Tag: Gluten-free

Healthy Mexican Food

Lazy Sari Pozole

manton

Pozole or Posole?

I say Pozole, you say Posole. What is a girl to do? Call it whatever you want, but don’t call me late for dinner.

The word pozole comes from Nahuatl which is the language of the Aztecs and the Toltecs. It is still widely spoken in Central and Southern Mexico, so to honor that lineage, I prefer to call it pozole.

Quick and Easy Pozole Hack

Are you looking for a quick way to feed your family a healthy and delicious meal that will make them proud of their roots, and their panzas happy? This easy-to-make recipe is for you! Add the fresh garnish of shredded cabbage or lettuce, sliced radishes, cilantro and green onion and make it a balanced meal. Chop up a few cubes of avocado to make it even more nutritious. Get your protein, whole grains, veggies and good fat ¡AQUI! All in one amazing bowl!

Pozole is the classic celebratory dish for the holidays. It smells of Christmas Eve and a piñon fire, of walking down a lane lit up by luminarias or farolitos. But don’t wait for Christmas to make this tasty dish. Add it to your go-to meals and whip it up faster than you can say Betty Crocker!

Change it Up!

There are several ways to make pozole and this one is for the Super Mujer on-the-go. Some pozole connoisseurs would take issue with us using canned hominy, and I get it. If you have the time, buy the nixtamal (that is the Nahuatl word for hominy), dry or frozen, and soak it or cook it for a longer period of time…This adds time to the process but well worth it. Nixtamal is much tastier when you use the dried or frozen variety. But if you’re busy, and we know you are, the canned  hominy “se defiende.” It holds up! And once it’s cooked up with the chicken and the chiles, and you inhale the aroma, it will take you home. Try it and let us know how it goes!

For a New Mexican twist on the Lazy Sari Pozole, replace the poblano and Anaheim with ½ cup of good quality New Mexican red chile powder. Bueno has a great powdered chile! You can pick it up at any store in New Mexico, but there are other sources of red chile that you can find in other parts of the southwest and Califas.

We could write a book on pozole, Comadre, but try this one on a chilly evening with your familia and kick-off a lovely holiday season!

¡Buen Provecho!

¡Hola, Guapa!, Edición No. 4: Reflection, Healthy Body, Spanish

¿Debo bajar de peso?

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¿Debo bajar de peso?

¿Cuántas veces te has hecho esta pregunta? En De Las Mías, nos gustaría que reformularas la pregunta y que te preguntaras:  “¿Debería cuidarme mejor?” Si aún no lo has hecho, lee mi historia, Sobre todo delgada. Esta es una historia personal sobre lo que puede pasar cuando te dedicas a ser, “Sobre todo delgada”.

¿Cómo hemos llegado hasta aquí?

Tal vez tu médico te ha dicho que necesitas bajar de peso para salir de la zona de peligro.  (Diabetes, enfermedades cardíacas, presión arterial alta, algunos tipos de cáncer) Tal vez ya tienes prediabetes. Tal vez tu mamá y tu abuela ya tienen diabetes y tú no la quieres. Tal vez tu novio hace comentarios sobre el cuerpazo de otra mujer y ella pesa 30 libras menos que tú. Tal vez tus jeans son demasiado ajustados y no te sientes bien en ellos. Tal vez quieres parecerte a la J. Lo Tal vez miraste tu IMC.  (BMI en inglés.)

Logrando un peso más saludable y natural

Hay muchas razones, y algunas de ellas son buenas razones, por las que es importante llegar a un peso más saludable y natural, pero etiquetarte a tí misma, comparar tu cuerpo con el de las demás y seguir una dieta de privación loca no te va a llevar allí. Esa es una de las razones por las que estamos abandonando el uso del IMC como una medida de peso saludable.

