Cacti come in many shapes, sizes, colors, and flavors.
They’re found all over North America as well as parts of Europe, Asia, Africa, South America, and Australia.
Cacti have been around since prehistoric times.
Is it OK to eat raw nopales?
The short answer is yes!
You should absolutely be able to enjoy eating these spiny plants without worrying that you will experience any negative effects from consuming the fleshy interior (or even the seeds).
The long answer is complicated because there isn’t one correct way to prepare this food item—each preparation method has its own set of pros and cons.
However, for most individuals, eating raw nopales shouldn’t pose too much of an issue.
If you are concerned about ingesting unknown pathogens, then we recommend consulting with a medical professional before incorporating any new foods into your diet.
Below, we discuss whether it’s safe to consume raw nopale cactus by looking at some of the common myths surrounding this topic.
Myth #1: Nopales contain needles
When someone says “nopales,” what do you think of first? Is it the texture, color, shape, or flavor? For most people, the answer is probably none of those things.
Instead, their minds likely go straight to the question of whether there are actual needle-like structures inside of these cacti.
While nopales may look like they could possibly house such sharp objects, they don’t actually hold anything harmful within their cells.
In fact, if you were to cut open a piece of nopales, you would find nothing but soft tissue filled with water.
If you want to know how to tell if something contains needles, check out our guide on identifying dangerous substances.
It explains exactly how to identify potentially hazardous items using several different methods.
Myth #2: Raw nopales taste bad
Many people believe that eating raw nopales will cause them discomfort.
This myth stems from the fact that the interior of the cactus looks very similar to a cucumber.
Because of this similarity, people assume that both dishes must taste similarly.
Unfortunately, this assumption couldn’t be further from reality.
As mentioned above, the interior of the nopales resembles that of a smooth vegetable rather than a crunchy one.
Some people might describe the taste as being slightly sweet while others say it tastes bitter.
Either way, it doesn’t matter—the only thing that matters is that it won’t make you sick.
Myth #3: Raw nopales are poisonous
One final misconception worth addressing is that nopales are poisonous.
According to WebMD, no scientific evidence exists to support this claim.
Even so, many people still harbor this belief.
To combat the idea that nopales are toxic, let us share a few facts regarding the true dangers associated with eating certain types of fruits and vegetables.
- Fruits containing high amounts of sugar have been linked to tooth decay.
- It is recommended that children under age 18 avoid mangoes due to their potential link to salmonella poisoning.
- Raw potatoes present a risk of bacterial infection, especially among young adults who frequently snack on potato chips.
- A variety of berries and other produce are known to carry E. coli bacteria.
- Eating fresh tomatoes increases the likelihood of contracting Salmonella infections.
- Tomatoes aren’t just risky for kids—they are also problematic for pregnant women.
What cactus is not edible?
While nopales can generally be consumed safely, there are certain species of cacti that should never be eaten without prior cooking.
Below, we explain why each type of cactus poses health risks when ingested uncooked. Additionally, we examine which ones are considered edible.
San Pedro Cactus
As noted in Myth #1, the interior of nopales does not resemble a cucumber.
Rather, it more closely resembles a tomato or zucchini.
Thus, it makes sense that the same applies to the San Pedro cactus.
When cooked, the flesh becomes tender and flavorful.
However, raw pieces of the plant contain extremely potent alkaloids called mescaline.
Mescaline causes nausea, dizziness, and feelings of paranoia.
Although rare cases exist where people have survived ingestion of large quantities of raw San Pedro, experts recommend against consuming it unless you are already familiar with its effects.
Bolivia Cactus
Similar to the San Pedro cactus, Bolivia cactus contains a class of compounds known as psilocybin.
Psilocin is responsible for causing users to feel euphoric and relaxed after consumption.
Unlike the hallucinogenic properties found in mushrooms, however, psilocybin is largely harmless in small doses.
Experts state that the amount required to induce psychoactive effects is around 10 grams per person.
However, consuming larger quantities of bolivian cactus has resulted in death, particularly among teenagers.
Since the health benefits outweigh the downsides, experts advise avoiding this particular type of cactus altogether.
Peyote
Peyote is another cactus native to North America.
Like the others discussed thus far, it contains powerful chemicals that can damage internal organs.
Peyote is classified as a controlled substance in all 50 states.
