Comer Sano/Eat Healthy

Watermelon and aloe vera juice

44 · Jul 3, 2014 · 2 Comments

In Mexico, as well as other countries in Latin America, aloe gel (also sometimes referred to as aloe crystal) is used externally for a variety of skin ailments as well as consumed for its curative health benefits, especially for stomach and digestive ailments. Aloe gel or crystal comes from the meat of the leaf, and is easy and inexpensive to extract yourself at home. In Spanish, aloe vera is called “sábila” or “áloe,” and is sometimes misspelled as “sávila.” In Mexico, it’s most commonly referred to as “sábila.”

Aloe vera juice is said to help maintain healthy digestion, and can also help regulate blood sugar, reduce inflammation, reduce acne eruptions, as well as many other health benefits, and is a good addition for those who are conscious of an alkaline diet.

My Tío Eduardo swears by homemade aloe vera juice for digestive ailments. Homemade aloe juice is both easy and inexpensive to make—a single large aloe vera leaf in the produce section of most grocery stores in the U.S. should cost between 99 cents and $2 or $3. If a single leaf is $3 or more, it should be very large and heavy, otherwise check another store for a better price. Most Mexican or Latin American markets will carry them. Aloe leaves available in grocery stores are typically about 4-4.5 inches wide at the base, 22-24 inches long and about 1 inch thick.

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Visiting a strawberry farm with the California Strawberry Commission

1 · Apr 13, 2014 · 3 Comments

In March, I was invited by the California Strawberry Commission to tour a strawberry farm. This invitation came about after I recently passed through Oxnard on a road trip, where there happen to be several of strawberry farms, and I shared a photo on Instagram and Twitter, asking whether there were any farms that gave tours. The fields and roadside strawberry stands in Oxnard reminded me of Irapuato, a central Mexican town best known for its strawberry fields and the quaint roadside stands where you can get fresh fresas con crema. I’m always interested in knowing about where my food comes from, and living in California, there’s an abundance of local, fresh produce year-round. I was excited to visit a California strawberry farm and have the chance to ask the farmers questions about where my berries come from and how they’re grown. This post is sponsored by the California Strawberry Commission, but all experiences and opinions are my own.

On this visit, I learned that nearly 90 percent of strawberries grown in the U.S. come from California, and strawberries are grown here year-round (with a peak season in March and April) due to the optimal climate, sandy coastal soil and ocean exposure. There are more than 400 strawberry farmers who grow both conventional and organic berries, and California is also the biggest grower of organic strawberries worldwide. Oxnard, where the farm we visited is located, is about 60 miles from downtown Los Angeles.

The farm that we visited was a family farm that has been farming in Ventura County, California, for more than 110 years. Farmers Edgar and William Terry gave us a tour of their farm, a chance to taste berries fresh from the field and ask questions—even the hard ones. Although the farm we visited was not an organic strawberry farm, I learned a great deal about the methods for growing strawberries and food safety issues (both food safety practiced in the field by the people picking your berries as well as pesticides used and how they affect our health), as well as who is growing and picking my strawberries….

Guacamole with mango and pomegranate

3 · Jul 30, 2013 · 6 Comments

You may remember from a recent post that my family goes crazy for fruity guacamole. That’s why, when I hosted an #iloveavocados live party with Avocados From Mexico, I wanted to make another version of my fruity guacamole with one of my favorite fruits: Mango. I love to experiment with lots of different sweet and savory guacamoles and this version with mango, pomegranate seeds, red onion and serrano chile is one of my absolute favorit

My guests practically licked the bowl clean and there may have been some arguing over who got the last scoop. Another sure sign that the recipe was a success: Some of the guests sent tweets or posted on Facebook the next day that they wished they could have some more!…

Guacahummus

0 · Jul 29, 2013 · 6 Comments

Guacahummus sounds a lot like what you might imagine it to be… guacamole (sort of) mixed with hummus. Actually it’s a blend of hummus, avocados and lime juice. I served this simple, healthy dish at my #iloveavocados live party with Avocados From Mexico recently and surprisingly, most of my guests were having it for the first time. The dish was definitely a hit—they scraped every last morsel out of the bowl.