De Las Mías dejamos de usar el IMC – BMI para evaluar tu peso  

Tradicionalmente, el IMC   – BMI en inglés – se desarrolló como una forma de evaluar si alguiennecesitaba bajar de peso. Por más de 100 años se ha utilizado como una forma de ayudar a evaluar si las personas están en la categoría de “peso saludable”.   El índice de IMC es simplemente un número basado en tu peso y tu altura.   Durante más de 100 años, la premisa general del IMC ha sido que cuanto más alto es tu IMC, más gordura tienes en tu cuerpo. Pero a medida que ha pasado el tiempo, los científicos se han dado cuenta de que el IMC en realidad no mide el porcentaje de grasa, músculo o hueso en el cuerpo. Un artículo reciente en el New York Times hace un gran trabajo al explicar cómo se ha utilizado el IMC en el pasado y cómo puede ser útil o perjudicial. Por ejemplo, afirma que las medidas de IMC a veces son útiles en la investigación de la salud del peso.   Y, de hecho, nosotras hemos utlizados medidas de IMC en nuestra propiainvestigación patrocinada por el Instituto Nacional de Salud – NIH. Usamos esa medida para observar los datos relacionados con la salud del peso y la construcción de hábitos saludables.

Un cambio importante

A través de nuestro jornada en ayudar a las latinas a vivir una vida más saludable, hemos llegado a reconocer  que tan inútil pueden ser las etiquetas de IMC para ayudar a las mujeres a ser más saludables.  Así que de hecho, hemos decidido no usar el IMC como una herramienta para evaluar si las mujeres tienen un peso saludable. En De Las Mías creemos que si fomentamos el amor propio y practicamos el autocuidado llegaremos a una vida más sana y equilibrada. Creemos que con el tiempo estos cambios conducirán un peso más saludable y natural para nuestros cuerpos únicos y hermosos. Te animamos a que te cuides mejor y desarrolles hábitos saludables.  Con el tiempo esta es la forma más segura de llegar a un lugar más saludable. Cada vez más investigaciones han demostrado la efectividad de este enfoque. Felizmente no estamos solas con esta filosofía. Nos encanta el trabajo de la Dra. Linda Bacon, autora de Health at Any Size. Su trabajo innovador en el campo de la salud del peso está muy bien alineado con el nuestro.  Bacon y sus colegas han llevado a cabo varios proyectos de investigación bien diseñados que llegan a esta misma conclusión: si deseas alcanzar un peso saludable y natural, tu mejor opción es centrarte en aceptarte a ti misma y en dedicarte a cuidarte mejor. El trabajo de la Dra. Bacon, al igual que el trabajo de De Las Mías, es sacarte de la “mentalidad de pérdida de peso” y llevarte a la “mentalidad de buscar la salud y la felicidad”.  (1)

Con esa filosofía en mente desarrollamos las Herramientas De Las Mías para una Vida Saludable

Te invitamos a explorar la App de De Las Mías para obtener excelentes herramientas para aprender a cuidarte mejor y llevar una vida saludable. Una de las herramientas recomendadas para una alimentación saludable es nuestro Plan de comer saludable.

¿Qué es un Plan de comer saludable?

Cuando quieres que algo suceda, y quieres que dure, necesitas un plan. Comer saludablemente no es excepción. ¡Tenemos unos cuantos consejos fabulosos de la madrina Malena, nuestra nutrióloga! Ella nos dice que un Plan de comer saludable es lo que nos dará los nutrientes que necesitamos para llevar una vida sana y saludable. Haz clic aquí para ver el Plan Saludable de la madrina Malena. Como latinas, sabemos que la no sólo alimenta nuestro cuerpo, sino que también nuestro espíritu. Tenemos una gran colección de platillos mexicanos saludables de la cocina de la madrina Lori. Lori y Malena son nuestro dúo dinámico- las llamaremos ¡Las Madrinas en La Cocina! Vas a adorar preparar y disfrutar estos alimentos deliciosos, nutritivos y de afirmantes de nuestra cultura.

¿Actividad física?

