Cultivating curiosity and wellbeing in Mexico
In going through my old travel journals, I came across photos (taken on my first digital camera at what is now a miserably low quality!) and a journal entry that describe a fabulous restaurant, Restaurante Bar Atzimba, in the Michoacan town of Quiroga. It was 2001, and we were on 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 →
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 →
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 →
I admit it: When I finally gave up animal products four years ago, I considered tofu tasteless and uninteresting. Of course I could tolerate it, but I couldn’t understand how anyone could actually like it. However, persistence (or should that read obsession?), need, and an adventuresome spirit got me past Continue Reading →
About turmeric, and a quick turmeric golden milk recipe The healing and anti-inflammatory properties of turmeric have been making a big, orange splash on the Internet and in the press recently. Turmeric is that bright-orange spice that forms one of the basic ingredients of curry and gives it a deep Continue Reading →
I was shocked to discover last week that one pot of my precious arugula, which has been growing so well this season and has been a joy to devour in salads and other dishes, had become infested with the persistent parasite, Cuscuta, more commonly known as dodder. Dodder is a Continue Reading →
The typical dishes of the state of Guerrero, Mexico, center unsurprisingly around the regional agricultural staples: corn, beans, tomatoes, squash, and chiles. Indigenous animals that were used for food before the arrival of the Europeans, some of which are still common in the local cuisine today, include wild turkeys, armadillos, Continue Reading →
If you haven’t already participated in the activities of Zihuatanejo’s Eco-Vegan Cooperative (Cooperativa Eco-Vegana), now might be the time to jump in and find out what a vegan lifestyle and plant-based eating are all about. The Cooperativa Eco-Vegana had its beginnings about a year ago in Zihuatanejo, Mexico, when a Continue Reading →
Surrounded by the traditional fare of turkey with gravy, mashed potatoes laced with butter and milk, and desserts that are likely to go heavy on the eggs, cream, and refined sugars, holiday cooking and baking might seem like an insurmountable challenge for plant-based eaters. However, there are quantities of great Continue Reading →
Recently, I saw several references on-line to a “heart vein opening drink” that is purported to open up blockages in the heart. The blog entries and recipes I saw were based on a testimonial submitted by someone who supposedly had used this method to improve heart health. Please see the Continue Reading →