The main reason why this dish is so great—aside from being very healthy—is that you can make a semi-homemade version with a store-bought hummus of your choice (I like Sabra’s classic hummus), which helps you get this dish from food processor to plate in about five minutes. I use a 3-cup Cuisinart mini prep (available in my Amazon aStore, El Mercadito), which fits the ingredients perfectly. A bonus: This recipe is both vegetarian and vegan-friendly and is also gluten-free.

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Natural fruit paletas with watermelon and Tajín

8 · Jun 13, 2013 · 7 Comments

Every kid I know loves paletas—and every mom I know wants to reduce the amount of sugar in their kids’ diet. With summer upon us, I’m already seeing watermelon everywhere in the farmers markets and grocery stores. I love watermelon and would eat it for three meals a day if I could, so I’ve been getting more creative with how to use it. These are especially great on a really hot day! A bonus: Because these natural paletas aren’t like traditional popsicles, they’re much less likely to drip and stain clothing if that’s an issue with your kids.

And you don’t need to have kids to enjoy these simple paletas! You can honor your inner child or summer cravings for a popsicle with a healthier twist. For those with diet restrictions, these paletas are gluten-free, dairy-free and vegan-friendly. This “recipe” isn’t really a recipe; I like to think of it more as a healthy tip I’m passing on to you. Don’t discard leftover pieces that don’t make the cut: Sprinkle Tajín and squeeze a little lime juice on it for a snack, or cut them into bite-sized pieces and freeze to use as watermelon ice cubes to flavor your water….

Ensalada Xec: Mayan Citrus and Jicama Salad

5 · May 13, 2013 · 8 Comments

We’ve been making an extra effort to eat healthy in our house, especially since we moved across the country and have access to more local produce than ever before (hello, California citrus!). This crunchy, spicy, juicy citrus salad from the Yucatan area of Mexico is the perfect healthy snack. Ensalada xec (xec is Mayan for “mixed,” and is sometimes spelled as “xeec,” “xek” or “xe’ek” and is pronounced “shek”) is a staple dish in the region and is sometimes also made as a salsa without the jicama.

This recipe is dairy-free, gluten-free and vegan-friendly.

I served my ensalada xec for a salad-themed Food Bloggers LA meetup once, and it was a big hit. I love this recipe because it keeps crunchy in the refrigerator for a few days in the event that you have leftovers. I find this dish keeps best when refrigerated in a covered glass bowl. Some recipes for ensalada xec call for ground cayenne pepper, which is perfectly fine, but I prefer to use fresh chile. Habanero is frequently used in the regional cuisine in the Yucatan, so I used it in this recipe. If your tastebuds can’t handle the heat from a habanero pepper, you can substitute a finely chopped serrano chile or just use a dried chile powder of your choice. You could also use Tajín (the popular Mexican chile, lime and salt seasoning) sprinkled on top if you don’t want to use fresh chiles; if you use Tajín, remember to leave the salt out of the recipe….

Coconut milk and chia pudding

7 · May 3, 2013 · 5 Comments

Chia seeds aren’t just for aguas frescas, and today I’m sharing with you a super easy, delicious and healthy dessert recipe for coconut milk and chia pudding.

This recipe is dairy-free, gluten-free and vegan-friendly.

I love chia seeds. Not in the way that some people mean when they say they love something… I mean I really LOVE chia seeds. I consume them nearly every day of the week and they’re a great source for fiber and Omega-3 fatty acids, and even have some protein. They have been used for centuries, including by the Mayans and Aztecs. In present-day Mexico, you’re most likely to notice chia seeds floating in an agua fresca.