¡Si! El Instituto Nacional de Salud – NIH – en los EEUUS recomienda hacer actividad moderada a vigorosa por lo menos 30 minutos al día, cinco días por semana. Moderado quiere decir: Caminar, andar en bicicleta a menos de 10 millas por hora, trabajar en el jardín, bailar, hacer aeróbicos en el agua, o jugar en el parque con tus hijos o nietos. Vigoroso quiere decir: Correr o trotar, caminar rápido, andar en bicicleta rápido, hacer trabajo pesado en el jardín, nadar con más fuerza en la alberca o hacer deportes como basquetbol o fútbol. En De Las Mías, ¡queremos que AMES A TU CUERPO! ¡Muévelo! ¡Báilalo! Camínalo, paséalo en bicicleta. ¡Corre! Haz un jardín! Y por favor, siéntete orgullosa de él. ¡Deja de comparar tu cuerpos con el de las demás. Muévete tanto como puedas, por lo menos cinco días a la semana por 30 minutos al día y concédete un gran ¡Eso! Así, ¿cuál es la mejor forma de llegar a un peso sano y natural? Poco a Poco. Sigue un plan saludable de alimentación que sea disfrutable y delicioso. Mueve tu cuerpo en una forma que afirme el amor que tienes por ti y tu deseo de ser saludable y fuerte. El camino a una vida sana y saludable de De Las Mías es una forma divertida, saludable y afirmante.  Tenemos todo lo que necesitas para tu jornada. ¡Acompáñanos! ¡Únete a De Las Mías hoy mismo! ¡Unidas por una vida saludable!

Healthy Mexican Food

How to Make a Simple Sofrito

manton

The Simple Sofrito

The Simple Sofrito is a powerful flavor ambassador.  One of the very first things that my mother taught me about cooking is to always start with a sofrito.  She said that my food would always be delicious if I started whatever I was doing with this magic concoction.  It seems like every Latino family has their own version of sofrito. My sister always adds a little fresh garlic, carrots and celery. My Ecuadoran consuegra calls it “Refrito,” and hers includes garlic, onion and achiote.  In Spain, the sofrito involves garlic and red pepper.

A Universal Practice

In our family, it meant chopping up some green chile, tomate y cebolla and frying it up in a small amount of oil.  So try this simple saute of green chile, onion and tomato next time you are cooking up some taco meat, scrambled eggs, or whatever you’re hungry for. Just start with the sofrito and then when the pepper is soft but not wilted, add your meat, eggs, or frijoles de la olla. We always make the point that Latinos and Latinas are not a monolithic group.  We are not all the same, but we have some strong things in common.  In the kitchen we find that almost all Spanish, Mexican and Latin American cooks use some kind of sofrito. Therefore, you can call the Sofrito, a universal practice across Latino cultures!

The De Las Mías sofrito is very simple and packs a good punch with ancho chile.  Find the recipe in the De Las Mías Recipe collection. Use it as a base for soup or whatever other guisado you embark on. The short cut is simple though, just chop up some chile, tomate y cebolla and fry it up in a small amount of oil. Sure, go ahead and add some minced garlic. ¡Y ya!

Nothing Fancy, Just Sabroso

I’m a very simple cook but people always love my food.  I don’t have a lot of fancy cooking stuff and most of my pots look like they made it out of a war zone, but I always start with a sofrito, and I think that’s why I cook sabroso.

One of my favorite on-the-go meals is to stop by the market and get one of those chickens that are already roasted.  I remove the skin and chop it up for taquitos. I always start with the simple sofrito I learned from my mom. The chicken just tastes better and you can forget that you bought it in a plastic container and that it’s slammed in sodium. (Poquito de todo, remember?)

I heat up my corn tortillas with a tiniest amount of butter on the comal.  Add the chopped chicken that I sauteed with my sofrito. Top it off with shredded cabbage, cilantro, green onion and a squeeze of lime.  And you’ve got dinner!

Try it and let me know how it goes.  Nothing fancy! Just good and healthy. And it’ll take you home.

¡Hola, Sabrosa!, English, Healthy Mexican Food

How to Make a Simple Sofrito

shared

The Simple Sofrito

The Simple Sofrito is a powerful flavor ambassador.  One of the very first things that my mother taught me about cooking is to always start with a sofrito.  She said that my food would always be delicious if I started whatever I was doing with this magic concoction.  It seems like every Latino family has their own version of sofrito. My sister always adds a little fresh garlic, carrots and celery. My Ecuadoran consuegra calls it “Refrito,” and hers includes garlic, onion and achiote.  In Spain, the sofrito involves garlic and red pepper.

