Our host Katherine Heery met Jim and me at the Geneva airport, where we had landed dozens of times during our eight years living in Switzerland in the 1980s.  Katherine and her husband Richard, Swiss citizens of British origin, were our best friends then, while we raised our families and taught school.

We went straight away to pick up fresh produce for our stay with them in the town of Prangins on Lake Geneva.  Farms are very close by, which we pass. Food is so fresh, we don`t feel the need to buy "bio."

I improvised ingredients to make a delicious cashew parfait. I soaked in water for 2-3 hours a small bag of cashews, then drained the water and blended about half a cup coconut milk, pure dark chocolate powder, a banana, nut oil (in lieu of coconut oil) and a few tablespoons of maple syrup (sweeten to taste).  Freeze and then thaw for a tasty non-dairy "pudding."