Archives for posts with tag: recipes

nopalsalad

Lately I’ve been a bit disorganized with my eating habits. There are even some days that I don’t get a bite of green in my mouth. My toddler’s daycare is closed for summer vacation. You can imagine my house. It’s a warzone. Toy cars, blocks, toy gardening tools, and a little sneaker -yes, for some reason he always takes off just one- are what make our floor level domestic landscape.

I’m trying to study everyday for an hour at least, besides taking care of M, and transforming myself to his request into something different every twenty minutes. A polar bear, a wolf, Godzilla, Santa Claus, his daycare teacher, Toothless -the dragon-, Jiro -the world famous japanese sushi cheff-, a-ha, he likes to talk and play with him too. So if I manage to construct lunch for both of us with some pan seared salmon, and sliced cucumber with olive oil, sea salt and lemon, I consider it a victory. Not everyday I have time to prepare a nice, green salad. Maybe if I’m not too tired in the evening, after the little dragon hunter is asleep,  I’ll throw some green leaves in a plate and whatever vegetable was left the day before, and munch away while my eyes are almost closed and I’m half asleep.

One thing I am keeping in stock these days is nopales (cactus). My son adores them, it’s one of his favorite veggies at the moment. So when everything else fails, steamed or boiled nopal bites with a bit of salt, oregano and olive oil come to the rescue. I keep them in the fridge cooked and cut in little squares. The other day I got the idea to make a nopal-inspired salad. It resulted in one of the tastiest salads I’ve made. I used spinach as the base green, but you can use romaine lettuce, arugula, whatever you want.

Here’s the recipe.

Nopal, goat cheese and avocado salad

1 serving

1 1/2 cup of spinach

1/2 cup of cooked nopal, cut in squares

Goat cheese, about 1/3 cup

Diced avocado

Dressing

Extra virgin olive oil

Celtic salt, or any sea salt

Crushed dried oregano

Lemon juice

Make a bed of spinach leaves. Add the nopal squares, the goat cheese and avocado cubes. Now add the sea salt, drizzle the olive oil, add the crushed oregano, and finally some lemon juice. Add these last four ingredients to suit your taste. Enjoy!

image(1)

Whenever anyone asks me: What is one thing I can do to start eating better and feeling better? Or to drop weight? Or to increase my energy and lower my stress? My answer is always the same: Eat more greens! Greens are good for you. Of all the foods in the world, they’re the ones that come from the earth in search of the sun’s rays of light. They open up like flowers and stare directly at the sun absorbing it’s light and all of it’s energy. This energy, it you eat them, will be yours.

Part of this energy comes from the green blood of plants: chlorophyll. Green blood is the best source of nutrition your red blood could get. It cleanses and detoxifies your blood from toxins that should not be in there but usually are, like heavy metals.

It also brings your body an abundance of oxygen. Have you ever payed attention to the leaves of spinach? You must have noticed how much their shape and nerves  resemble our respiratory system. This is nature sending us a signal, informing us that they are the most powerful food for your respiration. So, if you have asthma, or you live in a big polluted city, you better start munching on greens.

Another benefit of eating greens is their fiber content, they fill you up with a very little amount of calories, and a very big amount of nutrients: vitamins, minerals, and thousands, yes, thousands, of phytonutrients that support your body in lot’s of ways and protect you from getting ill.

A lot of people wonder how to get those most revered greens into their system. Well, there are many ways to do this. Green juices, green smoothies, yes, but let’s not forget the most classic way to eat greens: in a salad. I love salads in the summer. They’re fresh, crunchy, and if you use your imagination and creativity, they should never be boring. They also need not be complicated. With very few ingredients you can easily make an exciting salad.

Here’s an easy and tasty way to get some greens inside your body. It is one of my latest salad creations and it has become a favorite at my house. It has an oriental sweet and sour taste to it, so if you’re into thai or exotic flavors, you are surely going to love it. Give it a try and tell me what you think.