A Universal Practice

In our family, it meant chopping up some green chile, tomate y cebolla and frying it up in a small amount of oil.  So try this simple saute of green chile, onion and tomato next time you are cooking up some taco meat, scrambled eggs, or whatever you’re hungry for. Just start with the sofrito and then when the pepper is soft but not wilted, add your meat, eggs, or frijoles de la olla. We always make the point that Latinos and Latinas are not a monolithic group.  We are not all the same, but we have some strong things in common.  In the kitchen we find that almost all Spanish, Mexican and Latin American cooks use some kind of sofrito. Therefore, you can call the Sofrito, a universal practice across Latino cultures!

The De Las Mías sofrito is very simple and packs a good punch with ancho chile.  Find the recipe in the De Las Mías Recipe collection. Use it as a base for soup or whatever other guisado you embark on. The short cut is simple though, just chop up some chile, tomate y cebolla and fry it up in a small amount of oil. Sure, go ahead and add some minced garlic. ¡Y ya!

Nothing Fancy, Just Sabroso

I’m a very simple cook but people always love my food.  I don’t have a lot of fancy cooking stuff and most of my pots look like they made it out of a war zone, but I always start with a sofrito, and I think that’s why I cook sabroso.

One of my favorite on-the-go meals is to stop by the market and get one of those chickens that are already roasted.  I remove the skin and chop it up for taquitos. I always start with the simple sofrito I learned from my mom. The chicken just tastes better and you can forget that you bought it in a plastic container and that it’s slammed in sodium. (Poquito de todo, remember?)

I heat up my corn tortillas with a tiniest amount of butter on the comal.  Add the chopped chicken that I sauteed with my sofrito. Top it off with shredded cabbage, cilantro, green onion and a squeeze of lime.  And you’ve got dinner!

Try it and let me know how it goes.  Nothing fancy! Just good and healthy. And it’ll take you home.

Healthy Body, Healthy Family

Jugo Verde: Mexican Green Juice

manton

 

 

My sister and I recently went to the City of Oaxaca, and it is always affirming for me to go to Mexico, but Oaxaca is just pure magic. Everything is so beautiful there — the textiles, the architecture, the pride of place, the colors, and of course, the food. We ate magnificently well there, from the 4 star Casa Oaxaca to the unpretentious La Florecita at El Mercado de la Merced. (Have you had squash blossom quesadillas? Amazing!)

We took a fabulous cooking class from La Maestra Reyna Mendoza in Teotitlan Del Valle. We learned how to make Mole Rojo in a beautiful outdoor kitchen. We grinded the chiles and spices on a metate! And then we got to eat everything!  

Everything we did was fantastic — one of the best vacations I have ever taken.  Being with my sister is such a joyful experience! I feel so blessed to be able play and work with her. It’s so much fun to eat with her because she can tell you what’s in the food while you’re eating it, just by taste. Let us not forget that she is La Madrina en La Cocina! She has developed and tested each and every one of our recipes! With the help of the fabulous Malena Perdomo, a certified nutritionist and diabetes educator, we bring you the healthiest food that our test kitchens have to offer.  

This edición is about making small but important healthy changes. We’re with you on your journey to a healthier life. We all know that eating more veggies and fruit are the cornerstone of healthy eating. We are constantly adding more delicious ways to add more plant-based foods to our day.

At De Las Mías, we recommend 3 cups of veggies and 2 fruits every day but the new USDA Dietary Guidelines are recommending that we go above and beyond.  There is no harm in eating more vegetables!

But how do we do that? One way to add more healthy fruits and veggies to your day is to add them to breakfast. Add a bell pepper and some spinach to your huevos, and some berries to your avena! OR….Have yourself a Jugo Verde!

 

 

On our last day in Oaxaca, as we were walking down Hidalgo Street, I was snagged by a beautiful display of bicicletas, in all colors, adorned with handmade wooden baskets at the lovely hotel, Casa de la Sierra Azul. We walked into the courtyard and heard the angels sing! We couldn’t resist the inviting patio restaurant and promptly sat down to peruse the menu and order breakfast.