That means it cannot legally be bought through normal channels and must instead be obtained illegally from drug dealers.
Due to this prohibition, it is difficult to determine exactly how many Americans use peyote every year.
Estimates suggest that between 2 million and 5 million people consume peyote regularly.
Himantro
Finally, Himantro cactus contains a chemical compound named himbacine.
Similar to morphine, this chemical mimics the body’s natural opioid receptors.
After ingestion, it binds to these receptors and produces mild sedation.
Despite its mildly pleasant effects, Himantro presents serious health risks.
Users often report feeling nauseated, lightheaded, and weak following consumption.
Furthermore, Heimantho cactus has been proven to increase heart rate and blood pressure.
Combined with its ability to affect mood, Himantro cactus is commonly used recreationally and occasionally prescribed medically.
Therefore, it’s important to exercise caution when considering this option.
How do you know if a cactus is edible?
To answer this question, let us first break down what constitutes “edible” versus “not edible.” With regard to Opuntia spp., the leaf tissue may vary depending on several factors.
These include age, weather conditions, soil composition, sunlight exposure, etc.
As such, some types of Opuntia are completely safe while other varieties still pose potential dangers.
To determine whether a specific Opuntia variety is edible, follow these steps:
- Determine which part(s) of the plant will be eaten by examining the shape, color, texture, and markings on the exterior surface. For example, Opuntia humifusa grows primarily on steep slopes in arid environments. Its thick skin prevents water loss during dry periods, allowing it to survive even when left exposed to direct sunlight. In contrast, O. ficus indica grows in tropical climates where rainfall is plentiful throughout most months. It thrives under heavy shade and typically possesses soft spiny pads compared to those of O. humifusa. Both types of Opuntia are edible because they both possess similar characteristics.
- Next, look at the underside of the pad. This area reveals information about the maturity level and overall quality of the nopale. While mature plants tend to grow wider and thicker, immature specimens exhibit thin skins and smaller growth patterns. If possible, choose young nopales over older specimens since their tenderness allows them to absorb nutrients faster. Also note any imperfections present on the surface of the nopale. Rough spots indicate areas where the plant grew unevenly. Smooth regions represent perfectly formed fruits.
- Lastly, consider the appearance of the outer layer of your chosen specimen. Some Opuntia spp. feature smooth, greenish exteriors. Others have rough brown surfaces that range from yellow to orange to red/purple. Finally, some variations produce white nopales whose coloring varies based on time of day, season, and location. Once again, select the best looking nopales so that you don’t waste precious nutrition resources.
Are nopales better raw or cooked?
Many Mexican recipes call for nopales with varying degrees of preparation.
Many prefer nopales boiled but others enjoy them fresh or sautéed with garlic and onions.
Still more folks love using nopales in soups like chicken soup, tortilla de elote, and enchiladas verdes.
You could also opt to add nopales to salads, stir-fries, tacos, burritos, and breakfast dishes.
So, does cooking make them less nutritious than consuming them raw?
Not necessarily.
For starters, there’s no evidence that nopales lose nutritional value after boiling.
They contain high levels of vitamin C, iron, calcium, potassium, fiber, protein, magnesium, phosphorous, zinc, copper, manganese, selenium, and B vitamins.
Furthermore, studies show that boiling causes little damage to nutrient content since the heat doesn’t penetrate far enough into the interior tissues of the fruit.
Plus, the process destroys enzymes responsible for breaking down certain compounds.
Lastly, boiling helps eliminate unwanted bacteria and fungi found inside the nopal.
Some experts believe that soaking nopales prior to consumption increases their digestibility.
When soaked overnight, the fruit absorbs moisture, making its flesh softer and easier to chew.
Additionally, soaking removes bitterness caused by oxalic acid, an organic compound used to protect against predators.
Oxalate has been detected in all parts of the nopal including stems, leaves, flowers, and seeds.
According to one study, oxalates account for up to 30% of total soluble solids found within dried nopales.
Although soaking decreases the amount of bitter substances found in the fruit, it doesn’t affect its nutritive values.
Instead, it improves the taste and facilitates digestion.
Another way to prepare nopales involves steaming instead of boiling.
Steaming preserves essential nutrients without damaging the inner structure of the fruit.
As such, steamed nopales offer a sweeter flavor than unprocessed versions.