Arugula, Pineapple and Avocado Salad

serves 2

for the salad:

3 cups baby arugula

2/3 cup pineapple, diced

1 avocado, diced

black and white sesame seeds roasted with garlic

celtic salt

dressing:

2 tbsp extra virgin olive oil

2 tsp tamari or soy sauce

2 tsp rice vinegar

1 tbsp lemon juice

In a large bowl, toss the arugula leaves with the diced pineapple and avocado. Sprinkle with the sesame seeds and some celtic salt. For the dressing, combine all liquid ingredients, mix and pour over the salad. Eat and enjoy!

 

 

image_5

When I was a kid there was never a box of cereal in the house. At least not the colorful, full of attractive toucans, leprechauns, or rabbits that every 70s kid loved. I remember drooling over the cereal tv ads, begging my mum to get one when we went to the supermarket, and not understanding why at other kid’s houses they did have them. I even thought we were poor because we never had those boxes of cereal, coke or chips. Maybe once or twice I think I got them to buy me a box of apple jacks. But to remember it like almost a party must mean it was something really extraordinary.

I grew up with oatmeal, and sometimes cream of wheat, and loved it. That was our cereal. And now I realize how lucky I was that I didn’t eat bowls of artificially dyed refined flours loaded with sugar for breakfast as a kid.

Now that I am a mum of a toddler, it’s the same, I never keep a box of “cereal” in the house. In order to make things a little easier for my son when we go to the grocery store, I skip the cereal aisles, as well as the cookies, chips and a few other aisles.

The cereals we have are real foods, usually steel cut oats, quinoa or my latest favorite: rice. Recently after an overnight oats craze that I had, I discovered brown rice porridge. It has got to be one of the most calming, comforting breakfasts ever. Since the weather is hot right now I am doing a cold version of it.

I got inspired for the recipe I am sharing here by the flavours of a dessert I used to have a lot when I lived in Monterrey, from a restaurant called Madre Oaxaca. It was a “mousse de arroz con leche y salsa de mango”, that’s the traditional rice with milk treat, topped with a mango sauce and lot’s of cinnamon.

I tried to get those flavours, but also added raw cacao for a chocolatey taste which contrasts with the sweetness of the mango and makes it super yummy.

If you like to have cereal for breakfast, maybe you’d like to give this a try. It’s really easy to make. And if you do, please share your experience in the comments section.

Rice Porridge with Mango and Cacao

1 serving

1/3 cup cooked brown rice

1/3 cup mango cut in cubes

1 tbsp raw cacao nibs

1 tsp cinnamon (you can use half tsp if you prefer, I like it cinnamony)

1/3 to 1/2 cup coconut milk

Add everything in layers to a bowl, starting with the first ingredient, all the way to the last. In the end add the coconut milk. Stir a little with a spoon and eat! You can make it the night before and keep it in the fridge if you don’t have time in the morning, that way you just grab it when you wake up.

image image_1 image_2 image_3 image_5 image 6

 

image

 

I’ve been making this soup for years now. It’s my favorite spring/summer rainy day soup. But it works well in warmer days too. I found the recipe in a Wallpaper magazine. Must have been at the end of the 90’s. Do you remember Wallpaper? That thick magazine that had sleek fashion images and architecture photographs, all the design awards, and nobody could ever finish reading as it was so long. I think it’s still being published. I don’t know, somewhere along the years I lost track of it. But I associate it with the late 90’s. Well, this soup is the best thing Wallpaper gave me, besides being the most long-lasting.

It is super easy to make, even on your busiest day. So no excuse for not cooking. “I’m way too busy” won’t do. Go ahead and try it. It’s delicious, fresh, minty-sweet, and has the loveliest green color. The only change I’ve made to the original recipe is that now I use coconut oil instead of olive oil. I never heat extra virgin olive oil anymore. Coconut oil can be heated and it goes perfect with the soup’s simple flavour layers.

Sweet Green Pea Soup

serves 4

2 tbsp coconut oil

3 cloves of garlic, chopped

1 medium onion, chopped

500 g bag frozen sweet green peas

500 ml chicken or vegetable stock

1 bunch fresh mint, roughly chopped

Heat the coconut oil in a pot over a medium heat, add the onion and garlic and soften, but do not brown, for 3-5 minutes. Add the peas straight from the freezer with the stock. Bring to a boil and then turn down the heat and simmer for about 5 minutes of until the peas are tender. Add the chopped mint and immediately blend until smooth.

