Furry angels: what we can learn about ourselves through dogs

Furry Angels is a real story about how Jaya, a Weimaraner, teaches us to be better and more self-aware humans. When we co-exist we mostly learn about ourselves. This is a lovely reflection about how the relationship between man and dog is story about primitive love and understanding our primitive instinct.

A perfect subway or bedside read. Here is a special link to the e-book edition!

DeRose Method Entrepreneur Training

DeRose Method Entrepreneur Training

Soon we will be starting a new cycle of the DeRose Method Entrepreneur Training Course and spots are limited.

Your career determines your life's legacy and should enable you to leave the world a better place. Your work represents your essence so make it inspiring and fruitful. It must serve a deep purpose that resonates with your ideals, values and philosophy of life.

The cornerstone of the DeRose Method profession is a noble philosophy you can live by proudly, with honesty and carry with you eternally. As DeRose Method Entrepreneurs we only teach what we practice. We teach from experience and never stop being students of life. We are a community of idealist & entrepreneurs who believe we must be the change we want to see in the world. None of this matters if the new generation of good people like you don't take the torch and pass it along to the following generations!

For more information write to greenwich.us@derosemethod.org or call us at 1-917-727-0233.

DeRose Art Company coming to New York City!

We are proud to announce that the incredible DeRose ArtCompany will be performing for the first time in New York City in the beautiful off-Broadway Marjorie Dean Little theater! The performance will be during the weekend the DeRose Culture New York event held October 7, 8 & 9. More details to be released soon with exact date and times.

The first 50 people to register for the weekend event event DeRose Culture NYC 2016 will win a ticket to the show (a $100 value).

Soon we will be announcing more exciting news about the 2016 special guests and activities. Come take part in this cultural movement happening this October in New York!

Meatless Gourmet: Vegetable Alfredo

Vegetable alfredo


makes for about 4-6 servings

  • 16 oz pasta
  • 1 lb asparagus, trimmed 
  • 1.5 oz (about 1/3 cup) sun-dried tomatoes (NOT oil-packed)
  • 8oz fresh mushrooms, sliced
  • 1 lb fresh broccoli
  • 2 tbsp light butter
  • ½ heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for overnight in hot water if you don't have a high powered blender)
  • 1 tablespoon lemon juice (or more to your taste, I used a bit more, don't omit!)
  • 4 garlic cloves, minced
  • 1/2 cup grated Parmesan cheese
  • Zest of 1 lemon
  • Salt and pepper to taste


  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, mist a large, nonstick skillet with cooking spray or an olive oil mister and set over medium high heat.
  3. Add in vegetables, garlic, and some salt and pepper, and sauté until vegetables are tender, about 5-7 minutes. Set aside.
  4. In a saucepan, add the onion and just 1 cup of the broth over medium-low heat. Cook for about 8 minutes until the onion is very tender. After several minutes, add the garlic and cook a couple of minutes more. Let it cook until the broth has evaporated until thick and creamy.
  5. Add the the onion and garlic mixture to a blender. Start out by just adding ¾ cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice). Blend on high for a couple of minutes until very creamy and smooth. Add more broth to reach desired consistency.
  6. Divide pasta and vegetables evenly into 4 serving bowls. Top with sauce. Then sprinkle a bit of lemon zest on top.

Meatless Gourmet: Chilled Spicy Avocado and Cucumber Soup

DeRose Method Meatless Plant Based Gourmet

INGREDIENTS (for two people)

  • 2 avocados (ripe)
  • 2 cucumbers (peel and scrape out seeds)
  • juice from 1 lemon
  • 1 teaspoon of lemon zest
  • 1 tablespoon of olive oil
  • 1 teaspoon sugar
  • 1 cup of cold water
  • 1/2 cup creamed coconut (see picture because it's not easy to find at the grocery store)
  • 1 chopped fresh jalapeño chile (with seeds if you like it hot)
  • 1/2 tablespoon of sea salt
  • 1 tablespoon of soy sauce (low sodium)
  • 1 cup jasmine rice
  • Fresh Cilantro (for garnish)
  • coconut flakes (unsweetened, for garnish)
  • black sesame seeds (for garnish)
  • coriander (for garnish)
  • a few ice cubes to blend in the soup at the end (if you don't have time to chill before eating) 


  1. For the soup, put the cucumbers, avocados, lemon juice, lemon zest, olive oil, sugar, water, creamed coconut, jalapeño, salt and soy sauce into the blender or food processor and process until creamy and smooth. Cover and refrigerate until chilled (15 minutes) or blend in a 2 ice cubes). Add water if needed to get the consistency you want (I prefer not to add more water).
  2. Start cooking the jasmine rice while the soup is chilling.
  3. Serve cold with warm jasmine rice, fresh coriander, cilantro, coconut flakes and black sesame seeds.

Recipe inspiration credits to www.comocomecami.com

We order this in bulk online because it is not available at our grocery stores.

We order this in bulk online because it is not available at our grocery stores.


DeRose Method Meatless Gourmet Meals


INGREDIENTS (for two people)

  • 1/2 pound shiitake mushrooms, stems removed and slied lengthwise
  • 1/2 pound portobello, sliced lenthwise
  • 1 cup jasmine rice
  • 1 red pepper
  • 1 tbsp black sesame seeds


  • 1/4 cup pure maple syrup
  • 1 tablespoons mandarin juice
  • 3 tablespoons soy sauce
  • 2 small garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons chives


  1. Cook 1 cup jasmine rice in 2 cups of water as directed by the brand of choice.
  2. Slice shiitake mushrooms and remove stems. Cut bell pepper into strips.
  3. Prepare the sesame and maple sauce. Mix all ingredients in a bowl, taste and adjust with a little more soy sauce or a little more maple syrup depending on your taste.
  4. In a skillet sauteé bell pepper with shiitake mushrooms for 4 minutes.
  5. Once they are more golden and have softened, add the sesame maple sauce.
  6. Cook for 5 minutes or until sauce thickens.
  7. Serve shiitake mushrooms on a bed of jasmine rice with chopped chives on top.

Recipe and pictures credits to www.comocomecami.com

Meatless Gourmet: Pad Thai



150g Pad Thai noodles
1 bell pepper
1 carrot
1 onion
8 mushrooms, sliced
1/2 clove garlic
1 teaspoon grated ginger
1 tablespoon sesame oil

1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
Juice of 1 lemon
1/2 teaspoon toasted sesame oil
1/2 clove garlic, chopped

2 tablespoons chopped peanuts
1 avocado, chopped into cubes
1 chopped chives
Chopped fresh cilantro
1/2 lime


  1. Cut the carrot, sweet pepper and onion into strips. Slice the mushrooms. Chop the garlic and ginger.
  2. Put a pot of water to boil with 4 cups of water.
  3. Pre-heat a pan with sesame oil over medium-high heat.
  4. Add garlic and ginger and cook for 2 minutes.
  5. Add vegetables and sauté for 10 minutes.
  6. Meanwhile, prepare the sauce.  Mix all ingredients in a bowl and whisk.
  7. Chop peanuts, chives, cilantro and avocado.
  8. Cook Pad Thai noodles as indicated by the brand of your choice.
  9. Take each serving bowl. Serve the noodles, add the sauteed vegetables, pour the sauce and mix.
  10. Serve each bowl with peanuts, cilantro, avocado, chives and a slice of lime on top. Enjoy immediately.

Recipe and photography credits to www.comocomecami.com