The Jugo Verde caught my eye and I ordered it. It was the most refreshing and delicious juice I had ever tasted. Lori and I were trying to figure out what it had in it. It was psychedelic green! Not the green goop that you sometimes get from Odwalla in the States, but the most beautiful, vibrant green I’ve ever seen!

We knew it had spinach in it, and I could taste the pineapple but we couldn’t figure out the rest. We asked the waiter and he said it had fresh nopales and yerba santa.  

We struck up a conversation with the waiter and we told him about De Las Mías. He went on to tell us all about the magical properties of Jugo Verde, a time-honored Mexican tradition that promises to bring you good health, happiness, and beautiful skin.  

We vowed to get back to the states, do some additional research and start testing out some Jugos Verdes of our own.

We haven’t tried Jugo Verde with nopales, yet, and yerba santa is not that easy to find in Portland or Santa Fe, but here are 3 Jugos Verdes that I have been indulging in and I feel better already!

Starting off my day with a refreshing Jugo Verde just feels right! It sets the intention for your day, como dicen las del New Age. To feel more grounded I follow it with a strong cup of coffee and avocado toast. Add a handful of almonds for protein, ¡y párale de contar! You’re set!

Jugo Verde is a great way to include veggies and fruits with breakfast. These jugos are simple, don’t require any special equipment except a run-of-the-mill blender, and are packed with at least 2 servings of veggies and one serving of fruit! And that is just to get you going in the morning!  

I also find that Jugo Verde is very energizing for the mid-afternoon slump when all I want to do is plop down to watch depressing news! So slam down some Jugo Verde, put on your tenis, and take your dog for a walk instead! SOOO much better for you than more screen time!

Try these Mexican green juices!

 

 

La Diosa Verde.

This one is my favorite. I feel righteous and strong after this one!

  • A handful of fresh spinach
  • 4 2-inch chunks of fresh pineapple
  • ½ a peeled cucumber
  • ½ a peeled apple
  • 1 cup of water
  • One or two squeezes of fresh lime
  • 1 teaspoon jalapeño juice
  • Ice cubes if you like ice in your jugo

Blend it on high until it turns into juice.  (Optional: Since I like sweet, I even add a ½ teaspoon of Stevia, but that’s just me.)

 

Amor al Kiwi.

If you like kiwi, you will love this Jugo Verde.

  • One peeled and ripe kiwi
  • A handful of spinach
  • 1 teaspoon of fresh ginger
  • 1 stalk of celery
  • 1 cup of water
  • Ice cubes if you like ice in your jugo

Blend it until it turns into juice. (You can sprinkle Tajín on top for added punch!)

 

Sana Sana, Jugo de Manzana.

I choose a super sweet apple for this one.  Have you tried Opal Apples? They are so sweet and delicious. Pink Lady is another sweetheart.

  • 1 cored and peeled apple
  • 2 stalks of celery
  • 1 cup of water
  • A handful of spinach
  • Ice cubes if you like ice in your jugo.

¡Andale!  

 

A few notes on making Jugos Verdes in the blender: Basically, you can blend anything you like in your blender, so go nuts. You’ll need veggies, fruits and water for jugos. More on licuados and smoothies here. I sometimes add a bit of unsweetened juice, although water is really best. I also add a dash of salt, pepper, lime juice, lemon juice, jalapeño juice, or Tajín. You could even blend up a serrano in there if you dare! Just do what tastes good to you and makes you feel like the Righteous Green Goddess that you are!

I have recommended this little book to you before and I will do it here again: The Blender Girl by Tess Masters. I like her non-pretentious approach to eating more vegan meals and we could all stand to eat less meat and more veggies, fruits and plants of all kinds. Your body and Mother Earth will thank you.

Try these and let me know what you think! Keep it simple and delicious! Do you have a favorite Jugo Verde? Share your favorite with us and we’ll choose a few to feature on our Instagram feed!

