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 →
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 →
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 →
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 →
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 →
Commercial, canned coconut milks can contain preservatives and flavor enhancers that many of us want to avoid. But making fresh coconut milk is easy, particularly for those of us living in Mexico or in tropical areas where the coconuts practically fall from the trees at our feet. How lucky can Continue Reading →
Garlic is a staple in our household. I can’t get enough garlic: squashed, sliced, chopped, baked, dried, powdered, or roasted whole, garlic fits into almost any recipe. The healthful properties of garlic are purported to be many; garlic is considered a digestive aid, anti-parasitic, anti-viral, immune system booster, blood pressure Continue Reading →