Moreover, steaming reduces the risk of spoilage since steam kills harmful microorganisms while preserving beneficial ones.
On average, steaming lasts approximately 20 minutes per cup.
What are the benefits of eating raw cactus?
Nopale enthusiasts claim that eating uncooked nopales promotes weight loss due to the fact that they help boost metabolism.
In addition, the vegetable is said to reduce cholesterol, lower blood pressure, and prevent cancerous tumors from developing.
Although these claims have yet to be verified through scientific research, numerous individuals swear by the health effects of this plant.
The list includes increased energy, improved immune system function, and enhanced athletic performance.
However, not everyone agrees on whether or not the benefits of eating nopales outweigh the risks associated with raw vegetables.
Some people worry about ingesting unknown contaminants when preparing the dish at home.
Others wonder if eating nopales regularly will cause stomach problems.
But regardless of your opinion regarding the safety of eating cacti, most agree that the overall experience provides many positive outcomes.
For example, some researchers suggest that consuming nopales daily can decrease the chances of getting sick, increase life expectancy, enhance sleep quality, and even improve moods.
In general, however, most recommend purchasing prewashed nopales so as to limit exposure to pesticides and other possible toxins.
Nevertheless, it’s still important to wash fruits thoroughly before use.
To learn how to effectively cleanse yourself of potential contaminants, follow the following tips below.
How do you clean nopales properly?
First, rinse off the fruit under running tap water until any dirt particles dislodge from the surface of the fruit.
Is Raw cactus poisonous?
The U.S.Food & Drug Administration classifies foods like nopalitos as “generally recognized as safe.”
This means that the agency does not require food manufacturers to conduct tests for safety prior to marketing their product.
As such, there isn’t much evidence available concerning the safety of eating uncooked nopalitos.
Some experts argue that since no reports exist indicating that consumption of raw nopales has caused harm, then it must be considered to be completely harmless.
On the contrary, others believe that certain varieties may contain more dangerous substances than others.
According to one source, some plants grown in northern regions tend to produce higher levels of oxalic acid compared to those cultivated in southern areas.
As noted above, nopales should always be handled with care during preparation.
If you’re unsure of what exactly constitutes proper hygiene, consult an expert who specializes in cleaning edible vegetables.
They’ll provide instructions on how best to remove harmful bacteria without damaging the fruit itself.
If you plan to experiment with eating raw cacti, then you might want to consider having them tested first.
It typically takes several months for labs to complete analysis of samples sent into them.
Once results become available, they can guide consumers toward appropriate methods of processing nopales depending on the type of contamination found within each specimen.
Can you eat cactus pads raw?
It’s important to know if a particular variety is suitable for consuming raw before attempting this practice.
Some people recommend avoiding all types of cacti because many are high in sodium content.
Others suggest choosing only fresh specimens which have been thoroughly washed in tap water after harvesting.
While these guidelines are certainly helpful when selecting your own supply, they don’t offer any clear-cut answers regarding whether or not you can consume nopales raw.
In truth, you could probably prepare your own nopales by following either method mentioned above.
But if you choose to do so, please make sure to wear gloves at all times!
In addition to being potentially contaminated with fungi, insects, and other microorganisms, most cacti also carry traces of chemicals called saponins.
These compounds act as natural detergents and prevent moisture loss within fruits and vegetables.
However, even low concentrations of saponin can cause gastrointestinal distress among sensitive individuals.
For this reason, we strongly advise against ingesting unpasteurized versions of cacti unless you’ve consulted medical professionals beforehand.
While the risk associated with consuming untreated nopales remains relatively small, there’s simply too great a chance that something will go wrong.
How to buy cactus
- Choose only firm specimens which still bear signs of green coloration. Avoid soft ones which look withered or brownish.
- Wash both leaves and stems well in running (not boiled) water. Be careful not to damage the plant material by scrubbing too hard.
- Rinse again until no soap residue appears anywhere on the surface.
- Allow the nopale to dry completely before storing in airtight containers.
How to cook cactus
- Place unpeeled nopales directly onto grill over medium heat. Grill until tender and slightly charred, about 5 minutes per side.
- Remove from heat and allow to cool for 10 minutes before slicing into pieces using a sharp knife.
- Once cooled, toss slices back on the grill for another 2 minutes per side. Remove immediately once done cooking.