 

¡Hola, Sabrosa!, English, Healthy Body, Healthy Mexican Food

Jugo Verde: Mexican Green Juice

shared

    My sister and I recently went to the City of Oaxaca, and it is always affirming for me to go to Mexico, but Oaxaca is just pure magic. Everything is so beautiful there — the textiles, the architecture, the pride of place, the colors, and of course, the food. We ate magnificently well there, from the 4 star Casa Oaxaca to the unpretentious La Florecita at El Mercado de la Merced. (Have you had squash blossom quesadillas? Amazing!) We took a fabulous cooking class from La Maestra Reyna Mendoza in Teotitlan Del Valle. We learned how to make Mole Rojo in a beautiful outdoor kitchen. We grinded the chiles and spices on a metate! And then we got to eat everything!   Everything we did was fantastic — one of the best vacations I have ever taken.  Being with my sister is such a joyful experience! I feel so blessed to be able play and work with her. It’s so much fun to eat with her because she can tell you what’s in the food while you’re eating it, just by taste. Let us not forget that she is La Madrina en La Cocina! She has developed and tested each and every one of our recipes! With the help of the fabulous Malena Perdomo, a certified nutritionist and diabetes educator, we bring you the healthiest food that our test kitchens have to offer.   This edición is about making small but important healthy changes. We’re with you on your journey to a healthier life. We all know that eating more veggies and fruit are the cornerstone of healthy eating. We are constantly adding more delicious ways to add more plant-based foods to our day. At De Las Mías, we recommend 3 cups of veggies and 2 fruits every day but the new USDA Dietary Guidelines are recommending that we go above and beyond.  There is no harm in eating more vegetables! But how do we do that? One way to add more healthy fruits and veggies to your day is to add them to breakfast. Add a bell pepper and some spinach to your huevos, and some berries to your avena! OR….Have yourself a Jugo Verde!     On our last day in Oaxaca, as we were walking down Hidalgo Street, I was snagged by a beautiful display of bicicletas, in all colors, adorned with handmade wooden baskets at the lovely hotel, Casa de la Sierra Azul. We walked into the courtyard and heard the angels sing! We couldn’t resist the inviting patio restaurant and promptly sat down to peruse the menu and order breakfast. The Jugo Verde caught my eye and I ordered it. It was the most refreshing and delicious juice I had ever tasted. Lori and I were trying to figure out what it had in it. It was psychedelic green! Not the green goop that you sometimes get from Odwalla in the States, but the most beautiful, vibrant green I’ve ever seen! We knew it had spinach in it, and I could taste the pineapple but we couldn’t figure out the rest. We asked the waiter and he said it had fresh nopales and yerba santa.   We struck up a conversation with the waiter and we told him about De Las Mías. He went on to tell us all about the magical properties of Jugo Verde, a time-honored Mexican tradition that promises to bring you good health, happiness, and beautiful skin.   We vowed to get back to the states, do some additional research and start testing out some Jugos Verdes of our own. We haven’t tried Jugo Verde with nopales, yet, and yerba santa is not that easy to find in Portland or Santa Fe, but here are 3 Jugos Verdes that I have been indulging in and I feel better already! Starting off my day with a refreshing Jugo Verde just feels right! It sets the intention for your day, como dicen las del New Age. To feel more grounded I follow it with a strong cup of coffee and avocado toast. Add a handful of almonds for protein, ¡y párale de contar! You’re set! Jugo Verde is a great way to include veggies and fruits with breakfast. These jugos are simple, don’t require any special equipment except a run-of-the-mill blender, and are packed with at least 2 servings of veggies and one serving of fruit! And that is just to get you going in the morning!   I also find that Jugo Verde is very energizing for the mid-afternoon slump when all I want to do is plop down to watch depressing news! So slam down some Jugo Verde, put on your tenis, and take your dog for a walk instead! SOOO much better for you than more screen time! Try these Mexican green juices!  

 

 

La Diosa Verde.

This one is my favorite. I feel righteous and strong after this one!

  • A handful of fresh spinach
  • 4 2-inch chunks of fresh pineapple
  • ½ a peeled cucumber
  • ½ a peeled apple
  • 1 cup of water
  • One or two squeezes of fresh lime
  • 1 teaspoon jalapeño juice
  • Ice cubes if you like ice in your jugo

Blend it on high until it turns into juice.  (Optional: Since I like sweet, I even add a ½ teaspoon of Stevia, but that’s just me.)  

Amor al Kiwi.

If you like kiwi, you will love this Jugo Verde.

