Cultivating curiosity and wellbeing in Mexico
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 →
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 →
Now that the hot, hot weather has set in here in Zihuatanejo, Mexico, the intense sun quickly dries out the soil in the garden even while the humidity in the air increases as we move toward the rainy season. Many of the garden greens and other veggies are past their 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 →
Amaranth is awesome! Tropical gardeners, if you want greens (and nutritionally rich seeds) and don’t want to pull your hair out trying to cultivate spinach and lettuce and other more delicate greens in the heat, then try amaranth in any of its seed or vegetable varieties. Amaranth loves the heat Continue Reading →
Gardening has been somewhat difficult this year in Zihuatanejo. The heavy and late rains of November and December, when we usually have little or no rain at all, flooded out my seedlings, and I had to replant more than once. It was a little discouraging to watch the tender plants 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 →
Things were hopping today at Zihuatanejo’s Saturday organic and natural products market on Playa Principal at Plaza del Artista in downtown Zihua on Mexico’s Pacific coast. Juanito Zihua and Banda Cuatro-Cuarenta were playing, and many who stopped by the beachfront market took advantage to dance off the excess energy after Continue Reading →
This Recipe has been curated from MindBodyGreen Parsnips are one of those vegetables I used to pass by in the grocery store in favor of more familiar choices. If you’re like me and haven’t tried cooking with parsnips, it’s time to give them a… Continue Reading →
This recipe for Hasselback Potatoes that I just came across on the ‘net looks fabulous, and can easily be adapted to a vegan version simply by using only olive oil instead of butter and foregoing the sour cream (or using a vegan version). I’m partial to salt-free garlic and herb Continue Reading →