I know you must be thinking there can’t be that many ways to use them, but trust me when I say there are so many great things you can do! One of my favorites is to use them to make this tapioca-like pudding with coconut milk. It’s a flavorful and not-too-sweet dessert that any coconut lover will enjoy. And a few bonuses: this recipe is dairy-free, gluten-free and vegan-friendly! Once the chia seeds develop their gel and you refrigerate the jar, it will get firm and set more like a traditional pudding. If you try to eat it too soon, it won’t be the right consistency.

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Spicy ancho chile baked kale chips

0 · Apr 15, 2013 · 5 Comments

I love baked kale chips, but have you seen what they charge for them in the grocery store? It’s a crime! That’s why I started making my own baked kale chips at home with a Mexican twist: Spiced with ancho chile powder. It’s just enough spice to give the kale chips a little kick, but not too spicy. Trust me when I say you’re going to want to eat them all in one sitting… and it’s OK if you do, because these chips are healthy for you!

RELATED RECIPE: Roasted chickpeas with Tajín

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Salsa mexicana for one

0 · Sep 16, 2012 · 6 Comments

I often get asked how to make pico de gallo by my non-Mexican friends and, sometimes, new readers here. If you’re a regular reader or you know me personally, you probably know where this is going. In our house, pico de gallo is not the typical fresh salsa you may be familiar with, made of tomato, onion and cilantro. Instead, pico de gallo is a snack made with jicama, red onion, cucumber, orange, serrano chile, lime juice and sprinkled with Tajín. So, if you come to my house and ask for some pico de gallo, now you know what to expect.

What a lot of people call pico de gallo, though, we call salsa mexicana. And it’s extremely easy to make! To be clear, in most places if you ask for pico de gallo, the recipe below is what you’ll get. Since I’ve been asked several times in the last week how to make this easy, fresh salsa, I decided I might as well share it here for anyone who doesn’t already know how to make it. It’s easy to assemble in a big batch because you can play with the amounts of each ingredient to taste, but it’s a little more difficult to get it right when making a very small batch for only one or two people for a single meal, so I’ve provided directions below for the portions that I use.

A note, first: The chile is optional. I always put it in my salsa mexicana, but you don’t have to if you’re averse to spicy food. Or, if you want to go kind of half-way with it, you can cut a serrano chile open, remove the seeds and veins and chop it very finely. If you do that, you may still want to use half of the suggested portion and add more to taste as you can tolerate. But if you leave it out all together, just increase the amount of cilantro to taste. You’ll still have a nice salsa and no one will know anything is missing.

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Wordless Wednesday: Mango for breakfast

0 · May 16, 2012 · 4 Comments

It’s that time of year here in Chicago when the supermarkets seem to be overflowing with ripe mangoes. I bought some mango de manila over the weekend (a yellow-skinned variety) and ate it for breakfast with a little squeeze of lime juice.

How do you like to incorporate fresh mangoes into your diet?

Vegetarian tacos de hongo, chile poblano y cebolla

1 · Mar 13, 2012 · 5 Comments

I’ve really been wanting to reduce the amount of meat we eat on a daily basis in order to be a bit healthier. I love veggies and don’t mind vegetarian meals, but when you live with a serious carnivore, it’s sometimes really difficult to convince them that a vegetarian meal is a) good and b) filling enough to be a meal and not just an appetizer. Enter the idea of vegetarian tacos.

Enter the idea of vegetarian tacos.

Sometimes the mere mention of serving a vegetarian meal summons an apocalyptic response in my household. If you can’t get your family to eat a full vegetarian meal, this dish makes a great appetizer to ease them into enjoying it; just double or triple the recipe depending on how many people you’re feeding. They may soon see that an all-veggie meal isn’t so bad after all.

And if you’re truly desperate to get them to eat veggies, you can always add a little crumbled chorizo to this dish. It’s not meatless, but hey, at least they’re eating veggies, right? (You could also attempt to substitute soyrizo for chorizo if you’re brave, but I can’t be held responsible if they figure you out and throw their chanclas at you.)

Regardless, whether you’re vegetarian, trying to get your family to eat less meat or just trying to observe meatless meals during Lent, this is a quick and easy recipe you’re bound to enjoy.