  • One peeled and ripe kiwi
  • A handful of spinach
  • 1 teaspoon of fresh ginger
  • 1 stalk of celery
  • 1 cup of water
  • Ice cubes if you like ice in your jugo

Blend it until it turns into juice. (You can sprinkle Tajín on top for added punch!)  

Sana Sana, Jugo de Manzana.

I choose a super sweet apple for this one.  Have you tried Opal Apples? They are so sweet and delicious. Pink Lady is another sweetheart.

  • 1 cored and peeled apple
  • 2 stalks of celery
  • 1 cup of water
  • A handful of spinach
  • Ice cubes if you like ice in your jugo.

¡Andale!     A few notes on making Jugos Verdes in the blender: Basically, you can blend anything you like in your blender, so go nuts. You’ll need veggies, fruits and water for jugos. More on licuados and smoothies here. I sometimes add a bit of unsweetened juice, although water is really best. I also add a dash of salt, pepper, lime juice, lemon juice, jalapeño juice, or Tajín. You could even blend up a serrano in there if you dare! Just do what tastes good to you and makes you feel like the Righteous Green Goddess that you are! I have recommended this little book to you before and I will do it here again: The Blender Girl by Tess Masters. I like her non-pretentious approach to eating more vegan meals and we could all stand to eat less meat and more veggies, fruits and plants of all kinds. Your body and Mother Earth will thank you. Try these and let me know what you think! Keep it simple and delicious! Do you have a favorite Jugo Verde? Share your favorite with us and we’ll choose a few to feature on our Instagram feed!  

Healthy Mexican Food

Corn Salsa

manton

Corn salsa with nectarines?  Really?  Yes, and it is delicious.  I have made this salsa for pot lucks and also made it the night before of an overbooked day, because there is nothing like getting home hungry and tired and finding something healthy and delicious.  At De Las Mías we are all about adopting new and healthy habits. One of the ways we can add healthy habits is to change our environment.  When I came across an article on stacking up those healthy habits, I chose getting to those 3 veggies a day. As a result, I went on a mission to keep ready-to-eat veggies in the refri.  If I come home tired after a busy afternoon, and I see deliciousness waiting for me, I feel like a Super Mujer.  That is one less handful of fritos, doritos or chicharrones!  Roasting the corn ahead of time gives it a nice charred flavor and I highly recommend that you do that, but if you want to opt for a short cut, just sauté some frozen corn and try it that way.  Also, if you haven’t tried canned chipotle, go now and get yourself some.  This smoky jalapeño knows how to kick it up a notch.  Use sparingly until you can’t live without it.  (Hint:  I put it into the olive oil I drizzle on my popcorn!) This corn salsa is particularly tasty on a hot summer evening.  I must admit that I triple or quadruple the recipe because it goes fast.  I love it with a tall glass of my favorite jugo verde – La  Diosa Verde –  one of the green juices you can find at De Las Mías. It also goes super great with Tacos and it is just lovely as a topping for black bean tostadas.  Try it on Meatless Monday!

Healthy Mexican Food

Grilled Pineapple Salsa

manton

Grilled Pineapple Salsa – ¡Que cosa tan rica!  This is a delicious salsa! Who knew that fruit salsas would become so popular? Most of us Mexicans grew up with las salsas madres of México, right?  Those are the classic, tomato, chile, onion and cilantro variety, and they are a staple on our tables, and in our tacos and burritos.  I never had a fruit salsa until I got to Santa Fe, New Mexico where culinary fusion is queen. But now, I love me a good fruit salsa.

This grilled pineapple salsa was developed and tested by Lori and Malena and you’re gonna love it.  If you’re brave, you can sneak in a pinch of habanero or chop up a mean little serrano, but just try it as is and kick it up later.

Fruit salsas pair great with meat, fish and poultry and this one with pineapple, is bien rica with carnitas, pork ribs, and grilled chicken. If you like fruit salsas, look for our peach and mango salsas.  And don’t forget our cranberry salsa for your Thanksgiving guajolote. Fruit salsas are a great way to liven up a taco!