- Toss remaining grilled nopales with olive oil, salt, pepper, and lime juice. Add additional seasoning according to personal preference.
- Enjoy hot out of the oven!
Can I eat cactus from my yard?
If you live near an area where you’re able to harvest cactus yourself, then yes — you absolutely may be able to enjoy its benefits without ever having to purchase commercially prepared varieties.
The main problem you’ll likely encounter while trying to grow your own edible cacti is obtaining proper soil conditions.
For example, sandy soils tend to retain more moisture than clayey ones.
This means that nopales harvested from such areas might require extra care during preparation.
If your soil isn’t particularly rich in nutrients, you shouldn’t expect to see much growth at first.
Fortunately, though, good results aren’t impossible to achieve.
Simply put, you should take advantage of every opportunity to add organic matter like composted manure to improve soil quality.
You’ll want to apply fertilizer sparingly, however, since excess nitrogen promotes rapid vegetative development.
Finally, remember that growing cacti indoors requires special attention.
Most plants prefer moderate temperatures between 60°F and 80°F.
Temperatures outside this range often result in stunted growth.
To keep things warm enough inside your house, consider hanging some pots filled with pebbles beneath infrared lamps.
Alternatively, try placing ceramic tiles under heating cables.
Both methods help ensure that indoor cacti receive consistent amounts of sunlight throughout each day.
As long as you provide adequate ventilation, outdoor cacti should thrive just fine.
To increase humidity levels, place several potted palms nearby.
Keep away from windy locations, however, lest the plants become blown around easily.
Also note that certain species of cacti may need higher light intensities in order to develop properly.
One way to determine how bright lighting suits your specific specimen is to inspect its flowers closely.
If they appear pale and lack vibrant colors, then you should supplement their illumination accordingly.
Can you get sick from eating cactus?
Cactus fruit contains little or no fiber, so it’s perfectly safe for vegans and lactose-intolerant people alike to consume fresh specimens.
However, there has been one documented case of food poisoning caused by canned cactus pulp.
In this instance, the culprit was a strain of Echinococcus multilocularis (AKA tapeworm).
Fortunately, the symptoms associated with ingesting these parasites usually disappear within two weeks after treatment begins.
In addition, the risk posed by consuming other types of cactus remains largely theoretical.
As far back as 1882, researchers have theorized that exposure to prickles could cause dermatitis.
But despite all evidence collected over the years, nobody has actually confirmed this hypothesis.
Even if true, it would still serve only as anecdotal proof of harm.
Another common misconception about cacti involves the idea that any part of the plant can be used medicinally.
While this notion is accurate regarding many popular species like saguaro cactus and ocotillo, others contain compounds that are extremely dangerous if ingested accidentally.
For example, the sap of Opuntia ficus indica contains glycosides called polypeptide alkaloids which act similarly to barbiturates.
These substances are highly poisonous when inhaled due to high concentrations of solids.
Furthermore, the flesh of most cacti is also toxic.
Which cactus is toxic?
The primary danger presented by cacti comes in the form of their spines.
Most plants use sharp thorns to protect themselves — but cacti take things to extremes.
Their spikes often grow up to six inches long! If they’re left unattended, some varieties will even shoot out additional branches at an alarming rate.
These spiny appendages aren’t just useful for defense against predators — they’ve evolved into vital tools in reproduction.
Spikes help female flowers hold onto pollinating insects, while male flowers use thorny stalks to lock down pollen grains before they release their payloads.
Some cacti produce more than 20 million seeds per year! This means that each individual organism must compete fiercely for its share of sunlight, water, nutrients, and space.
So what happens when hundreds of thousands of plants come together under similar conditions? You guessed it — war! When competing plants find themselves growing side-by-side, they’ll sometimes resort to violence to establish dominance.
To counterbalance the aggression exhibited by certain cacti, we recommend avoiding contact with them altogether.
Of course, this isn’t always possible, especially during gardening season.
If your soil doesn’t support healthy growth, consider planting different kinds of vegetation instead.
If you absolutely must work around cacti, make sure you wear gloves and protective clothing whenever you handle the plants.
Don’t dig near cacti roots unless you know exactly where they are located.
And never attempt to remove spiky parts from foliage without using specialized equipment designed specifically for such tasks.
