Miguel Larcher. Photo credit: Samuel Girven

October 31, 2022

Food, Faith and Family: Miguel Larcher

Master chef Miguel Larcher dishes out his savory holiday tradition

“Like Christ who fed the multitude while preaching the gospel, food is my tool to win souls for Christ’s Kingdom.” 

Terrified and excited, Chef Miguel Larcher was just 12 years old when he cooked his first meal—a chicken dish. Much to his surprise and delight, the meal turned out well. He was excited and, at that moment, he knew he wanted to be a chef. He had no way of knowing that, decades later, his food would take him far from his home island of Martinique and become the tool he used to bring people to Christ.

Larcher, now 53, travels the world cooking, teaching and educating others about the Seventh-day Adventist health message. He has conducted countless cooking classes all over the United States and abroad, including in countries like South Africa and Botswana. 

“Witnessing to people is my passion and my love,” says Larcher. “Food is just a means to that end. When I cook, I say, ‘Lord, let them see Christ.’ Because if they see me, they’ll be lost.”

In 2020, Larcher began a farmer’s market ministry in Grayling, Michigan, a small town with a population of only 1,969 people. It was an instant success.

He focused on attracting people by preparing a variety of ethnic foods and baked breads without heavy use of sugar, oil or refined ingredients. The result? His customers felt cared for and returned for more. He later opened Nature’s Nest, a health food store at Camp Au Sable to meet the demand resulting from the farmer’s market ministry.

“When my customers come, they know they can trust me because I demonstrate care for their health,” explains Larcher. “They know I see them as valuable human beings. When the food is delicious and responds to their physical and health needs, they love every bite and trust that I want the best for them.”

For Larcher, cooking is so much more than just making a dish. It’s how he draws people in.

“I try to learn every single person’s name. I talk with them, and they talk with me. They share their problems and I pray with them on the spot,” says Larcher. “They often cry. It’s moving and humbling. This is how God uses me to reach souls. It’s fulfilling for me—and them.”

Larcher is not surprised at this power of demonstrating care for people through food. In fact, it’s how he won his wife’s heart.

“When I met my wife and while we were still friends, I prepared moussaka for her. It’s an eggplant-based dish,” he explains. “It spoke to her heart because I took the time to prepare something for her. Food speaks many languages, especially love.”

When he’s not managing Nature’s Nest, you can find Larcher spending time with his wife, Nadine, and their two children, Emmanuel and Hadassah.

“The best thing is sitting around the dinner table with your family. I get to hear my kids say, ‘Mmmm’ as they eat and ‘Daddy, we love you so much!’ It’s the food and fellowship that bring us closer together. We share a meal, we talk, and we laugh. That’s the power of delicious, intentionally prepared food. My kids know I care about their health, too.”

Larcher believes that food in ministry cannot be neglected—food is a powerful tool. “Both Jesus and Jacob used food to accomplish something,” acknowledges Larcher. “Food is a necessity for every human being, so we need to use it to continually win souls for Christ.”

“This meal is very special to me as it is one of my favorite childhood comfort foods. 
"I remember every Sunday after church (I used to be Catholic until conversion to Adventism at age 17), we would sit down together as a family—my mother, father and siblings—and partake of this delicious meal. We would have yams and purple sweet potatoes, and kidney beans and dumplings. We all took part in making the food. 
 "We also have a cake—the Caribbean cake. There are four layers: the crust, custard sauce, coconut gems, and then the cake batter." 

