Cultivating curiosity and wellbeing in Mexico
Our wellbeing: our relationships with our food, our bodies, and our earth. Alternative health, vegan lifestyle, permaculture, and sustainability
Tropical vegetables in containers It has been some time since I did a general update on my tropical vegetables container garden here in Zihuatanejo, Mexico. This year, lacking time to dedicate to the garden and general experimentation, I scaled back and stuck to a few of the tried and true greens Continue Reading →
Several years ago we came upon a green seed encased in a bewitchingly beautiful seed pod formed by a net of delicate, dried fibers. Fascinated by its intricacy, I did a bit of a photo study against various backgrounds, trying to bring out different aspects of the structure (however, I am no Continue Reading →
The Internet Archive at Archive.org features an old book, The Chayote: A Tropical Vegetable, that details the characteristics and properties of the tropical vine and squash native to Mexico and the Caribbean, citing documentation by Australians, Spaniards, and other Europeans who arrived in the New World during the early colonial Continue Reading →
Sarsaparilla: an old-fashioned beverage made from the root of a tropical vine. Sarsaparilla is a climbing plant native to tropical America; Mexico, Honduras, Peru, Ecuador, Costa Rica, and Jamaica are important sarsaparilla-producing countries. According to Medicinal Plants of Tropical and Subtropical Regions, a book that is found on-line in the Continue Reading →
Heliconias are strange. When we first saw them, before we knew what they were, we called them “alien plants” because they looked like they might have popped out of unlikely places at strange times and perhaps be a bit aggressive. They do look as though they could catch a stray Continue Reading →
Chiles En Nogada Chiles en Nogada, or Stuffed Chiles in Walnut Cream Sauce, is the traditional dish in Mexico for the Independence celebrations that fall on the eve of September 15 and carry on into September 16, Mexico’s Independence Day. The dish features the colors of the Mexican flag: green Continue Reading →
The pomegranate is one of the most visually striking and intriguing of fruits. It is featured in recipes for Chiles en Nogada, a traditional recipe served during Mexico’s Independence celebrations in September, which tie in with the pomegranate harvest season. Recent studies indicate that pomegranates are heart healthy additions to Continue Reading →
Many of the wetlands and jungles of Mexico’s state of Chiapas are designated protected areas for a great variety of flora and fauna native to Mexico and Central America. These regions, rife with archaeological treasures and impressive natural landscapes and resources, offer unparalleled opportunities for responsible adventure and eco-touristic activities. Continue Reading →
A few weeks ago, I posted an article about organic gardening resources in Mexico. Since initially researching those products and websites, I’ve had the chance to delve–or dig, if you would–more deeply into the Las Cañadas Cooperative website in particular at http://www.bosquedeniebla.com.mx. I discovered veritable treasure trove of useful information Continue Reading →
Seitan is often used in vegan restaurants as a substitute for chicken or beef in many recipes. I use it often in Irish Stew, Seitan Piccata, Grilled Seitan Buffalo Wings, Seitan Souvlaki, and Seitan ‘Beef’ Kababs. It has a hearty flavor and texture… Continue Reading →
Whoever thought fungus could taste so good! Now, don’t make that face—mushroom is also a fungus! Oyster mushroom is one of the most widely eaten mushrooms. It is also known as the tree mushroom and resembles an oyster shell, thus, its name. Cream… Continue Reading →
In my searches for on-line resources on organic gardening and nutrition, I’ve come across many specifically Mexican sites that are full of useful and interesting information about organic products, sustainable agriculture, and ecological trends in Mexico. I’d like to share a few of my most interesting and useful finds. This Continue Reading →
Vegan Colcannon with Sweet Potato. Colcannon is a hearty Irish dish traditionally made of mashed potatoes, cabbage or kale, butter, and sometimes onions, scallions, or ham. The first time I made my own vegan version of Colcannon, I used potatoes mashed with unsweetened almond milk, a touch of olive oil, Continue Reading →
Although Mexico’s markets have traditionally offered locally grown produce and regionally made handicrafts, the globalization of the past decade or two has changed purchasing trends immensely. Now it’s just as easy–and sometimes easier–to find produce grown in South America and artifacts mass-produced in China than to find local, Mexican goods Continue Reading →
Here’s an article that details ten interesting facts about healthful eating and food prep, points learned by the author from experiences cooking with a nutritionist. Point No. 1 deals with iron, mentioning that green leafy vegetables are good, healthy, non-animal sources of iron, especially when combined with foods rich in Continue Reading →
Vegan no-bake pistachio-based energy balls infused with the delicate essence of rosewater make for a Turkish-inspired treat. Continue Reading →