How do you prepare a cactus to eat?
Cactus leaves contain high levels of vitamin A, potassium, magnesium, iron, calcium, phosphorus, copper, zinc, manganese, riboflavin (vitamin B), niacin (B3), beta carotene, ascorbic acid (Vitamins C & E) and folic acid (a B9).
Some types also provide substantial amounts of protein and fiber.
While these nutritional benefits may not sound too impressive on paper, many people don’t realize just how much nutrition they consume through leafy greens alone.
For example, one medium-sized head of iceberg lettuce contains about 8 grams of protein, which makes it equivalent to 2 tablespoons of peanut butter and 4 slices of bread.
That’s enough food calories to fuel most adults for several days!
Of course, there are plenty of other edible fruits and vegetables available if you prefer something less exotic.
Just remember that all plant matter requires cooking prior to consumption.
We suggest boiling, steaming, baking, frying, grilling, roasting, sautéing, stir-frying, microwaving, or drying.
You should avoid consuming any type of fruit until after it has been properly prepared.
Raw fruit carries a risk of contamination due to microbial infection.
Even though cacti rarely develop bacterial problems, bacteria present within the human body could cause illness or death.
In fact, a single gram of pathogenic bacteria kills over 1000 times faster than a typical dose of penicillin.
For maximum safety, cook everything thoroughly to destroy harmful organisms and prevent cross-contamination between foods.
Here are some tips for preparing various cacti:
- Roast: Bake, fry, steam, broil, grill, roast, barbecue, smoke, poach, bake, braise, simmer, microwave, dehydrate, deep-fry, or boil cacti in sauces, soups, stocks, drinks, or jams.
- Sauté: Stir-fry, pan-sear, saute, stew, simmer, braise, marinate, baste, glaze, dip, batter, coat, or toss.
- Steam or pressure-cook: Boil, blanch, steam, fast-steam, slow-boil, pressurize, quick-pressure cook, flash-steep, soak, parboil, precook, or par-dry.
- Grill: Charbroil, flame-grate, charcoal grill, hot-smoke, pit-roast, spit-fire, rotisserie, barbeque, campfire, oven-braise, stovetop grill, indoor smoker/barbecue, outdoor smoker/barbecue, or convection-oven grill.
- Deep-fry: Deep-fry, shallow-fry, deep-fryer, French-fry, or waffle cone.
- Microwave: Microwave, defrost, reheat, power-pop, or pop corn.
- Dehydrate: Dehydrate, freeze dry, sun dry, air dry, freeze dry, vacuum seal, solar dry, spray dry, or dehydrator.
Will eating raw cactus make you sick?
Some cacti have very large spines.
If consumed without proper preparation, those spines will lodge themselves into your digestive tract with potentially disastrous results.
In addition, certain varieties contain enzymes capable of digesting meat proteins.
This means that even when cooked to 100% completion, some cacti still retain their ability to break down muscle tissue from dead animals.
In general, we recommend avoiding raw cactus unless you’re absolutely sure that no toxins have entered the food chain during harvesting, storage, processing, packaging, transportation, or distribution.
We know this isn’t exactly reassuring news, but please note that our advice applies only to fresh cactus harvested by untrained individuals and transported via conventional methods.
No amount of culinary skill can overcome the inherent dangers posed by such activities.
As always, we encourage everyone to play it safe whenever possible.
How do you prepare cactus for eating?
Depending on what part of the plant is being prepared (the pad, stem, flower, etc.), there’s an appropriate method of cooking available.
For example, nopale chiles should be roasted over hot coals before they’re added to any dish.
Likewise, if you want to use prickly pears as a garnish, don’t try to remove them from their stems until after they’ve been boiled.
The heat from boiling will cause the flesh inside to soften up considerably faster than the skin would otherwise allow.
(Note: You’ll find plenty more information about preparing different parts of the prickly pear below.)
Preparing Pads
The most common way to consume prickly pear pads is simply by removing them from the plants themselves.
It may be necessary to trim off the ends of each pad individually so that none of its spiny edges remain intact.
Then, soak the pads in cold water for several hours prior to using.
After soaking, rinse them thoroughly under running water to get rid of any remaining dirt particles.
If you’d prefer not to soak the pads in advance, you can cook them right away.