 

image_5

Yes! Spring is here, and so are mangoes. They got here early. About a month ago. They are so good already that we can’t stop ourselves from having them everyday. My toddler has a fruit obsession that changes every two or three months, and right now it’s mango. So I almost have to buy truckloads. We’ll miss guavas and tangerines, but mangoes are definitely helping with this temporary parting.

One of my favorite drinks when the heat starts to go up is mango lassi. Lassi is a traditional indian drink made with yoghurt, salt and spices. And mango lassi is one of it’s sweet variants. It is so refreshing, sweet and tart.

I love tart flavors, and to make my mango lassi even more tart, I use a goat milk yoghurt that I’m crazy about. It is produced by a goat farmer from the town where I live,  so it’s local!

image_4

Goat milk yoghurt made by local farmer Maria Esther Mejia

Since I started studying Integrative Nutrition I have been trying to buy and eat more local. Right now, I am also taking a course on the New Nordic Diet by the University of Copenhagen and so far I am mind blown by what the danish have done with their eating habits and matters in the last years. This new nordic diet is based on the principles of health, gastronomic potential, Nordic identity and sustainability, meaning all their ingredients are local, seasonal and healthy. So now I feel even more inspired to try local stuff and leave out non-local, industrial and commercial products. I would love it if Mexico could do something similar to what Denmark is doing. A new Mexican diet: local, traditional, wise, sustainable and healthy. I wouldn’t say “natural” cause lately it’s a term used in the most ambiguous and tricky ways.

Anyway, mango lassi is not a traditional drink in Mexico, but it is healthy, tasty, and we are, after all, one of the biggest mango producers of the world. And besides the local goat yoghurt, I also added a wonderful, healthy, totally mexican ingredient to my lassi: amaranth.

image

Here is the recipe:

Mango Lassi

serves 2

1 cup diced mango

1 cup goat yoghurt (When I’m out of yoghurt I use homemade raw milk kefir)

1/2 cup water

1/3 cup amaranth

1/2 to 1 teaspoon powdered cardamom

pinch of sea salt

chopped pistachios (soaked)

Soak pistachios for about 15 minutes and rinse. Combine all ingredients (except pistachios) in a blender and blend until smooth. Serve and top with pistachios.

image_1

What are you drinking to beat the heat?

 

english version (spanish version below)

In the beggining of 2012 some of my art was stolen. Among the works that were stolen there was a doodle of a little girl about to take a bite of a grizzly bear in front of a group of snowy peaks, that I made during an arts residency at the Banff Centre in 2005.

This event, the robbery, left me emotionally devastated and creatively mute. It was definitely not the only thing that led me to this state of artistic muteness. My personal circumstances from a few years back, before the robbery, had been weakening my creative being. Having lost the space, both physical and mental, for me, and for my work contributed to the loss of my voice. I lived under circumstances where there was so much noise. Vain, superfluous, insignificant noise, but at the same time, so vociferous that for long I could not even hear my own thoughts.

In between these years, in january of 2011, a year before the robbery, my son was born. This is the only thing that gives meaning to those times, and justifies, even compensates for what I lost and what I lived in those years. That birth changed my life, for good, being the best thing that has ever happened to me. But it also took away my time and freedom to work as I please, any time I wanted to, in the other most important thing in my life: art. I do have to confess, I was a bit fed up with the art world, though this does not mean that I won’t come back to my artwork at some point. But I did decide to experience other things.

Last year I took the opportunity to explore and dive into something that I had always been passionate about, but never approached seriously: Health and nutrition. I enrolled at the Institute for Integrative Nutrition, and very soon, besides being an artist and a mother, I will also be a health coach.

I started speaking about the doodle of the little carnivore girl about to eat a bear, because I decided to name my blog Omnivorilicious. It is here where my work as an artist meets this blog, my new career, and this new stage of my life. In my drawings there was always a naively violent and playful little girl devouring animals, stepping on little boys and walking “phallic-like” dogs. Although in reality I never lead such a violent-carnivore lifestyle, these drawings helped me maintain my sanity and my balance. I also did a lot of pieces and performances related to food. So in a way, I was already approaching what I am now embracing.

