Cultivating curiosity and wellbeing in Mexico
Recipes for vegan diet based entirely on plant-based foods: vegetables, fruits, grains, seeds and nuts
Last Saturday we took a stroll through the Zihuatanejo market to pick up a few things we needed. My favorite part of the market is the area out back, along Calle Mangos, where the local vendors tend to hang out selling their produce. Walking along the crowded sidewalk we came Continue Reading →
Today I came across a recipe for Black Bean Hummus. Now, black beans are a very Mexican dish and are a great staple in a vegan or vegetarian diet. Black bean soup, refried black beans (without the lard!), and black bean dip with tortilla chips are simple and tasty. When Continue Reading →
Yesterday, I made a very simple green smoothie that’s sweet and satisfying and downright yummy. Really easy. Greenya Colada water from one small, fresh coconut (about 1 cup)1 thick slice fresh pineapple, trimmed and diced1 handful (about 2 cups) fresh, young spinach leavesagave syrup, maple syrup or honey to taste, Continue Reading →
When I was a kid I hated potato soup. My Czech grandmother, rosy-cheeked and rotund, with her sparse, gray hair pulled back into a neat bun, any unruly wisps reined in by a near-to-invisible hair net, and with tiny ruby-red earrings studding her earlobes, used to make it for me Continue Reading →
Hasselback Potatoes 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 seasoning in place of the Italian seasoning, but that would depend on your own tastes Continue Reading →
The incredible Homemade Raw Vegan Ice Cream Bars posted at Veggie Wedgie caught my attention a while back. I actually experimented a bit with the vanilla coconut ice cream, but it wasn’t until my fascination with the idea of the chocolaty smoothness of the choco-avocado ice cream bars truly kicked Continue Reading →
Going vegan means giving up eggs, among many other things. And if you want to be a healthy vegan, it also means going very light on the oils, even if they are from pure, cold-pressed and vegetable sources. And well, mayonnaise is virtually all egg yolk and oil. Even though Continue Reading →
Image via Wikipedia Pumpkin seeds in Mexico are called pepitas. In looking for a creamy alternative to milk-based salad dressings, and being acquainted with a creamy, thick sauce made of ground pumpkin seeds used in the cuisine of the Yucatan peninsula in Mexico, particularly in a dish known as Papatzul, Continue Reading →