Simply cut the pads into small pieces, place them in a pot filled with enough water to cover the entire surface area, bring the liquid to a boil, then reduce the temperature to medium-low and simmer the pads for 15 minutes per pound.
Use tongs to remove the pods from the water one at a time, drain them briefly, and pat dry between paper towels before serving.
For maximum flavor, you may wish to peel the pads before adding them to the pot.
To accomplish this task, first slice the pads lengthwise into quarters.
Next, carefully scrape out the white membrane covering the insides of the pod using a sharp paring knife or vegetable peeler.
Finally, discard the seeds and membranes once again.
Using Stems
Prickly pear stems can either be peeled, sliced, diced, minced, or chopped depending upon how you plan to use them.
If you decide to remove the outer layer of fibers along with the inner core, keep in mind that these two components serve distinct purposes.
When removed together, the outer fiber layers provide strength while protecting the interior core.
By separating the two, however, you expose the nutritious heart of the stem which has much less structural integrity.
Since many people enjoy eating this type of edible product, we suggest peeling and slicing stems rather than chopping them.
You can choose from among three basic techniques for doing this:
- Wash stems well beforehand. Peel off the tough outer layer of fibers, then chop as desired. Rinse the resulting slices in cool water to prevent discoloration due to the high iron content present in the center of the stem.
- Soak the cleaned stems overnight in cool water, changing the water every few hours. Drain the stalks, then rinse thoroughly under clean tap water. Remove the fibers by cutting them off near the base with kitchen scissors.
- Preheat oven to 350 degrees F (177 C). Wash the stems in warm water, then spread them evenly onto a baking sheet lined with parchment paper or aluminum foil. Bake the stems for 25-30 minutes, turning the sheets halfway through the process.
Are all cactus drinkable?
Most varieties of cacti contain varying amounts of sodium nitrate, an alkali commonly used in food preservation processes.
Although all cacti have been found to possess traces of this chemical, it varies greatly based upon both the variety itself and the maturity level of the specimen when harvested.
Some scientists believe that ingesting large quantities of sodium nitrate could lead to cancerous tumors within the body.
In addition, consuming large doses of the compound could result in severe dehydration and even death.
This means that only certain varieties of cacti are considered safe for human consumption.
In general terms, it’s best to avoid consuming mature specimens of any prickly pear variety since they tend to contain higher levels of sodium nitrate.
However, because young specimens contain lower concentrations of the substance, it might still be possible to safely consume them in moderation.
Cactus flowers
Flowers can be eaten fresh, dried, ground into flour, blended into sauces or batters, or cooked like other vegetables.
They’re often made into candies, cakes, pies, ice cream toppings, soups, and salads.
One such popular preparation involves mixing ground prickly pear petal powder with sugar and vanilla extract.
A handful of this mixture can be sprinkled atop cake batter, cookies, or frosted cupcakes just before they bake.
Dried fruits
Some cactus fruit types are quite tasty when dried and subsequently reconstituted later on.
Others aren’t nearly as palatable when consumed raw.
Most experts agree that canned products make good substitutes whenever possible.
Of course, it takes more work to create these dishes but the results are worth the effort.
One particularly delicious example includes blending dried prickly pear pulp with raisins and honey to form a sweet paste.
Another favorite recipe calls for combining soaked prickle pads with applesauce, maple syrup, cinnamon, nutmeg, cloves, ginger, and salt.
Once everything has been mixed together, the concoction is baked in an earthenware crock for 30 minutes at 400 degrees Fahrenheit (204 Celsius) followed by another 5-10 minutes at 425 degrees Fahrenheit (218 degrees Celsius).
Ingredients
- 2 lbs. cactus pads
- 4 Roma tomatoes plum
- 1 large white onion
- 12 sprigs of cilantro
- 6 ozs. ranchero cheese
- ½ tsp. salt
Instructions
Cooking the Cactus
- Cactus pads should be cut into 14″ x 12″ pieces.
- Put the cactus in a big pan and add 2″ of water to cover it.
- Bring the water to a boil by turning the heat to high.
- Heat reduction to medium.
- Cook the cactus while skimming the slime until it stops releasing any. (Roughly ten minutes)
- Drain the cactus and give it a cool water rinse.
Assembling the Salad
- In a mixing bowl, combine all the ingredients and stir until thoroughly combined.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.