Remember, you can make this salsa with other fruit besides pineapple, grilled peaches are lo máximo! If you don’t want to grill the chiles, it’s okay to remove the seeds and chop it up fresh! The best part of this recipe is grilling the pineapple.  If you haven’t had grilled pineapple, you are in for a treat.

In looking up the origins of fruit salsas, I found references to the Caribbean salsas made with mango, papaya and other tropical fruits, but not much else as far as the origins go.  I think it’s safe to say that fruit salsas are just another fabulous way we celebrate El Mestizaje – that bitter sweet fusion –  that got us all here in the first place.

¡Buen Provecho!

Healthy Mexican Food

Nopalito Salsa

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Nopalito Salsa – Prickly Pear Cactus Salsa: Healthy, Tangy and Delicious

Did you say nopalito salsa? Cactus salsa?  Yes, amiga, that’s what I said!  Okay, first let’s dispel the stereotype that all Latinos eat cactus.  They don’t.  (You saw it here first!) Nopalitos are of the prickly pear variety, and they are healthy and delicious, and many Mexicans and Mexican Americans, but not all, eat them.  Case in point: I once brought a platter of nopalitos con chile to a picnic pot luck in Northern New Mexico and not one person ate them.  The hostess was kind enough to dip her spoon and take a bite and say something, like, “Tangy,”  but that was about it.  And nopalitos are tangy, and are made tangier with a squeeze of lemon or lime, but they are an acquired taste and not universally eaten by all Latinos.

But if you’ve had them and like them, try this simple and delicious salsa.  And if you haven’t had them, try them! Start with this simple, tangy and delicious salsa. Serve it with corn chips! YUM! Or make yourself a  little soft shell taco with a nice warm corn tortilla. DOUBLE YUM! It is also wonderful as a side dish!

This recipe is “seria.”  I say that because it was developed by Lori, La Madrina en la Cocina and she prepared the nopalitos from scratch.  You can find fresh-cut nopalitos already prepared and free of thorns at Mexican grocery stores.  So you could just buy them all ready to go.   But if you’re little lazy, or busy, or both, buy them in a  jar.  It’s okay not to be so Betty Crocker.  Just rinse them before you chop them up for the salsa.  Malena, our mera mera nutritionist would tell you, rinsing gets rid of some of the sodium, and that’s a good thing.

We made this nopalito salsa for our end-of-study party in Albuquerque and it was a big hit!  Try them today and feed them to your kids.  They can go to school and brag about eating cactus!

Healthy Mexican Food

Black Bean Tostada with Mexican Squash

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These vegetarian tostadas ¡son muy sabrosas! These Black Bean Tostadas with Mexican Squash are tasty and easy.

Get your tostada on!

Here you will find different ways to get your tostada on. You can make your own tostadas in the oven. You can heat them up on the comal to the point of crispy, or if you’re feeling lazy or rushed, you can just use the ones that come in EL PAQUETITO. Yes, that’s right, sometimes we just gotta do what we gotta do. If you have a hungry crew ready for dinner, just use the packaged ones. We won’t tell! And remember, corn is a whole grain, and we want you to eat more whole grains!

This is a delish concoction of black beans and calabacitas, aka Mexican squash. It calls for canned tomatoes. We suggest Rotel™ although we are not sponsored by them. They just have an honorary place in our pantry for those days when you have to throw something together quick.

The combo of sautéed squash, onion and tomato with the black beans is hardy with plant protein and packed full of flavor. The added queso fresco and cilantro add a nice touch and don’t forget to punch it up with your favorite salsa. We have several salsas for your culinary pleasure. So knock yourself out and make yourself, your honey, Viejo, Vieja, Kiddoes, or whoever is at your table, a healthy dinner!

We love tostadas because the basic street tostada is just as simple as a crispy corn tortilla, a good spread of beans, refried, or just mashed without the extra fat, a few morsels of your favorite meat: carnitas, ground turkey, turkey chorizo, or tofu, if you must, and a robust serving of shredded lettuce, tomatoes, sliced radishes or whatever fresh veggie your heart desires. You got queso fresco? Throw some on there! A little of this and a little of that and you’ve got yourself a Mexican feast,¡Comadre!

¡Qué viva México y que vivan las tostadas!

¡Buen Provecho!