Recipes compiled by freelance writer Samuel Girven

Kidney Beans and Dumplings

  • 2    c. dry red kidney beans
  • 10  c. water
  • 3    cloves, whole
  • 1    bay leaf


  1. Soak beans overnight. 
  2. Drain, then add the 10 cups of water, clove and bay leaf. 
  3. Cook on low-medium heat for 1‒2 hrs or until tender. 
  • ½    c. onion, diced
  • 1    stalk celery, minced
  • ½    bell pepper, diced
  • ½    c. carrot, diced
  • 2    Tbsp. olive oil
  • 2    Tbsp. yeast flakes
  • 2    tsp. chicken-style seasoning (vegan)
  • 1    tsp. fresh sage
  • 2    cloves garlic, crushed
  • 1    Tbsp. fresh thyme
  • 1    tsp. kosher salt
  • 1    scotch bonnet pepper, whole
  • 2-½    c. unbleached white flour
  • 200    ml. water 
  • ¾    tsp. salt 



  1. In a bowl, add flour and salt then make a well in its center and pour in the water. 
  2. Knead your dough until it is smooth and elastic, but not sticky or tacky. 
  3. Take out small pieces of dough and roll it round between the palms of your hands; place balls into the beans. 
  4. In a skillet, sauté onion, garlic, celery and carrots in olive oil until tender. 
  5. Add seasonings. 
  6. Cook for 2 more mins., then add it to the kidney beans and the dumplings. 
  7. Finally, add the whole scotch bonnet pepper for fragrance and a slight hint of heat. 
  8. Cover and cook 10–20 more mins.



  • 2–3    lbs., white or yellow Caribbean yam, peeled and cut into medium-sized pieces
  • 2    ripe plantains, peeled and cut in half 
  • 1    tsp. salt (optional) water for boiling


  1. Bring the water to a boil. 
  2. Add the yam pieces and cook for 30 mins. on medium-high heat.  
  3. Remove the yams from the boiling water. 
  4. Serve hot with beans.

Bon appetite!


Caribbean Cake

“Heathen Love” or Amore Cache 

  • 2½    c. flour
  • ¾    c. Smart Balance butter
  • 1    tsp. salt
  • 1    tsp. sugar

To form crust

  1. Put flour and butter into a bowl. Both should be cold. 
  2. Put in ½ c. of water to make sandy texture. 
  3. Then put in ½ c. of ice-cold water. Don’t overmix, just enough to bring together. 
  4. Refrigerate for about 30 minutes.

Preheat oven to 350°.

  • 3    tsp. unbleached white flour
  • 3    tsp. butter
  • ¼–½        c. sugar
  • Dash of fresh cinnamon and nutmeg
  • 1–1½    c. plant-based milk

In meantime, prepare the pastry cream.

  1. Melt butter in saucepan 
  2. Add flour. 
  3. Add sugar. 
  4. Mix well.
  5. Make sure flour mixture is well-cooked.
  6. Add 1/4 c. sugar. 
  7. Add pinch of salt, nutmeg and cinnamon.
  8. Pour cold milk and whisk while pouring. Mixture should have a thick consistency. If too thick, add milk. 
  9. Check for flavor. If not sweet enough, add more sugar.
  10. Cook for 8–10 mins.. 
  11. Put in a bowl and refrigerate.


  • 4    c. shredded coconut macaroon
  • 1    c. sugar
  • ¼    c. water
  • 1    tsp. cinnamon and nutmeg
  • 1    tsp. vanilla
  • 1    tsp. lime zest (sub lemon)
  1. Mix water and sugar together. 
  2. Bring to a simmer for 8 mins., stirring from time to time. 
  3. Add coconut and all spices.
  4. Stir well and put on low flame for 1 hour.


Cake Batter

  • 2 c. soy milk 
  • ¾ c. vegan butter 
  • ½ c. canola oil 
  • 3 c. unbleached flour 
  • 2 c. brown sugar 
  • 1/8 tsp. salt
  • 1 tsp. cinnamon 
  • 1 lime zest 
  • 2-½ Tbsp. baking powder
  1. Blend butter, oil and milk together.
  2. Mix all dry ingredients.
  3. Incorporate other ingredients and mix—do not overmix. 


Final Directions

  1. Roll pie crust in 10” cake pan. 
  2. Add layer of pastry cream. 
  3. Then add layer of coconut jam mixture. 
  4. Add cake batter. Pan should not be filled more than 3/4 full. 
  5. Bake at 350° for 40 mins.


Danni Thaw is a freelance writer.