I like to use baby portabellas for this recipe, but you can use just about any kind of regular medium-sized mushroom you like so long as you slice them somewhat thickly so that when they saute with the onions and butter, they don’t shrink too much, or get too thin when they’re fully cooked.

RELATED: How to roast poblano chiles

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Agua de mandarina

5 · Mar 10, 2012 · 7 Comments

As the weather starts to get warmer, I’ve gotten an itch for making aguas frescas. This happens to me just about every year. Toward the end of the winter, I always seem to fall into a rut in the kitchen as I wait for spring to arrive. And like clockwork, as soon as we get our first day of warm weather, I head to the store looking for fresh fruits to make aguas frescas. This year was no exception, and the first fruit I spotted was a large bag of mandarinas, mandarin oranges.

I love mandarin oranges both because of the refreshing, sweet juice they produce and their portability as a vitamin-packed snack. In fact, I’ve been carrying two mandarin oranges my purse at all times for the last few weeks so that I always have a healthy snack at the ready.

But I’ve also got some cherished memories of the early days of hanging out with my cuñada, when she used to take me out for aguas frescas and where we almost always ended up with agua de mandarina, one of her favorites—and consequently, now, one of my favorites too.

This is an incredibly simple recipe, but one I’ve been asked for time and again by friends. It’s perfect for serving with any meal, and any gathering—large or small.

A few notes: my husband likes his agua de mandarina to be a little sweeter, but I prefer mine to be more natural and without sugar. My advice: try it without sugar first and perhaps leave out the lime juice. If you feel like it’s not sweet enough for your liking, you can mix about 2 tablespoons of sugar with 1/4 cup of warm water to get it to dissolve, and then mix it with the remaining 1-1/2 cups of cold water.

I also like to use a handheld citrus press for this recipe because I found that my electric juicer doesn’t always extract all the juice due to the small size of the mandarin oranges.

PIN THIS RECIPE ON PINTEREST!

Agua de mandarina

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Yields about 4 cups

Use mandarin oranges to make a classic agua fresca: agua de mandarina!

Ingredients

20-25 small mandarin oranges (should yield about 2 to 2-1/4 cups of juice)
1 mandarin orange, sliced thinly to float in the top of the pitcher for decoration
1 lime (optional)
1-3/4 cups of cold water (or dilute juice more to taste)

Instructions

Juice the mandarin oranges.
If you want to add the optional lime juice or any sugar, add it before you mix the mandarin orange juice with the cold water. Stir to mix well in a pitcher.
Add thin mandarin orange slices to float on the top of the pitcher.

Notes

If you don't serve it immediately, chill in the refrigerator and then stir before serving, as juice will naturally settle. Consume within 2-3 days.

https://theothersideofthetortilla.com/2012/03/agua-fresca-de-mandarina/

Wordless Wednesday: The last enchilada

0 · Feb 1, 2012 · 13 Comments

I made enchiladas verdes for dinner earlier this week. To make them a little healthier, I changed up the recipe a bit and didn’t lightly fry the tortillas as usual; instead I just heated the tortillas on the comal to make them pliable enough to roll up with chicken inside. And I used just a little less cheese for melting on top. They were still so good! These were the last two that ended up as lunch the next day.

What do you do to cut calories, but not taste, from your family’s favorite dishes when you’re trying to eat healthier?

Sopa de frijol negro con chipotle

1 · Oct 7, 2011 · 7 Comments

Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.

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Mexican Chimichurri Marinated Flank Steak

2 · Jun 27, 2011 · 24 Comments

Who doesn’t love to grill? With the 4th of July coming up, I know that we’re going to be out on the patio all weekend to enjoy the sunshine while sipping on some limonada with friends, grilling up some cebollitas and this tangy new recipe I came up with for the #MizkanLatino cooking challenge.

