauldron on Patreon after the event and watch it whenever you want!

Ok readers, that is all for today but I will be back next week with some fun food stuff!


Food Rut, La Cura

Hello Readers, and Happy Monday!

Let’s get into it.

So over the past few weeks I have been talking to a lot of different people on zooms, and social media who have been saying ” I am in a food rut, do you have any recommendations?”

A rut is pattern or behavior repeated so often that it has become unproductive.

So how do we fix this? Start adding something new. Easier said than done right?

It doesn’t have to be, a small step, is a step, and that is all we are going for right now.

  1. Start eating herbs. Put parsley, mint, fresh thyme in your food. Parsley is great in top of soups, potatoes, rice and goes great with both fish and beef. Just these leaves raw as a garnish on top of your plate before serving adds a new level of flavor much needed as we exit winter and enter spring.
  2. Eat a fruit for breakfast instead of cereal, oatmeal, eggs or whatever your go too is. We are trying to break a pattern right. First thing in the morning before coffee, drink a glass of water and eat your favorite fruit. Right now strawberries are in the grocery stores here in New England, grab an  apple, banana, grapes something. Switching to a fruit jump starts your metabolism, improving your digestion and wakes up your brain far better than coffee. Save coffee or caffeinated tea for that needed mid morning boost around 11 am.
  3. Add something spicy like jalapeños, Fresno chilis or red pepper flakes! Simple way to surprise your pallet ( and brain),
  4. Add citrus to your grains, pasta, or what ever products you use for carbs. Lime zest, lemon zest, orange zest are all delicious and tiny bursts of flavor to elevate your daily plates example-Cilantro lime zest rice with chicken/ orange zest penne pasta with tomato and pork/, yummm have fun with it!
  5. Pick one new recipe a week to try. One new recipe a week for 1 month will embolden you the next month!

Any of these tidbit above will help you with your winter-covid-food rut.

All right readers, that is all for this week. let me know what you have done to get out off of your food treadmill, connect with me on Twitter or leave a comment.

Until next time,


4/20 Food

Hello Readers and Happy Monday!

This week we have two  mini celebrations , 4/20 and Earth Day, I like to call it Green Week.

Personally, I find it hilarious that these two days are in the same week because most people who enjoy the medical and recreational benefits of cannabis are also very much concerned with the environment and protecting our planet.

Now, there is much debate about the benefits of cannabis  however, I am not here to discuss any of that. Today we are talking about the movement of marijuana in the food industry. People are paying top dollar for Cannabis Dinners, baked goods, desserts, beverages and more. It is quite incredible! During a global pandemic, humans all over the world are finding that consuming these products is reducing their anxiety, curing insomnia, reducing inflamed nervous systems, and helping them find their own silver linings amidst all of the pandemonium. Souls are being lifted out of dark holes and people are finding joy and purpose.

This is truly beautiful. Our planet Earth provides us with all the medicine we need in the form of food and herbs. From Ashwagandha, Holy basil, Cannabis, Valerian Root these are all natural herbs and flowers, helping people reduce anxiety in all forms minus addiction to pills and unnecessary chemicals.

Many high end, amazingly creative chefs are curating cannabis dinners for guests. From LA to NYC, these chefs are highlighting the playful nature of both high end dining and mary jane. Each dinner is designed to each guests tolerance level so that everyone can enjoy the fun, light hearted evening with out feeling like they have been pushed over the edge. And there is no way you can forget the culinary artistry these people present on a plate.

How cool!

If you want to learn a little more here is fun article highlighting top cannabis chefs .

With that readers..Happy Green Week!

I hope you are able to find some herbs and flowers that make your life a little less heavy, and a little more fun.

Until next time,



ps..don’t forget to sign up for our Insider’s List, where you get unique recipes and their beverage pairing.


Shrimp Etouffee

Hello Readers and Happy Monday!

Today I have a cajun recipe for Shrimp Etouffee! The image below has the ingredient list


Method of Preparation

  1. Rinse and chop all vegetables to bite size.
  2. Put rice to cook
  3. Throw butter down in large pot and let melt add in bay leaf.
  4. Add in garlic cook for 3 mins.
  5. Add yellow onion, bell peppers and celery and season with salt, pepper and cajun blend.
  6. Cover and cook for 2 mins.
  7. Next add in flour, stir and cook for 3 minutes
  8. Add in the rest of seasoning and slowly whisk in stock. Whisk quickly and make sure there are no clumps.
  9. Let cook for 5  mins
  10. Add in raw shrimp and let cook another 5 mins.
  11. Pour over finished rice and serve!

Ok Readers,, let me know if you try our this recipe and leave a comment below!

Full Cooking Class is on the Patreon Page.

Until Next Time,




What is new?

Hello Readers!

It has been a long time since we have spoken.

There has been a lot going on over here at Mayari’s Voyage and today I finally had time to explain!

So first, I hope you had a Happy Easter, Lovely Passover and a blessed upcomming Ramadan to those who celebrate.

Second, that video above is our new tiktok account under @daculinarycauldron. The Culinary Cauldron is  space were I am uploading monthly recipes, cooking classes, beverage pairings and more. If you liked reading the recipes I have uploaded here on the blog, then you will love The Culinary Cauldron on Patreon. I go through step by step how to make the recipes being uploaded there. The class is designed for you cook along too, with moments of pause and silences so that you can chop, put water to boil all in time!

I hope you will join me there so we can all have fun cooking together.

I will be back next week with a fun shrimp recipe!

Until next time,


Join The Culinary Cauldron

Hello Readers and Happy Monday!

Today is an exciting day! The launch of the Culinary Cauldron!

My intention for The Culinary Cauldron is to make cooking accessible. I believe cooking is one of the first introductions to human creativity. When we are small, we remember signing along to our favorite cartoons, playing with toys and other neighborhood kids, finger painting, and cooking with loved ones during special holidays and celebrations.

I believe that cooking is natural. It is something that every human being can do. It is a simple way for you to express yourself on a daily basis. So many of us spend our days in front of screens watching other’s create. Well, it’s time for you to create.

Get your apron, get your water, put on some music, meet me in the kitchen and let’s cook.



You can find the link to my Patreon page where the The Culinary Cauldron is currently being hosted  here

The Culinary Cauldron

Or you can follow us on Instagram here

Spaghetti Squash

Hello Readers and Happy Monday!

Lately  have been totally into spaghetti squash. For those who are not familiar, spaghetti squash is a winter squash, one of the only produce vegetables natural to this cold time of year. Full of folic acid and vitamin A, this squash is so buttery, light and can easily bend to whatever flavor profile you want. It is an amazing pasta replacement, is versatile, and fun to work with.


Here is a video of me prepping  multiple squashes for prepared meals.

Usually I prepare it with a garlic, butter, and parsley sauce and chicken breast. It is also great with marina sauce and meatballs!

Alrighty readers, that is all for this week!

Let me know in the comments if you have used spaghetti squash, or try it out!

Until next time,


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