Omnivorilicious won’t be a blog where you’ll even read about bear or elephant meat recipes. I named my blog this way because in the health and wellness world, almost everyone is married to an idea, to a very particular way of eating, be it veganism, vegetarianism, paleo, rawfoodist or whatever, and this often excludes some food groups, or the way “others” eat. I don’t declare myself in favour or following any of these eating philosophies. I’m actually an omnivore, and my family is too, with a few minor and careful adjustments, we eat just about everything.

Omnivorilicious is a space for me to share with you some of my favorite recipes, and everything that has to do with my kitchen adventures, as well as some health and wellness tips. But mostly, it is an experiment where I will try to refind my voice. Welcome all.

forest food II

Sin título: Post 1

En enero del 2012, mucha de mi obra fue robada. Entre las piezas que se llevaron, estaba el dibujo de una niña a punto de morder a un oso frente a unas montañas nevadas, que hice junto con una serie de dibujos similares en la residencia del Banff Centre.

Este evento, el robo, me dejó devastada emocionalmente y enmudecida creativamente. Definitivamente no fue el único hecho que me llevó a ese estado de mutismo artístico. Ya mis circunstancias personales de unos cuantos años atrás, anteriores al robo, habían ido minando mi ser al no tener un espacio ni físico, ni mental para mi, ni para mi trabajo, y contribuyeron a que perdiera mi voz. Viví bajo unas circunstancias en las que había tanto ruido, literalmente ruido. Vano, superfluo e insignificante, pero al final tan estruendoso, que no podía ni escuchar mis propios pensamientos.

En medio de estos años, en enero del 2011, un año antes del robo, nació mi hijo. Esta es la única razón que justifica y compensa todo lo que perdí y todo lo que viví en esos años. Ese nacimiento cambió mi vida, para bien, siendo de lo mejor que me ha sucedido jamás. Pero también me quitó el tiempo y la libertad para poder trabajar a mi antojo en el momento que yo quisiera. Confieso que también estaba un poco aburrida del sistema del arte. Lo que no significa que no piense en algún momento retomar mi trabajo como artista. Pero si llegué a un punto en que me quise dedicarme a vivir otras experiencias.

El año pasado decidí aprovechar esta etapa de mi vida para estudiar otra cosa, algo que siempre me había apasionado, pero a lo que nunca me había acercado seriamente. Me inscribí en el Institute for Integrative Nutrition y pronto seré, aparte de artista y mamá, healh coach.

Comencé hablando sobre el dibujo de la niña carnívora a punto de devorar al oso, porque decidí llamar a mi blog Omnivorilicious. Es en este punto donde se une mi trabajo como artista con este blog, con mi nueva carrera y con esta nueva etapa de mi vida. En mis dibujos siempre apareció el personaje de una niña comiendo animales, pisoteando niños y paseando “perros-falos”, de una forma ingenuamente violenta, si se puede decir esto. A pesar de que en la realidad, yo nunca llevé un estilo de vida tan violento y carnivoro, estos dibujos me ayudaron mucho tiempo a mantener mi balance y mi salud mental. También hice muchas piezas y performances que se relacionan con comida.

Omnivorilicious no será un blog donde encuentres hasta recetas con carne de oso o elefante. Pero decidí llamarlo así porque en el mundo de la “salud” y el “bienestar” la gran mayoría ondea una bandera, ya sea de veganismo, vegetarianismo, paleo o crudismo (raw foods). Yo no me declaro partidaria de ninguno de estos estilos de vida. Soy omnívora y mi familia es omnívora, con sus pequeñas adecuaciones y cuidados, pero comemos prácticamente de todo.

Omnivorilicious es un espacio donde compartiré algunas recetas y todo lo que tenga que ver con mis aventuras con la comida, la cocina, y la salud, pero sobre todo, es un experimento donde buscaré reencontrar mi voz. Bienvenidos.