José, Mr. Picky-Picky when it comes to me experimenting with new ingredients, said this dish both smelled and tasted fantastic! With his stamp of approval, you know it has to be good. A note about the use of jalapeños in this recipe: you can absolutely leave the seeds and veins in the jalapeño if you want to give your chimichurri a little kick. I removed them in the video so that the chimichurri wouldn’t be spicy, but would still have all the flavor of a jalapeño so that I could serve it to guests who were a little apprehensive about eating spicy food.

I used flank steak here (also known as falda de res) but you can substitute with another cut such as skirt steak (arrachera) if you like.

Be sure to check out the linky below throughout the week to see more videos and recipes from others participating in this challenge with me. You can also find out more about Holland House products on the Mizkan website.

[youtube]http://www.youtube.com/watch?v=UD-Ta0YKUS0[/youtube]…

Mexico City-Style Pico de Gallo

18 · Jun 2, 2011 · 8 Comments

This Mexico City-style pico de gallo made with jicama, oranges, cucumbers, chile, red onion and lime juice is one you’re sure to eat over and over again!

When most people think of pico de gallo, they think of a salsa made of tomatoes, diced onion and fresh green chile (such as serrano or jalapeño), lime juice and cilantro. That salsa is also commonly referred to as salsa mexicana. This is not that (although salsa mexicana is good in its own way).

However, in parts areas of Mexico if you ask for pico de gallo you’ll end up with a sort of fruit salad-looking thing that you perhaps didn’t intend to order. But make no mistake, this kind of pico de gallo is one you’ll definitely want to try! It’s a favorite snack in our house–great for a lazy afternoon watching fútbol or even for entertaining guests….

Back to basics with breakfast: avena y té de manzanilla

0 · Jan 15, 2011 · 3 Comments

Since we’ve been back from Mexico, we’ve been very busy in the Tortilla Test Kitchen testing new recipes and having fun shooting new videos we’ll be sharing soon. But while we were in Mexico, we ate and ate…and ate and, well, you get the picture. I think I may have finally earned the affectionate nickname I’m sometimes called at home – Gordita, or Gordis, for short.

We decided we needed to bring a little order to our daily habits after eating to our hearts’ content for nearly a whole month. That’s not to say that healthy Mexican food doesn’t exist, because it definitely does and you will see more new examples of that on The Tortilla this year. However, it’s sometimes harder to make those healthy choices when most of the year I live in Chicago and can’t get some of my favorite Mexican foods.

It’s a bit like letting a kid loose in a candy store, only instead of a candy store, you’re dropping me off in a city full of taquerías that serve my favorite things like chicharrón de queso, tacos al pastor and Sidral Mundet apple-flavored soda. It’s hard to say no to all of that, knowing that in a short time, I’ll be back in Chicago without access to these things again until my next trip. There’s nothing wrong with eating or drinking all of those things if you do it in moderation, but sometimes we need a reminder that moderation is the key in order to stay healthy.

This year, we’ve decided to bring some good habits back from Mexico, such as eating breakfast daily. We started every day with a good breakfast during our visit and now I crave breakfast as soon as I wake up in the morning. In the past, I’ve been known to rush out the door in the morning without eating breakfast because I’m crunched for time, but I’m vowing to break that bad habit in 2011.

And for breakfast, there are so many healthy options. One of my suegro‘s favorites is avena con nueces o fruta y azúcar moreno, or oatmeal with nuts, fruit and a little brown sugar. I’m a huge fan of oatmeal, but truth be told, I don’t like the instant stuff with the artificial flavors. Since I’m usually on the go in the morning during the week, I often have to prepare something the night before to take with me to assure that I get a good, healthy choice….

Comer Sano/Eat Healthy

This recipe is dairy-free, gluten-free and vegan-friendly.

Chia seeds aren’t just for aguas frescas, and today I’m sharing with you a super easy, delicious and healthy dessert recipe for coconut milk and chia pudding.

This recipe is dairy-free, gluten-free and vegan-friendly.

Enter the idea of vegetarian tacos.

PIN THIS RECIPE ON PINTEREST!

This Mexico City-style pico de gallo made with jicama, oranges, cucumbers, chile, red onion and lime juice is one you’re sure to eat over and over again!

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